How to Make Sushi At Home
Sushi chefs spend years perfecting the art of making sushi and, let’s be honest, you and me aren’t at that level BUT sometimes it is so fun to sit down and make your own, customized sushi roll, throw a sushi party and get creative! So if you have been curious about how to make your own sushi at home, this is the guide for you! Soon you will be making spicy salmon rolls and spicy tuna rolls like a pro.
I have been making my own sushi for about 10+ years so I am excited to finally put my own experience into writing – this is clearly an Americanized version of sushi-making and if you want to truly enjoy the authentic version head out and find yourself a talented sushi chef at a local restaurant!
Have You Ever Tried Adding Cream Cheese to Your Sushi Roll?
If not, then you definitely need to try our Philadelphia Roll!
History of Sushi
Want to dig a little more into the history of sushi – here is a great article!
What You Will Need (Ingredients)
- Sushi Rice: we have a favorite sushi rice that we always pick-up at the grocery store! Plus, we have an easy tutorial on how to make sushi rice!
- Nori Sheets: these are the seaweed sheets that hold the rolls together – put them on the inside or out.
- Filling Ingredients: you can really get creative here! Some of our favorites are tuna, salmon, avocado, cucumber, carrots, asparagus, cream cheese, bell pepper, etc.!
- Mayo: this can be mixed with wasabi or sriracha to add a little spice.
- Wasabi: a Japanese horseradish that can be mixed with some mayo or just served on the side – we love this one!
What You Will Need (Tools)
- Bamboo Sushi Mat: the main tool that is made-up of small bamboo sticks to help you roll-up the perfect sushi every time!
- Parchment Paper (if making Inside Out Rolls): this helps prevent the rice from getting stuck in the bamboo sheet.
- Sharp Knife: it is very helpful to use a very sharp knife when slicing the roll into pieces!
How to Make Homemade Sushi Rolls
How To Make Inside Out Sushi Rolls
Pro Tip
When cutting a sushi roll, be sure to use a very sharp knife and place it in a tall glass of water. The sushi rice is very sticky, so putting the knife in the glass of water in between cuts and rolls helps to cut down on the stickiness.
Best Way To Serve Sushi Rolls
A small dish of soy sauce is always a must for dipping the finished pieces. If you like adding a little bit of heat to your sushi, feel free to serve with some spicy mayo or wasabi mayo on top. And don’t forget those traditional sides of pickled ginger and wasabi!
Recipe FAQs and Tips
- What should I put in sushi? There are so many great options – feel free to get creative with different combinations! For a protein option we love raw tuna, raw salmon, smoked salmon, imitation crab, or cooked shrimp. Also, if you are looking for a non-protein or veggie option, you could use cucumber, avocado, lettuce, or carrots! We would love to hear your favorite combination!
- What kind of rice is used for sushi? Highly recommend using a premium short grain white rice that is labeled as sushi rice. Our all-time favorite is Rice Select Sushi Rice!
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How to Make Sushi
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 sushi rolls 1x
- Category: Dinner/Entree
- Method: Counter Top
- Cuisine: Asian-Inspired
Description
A simple step-by-step tutorial that teaches you How to Make Homemade Sushi Rolls with any of your favorite fillings!
Ingredients
- 2 1/2 cups cooked sushi rice (stove top sushi rice or Instant Pot sushi rice)
- 4 nori sheets
- 4–6 oz sushi grade tuna or salmon
- 1 avocado, sliced
- soy sauce for serving
- optional: wasabi, pickled ginger, spicy mayo, or wasabi mayo for serving
Instructions
- Add Rice to Nori Sheet: Place a nori sheet on top of a bamboo mat, shiny side down. Using the back of a spoon, spread approx. 1/2 cup + 2 tablespoons of sushi rice across the nori sheet leaving the top inch or so empty. The rice should be pretty flattened.
- Add Filling Ingredients: Place the filling ingredients of choice (salmon, avocado, cucumber, etc.) in the middle of the nori sheet. Don’t go too crazy with the fillings or it will pop out the ends. Option to add a bit of spicy mayo, sriracha mayo or plain wasabi inside the roll.
- Roll the Sushi: Using both hands, pick up the edges of the nori sheet closest to you and fold over the filling ingredients; tucking the nori sheet around the ingredients. Pick up the bamboo sheet and fold that over as well (but don’t tuck all the way around). While firmly holding the sushi roll, pull bamboo sheet away from your body, tuck and roll the sushi. Then stop and wrap your hands around the roll pressing down firmly to create a solid roll. Pull away from your body again with the bamboo sheet then stop again and press down. Continue doing this until you have a fully formed roll. See pictures above.
- Cut + Make More Rolls: Using a very sharp knife, cut the roll into 1 inch thick pieces. Create 3 more rolls using the same technique – see notes below for instructions on an Inside Out Roll (where the rice is on the outside of the roll instead of the inside).
- Serve: Enjoy with soy sauce, wasabi or pickled ginger.
Notes
- Inside Out Rolls: to make this roll, place a piece of parchment paper on a bamboo mat and then put your nori sheet on top of that. Cover with rice leaving the top inch empty. Carefully pick up the piece of nori and flip it over so that the rice-free section is now closest to you. Place filling ingredients towards the center of the nori sheet. Lift up the edge of the nori sheet closest to you and tuck around the fillings. Lift up the bamboo mat and fold over as well. Start pulling the bamboo and parchment paper away from your body as the nori sheet rolls around the ingredients. Then stop and apply gentle pressure to create a roll. Continue pulling/rolling with the bamboo mat and then apply pressure until you have a fully formed sushi roll. Cut into 1 inch pieces with a very sharp knife. (See photos above for step-by-step photos).
- Filling Ideas (protein): other than raw fish, you can add smoked salmon, cooked shrimp or imitation crab!
- Filling Ideas (non-protein): avocado, carrots, cucumber, lettuce, etc.
- Can you store homemade sushi? No, it isn’t recommended to store sushi overnight as it increases the risk for bacteria to develop.
- Can you make a fish-free sushi roll? Yes, you can make a California Roll or other veggie-focused roll, if you want – get creative!
- Where to find fish for sushi? Head to your local fish monger (someone who specializes in selling fish) to ask about what they would recommend for making sushi. I have also had good luck at Whole Foods.
- Raw Food: consume raw fish at your own risk.
Nutrition
- Serving Size: 1 sushi roll
- Calories: 542
- Sugar: 0.1 g
- Sodium: 27.4 mg
- Fat: 7.2 g
- Carbohydrates: 102 g
- Protein: 15.3 g
- Cholesterol: 14.5 mg
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