Homemade Sushi

Learn How to Make Sushi Rolls with this simple sushi recipe tutorial - make your own California Roll, Dynamite Roll, Maki Sushi and more!

Course Dinner, Fish, Main Course, Main Dish

Cuisine Asian

Keyword Easy Homemade Sushi, Homemade Sushi

Prep Time 30

Cook Time 30

Cooling 40

Total Time 1 40

Servings rolls

Calories 39kcal

Author Chrissie (thebusybaker.ca)

Equipment

Ingredients

For the rice:

4 cups sushi rice
4 cups water
1/3 cup rice vinegar
4 tablespoons sugar
3 teaspoons salt

For 2 California rolls:

4 sticks crab meat or use imitation crab
1/4 English cucumber
1/4 avocado
2 sheets dried nori (seaweed)
2 tablespoons wasabi mayo
1 teaspoon sesame seeds we like to use a mix of black and white

For 2 Philadelphia rolls:

4 ounces smoked salmon
1/4 English cucumber
1/4 avocado
1/4 cup cream cheese
2 sheets dried nori (seaweed)

For 2 Dynamite rolls:

4 battered shrimp
1/4 English cucumber
1/4 avocado
2 sheets dried nori (seaweed)
2 tablespoons sriracha mayo

For 2 Rainbow Veggie rolls:

1/4 avocado
1/4 english cucumber
1/2 carrot
1/4 mango
1/2 red bell pepper
1 small red onion
2 sheets dried nori (seaweed)

For serving:

US Customary - Metric

Instructions

To make the sushi rice:

Wash the rice in a sieve until the water is running clear. Add it to a pot with 4 cups of water.
Bring the rice to a boil over medium-high heat, then reduce the heat to low, cover with a lid, and let it cook for 10 minutes. Turn the heat off and allow the rice to sit, still covered, for another 15 minutes.
Meanwhile, in a small saucepan, combine the sugar and salt with the rice vinegar, heating them gently until dissolved.
Drizzle the rice vinegar mixture evenly over the rice, and carefully fold it in with a spatula or a wooden spoon. Spread the rice on a big sheet pan and allow to cool until it’s slightly above room temperature.

For assembling the sushi rolls:

As the rice cools, prep all your fixings, leaving the avocados for last. Deep fry or air fry your battered shrimp and warm up and shred your crab sticks.
Wash and julienne the carrots, cucumbers, and bell peppers. Thinly slice the red onion, mango, and avocado. Put some cream cheese in a piping bag and leave it at room temperature.
Wrap your sushi mat in plastic wrap for easy rolling and cleanup.
For the Rainbow roll, Dynamite roll and Philadelphia roll you will first place a nori sheet on the sushi mat, shiny side down. On top of that, with wet hands, spread out a layer of sushi rice of about 1/2 inch in height, leaving about 1 inch free on one side. Dipping your hands in a small bowl of water with some rice vinegar as you do this will help the rice not stick to your hands.
For the California roll, do the same thing, spreading the rice over the whole sheet of nori. After the rice is spread out, sprinkle with 1/2 teaspoon of sesame seeds. With a fast and sure movement, flip the nori sheet upside down. Don't worry, the plastic wrap will prevent the rice from sticking to your rolling mat.
For the Rainbow roll, add a few sticks/slices of the veggies and mango, in a straight line across the middle of the rice.
For the Philladelphia roll, add the salmon, cucumber sticks, and avocado slices and pipe cream cheese in a straight line across the middle of the rice.
For the Dynamite roll, add the shrimp (tail side out), cucumber sticks, and avocado slices in a straight line across the middle of the rice.
For the California roll, add the shredded crab sticks, cucumber sticks, and avocado slices in a straight line across the middle of the nori.
Lift the edge of the bamboo mat closest to you with your thumbs while holding the fillings in place with your fingers. Roll the mat away from you, pressing gently to shape the roll. Continue rolling until you reach the border of the nori without rice. Moisten the bare edge of the nori with water to seal the roll.
Cut each roll in 8 pieces, with a very sharp knife. Place, laying them down on a serving platter and, for the Dynamite roll, drizzle each piece with spicy mayo. Optionally, you can add the spicy mayo and a sprinkle of sesame seeds on the other rolls too. Serve with soy sauce, pickled ginger, and wasabi paste.

Notes

The rice in this recipe makes enough for 8 rolls and the rest of the ingredients make 2 rolls of each: California roll, Philadelphia roll, Dynamite roll and Rainbow Veggie roll. You can pick and choose the rolls you want and only prep the ingredients you need for those.

Storage instructions

Ideally sushi should be consumed fresh but if you need to, you can refrigerate it for up to 24 hours in airtight containers in the refrigerator.

Nutrition