How to Make Sushi at Home

Before we dive in, let me just say—I’m not a sushi chef, nor do I claim to be a sushi expert. But after years of making my own sushi at home, I’ve found some easy, foolproof techniques that anyone can follow.
The goal here? To share my passion for this simple, healthy dish and help YOU discover the joy of making your own sushi right in your kitchen. It’s fun, it’s delicious, and trust me—once you get the hang of it, you’ll wonder why you ever paid restaurant prices for it!
And if you love making healthy, tasty meals, be sure to check out my nutrition books in my store! You’ll find tons of easy, nutritious recipes to keep your meals exciting and your body fueled.
Now, let’s roll!

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What You’ll Need (Fig 1):

• Sushi rice (I use white rice, but short-grain brown rice works too)
• Sushi rolling kit (bamboo mat & paddle)
• Nori sheets (seaweed sheets)
• A sharp knife (seriously, sharp is key!)
• Cutting board
• Large bowl for rice
• Measuring cup
• Clear plastic wrap
• Fresh fish of choice (I like salmon & tuna from a trusted fishery)
• Your favorite condiments & fresh veggies

How to Make Sushi Rice
The rice is the foundation of great sushi, so let’s do this right!

Ingredients:

• 2 cups sushi rice (makes about 6 rolls)
• 2 cups water
• 2 tbsp vinegar
• 2 tbsp sugar
• 1 tsp salt

Directions:

• Rinse the sushi rice in a bowl with fresh water. Stir and repeat until the water runs clear (fig. 2, 3).
• Add rice and water to a saucepan, bring to a boil, then cover and simmer on low for 15 minutes until all water is absorbed (fig. 4).
• While the rice cooks, mix vinegar, sugar, and salt in a small bowl. Microwave for 15 seconds to dissolve.
• Once the rice is cooked, transfer it to a large bowl, let it cool for 3–5 minutes, then stir in the vinegar mixture (fig. 5).
• Cover with a damp towel (fig. 6) and let it cool to room temperature (about an hour).

Preparing the Bamboo Rolling Mat:
For easier handling and less mess, wrap your bamboo mat in plastic wrap! It helps keep things neat and makes rolling smoother (Fig. 7, 8, 9)

Veggie Prep
Slice your vegetables thin for the perfect balance of texture and taste in every bite (Fig. 10).

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Making Sushi:
By now, your rice should be ready, and we can start rolling! Here are three popular sushi styles to try:​

Maki Sushi (Seaweed on the Outside)

• Lay a nori sheet on the rolling mat (non-shiny side up).
• Wet your hands (this keeps the rice from sticking! - fig. 11) and spread about 2 tbsp of rice evenly over ¾ of the sheet. (fig. 12)
• Remember, the more rice you put on the sheet, the thicker the roll will be and vice versa
• Sprinkle with sesame seeds (optional - fig. 13)
• Place your favorite ingredients—like fresh salmon, avocado, and scallions. (fig. 14)
• Make sure to stack the ingredients closely. A loose roll will break apart easily and is messy!
• Using the rolling mat, flip the edge and start rolling with both hands while making sure that the roll ingredients are well pressed firmly (fig. 15)
• Do not press too hard or the ingredients will pop out of the roll!
• Continue rolling until the nori sheet is completely rolled (fig. 16)
• Use a VERY SHARP knife to cut the roll
• Carefully wet the knife to make it easier to cut through the roll and prevent rice from sticking to the knife. I do this by placing a wet towel next to my work area and wipe both sides of the knife before cutting (fig. 17)
• Cut the roll in half, then cut again into 4 smaller pieces, making a total of 8 pieces (fig. 18-19)

Uramaki Sushi (Inside Out Sushi)

• Place a sheet of Nori on the rolling mat (shiny side facing you)
• Work the rice over the sheet to cover about 3/4 of the sheet (fig. 12)
• Once the rice is laid, dry your hands and carefully flip the nori sheet so the rice is facing the bamboo rolling mat
• Make sure you place the ingredients on the portion of the nori that has no rice on the opposite side
• Place ingredients of choice. Here I use fresh tuna, cucumbers,  and hot sauce (fig. 20)
• Carefully roll the mat up and firmly roll with both hands until you have a round roll (fig. 21)
• Follow the above steps to cut the roll (fig. 22)

Nigiri SushiThis is much easier!

• Wet hands and scoop a small amount of sushi rice (fig. 23)
• Place a slice of your favorite fish on top (fig. 24)​​

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Having fun:
My kids love sushi. So to enjoy this healthy dish without having to worry about raw fish, I substitute some of the ingredients with ones I know they would love like vegetable roll, chicken cucumber roll (fig. 25) or fruit roll! Whatever you like, the choices are limited to your imagination and your taste buds!

So here's my simple recipe for making this healthy dish. If you are one of my Challenge participants then please keep in mind that sushi is recommended for lunch and not for dinner (higher ratio of starchy carbs).

​Also remember that calories will vary significantly based upon the ingredients you use inside the roll and how much rice you lay on your Nori.

​Below is a sample of popular rolls and their corresponding calories (remember the calorie estimate is per ENTIRE roll and not per piece):

​Roll Name	Calories	Fat (g.)	​Carbs (g.)	​Fiber (g.)	Protein (g.)
Vegetable Roll ​(with avocado)	​140	​5.7	28	​6	2
California Roll	255	7	38	6	9
Spicy Tuna Roll	290	11	26	4	25
Salmon & Avocado Roll	305	9	42	6	​15
Nigiri​ Salmon Roll (2 pieces)	105	8	16	3	10

Don't forget to pack some yummy sushi for lunch!

So there you have it—your very own homemade sushi guide! Whether you’re making it for lunch, dinner, or a fun weekend activity, sushi is a great way to enjoy fresh, healthy ingredients with a creative twist.

Don’t forget to check out my nutrition books in my store for more amazing healthy recipes, meal ideas, and tips to keep your kitchen adventures exciting!

Happy rolling!
​Rami