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Home » Recipes » Asian Dishes » Homemade Sushi

Homemade Sushi ! 32

JUNE 9, 2016

Homemade Sushi is so much cheaper than at the restaurant. Sushi is easy and fun to
make at home, and you can put all your favorite ingredients into your perfect custom
roll — here’s how!
I’ll be very honest and say that there’s definitely a reason why chefs spend a decade
learning how to perfect sushi rice or cut raw fish like a boss, because it does make a
difference.

Homemade sushi will never be at the level of sushi from the top sushi restaurants
in NYC, but here’s where homemade sushi wins:

You get to gorge yourself on a sushi FEAST for like $20, whereas a similar amount
of sushi at a restaurant would cost a couple hundred. Soooooo worth it, if you ask
me.
And you know what else? Sushi is really fun to make at home.

My husband and I first made it several years ago for Valentine’s Day as a way to
avoid the restaurant craze and spend time together making a special meal, and
now it has become a tradition for us every year. And we love it so much we can’t
limit it to one day a year anymore, and make it on occasion for dinner.

We are fortunate to have access to sushi grade raw fish, but you can still make
sushi at home if you can’t find some. Shrimp tempura rolls are one of my favorites,
or you could do a California roll or a veggie roll. One of our favorites is a Philly roll,
with smoked salmon, cream cheese, avocado, and cucumber.

Or if you want to try something a little different, you can make Korean Kim Bap. It’s
fairly similar to sushi, but no raw fish.
What seaweed should you use for sushi recipes?

To get started, you need the right kind of seaweed. The one on the left below is
thick and perfect for rolling sushi (this is the one I use). The one on the right is too
flimsy. I use that seaweed for snacking. Make sure you get seaweed specific for
sushi-making, which it should state on the package.

Spread the seaweed with a layer of prepared sushi rice (this whole post covers how
to make the rice), and flatten gently with a rice paddle (but do not smash the rice,
as my mom would always say):
For my sushi this time, I got this gorgeous piece of salmon. It was a 1/2lb piece, and
gave us enough fish for about 6 rolls, plus some snacking. Even at $28/lb, which
seems like a lot, paying $14 for that much fish is certainly worth it, and dirt cheap if
you ask me!
How to cut raw fish for sushi:

Here is how I cut salmon for my sushi rolls. First, cut straight down through the
filet, then cut that piece in half through the center so you have a small strip:
Place your desired ingredients onto the rice. I’ve got salmon, avocado, and cream
cheese (I know, I know. But Philly-style rolls are my favorite):
Roll it up tightly, using a bamboo mat. It’s a specific kitchen item, but you can get a
decent one for less than $2 on Amazon, so I think it’s worth having.

If you don’t have one, you can sort of use parchment paper or plastic wrap, but you
won’t be able to wrap it as tightly, so buy one if you plan to make sushi regularly.
Then use a sharp knife to cut the sushi roll into pieces. I don’t find it particularly
better to use a serrated knife. Just make sure to use a sharp one!
What to serve with your sushi?

Now you’re ready to eat the rolls with some soy sauce, pickled ginger, and wasabi,
as desired!
Next try Honey Walnut Shrimp or Seared Scallops for a special seafood dinner at
home.

Sushi recipe tips:

• Can you keep sushi overnight? I don’t recommend this, as the longer you keep
the raw fish, you risk bacteria growth and illness. If I find that we’re getting full and
we still have ingredients left, we’ll usually just enjoy the rest of the fish, thinly
sliced sashimi-style, because that’s the most valuable part, and let the rest of the
ingredients go. Also, refrigerated rice gets hard and dry, and doesn’t reheat well,
so sushi is something that should be eaten freshly made.
• Can you make sushi without fish? Yes, you can do vegetarian and even vegan
sushi recipes. There are tons of ideas online, but avocado, cucumbers, and carrots
are great filler ingredients.
• Easy rice cooker sushi rice: Sushi rice is an art that chefs spend years perfecting,
 but if you’re looking for something easy, I have a post on how to make sushi rice
in the rice cooker.

Enjoy!

Homemade Sushi
Homemade Sushi is so much cheaper than at the
restaurant! Sushi is easy and fun to make at home —
here’s how!

Course Main Course

Cuisine Japanese
Keyword homemade sushi, how to make sushi
PRINT Pin
Prep Time 15 minutes
Total Time 15 minutes
4.87 from 22 votes
Servings 6 rolls
Calories 190kcal

Ingredients
6 sheets sushi seaweed aka nori
1 batch prepared sushi rice
1/2 lb sushi-grade raw salmon or desired raw fish of choice
4 oz cream cheese sliced into strips
1 avocado sliced
soy sauce for serving
US Customary - Metric

Instructions
1. Place the seaweed on a bamboo mat, then cover the sheet of seaweed with an
even layer of prepared sushi rice. Smooth gently with the rice paddle.
2. Layer salmon, cream cheese, and avocado on the rice, and roll it up tightly. Slice
with a sharp knife, and enjoy with soy sauce.

Nutrition
Calories: 190kcal | Carbohydrates: 11g | Protein: 10g | Fat: 12g | Saturated Fat: 5g |
 Cholesterol: 40mg | Sodium: 92mg | Fiber: 2g | Sugar: 1g

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32 comments

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VIVIAN DANILA — APRIL 17, 2019 @ 3:57 AM REPLY

i love it… bcoz now i know to make homemade sushi is easy and cheaper…

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