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Someone dipping homemade sushi into a bowl of soy sauce.

How to Make Sushi

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  • Author: Erin Jensen
  • 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


How to Make Sushi – a step-by-step tutorial that teaches you how to make to make amazing sushi rolls at home!


  • 2 1/2 cups sushi rice 
  • 4 nori sheets
  • 46 oz sushi grade tuna or salmon
  • 1 avocado, sliced
  • soy sauce for serving
  • Optional: wasabi for serving 
  • Optional: spicy mayo or wasabi mayo


  1. Place a bamboo sheet down.  Place nori sheet on top, shiny side down. 
  2. 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. 
  3. Place your filling ingredients of choice (salmon, avocado, cucumber, etc.) in the middle of the nor sheet. Don’t go too crazy with the filling or it will end up popping out the ends if it is too full. 
  4. If you want to add a bit of spicy mayo, siracha mayo or plain wasabi inside you can do that now as well. 
  5. 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 over as well (but don’t tuck all the way around). 
  6. While pressing firmly down on the sushi roll, being pulling the bamboo sheet away from your body and rolling 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. 
  7. Using a very sharp knife, cut the roll into 1 inch thick pieces. 
  8. 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 on the inside).
  9. Serve with soy sauce, wasabi or pickled ginger. 


  • Inside Out Rolls: to make an Inside Out Sushi Roll place a piece of parchment paper down and then put your nori sheet on top. 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 closer to you. Place your ingredients towards the center of the nori sheet. Lift up the edge of the nori sheet closest to you and tuck around ingredients. Lift up the bamboo mat and fold over as well.  Start pulling the bamboo 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 fish you can do smoked salmon, cooked shrimp or imitation crab!
  • Filling Ideas (non-protein): avocado, carrots, cucumber, lettuce
  • 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.