How to Roll Sushi

Overall summary of the instructions

Rolling sushi at home is a delightful and rewarding process. You'll need basic ingredients like nori (dried seaweed), sushi rice, and your choice of fresh fish or other fillings. The key steps involve preparing the sushi rice, spreading it on the nori, adding fillings, and using a bamboo mat to roll it all together tightly.

TLDR

1. Prepare sushi rice.
2. Spread rice on nori sheet.
3. Add fillings in the center.
4. Roll using a bamboo mat.
5. Slice into bite-sized pieces.

Step-by-step detailed guide

Ingredients

• 1 cup (190 g) sushi rice (glutinous rice)
• 2.5 tablespoons (37 mL) rice vinegar
• 1/2 tablespoon granulated white sugar
• 1/2 teaspoon salt
• 1.25 cups (300 mL) water
• 1 sheet nori (dried seaweed)
• 1–2 ounces (28–57 g) cucumber, avocado, daikon radish sprouts, or other assorted vegetables
• 1–2 ounces (28–57 g) fresh sushi-grade fish (tuna, salmon, yellowtail, etc.)
• Toasted sesame seeds (optional, for uramaki-style rolls)

Steps

1. Prepare Your Sushi Rice

   • Rinse 1 cup (190 g) of sushi rice under cold water until the water runs clear.
   • Cook the rice with 1.25 cups (300 mL) of water using a rice cooker or stovetop.
   • Once cooked, transfer the rice to a large bowl and let it cool slightly.
   • Mix 2.5 tablespoons (37 mL) of rice vinegar, 1/2 tablespoon granulated white sugar, and 1/2 teaspoon salt in a small bowl until dissolved.
   • Gently fold this mixture into the rice.

2. Prepare the Nori and Add Rice

   • Place a sheet of nori (shiny side down) on a bamboo mat.
   • Wet your hands to prevent sticking and spread a thin layer of sushi rice over the nori, leaving a small border at the top edge.

3. Add Fillings

   • Make a shallow depression in the center of the rice with your finger.
   • Place your choice of fillings (fish, vegetables) in the depression.

4. Roll the Sushi

   • Lift the edge of the bamboo mat closest to you and start rolling the sushi away from you, pressing gently but firmly to keep the roll tight.
   • Continue rolling until the nori wraps completely around the rice and fillings.

5. Slice the Roll

   • Use a sharp knife dipped in water to slice the roll into bite-sized pieces, about 1–2 inches (2.5–5.1 cm) wide.

6. Serve and Enjoy

   • Optionally sprinkle with toasted sesame seeds.
   • Serve with soy sauce, pickled ginger, and wasabi.