Making Sushi Rolls at Home

sushi roll making at home

Sushi at Home

For most sushi lovers, tucking into your favourite bite-sized meal is a rare treat – but it doesn’t have to be. The elusive dish from Japan comes in all shapes, sizes and flavours, and there are plenty of options for beginners to have a go at creating sushi rolls at home. It might look fiddly and messy (it is) but making sushi rolls at home can also be relaxing and rather cathartic — and you can eat your mistakes!

We’ve done a bit of experimenting and a whole lot of eating so that you can arm yourself with some top tips, invite some mates over and get rolling….

What do I need to make Sushi at Home?homemade sushi rolls

Pop to your favourite supermarket, or a local independent Japanese store, and you’ll find a handy collection of sushi making equipment. The basics are fairly easy to find in the likes of Sainsbury’s, Tesco and Waitrose. The deli counters are a great place to speak to a professional about choosing, preparing and eating raw fish too!

  • bamboo mat – woven mat, essential for well formed sushi rolls
  • sharp knife – the only way to cut out each roll without splurges and spillages
  • sushi rice – short grain rice that, if cooked correctly, is sticky and delicious
  • nori sushi sheets – dried seaweed used to encase your sushi roll ingredients
  • mirin rice wine – sweet rice wine used to add flavour to sushi rice
  • vegetables – fresh and colourful additions including avocado, carrot and cucumber
  • fish – traditional sushi fillings are raw (tuna, salmon, squid, seabass), or can be smoked
  • sesame seeds – perfect for decoarting the finished product and adding texture
  • wasabi paste – notoriously spicy condiment made from the Japanese plant
  • soy sauce – the perfect dipping and dripping sauce for sushi rolls
  • pickled ginger – thinly sliced young ginger soaked in vinegar and sugar, named ‘Gari’
  • chopsticks – how the Japanese bring the delicacy to their mouth

For a discount on the essential sushi making kit and fresh ingredients find a grocery offer on vouchercloud and place an online
order for less, leaving you with more time to prepare for your dinner party.

Top Tips for Making Sushi Rolls at Home

There’s a large variety of sushi out there but the best type for first-timers to try and make at home are maki rolls. Get the technique down and you’ll feel more confident about trying out something more adventurous.

  • homemade sushi rollsResist the urge to overstuff. Too much filling means the rolls don’t roll or hold together. Think less is more.
  • Be gentle. Use an even, overall pressure when you use a bamboo mat to form the rolls.
  • Moisten sharp knives before portioning the rolls to prevent tearing.
  • Sushi can be sloppy-looking but don’t worry, it will still taste good.
  • Share the experience with friends – it’s a fun dinner party activity everyone can get stuck into!

My six top fishy favourites for great sushi are Bluefin tuna, Big-eye tuna, Yellowfin tuna, Red snapper, Japanese yellowtail and good old Salmon. Try following this easy recipe or failing that … check out our sushi vouchers for an amazing deal at a local restaurant!

How to Make Sushi Rolls at Home

This quick and easy maki (sushi roll) recipe is a great place to start if you’re a beginner. If you aren’t sure about preparing and eating raw fish at home simply substitute for a similar cooked variety, your favourite meat, or simply add avocado for a veggie-friendly dish.

Sushi Roll Ingredients

  • 255g of sushi ricesushi rolls
  • 55ml of mirin
  • 340g of sashimi quality tuna (or your chosen fish) cut into long thin strips
  • 5 sheets of nori
  • 1 fresh cucumber, cut into 5 long pieces
  • 5 fresh spring onions
  • 3 tsp of wasabi paste
  • soy sauce, to serve
  • Japanese pickled ginger, to serve

Preparation Method

1. Thoroughly rinse the rice under cold water, drain and put into a large saucepan
2. Add 1 pint of water to the rice, bring to the boil and simmer for 25 minutes or until almost all of the water has been absorbed
3. Remove from the heat, cover with a lid and stand for 10 minutes
4. Tip the rice onto a large tray and dress with the mirin, turning frequently to help the rice cool and leave to cool to room temperature
5. Place a sheet of seaweed on top of a bamboo mat and prepare a small bowl of water
6. Dip your fingers in the water before picking up the rice to spread over three quarters of the nori wrap (leaving the quarter further away from you empty)
7. Use a little rice at a time to push it to the edges and create a 1/2 cm thick layer
8. Smear a little wasabi paste in a line on top of the rice closest to you
9. Follow with a layer of tuna, a spring onion and a piece of cucumber (or your chosen meat and veg)
10. Use the bamboo may to slowly roll up the nori, tucking in the closer end of the mixture to start a roll and press lightly with both hands throughout
11. Remove the roll from the mat and let rest on a plate, leaving the joining edges downwards
12. When you’re ready to eat, slightly moisten a sharp knife, trim the ends of the sushi roll and cut into 6 – 8 pieces
13. Serve with pickled ginger, little bowls of soy sauce and a delicate dollop of extra wasabi

And hey, if it all goes wrong, you can always hit up Deliveroo for some local Asian cuisine. it’s nice to have a backup plan, right?

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