How to Make Sushi

Learn how to make sushi! It’s incredibly fun and delicious.

Going out for sushi is fun.

But do you know what’s even more fun? Making sushi at home!

Really!

This editor is giddy just thinking about it. It’s one of our favorite DIY activities in the kitchen.

Plus, it’s a great bonding experience, if you make sushi with family and friends.

Ingredients You Need to Make Sushi at Home

• Seaweed wrappers, which are called “nori” in Japanese
• Sushi rice – Sushi rice is made with Japanese short grain rice, sushi vinegar and sugar.
• Thinly sliced vegetables – Think cucumbers, carrots, peppers.
• Fish or Seafood such as crab or tuna (optional) – Make sure any raw fish is “sushi grade,” which is safe for consumption.
• Cream cheese or mayo (optional)
• Soy sauce
• Wasabi (optional)
• Sriracha mayo (optional) – Make this by mixing sriracha with a bit of mayo!
• A bamboo mat or wax paper to help roll the sushi

How to Make Sushi

1. Prepare the sushi rice. You can follow this recipe for the perfect sushi rice.
2. Cut the vegetables into long sticks and set aside.
3. Prepare the tuna or seafood by draining any liquid, chopping it, and scooping it into a bowl. Add mayonnaise or cream cheese and mix well.
4. Lay a nori sheet onto a sushi mat or wax paper. Place some sushi rice on top and spread it half a centimeter thick.
5. Lay the fillings on the center of the rice.
6. Place a little water onto the larger edge of the seaweed, then roll the other side towards it and press down on the fillings as you roll then squeeze tightly. You’ve made a sushi roll!
7. Make more sushi rolls with the remaining amount of rice and fillings.
8. Cut each sushi roll into smaller sizes and serve with soy sauce, wasabi and/or sriracha mayo.

How Long to Store Sushi

If your sushi contains raw fish, do not store it for more than 24 hours. Keep it refrigerated.

If the sushi contains cooked fish, store leftovers for up to three days in the refrigerator.

Now that you know how to make sushi, it’s time to grab your chopsticks! Or just use a fork and knife, like this uncoordinated editor.

Enjoy!