Description
A simple step-by-step tutorial that teaches you How to Make Homemade Sushi Rolls with any of your favorite fillings!
Ingredients
Scale
- 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