You need a dry and flat surface to roll sushi. A sushi mat is essential as well. Clean your knife and get ready to roll. 

Your rice should be cool enough to handle at this point. Locate the glass of ice water and add ice if needed. Lay out the sushi mat and place a single sheet of nori on the DRY mat. 
Dip your hands in the ice water and shake off the excess. Grab some rice. About the size of a jumbo egg. Possibly a bit more. Spread it evenly along the bottom half of the nori sheet. This will be the base. It needs to be only 1 or 2 rice grains thick. VERY thin layer. Next is adding your ingredients. This can be done as you see fit. There is no set recipe for sushi rolls. 

Here are a few of my combos. 
Crab, Avocado, Cream cheese.
Tuna, Cream cheese, Scallions.
Tuna, Salmon, Avocado.
Tuna, Salmon, Mango.
Any order you want. Make it how you like it.

Now I know I said anything you like but.....If you just pile it in the middle, you will have a hard time rolling it.
All ingredients should be evenly distributed along the entire roll. 

They see me rollin, They hatin.....SORRY!.

This is simply the best way to make sushi. <br><br>Melton taught me this method one evening, and i've been hooked ever since. <br><br>And one night he even brought me some to work. <br><br>I &lt;3 Melton.
<p>It's quite like to roll a joint. </p>
There's actually a really easy way to slice mangos. Here's a video I found that shows you how to: http://www.youtube.com/watch?v=lvLdPjpELyU
favorite food ever! must try this.
Yes you must.
This is still simply the best way to make sushi.
Remember sushi rice is named calrose, and ussualy is a short grain rice. <br>You must wash it till water comes clean to remove all glutten on it to make it sticky not gooey.
That and the best sushi rice is ate at corporal temp even if it went on the fryer.
Great Ible! I've been making sushi at home for several years, and I too started because I was tired of spending so much money on it. My two favorites are Salmon Nigiri, and Crab/Cream Cheese/Avacado Maki. <br /> <br />Just seeing your instructable makes me want to go make some right now!
you sir, have made my day...and it's only 8:30 AM!<br><br>This has to be one of the easiest to follow sushi recipe i've seen.<br><br>I do have one question, is there a visual difference between tuna and salmon? (I apologize if this is an obvious question, I'm partially colorblind, so I can't tell if there's a color difference)
Salmon does tend to have stripes in it. They would appear as white to a color sighted person. Naturally Salmon is orange and Tuna would be a bright Red or Magenta. Hope that helps.
Next time my best friend and I feel like some sushi, I will definitely be doing this instead of dropping $50 at the local sushi bar. <br> <br>Thanks for writing a clear, concise and easy-to-follow instructable!
Good... <br>but That's not the Sushi... <br>That's Kimbob... <br>
Thanks for the instructable.
Thank you for reading it!
Nice job! I love making my own sushi too. Asian markets have a powder you can buy, to flavor the rice after it has been cooked. I always add the powder and a little bit of rice vinegar. <br><br>Also, I like to cover my rolling mat with plastic wrap. I find it easier to roll the sushi and less clean up. Especially with inside out rolls.
Nice tutorial :) I've made it at home a few times, and the vinegar thing is a great suggestion. <br><br>Added ideas: I like rolling sticky-side out sushi in black or regular sesame seeds -great with the tuna.<br><br>I like the frozen fish idea too - I'll keep that in mind the next time I don't want to run to the expensive store and search for fresh sashimi grade tuna and just keep it stocked in the freezer for when I have a hankering.<br><br>BTW - imitation crab stick is not crab legs-just sayin :) I hate the stuff though, so I'm biased.
That is why it is listed as crab like substance in the list of ingredients.<br>
Inside out style is actually with the rice on the outside; it's called uramaki.
After reading your comment and googling &quot;inside out sushi&quot;, I have edited my ible. Thank you for letting me know I was making it in the more traditional way.<br>
I like it better with the nori on the outside, myself; rice on the outside = sticky fingers. Now, 'scuz me, I have to go and download your 'ibble. You have all the directions I need to avoid my own $70 sushi restaurant tab. : )

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Bio: Just a dude who is somewhat crafty, sometimes.
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