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What used to be a scary, I’d-never-eat-that food is now one of the most hip and entertaining cuisines to enjoy. Sushi dropped its fad reputation years ago, becoming as common as Italian and Mexican fare, and the good news is that it’s super easy to enjoy at home. So go on. Play with your food.

Tools:
Bamboo roller
Plastic wrap
Cutting board
Sharp knife
Small bowl of water (for dipping your fingers)

Make the rice:
Two cups of uncooked Japanese sushi rice yields a little more than three cups cooked rice, which is enough for four full rolls of sushi. Follow the cooking instructions on the package to prepare the rice. (It is important to prepare the rice ahead of time so it can cool to room temperature.) In a mixing bowl, whisk together 3 tablespoons rice vinegar with 1 teaspoon sugar and ½ teaspoon salt. Add the cooked rice and turn to combine. Spread the rice out on a strip of plastic wrap to let it cool while you prepare the other ingredients.

Cream Cheese Roll
Package of sushi-grade nori (sheets of seaweed)
Japanese short-grain sushi rice
Rice vinegar
1 teaspoon sugar
½ teaspoon salt
1 seedless cucumber, julienned
1 avocado, julienned
4 ounces cream cheese (half of an 8-ounce block, cut length-wise)
4 crab sticks
Wasabi paste

To assemble, layer in order, the bamboo mat, a sheet of plastic wrap and one sheet of sushi nori. Spread a thin layer of rice (approximately one cup) leaving a one-inch border on either end of the nori. (Tip: Keep a small bowl of cold water to moisten your fingertips while handling the rice.)

Arrange the strips of cucumber, avocado, cream cheese and crab in a line in the center of the rice. Bring the bottom end of the rolling mat and the plastic wrap over the rice and ingredients. Tuck the end of the nori into the ingredients and tightly roll until snug. Adjust the roller and plastic as needed to achieve a tight roll. Rub a small amount of cold water on the edge of the nori to seal the roll closed. Gently squeeze the rolling mat around the sushi roll until the nori feels secure and the roll holds in place.

Use a sharp knife to cut the roll into approximately ¾-inch slices. Serve with wasabi and soy sauce for dipping.

California Roll
Package of sushi-grade nori (sheets of seaweed)
Japanese short-grain sushi rice
Rice vinegar
1 teaspoon sugar
½ teaspoon salt
1 seedless cucumber, julienned
1 avocado, julienned
4 crab sticks
Toasted sesame seeds

To assemble, layer in order, the bamboo mat, a sheet of plastic wrap and a thin layer of rice, approximately one cup. (Tip: Keep a small bowl of cold water to moisten your fingertips while handling the rice.) Lay a sheet of nori on top of the rice.

Arrange the strips of cucumber, avocado, and crab in a line in the center of the nori. Bring the bottom end of the rolling mat and the plastic wrap over the ingredients. Tuck the end of the nori into the ingredients and tightly roll until snug. Adjust the roller and plastic as needed to achieve a tight roll. Rub a small amount of cold water on the edge of the nori to seal the roll closed. Gently squeeze the rolling mat around the sushi roll until the nori feels secure and the roll holds in place.

Sprinkle toasted sesame seeds on top of the rice. Use a sharp knife to cut the roll into approximately ¾-inch slices. Serve with wasabi and soy sauce for dipping.

Spicy Tuna Roll
Package of sushi-grade nori (sheets of seaweed)
Japanese short-grain sushi rice
Rice vinegar
1 teaspoon sugar
½ teaspoon salt
1 6-ounce can of albacore tuna
1/4 cup mayonnaise
1 teaspoon chili powder
½ teaspoon wasabi paste (or more, if desired)
1 seedless cucumber, julienned
1 avocado, julienned
1 small carrot, julienned

In a small bowl, combine the tuna, mayo, chili powder, and wasabi. Arrange the strips of cucumber, avocado, and carrot with a dollop of tuna in a line in the center of the rice. Bring the bottom end of the rolling mat and the plastic wrap over the rice and ingredients. Tuck the end of the nori into the ingredients and tightly roll until snug. Adjust the roller and plastic as needed to achieve a tight roll. Rub a small amount of cold water on the edge of the nori to seal the roll closed. Gently squeeze the rolling mat around the sushi roll until the nori feels secure and the roll holds in place.

Use a sharp knife to cut the roll into approximately ¾-inch slices. Serve with wasabi and soy sauce for dipping.

Salmon Roll
Package of sushi-grade nori (sheets of seaweed)
Japanese short-grain sushi rice
Rice vinegar
1 teaspoon sugar
½ teaspoon salt
1 seedless cucumber, julienned
1 avocado, julienned
4 ounces cream cheese (half of an 8-ounce block, cut length-wise)
3 slices smoked salmon, cut into strips

Arrange the strips of cucumber, avocado, cream cheese and salmon in a line in the center of the nori. Bring the bottom end of the rolling mat and the plastic wrap over the rice and ingredients. Tuck the end of the nori into the ingredients and tightly roll until snug. Adjust the roller and plastic as needed to achieve a tight roll. Rub a small amount of cold water on the edge of the nori to seal the roll closed. Gently squeeze the rolling mat around the sushi roll until the nori feels secure and the roll holds in place.

Use a sharp knife to cut the roll into approximately ¾-inch slices. Serve with wasabi and soy sauce for dipping.