From-Scratch Sushi Roll Platter

Name: From-Scratch Sushi Roll Platter
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 24 servings
Cuisine: Japanese
Ingredients: 1 whole Kelp Noodles; 1 whole Nori Seaweed; 1 to taste Pie Filling; 2 tbsp Rice Wine; 0.75 tsp Salt; 2 tbsp Sugar; 1.33 cups Sushi Rice; 3 cups Water

Appetizer 🧄Dinner 🍽️Lunch 🥪 Japanese 🇯🇵 Low-Carb Low-Sodium Heart-Healthy ❤️Vegetarian 🥦Vegan 🌱Plant-Based 🌻Kosher ✡️Pescatarian 🐟

From-Scratch Sushi Roll Platter brings together glossy, gently seasoned sushi rice and crisp nori wrapped around your favorite fillings for a clean, balanced bite. Each roll highlights subtle sweetness from rice vinegar and sugar with oceanic notes from kombu and seaweed. Perfect for a relaxed dinner party or a build-your-own roll night where everyone customizes their favorites.

Prep45 mins
Cook15 mins
Serves24
DifficultyMedium

1

Place the rice in a large deep bowl. Fill with cold water and rub the rice with your hands until the water turns milky. Carefully drain the cloudy water without losing the rice. Repeat three or four times until you can see the rice through 3 inches of water; drain once more.
2

Transfer the rice to a saucepan; add the kombu and 3 cups water. Let it stand for 30 minutes. Cover and bring to a boil over high heat. Lower the heat to low; simmer for 10 minutes. Remove from the heat and let it stand, covered, for 5 minutes.
3

Meanwhile, stir together the rice vinegar, sugar, and salt in a small bowl until dissolved.
4

Remove and discard the kombu; stir in the vinegar mixture until no lumps remain. Spread the rice mixture onto a rimmed 9x13 baking sheet. Let it cool to room temperature.
5

Lay one sheet of nori on a sushi mat lined with plastic wrap; spread 1 cup of rice over the nori with damp fingers, leaving a 1-inch border along one edge. Arrange the desired fillings crosswise just off the center of the rice. Carefully lift the filled edge of the nori and roll it over the filling toward the unfilled edge, tucking as you roll. Brush the unfilled edge of the nori with water; press to seal. Cut each roll into 8 pieces. Repeat with the remaining nori, rice, and fillings. To make ahead, chill, covered, for up to 4 hours.