How To Make & Roll Sushi

Prep Time
Cook Time
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"Many people love sushi, but are intimidated to make it themselves, however, it is REALLY EASY to make, and a lot of fun too! You won't believe how creative you can get while making your sushi. The sky is the limit really! Add any veggies and fish you like, and be creative. Please note that this is basically a TUTORIAL on "How To Roll Sushi" and "How To Arrange Your Ingredients". NOTE: You can find all the ingredients you need to make sushi at your nearest Oriental or Asian Markets."

Original recipe yields 1 serving


  • Serving Size: 1 (186 g)
  • Calories 241.8
  • Total Fat - 0.4 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 0 mg
  • Total Carbohydrate - 53.2 g
  • Dietary Fiber - 0.6 g
  • Sugars - 0 g
  • Protein - 4.4 g
  • Calcium - 5.6 mg
  • Iron - 2.8 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Prepared any sauces you will be making to use on your rolls ahead of time, so they will be ready.

Step 2

Cut any vegetables you will be using into long thin strips, about 1/4 inch. (I like using European cucumbers with seeds removed, carrots, avocados, and green onions).

Step 3

If you are using Tempura Shrimp, it takes 2 large shrimp per roll. Just place them at each end of your roll.

Step 4

If your using Tempura Soft Shelled Crab, you use one crab per roll, laying it out so the claws will be sticking out one end of the roll.

Step 5

If you are making rolls with raw fish on top, (such as rainbow Roll) slice the fish pieces 1/4 inch thick, and they should be about 1 inch wide pieces.

Step 6

If you are using tuna or salmon inside the rolls, cut them into small chunks.

Step 7

To Make A Roll With The Rice On The Inside: Place your mat on the surface you will be working on.

Step 8

Place a piece of saran wrap on top of your mat.

Step 9

Place a nori sheet on the saran wrap, shiny side down.

Step 10

Dip your hands in water and then grab about 3/4-1 cup of cooked sushi rice, and place it on the nori sheet. (Dipping your hands in water first will stop the rice from sticking to your hands). If you like less rice use 3/4 cup; if you like a little more, use about 1 cup. You don't want it so thick that it's difficult to roll.

Step 11

Bring the rice up to just about 1 inch from the far end of the nori sheet (the end without rice will help the roll to hold together).

Step 12

Spread out the rice evenly with your hands, dipping them in the water if your hands start sticking.

Step 13

Press the rice down with your hands, to make it stick to the nori sheet.

Step 14

Place the ingredients your going to use in a horizontal line across the center of the rice.

Step 15

Pour any sauce you may be using on top, such as Spicy Mayonnaise.

Step 16

If Your Making An Inside Out Roll:

Step 17

Where the rice is on the outside of the roll, put on your rice, then flip over so that the rice is on the saran wrap, and then place your ingredients in a horizontal line across the center of the rice.

Step 18

If Your Making A Roll With Fish On Top Of Roll (Ex:Rainbow Roll):

Step 19

Place your fish pieces vertically overlapping each other a little across the length of your roll.

Step 20

To Roll The Sushi:

Step 21

Taking your fingers bring up the nori sheet, covering the ingredients.

Step 22

Bring the mat up over the top of the ingredients, and start rolling up the sushi tightly to form a neatly packed cylinder (Like a fat cigar).

Step 23

Squeeze firmly to make sure the sushi roll is tightly packed (be careful not to squeeze too hard or you'll break the sushi roll).

Step 24

Unroll the mat, and you have your sushi roll.

Step 25

Cut each sushi roll into 1 1/2 inch rounds using a sharp, damp knife (it's important that you re-moisten the knife after each cut). (I usually cut in the middle of the roll, then in the middle of each of piece to make 4 pieces, then in the middle of those 4 to make 8 pieces altogether.

Step 26

Plate your sushi.

Step 27

You May Also Try This Way:

Step 28

When ready to roll, bring up the nori sheet and saran wrap over the ingredients, then roll pressing with your hands until it's rolled up like a cigar.

Step 29

Take your mat and place it over your roll, and press the roll with your hands to tighten roll.

Step 30

When Cutting Rolls With Fish On Top:

Step 31

It is helpful to cut with the roll wrapped in the saran wrap. Just cut as instructed above with the saran wrap on top of the mat, then when done rolling take off the mat, cut through the saran wrap to cut your sushi into pieces, then pull off the saran wrap.

Step 32

Plate your sushi.

Step 33

If Using Eel Sauce:

Step 34

Drizzle over the top of your sushi.

Step 35

Serve along with wasabi, pickled ginger, soy sauce, or any other sauce you may like to use for dipping.

Step 36

Note: If using Lump Crab mixed with Spicy Mayonnaise or Masago on top of your sushi, spread on right before cutting, then cut as above.

Tips & Variations

No special items needed.

6 Reviews


I made these using a mix of cream cheese and cauliflower instead of using rice and added imitation crabmeat and cucumber for the filling. They were delicious and came together rather nicely. Cuts down on the calories and cuts out the carbs from the rice, which is always a plus!


review by:
(13 Aug 2018)


I have always had a phobia about making sushi until finding this. After reading the great instructions I bought what I needed and away I went! After making the first roll it got easier and easier and I wish I had made them myself long before this!


review by:
(11 Oct 2014)


This is a great tutorial on how to make and roll sushi and I am so happy to have found it here. I have always been so intimidated to make sushi, and I am a little embarrassed now that I actually ventured out to make it, to realize how simple they are to make. Once you get going they make up really fast. Who knew?


review by:
(28 May 2014)


Anyone thinking they can't make sushi better think again. It is really simple to make and fun too! This tutorial is great and I am so glad you put it here for all of us to benefit from!


review by:
(8 Mar 2013)


Great instructions, we love the california rolls. Updated Feb 14 2017 Followed these instructions again using #recipe24175 and used salmon and avocado inside. Added black sesame seeds outside and drizzled a mayo sriracha mayonnaise mixture on top.


review by:
(28 Feb 2013)


Your instructions are great - you really have covered all bases. I chose to make California rolls with the rice on the outside. They really were excellent. I have made sushi many times so although it can be a bit tricky following your instructions it will work even for beginners. I made these in conjuction with your recipe#5791 Thanks Linda for a lovely lunch


review by:
(8 Sep 2012)