The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.
Did someone say sushi?
While many of us resort to restaurants and grocery stores for our favorite fresh-made roll, sushi is actually incredibly easy to make at home. I bet you already have a lot of the ingredients in your fridge, freezer and pantry.
I usually buy my fresh sushi from Heinen’s, especially on Wednesdays when it’s discounted. I love watching the talented sushi chefs delicately assemble each roll behind the counter because I know that every package I take home is as fresh as can be. And you can’t beat the $6 price tag!
However, when I have a little extra time, I’ll make sushi at home using premium ingredients from Heinen’s. It’s surprisingly easy to do. You don’t even need a bamboo mat!
For this particular roll, fresh nori wraps surround Heinen’s organic cooked white rice. I always have a few packages of this rice on-hand for an easy addition to meals. All you have to do is pop it in the microwave for 90 seconds for a simple side dish or key addition to an authentic sushi roll.
The inside of this roll features Heinen’s frozen ahi tuna. Wild caught, responsibly sourced and frozen quickly for freshness, Heinen’s entire line of frozen seafood is the highest quality I’ve found in a grocery store. Once it’s thawed, you’d never know it was frozen in the first place. Paired with cucumbers and avocado and wrapped inside the nori and rice exterior using parchment paper, all there’s left to do is slice and enjoy!
This recipe is easily customizable, so if you prefer certain fillings, simply sub them in. Every sushi roll does need a dipping sauce though. I recommend keeping it simple and classic with soy sauce, wasabi or sriracha mayo.
Ready, set, roll!
- Prep time:
- Total time:
For the Sushi Rice
- 3 packages Heinen's organic cooked white rice or 3 cups cooked rice
- ⅓ cup rice vinegar
- 2 Tbsp. Heinen’s pure organic maple syrup
- 1½ tsp. sea salt
For the Sushi Roll
- 4 nori sheets
- 10 oz. Heinen’s frozen wild caught ahi tuna, thawed and cut into ½-inch strips
- 2 mini cucumbers, quartered lengthwise
- 1 avocado, sliced
- Soy sauce, wasabi or sriracha mayo, for serving
- In a small bowl, whisk together the vinegar, maple syrup and salt.
- Microwave the rice according to the package instructions and transfer it to a mixing bowl. If using leftover rice, reheat it before use. Cold rice won’t absorb the flavor well. Pour the vinegar mixture into the rice and mix with a spatula.
- Place a nori sheet on a piece of parchment paper, shiny-side-down. Divide the sushi rice into quarters. Evenly spread a quarter of the rice on the nori sheet, leaving a 1-inch border on the top.
- Arrange a line of tuna, avocado and cucumber on top of the rice. Lift the end of the parchment paper with the nori sheet and fold over the filling. Squeeze tightly. Lift the end of the parchment paper slightly to prevent it from rolling into the sushi. Keep rolling until you reach the other end of the nori sheet.
- Rest the sushi roll wrapped in the parchment paper for 2- 3 minutes to set. Repeat with the remaining ingredients.
- Unwrap the parchment paper and use a sharp knife to slice the rolls into 1-inch-thick pieces.
- Serve with soy sauce, wasabi or sriracha mayo for dipping.