How to Make Sushi at Home: Ingredients, Tools and Step-by-Step Method

To make sushi at home you need five basics: sushi rice, sushi vinegar, nori sheets, a bamboo rolling mat, and your fillings (smoked or fresh salmon, crab sticks, shrimp, cucumber and avocado). Soy sauce, pickled ginger and wasabi complete the plate. Here is the shopping list, a simple step-by-step method, and the easiest rolls to start with.

Your sushi-at-home shopping list

Step-by-step: your first roll

1. Cook the rice: rinse sushi rice until the water runs clear, cook it, then fold in sushi vinegar while it is warm and let it cool to room temperature.
2. Prepare the fillings: cut salmon, crab sticks and cucumber into long thin strips.
3. Lay the nori: place a nori sheet shiny side down on the bamboo mat.
4. Spread the rice: with wet hands, spread a thin layer over the nori, leaving 2cm free at the top edge.
5. Add fillings: line them up across the rice near the bottom edge.
6. Roll: lift the mat and roll tightly away from you, pressing gently, then seal with a little water.
7. Cut: use a sharp wet knife and cut into 6–8 pieces.

Three easy rolls for beginners

• Crab and cucumber: crab sticks, cucumber and a little mayo.
• Smoked salmon and cream cheese: a home version of the Philadelphia roll.
• Shrimp tempura: ready-to-fry shrimp, fried and rolled warm with avocado.

Tips for perfect results

• Keep a bowl of water nearby so the rice does not stick to your hands.
• Use less rice than you think; thin layers roll better.
• Wipe the knife with a damp cloth between cuts.

Frequently asked questions

Can I use regular rice for sushi?

Short-grain sushi rice works best because it is sticky enough to hold the roll together.

Is it safe to use raw salmon at home?

For beginners, smoked salmon, cooked shrimp and crab sticks are the easiest and safest fillings.

Do I need a bamboo mat?

It makes tight, even rolls much easier, especially for your first attempts.

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