Make Easy Sushi





Introduction: Make Easy Sushi

i love california rolls, but they cost a lot at my local market, so i decided i would make my own. this entailed a few trips to local asian markets. this was slightly awkward since i am not asian and don't speak any language but english, but was worth it for the end product.

Step 1: Get All the Ingredients!

in order to make maki sushi rolls, you need:
short grain rice (calrose)
rice vinegar
nori (toasted seaweed)
some sort of filling, i used crab and avocado.

a makisu, or woven bamboo mat is extremely helpful for rolling the sushi, but is not *entirely* necessary. i have used a sheet of stiff plastic before with good results.

Step 2: Prepare Some Sushi Rice

After burning pots of rice, i decided to make the rice in the oven. it comes out perfect every time, and cannot burn. so, preheat your oven to 375 degrees. measure out two cups of the short grain rice, and put in a fine colander or large sieve. rinse it until it runs clear. make sure to drain it well. you can let the rice rest and absorb some of the residual water at this point to improve the texture, but i usually don't. put the rice into an 8x8 pyrex dish, and boild two cups of water. pour the boiling water over the rice, and cover the dish tightly with foil. place the dish into the middle of the oven, and let it cook for twenty minutes.

Step 3: Add Sushi Vinegar to the Rice

take 1/4 cup rice vinegar in a small saucepan and mic in 2 tbsp sugar and 1 1/2 tsp salt. mix on low heat untill it all dissolves. do not allow it to boil. i actually just mixed the appropriate ammounts of sugar and salt into my whole bottle of vinegar, so i don't have to prepare it every time. after the rice comes out of the oven, let it sit, covered, for another twenty minutes. when it is done, uncover and sprinkle a few tablespoons of the vinegar mixture onto it. use a wooden spoon to carefully fold it in. do not stir, fold. this keeps the rice grains from smashing. it will become very sticky. cover with a damp towel to avoid letting it dry out.

Step 4: Mix Up Some Filling to Put in the Center

there are a vast number of things that you can put in sushi, not just raw fish. i used some crab salad and some avocado, but anything from teriyaki chicken to spam to hamburger can be a sushi filling. smoked salmon and cream cheese with chives is good, crab is good, think outside the box if you want, or make something more authentic.

Step 5: Spread the Rice on the Nori

take your bamboo mat and cover it with plastic wrap. then place a sheet of nori on it so the loger sides run parallel to the bamboo. make sure the rough side is facing up. take about a cup or rice and place on the nori, and work it so that it completely covers it with a thin layer of rice, and press it on. do not press too hard.

Step 6: Place Your Favorite Fillings

flip the rice covered nori over so that the rice side is down if you are making california rolls with crab and avocado. place your fillings on the nori in a stripe. put a substantial amount, but not too much, or it will not close well.

Step 7: Roll Your Sushi

take your mat and begin to roll over the nori on the fillings. when you get all the way around, lift the edge and roll the rest of the way. apply firm pressure to the roll with the mat, but do not squeeze it to death. then transfer the roll to the cutting board. add some sesame seeds if you have them, or some tobiko.

Step 8: Slice Your Sushi Roll

take a sharp, preferrably serrated knife, and slice the sushi rolls into either six or eight even slices. how many you slice it into is up to you, but i usually go with eight. wet the knife and clean it a little after each slice so the rice doesnt stick to it. this helps keep your roll together.

Step 9: Enjoy!

top with some pickled ginger and or wasabi and soy sauce, and enjoy your homemade makizushi.



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    16 Discussions

    The instructable is for Sushi which is the vinegared rice, regardless of topping or filling. Sashimi is raw fish and may top sushi. While the California roll is not Traditional Sushi, it does qualify as it is rice flavored with vinegar and other spices. My neighbor used to make "loose sushi" as it was eaten so quickly at her house. (Lucky me, a Japanese neighbor which childen who needed baby-sitting. Guess who ate a lot of her sushi?!) She made the rice added a variety of food which would normally be the filling and then had the nori strips on the side. We would just pick up a strip of nori, reach in and get a big pinch of the rice. Very easy version for those who don't need the traditional look, or are intimidated by the rolling of the sushi. (But the avocado would be icky... add it to your individual portions.)

    PERFECT! I have been looking for a recipe like this. It's sooo easy! Thank You so much! Give yourself a pat on the back! Thank you thank you <3. I loveee the california roll and the "Spring roll" the smell and taste is truly orgasmic :D

    dont really need to use sushi rice. any rice that is medium grain or shorter will work. im a sushi chef and i know from experience nobody uses actual sushi rice. its not efficient to use a sushi rice and other rices for the rest of the restaurant. also ive used medium grain rice straight out of the cooker without adding vinegar because of time constraints.

    1 reply

    Shame on you! When I consider your statement, "I'm a sushi chef..."

    Please don't skip using Japanese rice vinegar (sushi su) when making sushi since it is an integral part of the recipe, as well as, it slows down bacterial growth on the rice.

    It is very very important to make sure that the water that comes out once you've rinsed it repeatedly is clear. If you're cooking on the stove, you can prevent burning easily. Get a REALLY large pot, and fill it about half way with boiling water, put it on the stove until it begins to boil rapidly. Then pour your rice in. There should be about 1-2cm of water between the rice and the top of the water. Keep stirring every few minutes, and then when it's al dente, take it off the flame and put a lid over it for about 10 minutes. Rinse it out thoroughly, like really thoroughly.

    The best rice is actually Sushi rice, and save yourself the time and the stench by getting Sushi Vinegar. Seriously it smells.

    lol i allways see that kind of hot sause in the restaraunts and me and my god brothers put it in eatch others soda wen we go for food lol and i also see it at the asian markets lol its good taisting tho

    MMMMMM Sushi. I love that little device that rolls the rice and insides up. I see it all the time at restaurants and supermarkets.

    1 reply

    my aunt has one, but she just uses it as a place mat of sorts for the flower vase on the dinner table 8-)

    lol, i was at the mall and bought some sushi just today for lunch but its still making me want some!i think my mum bought some sushi stuff the other day....hmmm

    Dang it ! I wanted to be the first one to make an instructable about sushi! :~( Well , at least I know a few more recipies. BTW- Nice instructable , looks good !

    mmmm! Looks tasty. Gotta have the wasabi and ginger tho. I could eat just wasabi, ginger and sriachi.

    Looks tasty, easy and cheap. I will definitely be trying this! Thanks for describing the simple process! Is the vinegar/sugar/salt necessary? I've never noticed any of those flavors on the sushi I've bought, which doesn't mean it's not there - perhaps it's just what I consider "normal" flavor when eating it.

    1 reply

    yeah the vinegar dressing is what gives the rice its stickiness. it is not a very strong flavor, and when you make sushi whith it you cant even really taste it at all.