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sushi recipes homemade used to sound like one of those things I would only order at a restaurant, usually when I was feeling fancy and slightly broke afterward. But once I tried rolling my own at home, it turned into a fun weeknight project that actually feels relaxing. If you have ever stood in your kitchen staring at a pack of nori like it is a science experiment, you are in the right place. I am going to walk you through the basics in plain language, with a few little shortcuts I use when I am hungry now, not in two hours. Also, if you like easy home cooking ideas, I share more cozy stuff over at dailypan.com, and it pairs perfectly with a sushi night at home.
Easy Sushi Rolls Recipe | 1-Minute Video
If you are a visual learner, a quick one minute video can make the rolling part click fast. The main thing to watch is how the roll gets tucked and tightened, not smashed flat. When I first started, I overfilled everything because I thought more filling equals more fun. It does taste great, but it also makes the roll burst open like a little sushi confetti situation.
My best advice is to start simple with one protein and one veggie, then get fancy later. Once you do two or three rolls, your hands will kind of understand what to do. And yes, your first roll might be a little crooked. Mine always is, and I still eat it proudly.
;
Maki Roll Ingredients
This is the shopping list I stick to for classic maki rolls. It is flexible, so do not stress if you cannot find one thing. The biggest difference maker is the rice. Get the right kind and rinse it well, and you are already halfway to good sushi recipes homemade.
- Sushi rice (short grain) and water
- Rice vinegar, sugar, and salt (for seasoning the rice)
- Nori sheets (seaweed)
- Fillings: imitation crab, cooked shrimp, smoked salmon, canned tuna mixed with a little mayo, tofu, or just veggies
- Veggies: cucumber sticks, avocado slices, carrots, bell pepper, scallions
- Optional extras: sesame seeds, spicy mayo, cream cheese, pickled ginger
- For serving: soy sauce, wasabi if you like heat
A quick note about fish: if you want raw fish, please buy sushi grade from a trusted shop and keep it cold. At home, I usually go with cooked shrimp or smoked salmon because it is easy and still feels like a treat. If you want more lunch ideas that roll up nicely like sushi does, I also love these healthy wrap recipes for lunch for days when you want something handheld but not fussy.
Equipment for Making Sushi
You do not need a kitchen full of gadgets. I made my first sushi recipes homemade with a cutting board, a pot, and pure determination. That said, a couple of small tools make it easier and less messy.
Here is what I recommend:
Bamboo mat: Cheap and helpful. If you do not have one, a clean kitchen towel wrapped in plastic wrap can work in a pinch.
Rice paddle or spoon: Something to gently mix and spread rice.
Small bowl of water: Wet fingers stop rice from sticking to you like glue.
Sharp knife: This matters more than people think. A dull knife will drag the roll and make it messy.
Plastic wrap: Optional, but great for inside out rolls or keeping the mat clean.
“I tried your simple sushi setup with just a bamboo mat and a sharp knife, and it actually worked. My rolls were not perfect, but they tasted amazing and my kids asked for sushi night again.”
One more small thing I do: I wipe my knife with a damp cloth between cuts. It keeps the slices clean and way less sticky.
How To Make Sushi
This is my relaxed step by step method. I am not trying to win a sushi competition. I just want delicious rolls that do not fall apart, and I want the process to feel fun. After a couple tries, you will get your own rhythm.
1) Cook and season the rice
Rinse sushi rice until the water is mostly clear. Cook it according to the package. While it is warm, mix rice vinegar with a little sugar and salt, then gently fold it into the rice. Let it cool until it is warm, not hot. Hot rice makes nori soggy faster.
2) Set up your rolling space
Put your bamboo mat down. Lay a sheet of nori shiny side down. Keep your fillings sliced into thin sticks. Thinner is easier to roll.
3) Add rice
Wet your fingers, grab a handful of rice, and spread it over the nori in an even layer. Leave about one inch bare at the top edge so it can seal. Do not pack the rice down like you are building a brick wall. Gentle is better.
4) Add fillings
Place fillings in a line across the lower third of the rice. This is where most rolls go wrong, so be brave and use less than you think. You can always make another roll.
5) Roll and tighten
Lift the edge of the mat closest to you, roll over the fillings, and keep tucking it in. Give it a gentle squeeze to tighten. Keep rolling until you reach the bare nori edge, then press lightly to seal.
6) Slice
Use a sharp knife. Make the first cut in the middle, then cut each half into three or four pieces. I like 8 pieces total.
Serving tip
Sushi is best right after you make it. If you wait too long, the nori loses that nice bite. If you want a full cozy meal around your rolls, try pairing with a simple broth soup. These easy soup recipes for beginners have saved my dinner plans more than once.
Possible Variations
This is the part where sushi recipes homemade gets really fun. Once you understand the basic roll, you can mix and match based on what you have in the fridge. I do this a lot when I have half an avocado or leftover cooked chicken.
California style roll
Imitation crab, cucumber, avocado. Add sesame seeds on the outside if you like.
Spicy tuna shortcut
Use canned tuna mixed with a little mayo and sriracha. It is not traditional, but it is very snackable.
Vegetarian crunch roll
Cucumber, carrot, avocado, and a little cream cheese or tofu. Sprinkle sesame seeds for extra flavor.
Shrimp and avocado
Cooked shrimp, avocado, a tiny swipe of spicy mayo. This one disappears fast.
Inside out roll
Rice on the outside, nori inside. Use plastic wrap over the mat so it does not stick. It looks fancy, but it is just a different order of layers.
Low stress hand roll
If rolling is driving you nuts, make hand rolls. Cut nori in half, add rice and fillings, and fold into a cone. It is casual and honestly perfect for a make your own sushi night.
My biggest flavor booster is a simple sauce: mix mayo with a little sriracha and a splash of soy sauce. Drizzle lightly. A little goes a long way.
Common Questions
Can I make sushi rice ahead of time?
Yes, but it is best the same day. If you make it ahead, cover it tightly at room temperature for a few hours. I do not love refrigerating it because it turns firm and loses that nice texture.
What if my nori gets chewy?
That usually happens when the rice is too hot or the rolls sit too long. Let rice cool a bit before rolling, and eat soon after slicing.
How do I keep the rice from sticking to my hands?
Keep a small bowl of water nearby and wet your fingertips often. Some people add a tiny splash of rice vinegar to the water, but plain water works fine.
Is raw fish safe at home?
Only use sushi grade fish from a trusted source, keep it very cold, and follow safe handling. If you are unsure, go with cooked shrimp, smoked salmon, or veggie rolls. You can still make amazing sushi recipes homemade without raw fish.
Why do my rolls fall apart when slicing?
Usually it is too much filling, not enough tightening while rolling, or a dull knife. Tighten gently with the mat and use a sharp, slightly damp knife.
Sushi Night Wrap Up
If you take one thing from this, let it be this: keep it simple, do not overfill, and give yourself two or three rolls to get the hang of it. Homemade sushi does not have to look perfect to taste incredible. Once you have the rice and rolling basics down, the variations are endless, and you can tailor everything to your cravings. Try a small sushi night at home this week and make it a little ritual, even if it is just you at the counter.
Easy Sushi Rolls
Learn how to make delicious homemade sushi rolls with simple ingredients and step-by-step instructions for a fun, relaxing night at home.
Ingredients
For the Sushi Rice
- 2 cups Sushi rice (short grain) Rinse until water is mostly clear.
- 2.5 cups Water For cooking rice.
- 1 tablespoon Rice vinegar For seasoning.
- 1 teaspoon Sugar For sweetness.
- 1 teaspoon Salt For flavor.
For the Maki Rolls
- 5 sheets Nori sheets Seaweed for rolling.
- 1 cup Imitation crab Or other fillings like cooked shrimp, smoked salmon, tofu, etc.
- 1 cup Vegetables Cucumber sticks, avocado slices, carrots, bell peppers, scallions.
- 2 tablespoons Sesame seeds For garnishing, optional.
- 2 tablespoons Soy sauce For serving.
- 1 tablespoon Wasabi For serving, optional.
Instructions
Cooking the Rice
- Rinse sushi rice until the water is mostly clear. Cook it according to the package directions.
- While the rice is still warm, mix rice vinegar with sugar and salt, then gently fold it into the rice. Allow it to cool.
Preparing to Roll
- Set up your bamboo mat on a flat surface.
- Lay a sheet of nori, shiny side down, on top of the bamboo mat.
- Prepare your fillings, slicing them into thin sticks for easy rolling.
Assembling the Rolls
- Wet your fingers and grab a handful of rice, spreading it evenly over the nori, leaving about an inch bare at the top.
- Place your desired fillings in a line across the lower third of the rice.
- Lift the edge of the mat closest to you and begin to roll over the fillings, tucking gently and pressing lightly to seal.
- Slice the roll with a sharp knife into 8 pieces, wiping the knife between cuts for clean slices.
Notes
Sushi is best enjoyed fresh. Pair with a simple broth soup for a complete meal. Don't overfill your rolls to prevent them from falling apart.
If you are a visual learner, a quick one minute video can make the rolling part click fast. The main thing to watch is how the roll gets tucked and tightened, not smashed flat. When I first started, I overfilled everything because I thought more filling equals more fun. It does taste great, but it also makes the roll burst open like a little sushi confetti situation.
My best advice is to start simple with one protein and one veggie, then get fancy later. Once you do two or three rolls, your hands will kind of understand what to do. And yes, your first roll might be a little crooked. Mine always is, and I still eat it proudly.
;
Maki Roll Ingredients
This is the shopping list I stick to for classic maki rolls. It is flexible, so do not stress if you cannot find one thing. The biggest difference maker is the rice. Get the right kind and rinse it well, and you are already halfway to good sushi recipes homemade.
- Sushi rice (short grain) and water
- Rice vinegar, sugar, and salt (for seasoning the rice)
- Nori sheets (seaweed)
- Fillings: imitation crab, cooked shrimp, smoked salmon, canned tuna mixed with a little mayo, tofu, or just veggies
- Veggies: cucumber sticks, avocado slices, carrots, bell pepper, scallions
- Optional extras: sesame seeds, spicy mayo, cream cheese, pickled ginger
- For serving: soy sauce, wasabi if you like heat
A quick note about fish: if you want raw fish, please buy sushi grade from a trusted shop and keep it cold. At home, I usually go with cooked shrimp or smoked salmon because it is easy and still feels like a treat. If you want more lunch ideas that roll up nicely like sushi does, I also love these healthy wrap recipes for lunch for days when you want something handheld but not fussy.
Equipment for Making Sushi
You do not need a kitchen full of gadgets. I made my first sushi recipes homemade with a cutting board, a pot, and pure determination. That said, a couple of small tools make it easier and less messy.
Here is what I recommend:
Bamboo mat: Cheap and helpful. If you do not have one, a clean kitchen towel wrapped in plastic wrap can work in a pinch.
Rice paddle or spoon: Something to gently mix and spread rice.
Small bowl of water: Wet fingers stop rice from sticking to you like glue.
Sharp knife: This matters more than people think. A dull knife will drag the roll and make it messy.
Plastic wrap: Optional, but great for inside out rolls or keeping the mat clean.
“I tried your simple sushi setup with just a bamboo mat and a sharp knife, and it actually worked. My rolls were not perfect, but they tasted amazing and my kids asked for sushi night again.”
One more small thing I do: I wipe my knife with a damp cloth between cuts. It keeps the slices clean and way less sticky.
How To Make Sushi
This is my relaxed step by step method. I am not trying to win a sushi competition. I just want delicious rolls that do not fall apart, and I want the process to feel fun. After a couple tries, you will get your own rhythm.
1) Cook and season the rice
Rinse sushi rice until the water is mostly clear. Cook it according to the package. While it is warm, mix rice vinegar with a little sugar and salt, then gently fold it into the rice. Let it cool until it is warm, not hot. Hot rice makes nori soggy faster.
2) Set up your rolling space
Put your bamboo mat down. Lay a sheet of nori shiny side down. Keep your fillings sliced into thin sticks. Thinner is easier to roll.
3) Add rice
Wet your fingers, grab a handful of rice, and spread it over the nori in an even layer. Leave about one inch bare at the top edge so it can seal. Do not pack the rice down like you are building a brick wall. Gentle is better.
4) Add fillings
Place fillings in a line across the lower third of the rice. This is where most rolls go wrong, so be brave and use less than you think. You can always make another roll.
5) Roll and tighten
Lift the edge of the mat closest to you, roll over the fillings, and keep tucking it in. Give it a gentle squeeze to tighten. Keep rolling until you reach the bare nori edge, then press lightly to seal.
6) Slice
Use a sharp knife. Make the first cut in the middle, then cut each half into three or four pieces. I like 8 pieces total.
Serving tip
Sushi is best right after you make it. If you wait too long, the nori loses that nice bite. If you want a full cozy meal around your rolls, try pairing with a simple broth soup. These easy soup recipes for beginners have saved my dinner plans more than once.
Possible Variations
This is the part where sushi recipes homemade gets really fun. Once you understand the basic roll, you can mix and match based on what you have in the fridge. I do this a lot when I have half an avocado or leftover cooked chicken.
California style roll
Imitation crab, cucumber, avocado. Add sesame seeds on the outside if you like.
Spicy tuna shortcut
Use canned tuna mixed with a little mayo and sriracha. It is not traditional, but it is very snackable.
Vegetarian crunch roll
Cucumber, carrot, avocado, and a little cream cheese or tofu. Sprinkle sesame seeds for extra flavor.
Shrimp and avocado
Cooked shrimp, avocado, a tiny swipe of spicy mayo. This one disappears fast.
Inside out roll
Rice on the outside, nori inside. Use plastic wrap over the mat so it does not stick. It looks fancy, but it is just a different order of layers.
Low stress hand roll
If rolling is driving you nuts, make hand rolls. Cut nori in half, add rice and fillings, and fold into a cone. It is casual and honestly perfect for a make your own sushi night.
My biggest flavor booster is a simple sauce: mix mayo with a little sriracha and a splash of soy sauce. Drizzle lightly. A little goes a long way.
Common Questions
Can I make sushi rice ahead of time?
Yes, but it is best the same day. If you make it ahead, cover it tightly at room temperature for a few hours. I do not love refrigerating it because it turns firm and loses that nice texture.
What if my nori gets chewy?
That usually happens when the rice is too hot or the rolls sit too long. Let rice cool a bit before rolling, and eat soon after slicing.
How do I keep the rice from sticking to my hands?
Keep a small bowl of water nearby and wet your fingertips often. Some people add a tiny splash of rice vinegar to the water, but plain water works fine.
Is raw fish safe at home?
Only use sushi grade fish from a trusted source, keep it very cold, and follow safe handling. If you are unsure, go with cooked shrimp, smoked salmon, or veggie rolls. You can still make amazing sushi recipes homemade without raw fish.
Why do my rolls fall apart when slicing?
Usually it is too much filling, not enough tightening while rolling, or a dull knife. Tighten gently with the mat and use a sharp, slightly damp knife.
Sushi Night Wrap Up
If you take one thing from this, let it be this: keep it simple, do not overfill, and give yourself two or three rolls to get the hang of it. Homemade sushi does not have to look perfect to taste incredible. Once you have the rice and rolling basics down, the variations are endless, and you can tailor everything to your cravings. Try a small sushi night at home this week and make it a little ritual, even if it is just you at the counter.
Easy Sushi Rolls
Ingredients
For the Sushi Rice
- 2 cups Sushi rice (short grain) Rinse until water is mostly clear.
- 2.5 cups Water For cooking rice.
- 1 tablespoon Rice vinegar For seasoning.
- 1 teaspoon Sugar For sweetness.
- 1 teaspoon Salt For flavor.
For the Maki Rolls
- 5 sheets Nori sheets Seaweed for rolling.
- 1 cup Imitation crab Or other fillings like cooked shrimp, smoked salmon, tofu, etc.
- 1 cup Vegetables Cucumber sticks, avocado slices, carrots, bell peppers, scallions.
- 2 tablespoons Sesame seeds For garnishing, optional.
- 2 tablespoons Soy sauce For serving.
- 1 tablespoon Wasabi For serving, optional.
Instructions
Cooking the Rice
- Rinse sushi rice until the water is mostly clear. Cook it according to the package directions.
- While the rice is still warm, mix rice vinegar with sugar and salt, then gently fold it into the rice. Allow it to cool.
Preparing to Roll
- Set up your bamboo mat on a flat surface.
- Lay a sheet of nori, shiny side down, on top of the bamboo mat.
- Prepare your fillings, slicing them into thin sticks for easy rolling.
Assembling the Rolls
- Wet your fingers and grab a handful of rice, spreading it evenly over the nori, leaving about an inch bare at the top.
- Place your desired fillings in a line across the lower third of the rice.
- Lift the edge of the mat closest to you and begin to roll over the fillings, tucking gently and pressing lightly to seal.
- Slice the roll with a sharp knife into 8 pieces, wiping the knife between cuts for clean slices.
