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About This Article

To make your own sushi, first rinse 2 cups (400 g) of rice and add it to a saucepan filled with enough water to submerge the rice. Then, bring the water to a boil and cook the rice for 10 minutes. Strain the rice and set it aside. Next, combine 4 tablespoons (60 mL) of rice vinegar, ¼ cup (25 g) of sugar, and 1 tablespoon (6 g) of salt in a large bowl. Add the rice to the mixture and toss everything together by hand. Let the rice soak in the mixture while you prepare your fillings. Tuna, yellowtail, salmon, mackerel, halibut, and eel are popular fishes for sushi, and cucumber, carrot, avocado, bell pepper, and mushroom all make great vegetable fillings. You can also use sesame seeds, wasabi, imitation crab, and spicy mayo to give your sushi even more flavor. Chop the vegetables into thin vertical slices that are roughly 3 inches (7.5 cm) long. Cut the fish into pieces that are 1/2 inch (1.25 cm) wide and 3 inches (7.5 cm) long. Lay a bamboo mat out flat, and place a sheet of dried seaweed on top of it. Spread an even layer of rice over the seaweed, and arrange the fish and vegetables in a line along the center of the mat. Then, roll the bottom of the mat up over your fillings and tuck the edge underneath them. Roll the mat again until 1 inch (2.5 cm) remains. Press down gently along the rolled up mat to compress the ingredients. Finally, unroll the mat and use a knife to cut your sushi roll into 5 to 6 individual pieces. To learn how to make other popular types of sushi, like Tiger Rolls, read on!

How to Make Homemade Sushi

Make your own sushi! Making sushi at home is surprisingly simple. We’ll start with how to make sushi for beginners, which means sushi rolls. With just a little practice, you can make sushi rolls at home that are as dazzling to look at as they are delicious to eat.

How to Make Sushi Rolls

Today, we’re making a variation on the California roll. Along with sushi rice and sheets of seaweed (nori), California rolls require only a few ingredients: crab meat (or imitation), avocado, and cucumber. If you like, mix the crab meat with a little mayo to create a creamy consistency.

Here’s What You’ll Need:

To make sushi at home, you’ll need a few essential tools for making sushi:

How to Make California Roll Sushi

This is the traditional way to roll any type of rolled sushi, which is called maki sushi. There are actually two options for this method: rolling with the sushi rice on top of the sheet of nori, as we do here; or with the nori flipped over so the rice ends up on the outside of the finished roll (uramaki sushi).

2. Spread a thin layer of sushi rice over the nori. (See below for more about making perfect sushi rice.)

Don’t use too much rice. With a little practice, you’ll get a feel for how much rice to use. We’re spreading about 1 cup of rice per whole sheet of nori, leaving a small space at the top edge of the nori so you can seal up the roll.

PRO TIP: Wet your fingers as you spread the sticky sushi rice over the nori.

Sushi 101: How to Make Sushi Rolls

You can’t get any more basic than a California sushi roll. Utterly delicious.

piece Makisu (bamboo Rolling Mat)

Dark Green Nori (dried Seaweed)

Avocado, Thinly Sliced

Cucumber (Japanese, If Available), Thinly Sliced

Toasted Sesame Seeds

First, in order to keep your rice from sticking to the Makisu and making a terrible mess, carefully wrap the Makisu in plastic cling wrap.

To begin, fold the pieces of nori in half to split them. Nori is very delicate, so as soon as you press along the seam, it easily breaks in two.

Next, lay the half-sheets of nori on the work surface and grab a handful (about a ½ cup) of sushi rice and cover one side of a half-sheet of nori with it. To do so, first set the rice on the end of the nori sheet closest to you. Then, working with your fingertips and/or knuckles, gently spread the rice over the surface of the nori.

Next, place a single row of the crab across the middle of the nori. Next, place slices of avocado end to end right against the crab. It’s best to use an avocado that’s ripe but still quite firm. Lastly, lay the very thin (slightly thicker than a matchstick) cucumber slices end-to-end right alongside the crab and avocado.

To roll the sushi, carefully lift the edge of the mat closest to you, begin rolling the mat away from you, pressing it lightly to keep it firm.

At this point, the end of the roll has been rolled upward, and your very light pressure is ensuring that they roll will remain nice and tight.

Next, lift up the end of the rolling mat and pull it away from you, allowing the roll to roll the rest of the mat. Then carefully remove the roll from the mat and place it on a cutting board. Lay the mat over the top of the roll and exert gentle pressure once more to make sure it’s all secure.

Next, hold the roll on the mat and sprinkle the top with toasted sesame seeds. Slice using a very sharp knife, first running the knife through a damp dishtowel with the blade facing away from you. Begin by slicing the roll exactly in half. Then set the two halves side-by-side to slice into individual pieces. This ensures that each piece will be a uniform size.

Take a look at our recent sushi videos below

In this video chef Devaux shows how to make eggs benedict 2 very different ways, first he shows the basics of making eggs benedict; a simple wine reduction and clarified butter. Then moves on to show the traditional way to make eggs benedict with standard cooking equipment which you can find in any kitchen and finishes by showing a professional way to make eggs benedict using slightly more exotic cooking equipment like a sous-vide machine and a culinary iSi siphon.

This video shows how to make a new kind of sushi roll, one that has two faces, on one side it looks like a normal salmon maki sushi roll but when you flip it over you see a maki sushi roll with spirals of colored sushi rice.

In this video tutorial Chef.Devaux shows how to make a beautiful but simple decorative garnish using only a simple cucumber.

In this video recipe Chef Devaux shows how to make a steak tataki inspired sushi roll.

In this video tutorial Chef Devaux shows how to very simply make a rose garnish by carving a tomato in a very simple way. Although this is a very simple garnish to make it is very pretty and will make your food stand out.

The roll is made with snow crab and ginger salsa, this tasty filling is wrapped in nori and perfectly cooked sushi rice topped with precisely cut avocado and a little bit of spicy mayo and masago as decoration. The sushi roll pieces are then presented on a large wooden platter with other eye appealing garnishes like the cucumber whale and a wasabi flower.