⏤ The Recipe

Homemade Sushi.

Makinghomemade sushiis easier than you might think! With just a few fresh ingredients and the right rolling techniques, you can create delicious sushi rolls, nigiri, and hand rolls in your own kitchen. This recipe will guide you through making sushi rice, preparing fillings, and …

Prep

40m

Cook

20m

Total

1h

Serves

4

★★★★★5 · 6 reviews

⏤ The Story

Makinghomemade sushiis easier than you might think! With just a few fresh ingredients and the right rolling techniques, you can create delicious sushi rolls, nigiri, and hand rolls in your own kitchen. This recipe will guide you through making sushi rice, preparing fillings, and shaping different sushi styles for a fun, restaurant-quality meal at home.

I always thought making sushi would be intimidating. However, once I tried it, I realized it’s actually fun, approachable, and easy to customize with different fillings and toppings.

I love being able to choose my favorite fish, load up on extra avocado, or even make veggie-only rolls when I want a lighter option. Plus, there’s something really satisfying about rolling your own sushi and slicing it into perfect pieces. I’ll walk you through my simple methods to prepare four of the most popular types of sushi: maki, uramaki, nigiri, and hand rolls. By the end, you’ll be slicing fish and rolling nori like a pro!

See the recipe card below for the complete ingredients list and instructions.

⏤ The Method

Step by step.

Make the Sushi Rice

1
Rinse sushi rice in a fine mesh sieve until water runs clear.
2
Place rice, water, and kombu in a rice cooker. Let soak for 20 minutes.
3
Cook using the “sushi rice” setting (about 1 hour) or until tender.

Make the Sweetened Rice Vinegar

1
In a small saucepan (or microwave-safe bowl), combine vinegar, sugar, and salt.
2
Heat until sugar and salt dissolve.
3
Remove from heat, stir, and add kombu. Let cool.

Season the Rice

1
Moisten and dry a hangiri (or bowl).
2
Discard kombu from cooked rice and transfer rice to the bowl.
3
Slice and fold rice gently with a rice paddle at a 45 degree angle while slowly drizzling in the vinegar mixture.
4
Fan the rice to cool and create a glossy finish. Keep warm in the rice cooker until use.

Prepare the Fillings

1
Slice tuna, salmon, and yellowtail thinly against the grain.
2
Julienne cucumber and bell pepper.
3
Slice avocado thinly. Keep pieces uniform for even rolling.

Make Maki Rolls (Sushi Rolls)

1
Place half a sheet of nori on a sushi mat, shiny side down.
2
Moisten hands, scoop ¼ to ½ cup (50–100 gram) rice, and spread evenly, leaving a ¼-inch (0.6 cm) strip at the top uncovered.
3
Add one filling (fish or vegetable) horizontally across the center.
4
Roll mat over filling tightly, sealing with the uncovered nori edge.
5
Slice roll in half, then into even pieces, cleaning knife after each cut.
6
Cover completed rolls with a damp towel until serving.

Make Nigiri (Tuna)

1
Slice tuna at a diagonal into ¼-inch (0.6 centimeter) thick pieces (~½ ounce / 15 gram each).
2
Moisten dominant hand with water, scoop a cherry-sized ball of rice.
3
Dab a small amount of wasabi onto the fish.
4
Place rice on fish, flip, and gently shape into an oval, pressing sides and top.

Make a Hand Roll (Temaki – Yellowtail)

1
Slice yellowtail into thin 0.4-inch (one centimeter) strips.
2
Cut nori sheet in half and hold in your hand.
3
Spread rice in a triangle from center to one corner.
4
Place yellowtail and scallions diagonally opposite the rice.
5
Roll from the rice corner toward fish to form a cone shape.

Make an Inside-Out Roll (Uramaki – Salmon)

1
Spread rice evenly on nori, then flip so rice faces down.
2
Add salmon and avocado across center.
3
Roll tightly with mat, shaping firmly.
4
Optionally sprinkle sesame seeds or top with thin fish slices before cutting.

⏤ Chef's Notes

Keep a small bowl of water nearby to prevent sticky hands and help cut clean slices.Don’t overfill the sushi rolls, or they’ll break.Cover finished sushi with a damp towel until ready to serve.Storage:Store leftover sushi in an airtight container lined with a damp paper towel, then cover tightly with plastic wrap. Eat within 24 hours for the best quality. Vegetable rolls can last up to two days, but the nori may soften.

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