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Home Made Sushi

Updated on March 8, 2015

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Overview of the Process

Sushi can be scary if you have never made it, I know I was scared! It's not as intimidating once you have done it once. I'll admit that I did buy a sushi rolling kit, and I'm sure that helped immensely. Next time I make this I will try a different type of seafood and rice wrappers instead of seaweed, but it was still very delicious!!

Completed sushi packed for lunch!
Completed sushi packed for lunch!

Cook Time

Prep time: 2 hours
Cook time: 30 min
Ready in: 2 hours 30 min
Yields: 6 rolls, about 6 pieces of sushi each roll


  • 1 LB Rice, Use your favorite! Brown, Jasmine, etc. Do NOT use Minute Rice!!!
  • 2 1/2 Cups Water
  • 5 TBSP Rice Vinegar
  • 1 TBSP Mirin
  • 3 TBSP Sugar
  • 2 TBSP Salt
  • 1/2 LB Fish, I used imitation crab, but fresh tuna,salmon, eel and Prawns are favorites
  • 1 Package Nori, This is Seaweed Wrappers, I found toasted work the best, spring roll rice paper works too
  • 1 bottle Wasabi, Be aware this is very hot!
  • 1/2 cup, Sliced Fruit or Vegetables, Any Filling you like: Carrots, Cucumbers, Plums work well
  • 1/4 Cup Cream Cheese, This is optional as well for filling

Rice and Sushi Roll Preparation

  1. Wash rice until water runs clear
  2. Drain for 1 hour, then place rice in a pot with a tight lid. Add water.
  3. Bring to a boil, reduce heat, simmer for 5 more minutes
  4. Lower heat and steam 13-15 minutes, remove from heat. Remove lid, cover pot with tea towel. Let stand for 15 minutes.
  5. While the rice is cooking, combine rice vinegar, mirin, sugar and salt in a saucepan and heat gently until the salt and sugar are dissolved. This needs to be stirred constantly to prevent burning. Remove from heat and cool.
  6. Spread Rice in shallow bowl ( preferably wooden). Use a spatula through the rice to separate the grains while slowly adding the vinegar mixture. Be careful not to get the rice too moist.
  7. Fan the rice until it reaches room temperature. Keep rice in a wooden bowl covered with a clean cloth. NEVER keep sushi rice more than a day.
  8. Next, Cut the fish into slices the same length as the short side of the nori paper, there are lots of videos on YouTube on how to do this.
  9. Place seaweed shiny side down on the bamboo cooking mat. The rolling mat has to be dry! Place mat on a dry cutting board (wood works best.)
  10. Moisten your hands in rice vinegar before beginning this process. Make a ball from a 1/4 to half cup of prepared rice. The rice should stay in the ball form, if prepared correctly.
  11. Place rice ball on seaweed and spread it out gently, leaving a 1/2 inch free at the far end of the nori. (This space is needed to stick the paper to itself after rolling.)
  12. Squirt a line of wasabi down the length of the seaweed on the end closest to you. Place the fillings (fish, vegetables, fruit, cream cheese, etc) algon the short side closest to you.
  13. Wet the end of the paper without rice with rice vinegar, this helps seal the roll. Lift the front end of the bamboo mat closest to you, and start rolling press the mat firmly into the nori and continue rolling. When you reach the far end, the Nori should stick to itself.
  14. Let the roll rest two minutes seam side down before cutting into 4 or six pieces. Use a very sharp knife and be careful when cutting not to press too hard or the shape will get distorted.
  15. Serve with your choice of sauce! I used soy sauce with red pepper flakes for garnish, sweet chile sauce and plum sauce. Eat up and enjoy!!

Yay Sushi!

On the cutting board ready to roll up!
On the cutting board ready to roll up!
The rolls all ready to be cut!
The rolls all ready to be cut!
After cutting!
After cutting!


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