Homemade Sushi Recipe – Easy Rolls with Fresh Ingredients
Learn how to make Homemade Sushi with simple ingredients and step-by-step instructions! Whether you’re rolling spicy tuna, veggie, or California rolls, this guide makes it easy to create fresh, restaurant-style sushi at home. Perfect for date nights, dinner parties, or fun family cooking sessions. Customize with your favorite fillings and enjoy with soy sauce, wasabi, and pickled ginger. No sushi mat? No problem—this recipe is beginner-friendly and delicious!
Equipment
- Bamboo mat (makisu) or clean towel + plastic wrap
- Sharp knife
- Rice paddle or spatula
- Small bowl of water (for dipping hands)
- Cutting board
Ingredients
Sushi Rice
- 2 cups short-grain sushi rice
- ¼ cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
Nori Sheets
- 4–6 sheets dried seaweed
Fillings (choose your favorites)
- Crab sticks, cooked shrimp, smoked salmon, raw tuna or salmon (sashimi-grade)
- Cucumber, avocado, carrot, tofu, cream cheese
Condiments & Garnishes
- Soy sauce
- Pickled ginger
- Wasabi
- Sesame seeds
- Japanese mayo, sriracha, scallions (optional)
Instructions
Prepare Sushi Rice
- Rinse rice until water runs clear. Cook according to package instructions. Mix vinegar, sugar, and salt, then gently fold into warm rice. Let cool to room temperature.
Set Up Rolling Station
- Place bamboo mat or towel on a flat surface. Lay nori shiny-side down.
Spread Rice
- Wet hands and spread a thin layer of rice over nori, leaving a 1-inch strip at the top.
Add Fillings
- Arrange chosen fillings in a horizontal line across the center of the rice.
Roll Sushi
- Use mat to roll tightly away from you. Seal edge with water.
Slice & Serve
- Chill knife and slice roll into 6–8 pieces. Serve with soy sauce, pickled ginger, and wasabi.
Notes
- Use sashimi-grade fish for safety when using raw seafood.
- Don’t overfill rolls—less is more for clean rolling.
- Chill knife and wet blade for smooth slicing.
- Vegetarian options like avocado, cucumber, and tofu are great for beginners.
- Inside-out rolls (rice on the outside) can be made by flipping the nori before adding fillings.
- Sprinkle sesame seeds or tobiko on the outside for texture and color.
- Sushi is best enjoyed fresh but can be stored in an airtight container for up to 24 hours.