Simple Homemade Sushi Rolls

Create your own sushi rolls at home with this easy and customizable recipe. Choose your favorite fillings and enjoy delicious homemade maki rolls.

Recipe Details

  • Prep Time: 1 hour
  • Cook Time: 0 minutes
  • Total Time: 1 hour
  • Servings: About 5 rolls (40 pieces)

Full Ingredient List

  • 1 batch sushi rice, cooled to room temperature
  • 5 sheets nori
  • 1 English cucumber, sliced into thin strips
  • 2 avocados, peeled, pitted and sliced into thin strips
  • 10 ounces smoked salmon or sushi-grade raw fish, sliced into thin strips
  • Toasted sesame seeds
  • Spicy mayo (1/4 cup mayonnaise, 4 teaspoons sriracha)
  • Soy sauce for serving
  • Pickled ginger for serving
  • Wasabi paste for serving

Sushi Rolls

Tools and Equipment

  • Sushi mat
  • Cutting board
  • Sharp knife
  • Bowl of water

Ingredients

Quantity Name Preparation Notes Substitutions
1 batch sushi rice cooled to room temperature white rice, brown rice
5 sheets nori
1 English cucumber sliced into thin strips regular cucumber
2 avocados peeled, pitted and sliced into thin strips mango, cream cheese
10 ounces smoked salmon or sushi-grade raw fish sliced into thin strips tuna, shrimp, tofu
to taste Toasted sesame seeds
to taste Spicy mayo see recipe
to taste Soy sauce for serving tamari
to taste Pickled ginger for serving
to taste Wasabi paste for serving

Instructions

  1. Step 1: Prep all of your ingredients ahead of time. Prepare the sushi rice in advance so it can cool to room temperature. (Tips: Cook the rice 1-2 hours ahead of time.)
  2. Step 2: Lay a sheet of nori on a sushi mat with the smooth side down. Place a bowl of water nearby. Dip your fingers in the water to prevent sticking, and sprinkle about 1 cup of sushi rice evenly over the nori, leaving a 1-inch border at the top.
  3. Step 3: Add the fillings, placing them in horizontal lines on top of the rice. Add a sprinkle of sesame seeds, if desired. (Tips: Layer the fillings side by side.)
  4. Step 4: Lift the bottom edge of the sushi mat and fold it over the fillings tightly but not too tightly to avoid squeezing out the fillings. Use wet fingers to seal the nori. (Tips: Keep the sushi roll tight using squeezes.)
  5. Step 5: Using a sharp knife, cut each sushi roll into 8 pieces. (Tips: Dip the knife in water to make cutting easier.)
  6. Step 6: Drizzle the sushi with spicy mayo and garnish with extra sesame seeds. (Tips: Drizzle just before serving.)
  7. Step 7: Serve immediately with soy sauce, pickled ginger, and wasabi paste for dipping. (Tips: Enjoy fresh for best taste.)

Additional Information

Notes: Feel free to customize the fillings according to your preferences. Gluten-free alternatives include using tamari instead of soy sauce.

Tags

Japanese Main Dish Homemade Sushi