Homemade Sushi Rolls
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Homemade Sushi Rolls
Homemade sushi rolls are easier than they look once the rice is right. Seasoned sushi rice, a sheet of nori, and a few fillings roll up on a bamboo mat into clean, even pieces. This recipe makes four rolls, about 24 to 32 pieces, enough for four people as a light meal. Use sushi-grade fish if you want it raw, or stick with cooked shrimp, crab, and vegetables.
Ingredients
- 2 cups sushi rice (short-grain white rice)
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 4 sheets nori
- 8 ounces sushi-grade salmon or tuna, or cooked imitation crab, sliced into strips
- 1 avocado, thinly sliced
- 1 cucumber, cut into thin strips
- Soy sauce, pickled ginger, and wasabi, for serving
Directions
- Rinse the rice in a strainer until the water runs clear. Combine the rice and water in a pot, bring to a boil, cover, and simmer on low for 18 minutes. Rest off the heat, covered, for 10 minutes.
- Warm the rice vinegar, sugar, and salt until the sugar dissolves. Fold it through the warm rice with a spatula and let the rice cool to room temperature.
- Lay a sheet of nori shiny side down on a bamboo mat. With damp hands, spread a thin, even layer of rice over the nori, leaving a 1-inch border along the top edge.
- Lay strips of fish, avocado, and cucumber across the rice about a third of the way up from the bottom.
- Lift the mat and roll forward over the filling, pressing gently to shape a tight cylinder. Seal the bare edge with a dab of water.
- Wipe a sharp knife with a damp cloth and cut each roll into 6 to 8 pieces. Serve with soy sauce, ginger, and wasabi.
Tips and variations
- Keep a small bowl of water nearby and wet your hands and knife often. Sushi rice is sticky by design.
- Only buy fish labeled sushi-grade or sashimi-grade for raw rolls. When in doubt, use cooked shrimp or imitation crab.
- A bamboo rolling mat and a pair of chopsticks make this far easier, and an inexpensive sushi kit covers both.
- Roll tight but do not crush. Even pressure gives clean, round slices.
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Common questions
- What rice is best for sushi
- Short-grain Japanese sushi rice. It is sticky enough to hold a roll together. Long-grain rice will not bind.
- Is homemade sushi safe to eat raw
- Only when you use fish labeled sushi-grade or sashimi-grade from a trusted source. Otherwise build your rolls with cooked seafood or vegetables.
- Why does my rice fall apart
- The rice was likely too dry or not seasoned while warm. Fold in the vinegar mixture while the rice is still hot so it absorbs evenly.
- Do I need a bamboo mat
- A mat makes tight, even rolls much simpler. In a pinch you can roll with a clean kitchen towel covered in plastic wrap.
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