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How to Make Sushi

It's always fun to try something new at home! Homemade sushi is one of those! Go ahead, be creative in your own kitchen!
Prep Time30 mins
Total Time30 mins
Course: Main Course
Cuisine: Japanese
Keyword: Sushi
Servings: 3
Author: Debbie


  • Dry seaweed sheets
  • Sticky rice
  • Assorted sashimi, ahi tuna, hamachi, octopus, shrimp, salmon
  • Wasabi, horseradish paste, optional depending on your heat tolerance
  • persian cucumbers, julienned, used in cut rolls and handrolls
  • daikon radishes, julienned, used in cut rolls and handrolls
  • avocado, diced, used in cut rolls and handrolls
  • toasted sesame seeds, used in cut rolls and handrolls
  • mayonnaise
  • chili oil or Sriracha chili sauce
  • soy sauce
  • ponzu sauce, a citrus sauce available at Asian markets and in most Asian sections at the supermarket


Spicy Tuna:

  • With a sharp knife, chop ahi into small pieces, almost minced. To your own personal taste, add chili oil and mayonnaise. Add to your sushi rolls in Step 4 below.

Cut Rolls:

  • On a flat surface, lay one full piece of seaweed.
  • Press one even thin layer of sticky rice over seaweed.
  • Thinly spread a small amount of wasabi. (Optional)
  • Layer all of your favorite ingredients on one side of the rice.
  • If your seaweed is a rectangle, start rolling with the long side nearest to you.
  • Roll tightly. If you have a bamboo mat, use it to further press the roll once finished.
  • With a very sharp knife, cut into about  1" pieces.
  • Enjoy with soy sauce on the side mixed with a tad bit of wasabi (optional).


  • Same as above, but with the short end's corner in front of you. Starting at that corner, roll into a cone shape. Finishing with ingredients exposed at the wider open end.


Gr8 Tip:
Sticky Rice:
  • If you don't have time to make your own sticky rice, or don't have an Asian market nearby, check with your local Japanese restaurant. You can order a couple of bowls to go. If neither of those options are available, this link could help you make sticky rice at home. 
  • If you don't have an Asian market nearby, ask the butcher at the seafood counter at your supermarket, to cut your fish of choice thin for sushi/sashimi.
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