Learn how to make delicious Sushi Rolls (Hosomaki) at home with step-by-step instructions and a tutorial video. To get started, you just need a few ingredients like tuna, cucumber, nori, and Japanese short grain rice.
For today’s recipe, I’ll show you how to make the best known and popular Japanese food, Sushi Rolls! Even though you might not have tried making sushi at home before, don’t worry. I will explain in detail with lots of good tips and advice as well as video tutorial and step-by-step pictures on how to make these delicious rolls at home!
You can put different ingredients inside but for today, we’ll be making Tuna Rolls, Cucumber Rolls, and Natto Rolls.
Watch How To Make Sushi Rolls (Hosomaki) 細巻きの作り方
Making delicious sushi rolls at home is easy, you just need a few ingredients like tuna, cucumber, nori, and short grain rice.
What are Sushi Rolls?
First of all, what’s Sushi? Sushi is any dish that consists of vinegared rice (“Sushi Rice“) combined with other ingredients such as seafood and vegetables. Some people think sushi means RAW fish and sushi rice is a type of short-grain Japanese rice, but they’re not.
When the sushi rice is wrapped in nori (seaweed) and rolled, it is a Sushi Roll. In Japan we call it Makizushi or Maki Sushi (巻き寿司). There are several types of sushi rolls:
- Hosomaki (細巻き) – Thin rolls (1″ in diameter), nori on outside, containing 1 ingredient
- Chumaki (中巻き) – Medium rolls (1-1.5″ in dameter), nori on outside, containing 2-3 ingredients
- Futomaki (太巻き) – Thick rolls (2-2.5″ in diameter), nori on outside, containing 4-5 ingredients
- Uramaki (裏巻き) – “Inside-out” rolls (nori on the inside – like California Roll)
- Temaki (手巻き) – Cone-shaped hand rolls – Click for Recipe
What kind of Sushi Rolls are available?
Traditional Edo-Style Sushi Rolls are hosomaki which consists of one main ingredient and usually wrapped with nori on the outside. How many of these do you know or tried before?
- Tuna Roll (Tekka Maki) – Today’s recipe
- Cucumber Roll (Kappa Maki) – Today’s recipe
- Fermented Soybean Roll (Natto Maki) – Today’s recipe
- Dried Gourd Roll (Kanpyo Maki)
- Pickled Daikon Roll (Shiko Maki)
- Pickled Plum & Cucumber Roll (Umekyu)
- Eel/Sea Eel & Cucumber Roll (Unakyu or Anakyu Maki)
- Tuna & Scallion Roll (Negitoro Maki)
- Yellowtail & Scallion Roll (Negihama Maki) – Click for Recipe
Western Style Sushi Rolls consist of multiple ingredients and most of them are inside-out rolls (uramaki). A lot of restaurants create their own version of combination and unique names, but here are some common ones.
- California Roll – Click for Recipe
- Dragon Roll – Click for Recipe
- Spicy Tuna Roll – Click for Recipe
- Rainbow Roll
- Caterpillar Roll
- Alaska Roll
- Boston Roll
- Philadelphia Roll
- Dynamite Roll
- Spider Roll
You don’t see your favorite sushi rolls in the list? Let me know your favorite sushi roll in the comment below! 😉
Now let’s make Sushi Rolls!
Today we’ll make these traditional sushi rolls – Hosomaki. They are much easier to roll than thick sushi rolls, so they are perfect for practicing before you move on to sushi rolls like California Rolls and Dragon Rolls. We’ll make Tuna Roll, Cucumber Roll, and Natto Roll. Tuna and cucumber rolls are the most popular Hosomaki and you have probably seen or eaten these at Japanese restaurants. If you don’t eat raw fish or cucumber, you can substitute with other ingredients of your choice.
What ingredients do you need to make Sushi Rolls at home?
The ingredients for today’s recipe are actually simpler than you might imagine. You need just FOUR items to make sushi rolls: sushi rice, the fillings of your choice, nori sheet, and bamboo sushi mat.
1. Sushi Rice (酢飯)
One of the important ingredients to make sushi rolls is to have the right sushi rice. The steamed short grain rice should be seasoned with sushi vinegar. If you need the directions on how to make sushi rice, you can watch this video or read/print out the recipe from How To Make Sushi Rice post.
2. The Fillings
Traditionally the fillings for hosomaki is either (raw or cooked) seafood or vegetables. However, if you don’t eat raw fish, you can use other ingredients you like. Experiment what food works for your preference.
If you’re looking for sahimi/sushi-grade fish, check your local fishmongers and Japanese grocery stores. Check online to see if there is any stores nearby. If there are no stores around you and if you live in the U.S. (48 contiguous US), my store FishforSushi.com sells high quality sashimi and deliver to your door step.
3. Nori Sheet (Roasted Seaweed)
There are many types of “seaweed” used in Japanese cooking, but for sushi roll we need dried seaweed. They are roasted and look like sheets of paper. We use half sheet of nori for this recipe, but depends on the type of roll, we use half, 3/4, or whole sheet of nori.
Please remember that nori gets stale easily; therefore, once you open the package, store in an airtight container or a plastic bag (remove the air before closing) and keep in the refrigerator.
4. Bamboo Sushi Rolling Mat (Makisu 巻き簾)
A bamboo sushi mat or Makisu (巻き簾) is made of bamboo and used to make sushi rolls and egg omelette like Tamagoyaki and Datemaki.
The left sushi mat has round and flat (green) side and each bamboo strip is wider and bigger round shape. The right sushi mat has narrower round bamboo strips with no flat side. For today’s sushi roll recipe, I highly recommend the sushi mat on the right because it is more flexible when you shape the sushi roll.
I found this cool set of sushi oke/hangiri, bamboo mat, and rice paddles from Amazon for $16.65! If you have a sushi party often, this is a must!
If you don’t want to purchase a bamboo mat, you can actually use a thick, hard texture kitchen towel folded into the similar size as a bamboo sushi mat, or use a place mat similar to the bamboo mat.
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- 2 rice cooker cups uncooked Japanese short grain rice (2 cups = 360 ml)
- 2 inch kombu (dried kelp) (2" = 5 cm) (optional – traditionally, for sushi we cook rice with kombu)
- 4 Tbsp rice vinegar
- 2 Tbsp sugar
- 1 tsp salt (kosher or sea salt; use half if using table salt)
- 1 Persian/Japanese cucumber (yield 8 rolls)
- 6.8 oz sashimi-grade tuna (6.8 oz = 194 g) (yield 12 rolls)
- 1 box Natto (fermented soybean) (yield 2 rolls)
- ¼ cup water
- 1 Tbsp rice vinegar
- 5 sheets nori (seaweed)
- Soy sauce
- Wasabi (optional)
- Sushi ginger (optional) (See Notes for homemade recipe)
Gather all the ingredients.
- Prepare Sushi Rice. To follow a detailed step-by-step instruction, please click here. Cover the sushi rice and the completed rolls with a damp cloth/plastic wrap at all times to prevent from drying.
- Cut both ends of the cucumber. Then cut in half lengthwise and cut again in half so you now have 4 strips. Remove the seeds with knife and cut in half lengthwise again. You should end up with 8 cucumber strips.
- Cut the tuna into ¼- ½” slices and then cut into ¼- ½” thick long strips.
- Take out the natto from the container and season with soy sauce or seasoning that came with the package. Mix everything up until it’s slimy and bubbly.
- Make vinegared hand-dipping water (Tezu) by combining ¼ cup water and 1 Tbsp rice vinegar in a small bowl. Applying this water to your hands prevents rice from sticking to your hands.
- Cut nori in half. Even though it may look it, Nori sheets are not perfect square; therefore cut the longer side of rectangular in half. Also, nori gets stale easily, so store unused nori in an air-tight bag and take out only as much as you need.
- Place the sushi mat on a working surface. The bamboo strings should go sideways so you can roll them up. And put the nori half sheet on the bamboo mat, with one of nori’s long side close to the back edge of the mat. Leave about 3-4 slats visible on the side nearest to you. The shiny side of nori should face DOWN.
- Moisten your hand before you touch sushi rice.
- Scoop a scant ½ cup of sushi rice into your hand. My trick is to use a ½ cup measuring cup. That way the amount of rice for each roll is the same and the rolls will be equal size. Make sure to wet the measuring cup so the rice wont’ stick. I know, this is not a “proper” way, but until you can grab a perfect amount of rice each time, this trick will do!
- Place the sushi rice on the left center of nori. Now spread the rice across the nori, leaving a 1” space along the top edge of the nori. Use your right hand to spread the rice toward the right and use your left fingers to keep the rice away from the 1” space on the top of the nori.
- Spread the rice evenly with both fingers, still keeping the 1” space on the top. Wet your fingers in dipping water if rice starts to stick to your fingers.
- Place the filling (tuna, cucumber, natto) at the middle of rice. If your tuna or cucumber is a bit too short, add extra pieces on the end. Hold the filling down using your fingers.
- With one swift movement, roll the sushi over the filling and land right where the edge of the rice is (see you still see the 1”nori space after rolling).
- Don’t move the sushi mat yet and gently shape and tighten the roll with your fingers from outside of the mat. Shape the sushi roll into square (or round). Then finally lift the sushi mat and rotate the roll once to seal the edge of nori. Again gently squeeze and tighten the roll with your fingers.
- To cut a sushi roll, wet your knife with a damp towel and cut the roll in half first. You should “push then pull” the knife while cutting through the sushi. Wet the knife again and cut each half roll into 3 pieces. Serve with soy sauce, wasabi, and pickled ginger.
Sushi ginger: Homemade recipe, click here.
* Cook time does not include time for cooking rice as it varies depending on device/method you use to cook rice.
*Please use short-grain Japanese rice to make sushi.
*1 rice cooker cup is 180 ml, not same as 1 US cup. 1 cup will make 2 cups of cooked rice. For this recipe, 4 cups of cooked rice (2 cups of uncooked rice) will make 10 Hosomaki (thin sushi rolls).
*There is a convenient Sushi Seasoning available at Japanese/Asian grocery store. You make regular steamed rice, and add the seasonings after rice is cooked.
Equipment you will need:
- bamboo sushi mat (See the post for recommendation)
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.
Yes for sushi!!! I always eat sushi rolls, but I have no idea about their names and their differences . Thanks for the lesson! 🙂 I gotta try these rolls soon. But for the natto, I don’t think I have the courage to try them. I heard they are quite unique and that is not for everyone.
I have made sushi out of leftover rare beef, a little wasabi and sweet red pepper strips as the filling. It was delicious! Also, steamed asparagus with egg (lightly beaten, cooked into a pancake, and cut into strips), I put slivers of lemon zest into this one – it was an experiment that worked. I have thought about putting in everything from little shrimps to pimento-stuffed green olives. Wonder how leftover spicy chicken from Popeye’s would taste?
Hi Sherrie! Thank you so much for sharing all the great combination! The spicy chicken sounds good. I’ve tried one with Chicken Karaage before and it was actually pretty good too! 🙂 Thank you for your comment!
I love sushi, and your homemade looks amazing. I just want to grab it from the screen and eat..absolutely mouthwatering!
What an in-depth, beautiful and educational post, Nami! One of my 2015 must-do items…to make sushi rolls! With the step-by-step images, video and your instructions, how could I go wrong? Thanks for sharing this. Luv your new profile pic!! 🙂
Thank you Cristina! It “looks” difficult to roll (just like I think swiss roll cake seems so hard to make!), but it’s actually pretty simple, especially when there is one ingredient to roll together. 🙂 You will get the hang of it quickly.
Thank you so much for your compliment on my picture. 🙂
Looks like someone would be able to get instructions on most, if not all, the sushi roll variations and most of the filling favourites at one location by the time you get done. Will you be adding links to inari sushi as well as doing gunkan sushi? Or have you posted the latter variety already?
Hi Maria,
I didn’t include inari sushi this time as it’s not a type of sushi roll. 🙂 But here are the links.
Inari sushi recipe: https://www.justonecookbook.com/recipes/inarizushi/
Inari sushi pouch recipe: https://www.justonecookbook.com/recipes/inari-age/
I’ve made inari sushi in the past but wouldn’t mind seeing your take on gunkan sushi if you ever get a chance.
Ah! Sorry forgot to respond to that one. =P Okay I’ll add to the list. 🙂
I made ikura one with leftover nori from making California Roll… but just a small photo only. I’ll think about it! 🙂
https://www.justonecookbook.com/recipes/california-roll/
Hi Nami,
Thank you so much for sharing such informative tips and tutorial video for making sushi. I can make my own sushi in my kitchen now.
Your new profile picture looks awesome!
mui
Thank you for your compliment on my picture! 🙂
LOVE sushi! We made it one time but ended up with way too many rolls for the two of us so many of them were thrown away. 🙁 Your recipe seems simpler and makes a smaller batch than the recipe we followed. Will definitely give this a try one day, Nami!
What a thorough and informative lesson. Thank you: shall file and keep to check on my own skills 🙂 ! Have not made sushi for quite a few months but what with Christmas on the doorstep that will be rectified. I must admit to being quite ‘old-fashioned’ and loving the ‘proper’ Japanese kind of sushi! Eel and cucumber roll methinks is my favourite . . . happy packing and may all go smoothly!!
Hi Eha! I hope I have inspired you to make your favorite eel & cucumber rolls at home. 😉 Thanks so much for your kind comment, Eha! xo
I had to chuckle when I read about the natto turning “slimy and bubbly”–good explanation! Is it true that if you chop up the natto, it doesn’t become as slimy? I’ve had it temaki style with little or no “web” that natto usually has. My favorite hosomaki is made with takuan but I cheat and use a press instead of the sushi mat! 😉
Hi Donna! Hmm that’s a good question. I use “hikiwari natto” for sushi rolls and even though it’s slimy, maybe you are right, it might be less slimy… I never thought about it or realized it though. I love takuan and ume. I do have oshizushi set from my mom… I should use it one day. It might be fun recipe to develop. 😀
Thanks so much for the response, Nami!
What a great, in-depth tutorial! Sushi is one of those things I want to learn to make but have never tried — clearly I need to get some sushi mats and give it a try. I have way too many favorite sushi rolls, but one I miss is the spicy hamachi roll I used to get when we lived in Brooklyn — hamachi, cilantro, and jalapeno. So good!
I usually buy my sushi rolls — my usual supermarket actually has some pretty good ones. Really should try making my own sometime — I know it’s not hard, although it looks like it is. But you make it seem easy! Really nice post — thanks.
Oh wow you are such a pro! Love these!
What an amazing tutorial on making sushi. I have had a sushi making kit for the longest time, a gift from my sons. I haven’t used it because I was unsure of myself. You just inspired me to try making sushi. It seems so easy. I’ll get busy with it soon and let you know how it turned out. Have a safe, enjoyable trip, Nami!
This is such a fantastic tutorial – I love all the step-by-step pictures! Thanks for sharing all the information about the different kinds of rolls too! Making sushi at home is one of our favorite things to do now that we live down the street from the Tokyo Fish Market.
thanks, Nami 🙂 I need some good lessons on how to make sushi and a lot of practice! 🙂
Making sushi rolls is so much fun, I’m glad to know I bought the right kind of mat!
Perfect sushi rolls adnd great tutorial.
Cheers,
Rosa
You are such a great teacher, Nami! Thank you for taking the time to explain all that – I did not know about the names and size differences. It is so interesting. I am a huge sushi fan and I would love to be able to make some at home one day. With your instructions, I think I can. : )
Good to know that there are several types of sushi. My fave has always been salmon skin temaki, but now I’m curious to try natto with sushi.
As always Nami this is a great tutorial! Also I think your sushi rolls look better than any that I have made or bought! 😛
Nami, your sushi maki look as perfect as those plastic food pieces they put in restaurants’ windows… I might have worked dozens of hours but I would never achieve such a perfect result. The step-by-step section is so comprehensive… I know from my rare sushi maki posts, how difficult it is to describe the process with words only… Amazing post!
I’ve never made sushi but Arabella used to go to a school where the canteen went on a health kick and all the sweet things were off the menu and then they introduced sushi. And the mothers were supposed to make it. And none of us had any idea – not a Japanese person amongst us. After months of failures and disasters, the sushi was delivered – by professionals! I love the look of your sushi – it’s all the colours of traffic lights and we could have done with this post back in our canteen days xx
Love this tutorial, Nami! Your sushi always looks restaurant quality! I love following your california roll tutorial and can’t wait to add these to my list next 🙂 Thanks so much for always sharing your great tips!
Hi Nami, I can barely contain my excitement – I just dropped by from CCU’s blog after you commented so kindly on my cheesecake (and signed up for your newsletter) but my son’s girlfriend has been after me to teach her how to make Sushi rolls. I taught her how to make potstickers and I think she has some inflated expectations of my cooking skills! 🙂 By the way she picked up the folds and tucks that took me forever to master in a matter of about five potstickers, and she’s never cooked before and hardly ever seen anyone cook – her mom is disabled and has always pretty much bought precooked things. Her uncle took her family out for Sushi once about five years ago and she has never forgetton it – it made a huge impression on her.
She has mentioned Sushi rolls almost every time they visit – but now thanks to this post, I think we might have a chance working together to at least turn out an assortment of sushi rolls that will be at least edible our first try! In the past couple of weeks I’ve been looking at posts, watching you tube videos, etc. – but your post is excellent – and the best one I’ve seen so far! I am so excited – and so glad I got a chance to check your blog! 🙂
Thank you so much for your kind comment, Frugal Hausfrau! Hope you can show your son’s GF how to make sushi rolls! 🙂 It’s very sweet of you to teach her home cooking. It’s something people can treasure for life. Thank you very much for watching my videos and for your kind words about my blog. xoxo
D E L E C T A B L E.
These are gorgeous!!! WOWWWWWWW. xx Love and appreciation from Minnesota.
This is a lovely post Nami, I’ve tried making sushi before but I failed :(. May be there was not enough instructions!!.. It tasted horrible back then, where do you get the nori? do you have an idea if the one sold in Costco is a good one or not? I’ve bough one before from Walmart but I guess it contributed to the failure of my first and last attempt to make sushi.
Hi Amira! Hmm sorry your first sushi roll didn’t come out well. I buy nori from a Japanese grocery store. I don’t think Costco sells Japanese nori for sushi? I have seen Korean nori (it is salty and crispy and has sesame oil brushed on the seaweed – I love snacking them). Not sure if Wallmart sells good quality nori, but nori is a part of important ingredients for sushi rolls (since there are not too many ingredients), I highly recommend to get good Japanese nori… 🙂
Amazon sells nori – not the best quality but I think it’s okay:
http://www.amazon.com/Sushi-Nori-Seaweed-Sheets-Roasted/dp/B007U29UYS/ref=sr_1_1?ie=UTF8&qid=1416215293&sr=8-1&keywords=nori
Fantastic tutorial Nami! It looks wonderful.
Great pictures, Nami! I haven’t made sushi for quite a while now and this has given me motivation to start again.
Great photo too 🙂
Excellent, Nami!!! We need not go anywhere for our Sushi needs. This is perfect 🙂
Julie & Alesah
Gourmet Getaways
They are simply perfect Nami! My son and I love sushi! I wish you lived closer!
This is my daughters favourite lunch box food. She can have this everyday 🙂
We make sushi a couple of times a year, but can always improve our technique. Yours definitely look neater than ours! Thank you for taking the extra time to film videos for your recipes; we use them and I’m sure many find them useful. As for natto, I know people either love it or hate it. We have tried it, but it’s not something we love:)
You are a great teacher, your step by step is perfect, makes me think it’s not so complicate as it looks.
Here we adapted sushi to local flavors, you will not believe how people was able to create a “lomo saltado” sushi or a “ceviche” sushi.
i have tried and tried and tried to make my own sushi and I am just no good at it but maybe I will give it another try with your amazing instructions.
How did you know I wanted to know how to make sushi? lol. I absolutely love this step by step process. I def initely have to not be scared and give it a shot. Thanks for this post
I love love love eating sushi rolls! I`ve just never made it myself, but I always love your step-by-step pictures!
Super informative post and great video. I have not even seen a lot of your Edo-Style Sushi Rolls you listed in restaurants unfortunately, I want to try some. Another recipe project to put on the list.
Nami-san, I know this post was a lot of work but it is packed with great information and step by steps and videos. I sometimes throw a make your own sushi night and it fun to do for a gathering. I am kind of on the fence regarding natto but I know it is really good for you.
なみさん、このポストは最高です!読みやすい寿司の辞書ですわ。どうもありがとうございます。
I’ve made quite a few of your recipes including your sushi roll recipes, and they have turned out AMAZING due to your clear instructions and step-by-step photos. Thank you! Can’t wait to try out more of your recipes!
Hi Audrey! Thank you so much for trying my recipes and this recipe too! I’m so happy to hear they turned out well. A lot of people like my step by step pictures… and glad to hear they are helpful! Happy cooking, and thanks so much for taking your time to write your kind feedback! xo
I’m glad you mentioned measuring the rice for the rolls. My husband always had problems using too much rice & then his were very hard to roll. I measured the last few times, & even though I didn’t have problems with the rice amount before, having a specific amount to use up made rolling go quickly & smoothly.
I also found it easier to spread the rice with the a wet spoon rather than my hands. It stuck less, and it was so nice to have dry, non-sticky hands while assembling, rolling, and cutting. Personal preference, but definitely worth trying if you have trouble using your hands!
Hi Tiffany! Until making the recipe in detail for this post, I never thought of using a measuring cup to measure rice. I thought a measuring cup makes the process very easy and useful. Plus now my rolls are equal size every time. 🙂 Yeah I use the rice paddle on one hand to spread the rice to keep one hand dry, too. Wouldn’t look pretty if I showed in the video but very useful trick. 😉 Glad you shared your tip!! Thank you!!!
This is amazing! Such a lovely tutorial. You make it look so easy! Love it!
What a beautifull and colorfull sushi Nami!!!
unfortunately gourmet sashimi grade fish is not available anymore here in palembang, i think i had to be happy with the cooked version…
Sure wish I could convince you to pack up your family, move to Albuquerque and open up a sushi restaurant. Bobby and I would eat there every night!
Hi Nami, I almost visited a different post by you as my “first post to visit in months” as I just made some sushi rolls a week ago. They tasted ok, but looked pretty weird. I always have a problem with the filling getting pushed up to one side and not being completely surrounded by rice!
Naturally your sushi rolls looks amazing – so professionally done… I’m not sure if I’d have the courage to try the natto… well, I’d like to one time. It looks so strange!
By the way, the sushi rolls which have the rice on the outside, then nori, and then the filling… did you ever make those? Do you just flip the nori and rice over and roll it the other way?
Hi Charles!! I was happy to see your new post in inbox the other day! 😉
Yes I make “uramaki (inside out rolls)” too. Here is one example.
https://www.justonecookbook.com/recipes/dragon-roll/
Sushi rolls need some practice to look decent. Just think that there are professionals doing this job so it’s normal we need some time to practice. 🙂 My rolls may look nice but I see flaws even I have been making for years. 😉
Hello again Nami 🙂
I’ve sushi a couple of times before with a different recipe.
I noticed that you didn’t mention wetting the edge of the nori to help seal the sushi roll. Is that because it isn’t a necessary thing to do?
Daniel
Hi Food lover! I’ve never seen a sushi chef “wet” the nori before. Usually you would place the edge (end of nori) to be at the bottom of the roll and then tighten gently with the sushi mat. It seals nicely.
For hand roll, we usually use a piece of rice to use as a glue (step 6) but again, we do not wet the nori.
https://www.justonecookbook.com/temaki-sushi-hand-roll/
Hope this helps! 🙂
Hi
Thank you for the simple explainations very easy to understand.
eep it up.
Lalani
Hi Lalani! Thanks so much for your kind feedback! 🙂
Boston, Caterpillar, Rainbow rolls are all my favorite and would love to have their recipeson this site.
Hi Jeff! Thank you for your request! I have added them to my list. 🙂
very information and easy to follow
Thank you, Tiu!
Today was the second time I have made sushi rolls and they were great, thanks to your easy to follow recipe and videos. the rice flavor is very good and my family loved it.
Hi Lariza! I’m so happy to hear your sushi rolls came out well! I’m glad my video and recipe were helpful and sushi rice was good. Thank you for your kind feedback! 🙂
Hi Nami, if I have left over sushi rice (after I put in the vinegar etc,) and want to use it next morning to make rolls for school lunch, what’s the best way to store the rice? Ok at room temperature? If I put in the fridge, the rice will get hard,
Hi Vivian! For food safety, I feel more comfortable putting in the fridge. But my trick for keeping the rice in the fridge is to wrap the container (that has sushi rice in it) with towel, so the rice doesn’t get hard. It’s cool enough but not cold. I do the same trick for rice ball and sushi rolls when I keep in the fridge. It helps. 🙂
Thanks, Nami. I use glass container with lid to put in the fridge. You wrap a towel around that? Didn’t know that trick!
Hi Vivian! Yeah basically you don’t want your rice to be super cold. If you would put it in a rice bowl or plate and wrap with plastic wrap, most likely the rice will be pretty hard. So towel would just protect the cold air directly touching the food…. If you live in a cold place, you can keep it in a cold room or something, but I think the fridge is the best place, but don’t need it to be that cold… 🙂 So yeah, wrap the towel… Hope that will help!
Thanks so much! Have a nice weekend!
Ps, I follow all your posts and videos!!! You make things simple but tastes very authentic!!
Thank you so much for your support, Vivian! Your kind words mean so much to me! Have a great weekend too! xo
Do you need to cook the tuna first?
Hi Alva! Sushi uses raw fish, BUT it’s sushi grade fish, and not any kind of raw fish you can get in a regular fish monger. You have to purchase from a store where they carry sushi grade or sashimi grade fish. 🙂
Do you have recipes for the Dynamite Roll, Spider Roll, and Seafood Tempura?
I’ll add to my list. Thank you Angel!
I love making sushi at home. But i have not tried the ones with rice on the outside…..looks more difficult.
x
Hi Stephanie! It’s wonderful you’re making sushi at home! It’s pretty much similar in terms of rolling. Cutting can be a bit trickier if rice is not spread correctly. 🙂
can i use pickled cucumber as a filling?
Hi Yuli! My first thought was that it might be salty… pickled cucumber or any Japanese pickles (tsukemono) are pretty salty, and to fill in the rolls, I feel like you’re putting too much pickles for rice : pickles ratio….
But if you enjoy it, why not? One thing though. You have to eat right away, otherwise the moisture drawn from pickles may be too much for sushi to hold tight.
This was great! Thanks for all the information and careful instructions
Thank you Carlos! Glad to hear the recipe was helpful. 🙂
Yummy
Thank you Scarlet!
I used this guide to make sushi for the first time. It turned out really good. I appreciate the time you took to write this up. Thank you very much. I made cucumber and tuna rolls. Also a 3rd with both cucumber and tuna.
Hi Kevin! Thank you for using my recipe to make your first sushi rolls! I’m so happy to hear you had fun making them. Thank you for your kind feedback. 🙂
Dear Nami
Thank you for sharing these fabulous recipes. Today, I’ve made Sushi Rice for the first time and it was a success. It tasted really nice and I would say the rice was just perfect. I then used the rice to make cucumber roll. It didn’t become a perfect roll; the seaweed didn’t meet when I rolled! I guess, I either cut the nori too small, the nori was just a smaller size than normal from the packet (is this possible?) or I’ve put too much rice. Anyway, since it was only my first time ever making this, I am actually happy with the result because the flavour was really nice. I’ll make this again since the rice was a success. Infact, next time.I’ll use some nicer fillings. Thank you again. All your tips were great.
Hi Sofia! Thank you for trying this recipe! Having good and delicious sushi rice is key to a good sushi roll. Glad to hear sushi rice was a success.
Now, the sushi rolls. Do you know that nori’s length and width is slightly different? When you place nori, the longer side should be perpendicular to you. I don’t know how to describe this…. At Step 7 picture, do you see I cut the longer side of rectangular in half? Maybe you cut the wrong side? But putting more rice could be another reason. Hope next trial will be successful! Thank you for your kind feedback. xoxo
Hi Nami, thank you for your reply regarding sushi (I cannot find your comment now but I did read it here last week). Yes, I think I cut the nori the wrong side! I’ll try again perhaps next week (with cucumber and also sushi grade salmon). Will let you know.
Hi Sofia! Ohhh glad to know you just cut the nori wrong way – it’s easy fix! 😉 Have fun making sushi! xo
One of the best detailed instruction & recipe I have found from the web about Japanese food. I am a huge fan of Japanese traditional foods and feels like will become a big fan of you soon 🙂 thx for great info! Nami sang
Hi Kyle! Thank you so much for your kind feedback! Hope you enjoy cooking my recipes! 🙂