Easy Sushi Rolls with Crab Stick, Salmon, and Avocado

1/ ​​​​​​​​​​​​​​Cook the Rice: If cooking rice in a pot, first rinse the rice thoroughly until the water runs clear. Add about 450ml of water and let the rice soak for 30 minutes (optional if short on time). If skipping the soaking step, reduce the water to 400–420ml. Place the pot on high heat, and once it starts boiling, lower the heat, cover with a lid, and cook for 20 minutes. After cooking, turn off the heat and let it rest for 10 minutes with the lid on.

2/ Make the Rolled Omelet: Heat a frying pan with salad oil and coat the surface. Pour one-third of the beaten eggs into the pan, fold the sides inward, and roll from the far edge toward yourself. Move the roll to the far side, lightly oil the pan, and repeat twice with the remaining egg mixture. Let cool and cut into long strips.

3/ Prepare the Avocado: Cut the avocado into small pieces, place them in a bowl, and mix with lemon juice. Add mayonnaise and mix again to prepare it as a filling. Cut the crab sticks in half lengthwise.

4/ Make the Sushi Rice: In a small bowl, mix 2 tablespoons of vinegar, 2 teaspoons of sugar, and ½ teaspoon of salt until well combined. Add this mixture to the freshly cooked rice and gently fold it in to make sushi rice.

5/ Prepare for Rolling: Place a piece of plastic wrap over a bamboo sushi mat (Makisu), then lay a sheet of nori (seaweed) on top. Spread the sushi rice evenly over the nori, leaving about 1cm of space at the far edge.

6/Add the Fillings: Place the smoked salmon, avocado mixture, crab sticks, and rolled omelet in a line slightly closer to you than the center of the rice. Leave about 3cm of space from the near edge.

7/ Roll the Sushi: Lift the bamboo mat (Makisu) along with the near edge of the nori and gently press the fillings as you roll. Continue rolling until the edges of the nori meet and seal the roll.

8/ Final Touches:Let the sushi roll rest in the refrigerator for about 10 minutes to allow the nori and rice to set. Once ready, cut into bite-sized pieces and arrange on a plate.

⭐️ Creative Sushi Roll Ideas for Setsubun and More ⭐️

⭐️ Ingredient Choices: The fillings for sushi rolls are completely flexible. In our family, since fresh sashimi is hard to find in Berlin, we substitute smoked salmon for salmon sashimi and pair it with family favorites like avocado mayonnaise and crab sticks. You can also experiment with cucumber, tuna mayonnaise, shrimp, or sashimi—whatever ingredients are accessible and to your liking. Enjoy creating various flavors!

⭐ Spread the Rice: Spread the rice thinly and evenly over the nori, and place the fillings closer to the center to make rolling easier. When rolling, don’t press too hard—use the bamboo sushi mat (makisu) to create a neat roll.

⭐️ Bamboo Sushi Mat (Makisu): If you need a makisu to make sushi rolls, you can find them in Asian markets or the Asian food section of larger supermarkets in Berlin. They’re also readily available online.

⭐️ Don’t Worry About Perfect Rolling! : Getting the hang of rolling sushi might be tricky at first, but practice makes perfect! My kids and I struggled at first, too, but now we enjoy the process together 🤭.

⭐️Soy Sauce for Extra Flavor: Just like when enjoying sushi, feel free to dip your rolls in soy sauce to suit your taste.

⭐️ Ehomaki for Setsubun: This recipe isn’t just for regular sushi rolls—it’s perfect for ehomaki on Setsubun (February 3). According to tradition, eating an uncut sushi roll while facing the year’s lucky direction in silence brings good fortune. Watching everyone face the same way and eat in silence is a bit amusing, but it’s a fun family tradition. Give it a try! For more about Setsubun, check out the Setsubun Day post on Umami’s blog!