Make Your Own Sushi

You’ll be pleased to know that making sushi at home is not nearly as difficult as it would seem. It does take a lot of prep time and patience to get it “perfect”, but achieving the flavor and consistency of your favorite simple maki is really not that hard. Here’s what you do.

homemade sushi

What you need:

  • Seaweed sheets
  • Sushi rice (it’s the extra sticky kind)
  • Rice vinegar
  • Carrots, cut into long strips
  • Cucumbers, peeled and cut in long strips
  • Imitation crab sticks
  • Shrimp – tails off, digestive pieces removed, and butterflied (sliced down the middle, but not all the way through)
  • Tempura batter mix
  • Corn starch
  • Vegetable oil, for frying
  • Soy sauce, for dipping
  • Sushi roller (wooden/bamboo)
  • Syran wrap

homemade sushi

What you do:

Prep prep prep! Cook the rice according to the directions on the package. Mix in rice vinegar to taste and let it cool down a bit. Slice carrots and cucumbers and make sure everything is thawed.

Clean and prep the shrimp, dry with paper towel. Mix the tempura batter either with the box recommendations or to your desired consistency. Thicker mix means more crunchy bits. Roll shrimp in a bowl of corn starch, then dip into mixed batter and fry in a saucepan with the hot oil for a few minutes, until shrimp is golden brown. Set aside and let cool a little.

homemade sushi

Rolling the sushi is the tricky part. On your sushi roller, put a layer of syran wrap. Place a seaweed piece on the roller and fill the bottom half to 2/3 with a layer of rice, about 1/4 inch thick. In the halfway point of the rice, line up your fillings – don’t overfill! 

homemade sushi

Starting from the bottom, use the roller to guide the seaweed over the section of rice. Go slow and try to keep everything in line. Once you’ve made the first roll, tighten everything by pressing in toward the middle of the roll. Lift the bit of syran wrap and roller off and move down to use the next section to keep rolling. You can also watch this video that helps show the technique well. Slice using a moistened knife (prevents sticking) and serve with gyoza!

homemade gyoza and sushi

Top tips:

  • Making this with another person will go a lot quicker and smoother. The hubs and I made gyoza (with dough and filling made the day before) and sushi from scratch and together it took us just about two and a half hours.
  • A little goes a long way! This is a great thing to make when friends are coming to dinner. 3 cups of rice and a full batch of gyoza (1 lb of pork) could easily fill up 6-8 people.

Have you made sushi? What did you do that worked well or didn’t work?

Lydia Jane

Thinking about dessert? Try one of these classic asian treats! (Pocky, Koala’s March, Mochi)

homemade sushi and gyoza - desserts

From this post:

Tools/In my kitchen:

17 thoughts on “Make Your Own Sushi

  1. […] Heat a skillet with about a tablespoon of olive oil or sesame oil on high heat. Once hot, turn the heat down a little and place gyoza on the skillet so that the bottom becomes brown. Once the bottoms are browned (you should be able to pick them up and check), pour room temperature water into the skillet until the bottom third of the gyoza are covered. Immediately cover and let steam until the water is totally evaporated/absorbed. Turn the heat off and place browned-side up on a plate. Serve with sushi and a mix of soy sauce and vinegar! (Sushi how-to) […]


  2. You make it look so easy! I’ve always wanted to try making sushi at home, but I was always intimidated by getting the rice recipe correct. No one told me there was actual sushi rice! Thanks!


  3. I actually read this ebook it is very informative, help to comprehend everything about sushi and It will able you to understand making various forms of recipes with sushi in different form.


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