How To Make Sushi At Home

Homemade sushi is a lot cheaper than at the restaurant. Sushi is simple and fun to make at home, and you can put all your favourite ingredients into your perfect custom roll.

Making sushi at home is surprisingly simple. We’ll start off with how to make sushi for beginners, which means sushi rolls. With just a little practice, you can make sushi rolls at home that are as dazzling to look at as they are mouth-watering to eat.

What Seaweed Must I Choose For My Sushi?

Nori as the dark/black wrapper around the maki sushi roll but that is just one of the many applications of nori. In Japanese, ‘Nori’ is the word for edible seaweed however now is known to the whole world as the dried 7″ x 8″ sheet of processed edible red algae. In other words, it’s a marine plant that grows on the rock in the shallow cold-water sea.

Nori has been a common food in Japan since ancient, back to when it was in paste form. This paste, frequently very salty, used to be topping over rice or as a medicinal bandage. In approximately the 18th century and up until now, sheet Nori making was invented and taking over to become the roasted dark crisp thin layer that we know today.

The sheet nori making method was quite similar to that of papermaking. That is, red algae are shredded down to a paste-like texture and mixed with water. After this the pulp is spread evenly over a rectangular bamboo rack bounded by a 4-sided wooden frame. After drying and sometimes toasted, they are packaging to ship all over the world in a dark green to jet black shade.

What Grade Of Fish Must I Use For Sushi?

Sushi grade fish (or – alternatively – sashimi grade) is an unregulated term that is used to identify fish that is deemed safe for raw consumption. Most fish vendors will utilise the term “sushi grade” to indicate which of their supply is the freshest, highest quality as well as treated with extra care to limit the risk of food-borne illnesses. This generally involves putting the fish through a freezing process prior to selling it.

As there is no official standard for sushi grade fish, so you shouldn’t place your full faith in a sushi grade label. Because it’s unregulated, the term sushi grade may be used as an unfounded marketing ploy in order to upsell fish without consequences.

Six Steps For Making Sushi Rolls At Home

  1. Prep all of your ingredients. Make your sushi rice ideally an hour or two in advance so that it has time to cool to room temperature. Then prep all of your other ingredients so that you can have a nice assembly line that is ready to go for your rolls.
  2. Press the rice. Press the rice gently onto your sheet of nori in a very even layer. Leave a 1-inch empty border of nori at the top.
  3. Add the fillings.
  4. Roll up the sushi.
  5. Cut the sushi.
  6. Drizzle and garnish.


Now, you have delicious sushi that you can share with friends and family or snack on while you enjoy Soccer World Cup betting.