Thin Sushi Rolls


Preparation info

  • Difficulty


  • Makes:



Appears in

Japanese Food Made Easy

Japanese Food Made Easy

By Aya Nishimura

Published 2020

  • About
Preparation: 30 Minutes

If you don’t have a sushi mat, don’t worry – a clean tea towel will also work for this sushi. You can try lots of different fillings, such as cucumber, avocado, tuna, etc.



  • 320 g (11¼ oz) cooked Sushi Rice, cooled to room temperature
  • 120 g ( oz) cucumber, avocado or pin-boned salmon fillet, cut into 1 cm (½ inch) thick strips


  • 2 nori sheets, cut in half lengthways
  • wasabi and soy sauce, to serve


Prepare a small bowl of water to wet your fingers when handling the sushi rice to avoid it sticking.

Place the halved nori sheets, shiny side down, on the bottom end of a sushi mat.

Wet your fingers with water and spread 80 g ( oz) of the sushi rice evenly on the nori, leaving a 1 cm (½ inch) border along the top edge.

Lay a strip of cucumber, avocado or salmon along the middle of the rice.

Let’s roll! Lift the corners of the bottom of the sushi mat with your fingers and roll over the filling. The bottom of the nori should meet with the top border of the rice and tighten the roll.

Unroll the sushi mat, moisten the empty border of nori with a little water and seal and tighten again with the mat. Repeat with the rest of the rice and filling.

Place the roll of sushi on a chopping board and moisten a sharp knife. Cut the roll in the middle. Put the two halves side by side, and cut again and again so that you have eight equal pieces. Slice the rest of the rolls in the same way.

Serve with wasabi and soy sauce for dipping.