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Taiwanese sushi roll on a plate.
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5 from 1 vote

Taiwanese Style Sushi Roll

Prep Time15 mins
Cook Time15 mins
Course: Main dish, Side Dish, Taiwanese, Uncategorized
Cuisine: Japanese, Taiwanese
Servings: 5 rolls
Author: Edwina


  • For Sushi Rice
  • 2 cups short grain white rice
  • 2 cups water
  • cup unseasoned rice vinegar
  • 3 ½ tbsps sugar
  • 1 ½ tsps sea salt
  • For fillings
  • ½ English cucumber
  • 2 carrots
  • 2 eggs
  • 1 teaspoon mirin optional
  • ½ ham steak or 5 imitation crab meat
  • 1 cup pork floss
  • Mayonnaise preferably Japanese style Kewpie Mayonnaise
  • Optional dipping
  • Soy sauce
  • Wasabi


Cook rice

  • Wash the rice several times until the water becomes clear. Drain all the water with a strainer.
  • Cook the rice with 2 cups of water in a rice cooker. If using an instant pot, cook on high pressure for 12 minutes.

Make sushi vinegar

  • Mix vinegar, sugar and salt in a sauce pan, cook with low heat until most of the sugar is dissolved. Be careful not to let the vinegar boil. Alternatively, you can directly purchase and use store bought sushi vinegar (see note for more on this).

Prepare the fillings

  • Wash and quarter cucumber length-wise, remove the seeds with a small knife and cut each portion lengthwise in half.
  • Peel and cut carrots into strips, boil for 1-2 minutes until it's cooked but maintains a bite.
  • Heat a nonstick pan and pan fry the ham steak on both sides for 30 seconds without adding oil, and cut into long strips. If using imitation crab meat then imply cut it into half.
  • Whisk two eggs with mirin. Brush the nonstick pan with a thin layer of oil and pour in the egg mixture. When the egg is half set, fold the egg into half and continue to cook until it's fully set. Cut into half inch strips.

Mix sushi vinegar in the cooked rice

  • Transfer the rice into a big mixing bowl and drizzle half amount of the sushi vinegar into the rice.
  • Fold the rice with a spatula gently to allow the vinegar to distribute evenly without smashing the rice. At the same time, cool the rice with a fan while folding the rice.
  • Repeat this step with the rest of vinegar while tasting/checking occasionally. The rice should taste sweet and sour and have a slight glisten to it at the end. Let it sit until it's only a bit warmer then room temperature.


  • Now put your bamboo mat into a Ziploc bag and place a piece of nori sheet on top of it. Moisten your hands with water and place one cup of rice on the nori sheet. Arrange the rice into an even layer that covers anywhere from ⅔ of the nori sheet to all except one inch. Add a little bit of rice on top edge to work as "glue". Adjust the amount of rice according to your preference.
  • Place the fillings on the rice (see the picture in the post for positioning of filling) and lift up the edge of the sheet closest to you, rolling it to just cover the fillings. Firmly press the roll together, then lift up the edge of the bamboo mat closest to you and roll the rest of the sushi up into a log. Roll the sushi roll inside the bamboo mat and press it firmly.

Cut the sushi roll

  • Wet a sharp knife and cut the sushi roll into 8 pieces. Enjoy it with soy sauce and wasabi or just by itself.


Placing the bamboo mat inside a ziploc bag can prevent food from getting stuck in the bamboo mat, which can be a pain to clean.
If you find "Sushi Vinegar" at the store, this product already has the added sugar and salt.  You may want to use this vinegar if you plan on making sushi often, otherwise buying and having regular unseasoned rice vinegar is generally much more useful and less expensive.
If you can't find a ham steak, you can also use regular ham, cut into strips and stack 3-4 slices together. 


Serving: 1g