Recipe: How to Make Sushi From Scratch

If you’re looking for a fun date night, an activity to do with your kids or just a fun skill to try out, making sushi at home isn’t as hard as you might think.

Sure, accurate rolling might take some practice, but the whole process is extremely fun and rewarding (in both senses of the word).

Start easy with a kappa roll (cucumber), then try out a California roll and kick it up another level with a dynamite roll. Eventually, if you want to try a roll with raw fish, make sure you’re getting sushi-grade from a fishmonger and using it the same day.

How to Make Sushi From Scratch

INGREDIENTS

To cook the sushi rice:

• 2 cups of sushi rice
• 2 1/2 cups of water
• 1/3 cup of rice vinegar
• 2 tablespoons of sugar
• 1 teaspoon of salt
  

For kappa maki:

• 2 sheets of nori (seaweed)
• 1/2 cucumber, julienned (sliced into long, thin strips)

For California rolls:

• 2 sheets of nori (seaweed)
• 1/2 lb of imitation crab or real crab meat
• 1/2 a cucumber, julienned
• 1 ripe avocado, sliced
• Kewpie mayo (optional to mix in with the crab meat)
  

For dynamite rolls:

• 2 sheets of nori (seaweed)
• 1/2 lb of shrimp, peeled and deveined
• 1/2 cup of tempura batter mix
• Vegetable oil for frying
• 1/4 cucumber, julienned
• 1/2 avocado, sliced
• 2 tbsp of spicy mayo (Kewpie mayo mixed with sriracha sauce according to taste)

For serving:

• Soy sauce
• Pickled ginger
• Wasabi
• Sesame seeds (optional)

Read More: Recipe: How to Make Blueberry Muffins From Scratch

INSTRUCTIONS

How to Make Sushi Rice

1. Rinse the sushi rice under cold water until the water runs clear.

2. Combine the rinsed rice and water in a rice cooker or a pot and cook according to the rice’s instructions.

3. In a small saucepan, combine the rice vinegar, sugar and salt. Heat over low heat until the sugar and salt dissolve. Set aside to cool.

4. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture until it’s well combined. Let the rice cool to room temperature.

This is your base for each of your sushi rolls below. If you’re making more than one, you may need more rice.

How to Make a Kappa Maki Roll

1. Place a bamboo sushi rolling mat on a clean surface and cover it with plastic wrap.

2. Place a sheet of nori on the mat, shiny side down.

3. Wet your hands with water to prevent sticking, then spread about a quarter of the sushi rice evenly over the nori, leaving a 1-inch border at the top.

4. Arrange half of the julienned cucumber in a line across the centre of the rice.

5. Lift the edge of the mat closest to you and begin rolling away from you, using the mat to shape the roll tightly. Continue rolling until the seam is on the bottom. Press gently to seal the roll.

6. Repeat the process with the remaining nori, rice, and cucumber.

7. Use a sharp knife to slice each roll into 6-8 pieces.

8. Arrange the kappa maki pieces on a plate.

9. Serve with soy sauce, pickled ginger and wasabi on the side.

How to Make a California Roll

1. Place a sheet of plastic wrap on a clean surface and lay a sheet of nori on top of the plastic wrap.

2. Wet your hands with water to prevent sticking, then spread a thin layer of sushi rice evenly over the nori, leaving a small border around the edges.

3. Flip the nori over so that the rice side is facing down.

4. Arrange half of the crab meat, cucumber and avocado in a line across the centre of the nori. Lift the edge of the plastic wrap closest to you and begin rolling away from you, using the plastic wrap to shape the roll tightly.

5. Continue rolling until the roll is complete. Use the plastic wrap to help shape and tighten the roll as needed.

6. Once the roll is complete, remove the plastic wrap and sprinkle sesame seeds over the outside of the roll if desired.

7. Repeat the process with the remaining nori, rice, crab meat, cucumber and avocado.

8. Using a sharp knife (wet might help as well, so it doesn’t stick to the sushi), cut the roll into 6-8 pieces.

9. Arrange the California roll on a plate and serve with soy sauce, pickled ginger and wasabi on the side.

Read More: Recipe: Beet Salad with Arugula and Goat Cheese

How to Make a Dynamite Roll

(Note: You can either roll this with the rice on the inside or the outside. These are the instructions for the outside.)

1. Place a bamboo sushi rolling mat on a clean surface and cover it with plastic wrap.

2. Place a sheet of nori on the mat, shiny side down.

3. Wet your hands with water to prevent sticking, then spread about a quarter of the sushi rice evenly over the nori, leaving a 1-inch border at the top.

4. Prepare the tempura shrimp:

• Heat vegetable oil in a deep fryer or a deep skillet to 350°F (175°C).
• Pat the shrimp dry with paper towels.
• Prepare the tempura batter mix according to the package instructions.
• Dip each shrimp into the tempura batter to coat evenly.
• Carefully place the battered shrimp into the hot oil and fry until golden brown and crispy, about 2-3 minutes per side.
• Remove the shrimp from the oil and place them on a plate lined with paper towels to drain excess oil.

5. Arrange the shrimp (approx. two), cucumbers and avocado in a line across the centre of the rice (don’t overfill).

6. Lift the edge of the mat closest to you and begin rolling away from you, using the mat to shape the roll tightly.

7. Continue rolling until the seam is on the bottom. Press gently to seal the roll.

8. Using a sharp knife, cut the roll into 6-8 pieces.

9. Arrange the dynamite roll pieces on a plate. Serve with soy sauce, pickled ginger and wasabi on the side.

10. Drizzle the spicy mayo across the top (or serve on the side).

Enjoy your homemade sushi!

This story was originally published in March 2024 and has since been updated.