How to make homemade sushi rolls with my easy to follow, step-by-step guide and recipe video. Get my top tips and tricks and watch the video for making sushi at home. Including how to make sushi rice, maki sushi, California rolls, dragon rolls and nigiri sushi. Plus find out about the fantastic sushi kit I used to make this wonderful sushi platter.
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Making sushi at home is one of those challenges that can be very satisfying, especially once you get the hang of it and start to feel like a real sushi pro.
The great thing about homemade sushi rolls is that you are in full control of the ingredients. Make your sushi with or without fish, make it vegetarian or vegan, and pick your favourite fruit and vegetables for fillings. Making sushi at home is also a lot of fun, especially if you get friends and family involved. The other benefit is that homemade sushi is always going to be far cheaper than in a restaurant and most of the ingredients will keep well in the cupboard ready for your next sushi making night.
In this guide I will walk you through the whole sushi making process. From what ingredients and equipment you need to how to roll and slice into perfect sushi pieces.
🍽 What equipment do I need?
As complex as homemade sushi may appear, only minimal equipment is required for making an impressive platter:
- Bamboo Rolling Mat (Makisu) or you can use baking paper (Bamboo mat helps create a tighter roll with better shape)
- 1 cutting board for slicing veg and 1 cutting board for slicing raw fish
- A sharp, non serrated knife
- Pan to cook the rice
- Mixing bowl and spoon for mixing the rice and sushi vinegar
- Bowl of water (very important for handling rice and for slicing the sushi)
- Cling film (Saran wrap)
- A cloth to clean and tidy and wipe as you go
- A platter for serving
- Chop sticks for eating (optional) - sushi is traditionally eaten with the fingers.
🥘 Ingredients
Jump straight to Recipe CardThe below will be enough to make a full platter (serves 4) of different types of homemade sushi or if you prefer a platter of one type of sushi. See further down the post for links to making different types of sushi.
- 2 Packs of Nori sheets
(10 sheets) (seaweed sheets) - 300g uncooked Sushi rice (Nishiki)
- 400ml tap water for cooking rice
- 2 tablespoon Rice wine vinegar
- 2 tablespoon Mirin rice wine
- 1 teaspoon Caster sugar
- ½ teaspoon Salt
- Thinly sliced julienne sticks of your choice of fruits and vegetables, plus avocado if desired (toss sliced avocado in lime juice to keep it fresh). - I used 1 cucumber, 1 red bell pepper, and 1 Avocado.
- Black sesame seeds or black onion seeds (for inside out rolls - meaning rice on the outside e.g. California rolls)
- Crab sticks or crab meat
- Your choice of raw sushi grade fish (see FAQs below for explanation). For ease I highly recommend this Sashimi Kit from The Fish society, which includes a guaranteed 300g total weight of raw sushi grade fish, ready to slice into sashimi. Fish selection includes: frozen raw mackerel, black cod, maguro tuna, salmon belly and cooked, butterflied king prawns. Plus soy sauce sachets, wasabi sachets, pickled ginger sachets and chop sticks. I also bought crab sticks to add to this. The fish society also have individual fish options available for sashimi if you'd rather choose specific types of fish yourself.
(10 sheets) (seaweed sheets)
Fruit and veg filling ideas: cucumber, bell pepper, jalapeños, red cabbage, celery, spring onion, beetroot, radish, avocado, mango, pineapple, apple, pear.
Sushi without raw fish: If you don't want to use raw fish, other options you can try are cooked crab meat, crabsticks, tinned tuna, smoked salmon, or smoked mackerel.
Sushi without fish: If you don't want to use fish at all just load up with fruit and veg. You could also try with cream cheese or tofu. Cream cheese, cucumber and chives is a great option.
Toppings: Once the rolls are made you can add extra flavour with toppings like pickled ginger, soy sauce, wasabi paste, sesame seeds, onion seeds, chia seeds, extra thin slices of avocado or fish (see dragon roll sushi recipe), butterflied king prawns (see nigiri sushi recipe) chopped mango, thinly sliced spring onion or salmon roe.
🔪 Step by step instructions
- Make the sushi rice: Rice that is specifically prepared for sushi is called Sumeshi. This means rice thats cooked for the right amount of time, in the right amount of water with the right amount of seasoning. It should be sticky but still al dente, shiny and not mashed together. To make perfect sushi rice follow the instructions in my how to make sushi rice guide.
- Julienne the vegetables: Slice your chosen fruit and vegetable fillings into thin sticks, of a similar size (julienne).
- Slice the fish: If the fish is frozen, thoroughly defrost before use, either at room temperature for a few hours or overnight in the fridge. Next, slice the fish into thin sashimi pieces, going against the grain (lines in the fish). Store sliced fish in the fridge if you aren't ready to use it right away.
- Fill with rice: Place a nori seaweed sheet on the bamboo mat (shiny side down). Wet your hands then spread the rice over the seaweed leaving a 1-2 cm gap at the top (for sealing the roll). Use half a sheet of seaweed or a full sheet depending on how big you would like your sushi. Usually half a sheet is used to make maki sushi and a full sheet is used for California rolls and Dragon roll sushi.
- Add fillings: Add your choice of veg and fish fillings. Line up the filling across the seaweed. If making a smaller roll, with half a seaweed sheet, then use just 2 fillings. If you are making a larger roll and using a full seaweed sheet then you can add 3 fillings. Image here shows smaller roll with 2 fillings of raw tuna and avocado.
- Roll: Use the bamboo mat to roll up the sushi. Pick up the bottom end of the mat and start to fold it over. The first roll you should be aiming to get the nori and rice over the fillings. Then lift the end of the mat up again and roll and tighten. Continue to roll until the sushi comes out at the other side of the mat.
- Slice: To finish slice the sushi roll using a wet knife. To wet your knife dip the tip of the blade into water then hold the knife up and allow the water to run down the length of the blade. Slice firmly through the sushi, moving the blade back and forth so to cut and not to squash. Wet the blade between each slice to prevent the blade from sticking to the rice and seaweed.
- Repeat: Repeat with the remaining seaweed, rice and fillings. Then serve up on a platter with your chosen toppings.
- Different types of sushi: Different types of sushi can be made from the same ingredients. See below for a description of each type of sushi and a link to the recipe.
🍱 What are the different kinds of sushi rolls?
In this guide I will show you how to make 4 types of sushi. Three are sushi that are rolled and the the other is balls of sushi with a topping. Below I will go over each type of sushi and provide a link to the recipe for making each one:
- Maki sushi (small roll)
- California rolls (large roll)
- Dragon roll sushi (large roll)
- Nigiri sushi (ball of rice with topping)
🍥 Maki sushi rolls
Maki sushi is the smallest rolled sushi and is made using half of a nori sheet, instead of a full sheet. The nori sheet is on the outside of this roll and the rice and veg are in the middle. Maki sushi can be made with just raw fish, just veg or both. As the maki sushi is small the inside shouldn't be over filled, so spread the rice as thinly as possible and only use 2 pieces of veg or fish. There is also a Futomaki which is the larger version of the maki sushi (2-2.5 inches wide).
🍥 California rolls
California rolls are larger then the maki sushi and use the whole sheet of nori. The rice for this roll is presented on the outside and the seaweed is rolled into the inside. The veg and fish are in the middle, just like in the maki sushi. As the California roll is larger than the maki roll there is room to use 3 veg/fish fillings inside. But its still a good idea to keep the layer of rice as thin as possible.
🍥 Dragon roll sushi
Dragon roll sushi are exactly the same as California rolls except they have a topping. The topping is usual avocado and is said to resemble that of a dragon scale, which is where the name came from. In this guide I used salmon as well as avocado for the topping.
🍣 Nigiri sushi
Nigiri sushi is a non-roll sushi and probably the easiest to make. First an oblong ball of sushi rice is formed using your hands. Then a topping is added - usually cooked, butterflied king prawns, which are stuck onto the rice with a bit of wasabi paste. But you can use other types of fish or veg to top your nigiri. If you're being extra adventurous and looking for extra marks for presentation have a go at wrapping a thin strip of nori around the nigiri sushi.
💭 Tips and tricks
After having spent several hours perfecting my sushi making skills, here are my pearls of wisdom and sushi making tips:
Different sushi rolls: For that real wow factor have a go at making a variety of homemade sushi rolls. The amounts of ingredients listed in this guide will be enough to make a platter with several different sushi rolls. This guide includes links to recipes for maki sushi, California rolls, dragon rolls and nigiri sushi. All together they make a fabulous looking platter.
Sushi rice: To create the right kind of flavour mix your sushi rice with rice wine vinegar and mirin rice wine, sugar and salt.
Bamboo mat: Get yourself a Bamboo Rolling Mat. The sushi making process is made so much easier if you have a mat to help you roll and tighten your sushi rolls. However, you don't have to use a bamboo mat. If you can't get hold of one you can use baking paper to roll your sushi.
Water: Have a bowl of water on hand to keep your hands wet when handling the sushi rice. Sushi rice is extremely sticky and if your hands are dry you'll find it sticks to you rather than the seaweed. Things can get very messy very quickly.
Sushi grade fish: Use fish that has been frozen to below the right temperature for the correct amount of time, which will be a lot safer to consume raw.
Sashimi kit: Buy a sashimi kit that comes with a selection of sushi grade, frozen, raw fish ready for slicing into thin pieces (sashimi) . I highly recommend the sashimi kit from the Fish Society, which is what I used to make this platter. And there was some fish left over from this, so it goes a long way. This kit comes with 4 different types of frozen, raw fish, plus cooked, butterflied king prawns. The Fish society guarantees a total weight of 300g of sushi grade fish. The kit also includes sachets of soy sauce, sachets of wasabi, sachets of pickled ginger and 2 sets of wooden chop sticks.
Vegetables: If using veg instead of, or as well as fish, go for bright colours that will look pretty against the white rice. Also choose veg that will last and not go limp. Obvious choices include cucumber, bell pepper, carrot, raw beetroot, radish and red cabbage. I also love to use avocado, which I toss in lime juice immediately after slicing to stop it oxidising and going brown.
Protect your mat: Wrap your bamboo mat with cling film to keep it clean, particularly when making California rolls when the rice is on the outside of the roll.
Try not to overfill the nori sheet with rice: Spread the rice as thinly as possible over your nori sheet and leave a 2cm gap at the top end of the nori to allow room for sealing.
Small rolls: Maki sushi are smaller rolls so halve your seaweed paper to make these.
Slicing: Use a long blade, sharp, non serrated knife for slicing your sushi. Before slicing dip the knife blade in water and allow the water to run down the length of the blade. This stops the blade from sticking to the rice and seaweed.
When slicing sushi with rice on the outside (California rolls) place cling film over your finished rolls first. The cling film will help to keep the roll together and to keep its shape whilst you slice.
Wasabi: Use wasabi paste to help stick your butterflied prawns to your sushi balls when making nigiri sushi
Chill the sushi: Once your sushi are made, plate up then wrap in cling film and chill in the fridge for at least an hour before serving. This will firstly keep the sushi nice and fresh but will also set the rice and make your sushi easier to handle and eat.
Serve with: soy sauce, pickle ginger and wasabi for that extra punch of flavour and touch of authenticity.
Time: Give yourself plenty of time! Don't under estimate the mess this can make and the time it can take just to prepare your veg and fish alone.
❓ Frequently asked questions
Raw fish does come with a higher risk than when fish is cooked. However, if raw fish is fresh, stored correctly and prepared correctly, then it is safe to eat. Certain types of fish are recommended for eating raw. This includes fish that lives in cooler water, certain types of farmed fish and fish that is frozen to below -4 degrees C soon after catching. The cooler waters and freezing of the fish kills any bacteria and parasites, so making it a lot safer to consume raw. However, people at higher risk of food borne illnesses should always avoid any kind of consumption of raw fish. Higher risk people include those with low immune systems, pregnant women, infants, young children and older adults. Always check with your GP if you are in any way unsure and have a read of this NHS page about sushi for further info.
Sushi grade fish means fish that has been prepared and stored in such a way that it is considered safe to eat raw. These practices include freezing below a certain temperature for certain lengths of time. The Food standards agency provides full details on how to freeze fish that is intended to be consumed raw.
Most shops and supermarkets will sell bags of rice that are labelled as sushi rice. I highly recommend using the rice that is labelled as sushi rice otherwise you run the risk of using a type that won't be sticky enough when cooked. If you struggle to find 'sushi rice' look for a medium grained white rice, usually named Nishiki.
Making sushi for the first time can be quite a challenge, which is why I have put together this easy to follow guide and step by step video. I would suggest having enough ingredients for a couple of practice sushi rolls.
🐟 Other fish recipes you may like:
Clam chowder, fish biryani, honey glazed prawns, Chinese prawns recipe, salmon and prawn linguine, haddock and rosemary risotto, Frozen salmon and potato traybake, Kedgeree, cucumber canapes with prawns, and Fish pie. Or for more dinner inspiration have a look at my dinner ideas for two collection.
I do hope your find this guide of use in your sushi making journey. let me know what you think by leaving a comment and star rating below. You can also pin the recipe on Pinterest. Or if you prefer you can pin the video. Happy sushi making!!
📖 Recipe
📋 Homemade Sushi Rolls
Ingredients
- 2 Packs of Nori sheets seaweed sheets
- 300 g uncooked Sushi rice Nishiki
- 400 ml tap water for cooking rice
- 2 tablespoon Rice wine vinegar
- 2 tablespoon Mirin rice wine
- 1 teaspoon Caster sugar
- ½ teaspoon Salt
- Thinly sliced julienne sticks of your choice of fruits and vegetables plus avocado if desired (toss sliced avocado in lime juice to keep it fresh). - I used 1 cucumber, 1 red bell pepper, and 1 Avocado.
- Black sesame seeds or black onion seeds for inside out rolls - meaning rice on the outside e.g. California rolls
- Crab sticks or crab meat
- Your choice of raw sushi grade fish For ease I highly recommend this Sashimi Kit from The Fish society, which includes a guaranteed 300g total weight of raw sushi grade fish, ready to slice into sashimi. Fish selection includes: frozen raw mackerel, black cod, maguro tuna, salmon belly and cooked, butterflied king prawns. Plus soy sauce sachets, wasabi sachets, pickled ginger sachets and chop sticks). I also bought crab sticks to add to this. The fish society also have individual fish options available for sashimi if you'd rather choose specific types of fish yourself.
Instructions
- Rice that is specifically prepared for sushi is called Sumeshi. This means rice thats cooked for the right amount of time, in the right amount of water with the right amount of seasoning. It should be sticky but still al dente, shiny and not mashed together. To make perfect sushi rice follow the instructions in my how to make sushi rice guide.
- Slice your chosen fruit and vegetable fillings into thin sticks, of a similar size (julienne).
- If the fish is frozen, thoroughly defrost before use, either at room temperature for a few hours or overnight in the fridge. Next, slice the fish into thin sashimi pieces, going against the grain (lines in the fish). Store sliced fish in the fridge if you aren't ready to use it right away.
- Place a nori seaweed sheet on the bamboo mat (shiny side down). Wet your hands then spread the rice over the seaweed leaving a 1-2 cm gap at the top (for sealing the roll). Use half a sheet of seaweed or a full sheet depending on how big you would like your sushi. Usually half a sheet is used to make maki sushi and a full sheet is used for California rolls and Dragon roll sushi.
- Add your choice of veg and fish fillings. Line up the filling across the seaweed. If making a smaller roll with half a seaweed sheet then use just 2 fillings. If you are making a larger roll and using a full seaweed sheet then you can add 3 fillings. Image here shows smaller roll with 2 fillings of raw tuna and avocado.
- Use the bamboo mat to roll up the sushi. Pick up the bottom end of the mat and start to fold it over. The first roll you should be aiming to get the nori and rice over the fillings. Then lift the end of the mat up again and roll and tighten. Continue to roll until the sushi comes out at the other side of the mat.
- To finish slice the sushi roll using a wet knife. To wet your knife dip the tip of the blade into water then hold the knife up and allow the water to run down the length of the blade. Slice firmly through the sushi, moving the blade back and forth so to cut and not to squash. Wet the blade between each slice to prevent the blade from sticking to the rice and seaweed.
- Repeat with the remaining seaweed, rice and fillings. Then serve up on a platter with your chosen toppings.
- Different types of sushi can be made from the same ingredients. See notes below for a link to each type of sushi recipe.
Video
Nutrition
Notes
Please note that this post contains affiliate links to products I am recommending, which means if you click a link and then go on to purchase a product, I will receive a small percentage. This will not affect the amount you pay.
best sushi near me
Oo, looks really yummy. Have a nice day.
Debbie
Thanks so much for your lovely comment 🙂
Karly
Love the step by step!
Debbie
Thanks Karly! It's definitely one of those recipes that's easier to explain with photos:-)