Actress Sonia Satra Shares Her Sushi Recipe With Us…And It’s Deliciously Easy

Even the most finicky fish eaters will love this easy to prepare sushi recipe from actress Sonia Satra! “This is a fun activity for a group – whether kids or adults, and there are options for many types of diets!” says Sonia. “Vegan, vegetarian, gluten-free – they can all make their own accordingly. Go easy on the rice for an even healthier option.”


3 cups short-grain Japanese rice
1/3 cup rice vinegar

10 nori sheets (dried seaweed), halved

Your choice of: crab, shrimp, sushi grade tuna or salmon
Sesame seeds (optional)
1 cucumber
1 avocado
1 tomato, seeded
1 cup watercress, chopped
20 asparagus spears, trimmed and blanched
Wasabi paste
1 romaine lettuce heart
Pickled ginger

Soy sauce


1- Cook the rice as normal, and transfer to a big bowl when fully cooked.

2- Mix the vinegar and salt together; sprinkle it over the rice and let sit while you prepare the nori sheets.

3- Spread a nori wrap over a bamboo sushi mat (or a plate, if you don’t have a bamboo mat.) Spread the rice evenly over the nori wrap, pressing down lighten to adhere it. Wet your hands as needed to keep the rice from sticking.

4- Peel the cucumber, avocado, and asparagus. Slice all vegetables into long, thin rods, and set on a plate nearby for easy access.

5- Cut your choice of seafood into long, thin slices, and set them aside also.

6- Gently, flip over the nori rice-side down on the mat. Arrange the vegetable and seafood rods along the bottom third of the nori. If you like wasabi, spread some in a line next to the vegetables (use sparingly).

7- Time to roll! Starting with the side near you, roll the vegetables up in the nori. Use the bamboo mat to press it down as you go – this will keep your sushi roll from falling apart.

8- Slice the sushi roll in centimeter-wide slices. Use a sharp knife and moisten it with a damp cloth between slices to keep the cuts clean. Enjoy!

Photo Credit: Shutterstock
No Comments Yet

Leave a Reply

Your email address will not be published.