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make sushi at home

Easy Sushi Rolls

Sushi rolls are delicious, but they can easily be made at home! Plus its super fun to see all the different roll combinations you can come up with. As with anything practice makes perfect, but the road to sushi roll making perfection is yummy all the way.

Course Appetizer, Main Course
Cuisine Japanese
Keyword sushi, sushi rolls
Prep Time 25 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 40 minutes

Ingredients

  • 1 package Nori, seaweed sheets, cut in half

MAKING THE SUSHI RICE

  • 2 cups sushi rice, rinsed until water is mostly clear
  • 4 tablespoons rice wine vinegar
  • 2 tablespoons mirin
  • 2 tablespoons sugar
  • 2 teaspoons salt

SUSHI FILLING INGREDIENTS (suggested)

  • Imitation Crab Sticks ("krab), cut in half longways
  • raw fish, best quality - salmon or tuna cut into long 1/4" slices
  • smoked salmon, 1/2 " slices cut longways
  • cream cheese, 1/4 " slices
  • English cucumber, English cucumber, peeled and cut into 1/4" matchsticks
  • avocado, cut into slices
  • carrot, peeled, halved and cut into 1/4 " matchsticks
  • red or yellow bell pepper, cut into 1/4 " slices
  • jalapeno, seeds removed, and cut into 1/4 " slices

Serving Suggestions

  • soy sauce, preferably Japanese Style - Shoyu
  • toasted sesame seeds, white or black, for sprinkling
  • wasabi
  • pickled ginger

Tools

  • bamboo rolling mat, covered with plastic wrap

Instructions

Making The Sushi Rice

  1. Place in a pot with 2 cups of water and the 2-inch piece of kombu if you have it. If not, it's okay. Bring the sushi rice up to a low boil, place the pot lid on and reduce the heat to low. Cook for 15 minutes. Then remove the pot from the heat and let stand for 10 minutes. Transfer to a glass bowl. Sushi rice should be slightly warm when making the sushi rolls.


  2. While the rice is cooking prepare the ‘su’ or sushi rice seasoning. In a small bowl mix the mirin, rice wine vinegar, salt, and sugar together. Pop it in the microwave for 20-30 seconds to gently warm it and help the salt and sugar fully dissolve. Give it a good whisk. Pour over the rice when done, lightly tossing to coat.  Let sit for 5 minutes to let it soak in. The rice is ready for the rolls. 

Directions For Maki-Style Sushi (Seaweed Outside/Rice Inside)

  1. Place the nori sheet on the bamboo mat shiny side down, long side parallel to your body. With damp hands, scoop a handful of rice and gently spread the cooled rice in an even layer over the nori sheet, pressing lightly, leaving the top inch of the nori bare. 

  2. Sprinkle the rice with the toasted sesame seed.  Lay the roll ingredients of your choice horizontally across the bottom third of the rice. Continue with rolling directions...

Directions For Inside-Out Style Sushi (California Roll/Rice On Outside)

  1. Place the nori sheet on the bamboo mat shiny side down, long side parallel to your body. Moisten your hands and scoop a handful of rice (here’s where that bowl of water comes in handy), onto the nori. Then gently spread and press the rice to spread on the nori evenly covering all the way to the edges.
  2. Sprinkle the rice with sesame seeds and flip over. Take a “Krab” stick and lay it about ⅓ the way down on the nori sheet closest to you following with the avocado and cucumber. Continue with rolling directions...

Rolling The Sushi

  1. Using your fingers to hold in the ingredients to your front, start to bring up the bamboo mat, rolling the nori sheet away from you, tucking in the ingredients as you go. Lift the edge from under the roll as you go. With a gentle but firm hand, roll up the sushi making sure it’s tightly packed

Slicing The Sushi

  1. Dipping a sharp knife in a bowl of water between slices, cut the sushi roll in half. Line those pieces up alongside each other and slice again. Do it twice more and you have evenly sliced sushi pieces.

Serving The Sushi

  1. To Plate and Serve, Transfer the roll to a plate and serve with Shoyu soy sauce, wasabi, and pickled ginger.