Learn how to make sushi rolls at home, step by step, using ingredients you love. You don’t need raw seafood — cooked seafood and vegetarian fillings work great. Step-by-step photos and video included.
Whether you prefer raw fish, cooked seafood, or vegetables, homemade sushi rolls are easy to customize and much cheaper than takeout. Because you control the fillings, you can tailor each roll to your taste — and the process is easier than you might think.
Follow these clear steps and tips to make neat, tasty rolls at home. It’s fun and rewarding!
What you’ll need:
- Short-grain sushi rice – Sticky, short-grain rice is essential for good rolls.
- Sushi mat – A bamboo sushi mat helps form tight, even rolls.
- Nori (seaweed) sheets – Full or half sheets work for most rolls; they also make a nice snack.
- Rice vinegar – Used to season the rice with a balance of sweet and salty flavors.
How to make sushi rolls:
Making sushi rolls at home is straightforward if you follow these steps.
1. Prepare sushi rice
Sushi rice is short-grain sticky rice cooked and seasoned with rice vinegar, sugar, and salt.
Tip
Use short-grain sticky rice specifically. Regular long-grain rice will fall apart and won’t hold together in rolls.
2. Prepare the fillings
- Cut vegetables into long, thin strips. Popular choices include cucumber and avocado.
- Slice cooked shrimp lengthwise if using, or prepare other cooked seafood such as crab or smoked salmon.
3. Roll the sushi rolls
- Place a nori sheet on the sushi mat with the smooth side up (or rough side up depending on your preference).
- Keep a bowl of water nearby to wet your hands so the rice doesn’t stick.
- With wet hands, take about 1/2 cup of sushi rice and spread it evenly over the nori, leaving roughly 1/2 inch at the top. Don’t press the rice down — keep it light and slightly fluffy.
- Line up your fillings across the lower third of the rice, in the combination you like.
- Lift the mat using your thumbs under the edge, fold the nori over the fillings, and roll forward, holding the fillings in place with your fingers. Continue rolling until the seam is on the bottom. Gently squeeze the roll to form a uniform shape without pressing too hard.
Tip
Don’t overfill the rolls — too much filling makes rolling difficult and the roll unstable.
To make inside-out rolls:
- Spread the rice evenly on the nori, sprinkle toasted sesame seeds if you like, then carefully flip the sheet so rice is on the outside.
- Place the fillings directly on the nori and roll as usual, shaping gently with your hands.
- Avoid pressing too hard; a gentle but firm touch is best for a neat roll.
How to cut sushi rolls:
- Use a very sharp knife and wet it slightly before cutting for clean slices.
- Use a gentle sawing motion rather than pressing down to avoid squashing the roll.
Tip
Wipe the knife on a damp cloth between cuts to remove rice and keep each slice neat.
Tips for Success:
- Be creative with fillings or keep them simple: cucumber, avocado, and thinly sliced carrots all work well.
- You don’t need sushi-grade raw fish. Cooked shrimp, crab, or smoked salmon are safe, delicious alternatives if fresh raw fish isn’t available.
- A super-sharp knife is essential for slicing rolls and raw fish cleanly; hold the blade at a slight angle for thin slices.
- Place the sushi mat inside a large plastic bag to keep it clean and prevent rice from sticking to the mat.
- Always keep a bowl of water nearby to wet your hands while working with rice.
What to serve with sushi:
- Homemade miso soup
- Clam miso soup
- Seared ahi tuna
- Cucumber mango salad
- Soba noodle salad
Homemade Sushi Rolls
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Ingredients
For sushi rice:
- 2 cups short grain sushi rice Note 1
- 2.5 cups water
- ¼ cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For sushi rolls:
- 1 medium cucumber Note 2
- 1 avocado
- 4 cooked jumbo shrimp Note 3
- 4 oz cold smoked salmon
- 5 full nori (seaweed) sheets Note 4
- Black and white sesame seeds optional
- Wasabi and soy sauce for dipping if desired
Instructions
Make sushi rice:
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Wash the rice under cold running water until the water runs clear — this removes excess starch and yields fluffy rice.
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Drain and shake off excess water so the rice-to-water ratio stays correct.
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Place the washed rice in a saucepan with 2.5 cups water. Cover, bring to a boil over medium-high heat, then reduce to low and cook 10 minutes. Turn off the heat and let sit, covered, for another 10 minutes without opening the lid.
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Meanwhile, combine rice vinegar, sugar, and salt until dissolved to make the seasoning.
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Transfer the cooked rice to a large, shallow dish so it cools quickly. Pour the seasoning over the rice and gently fold with a wooden spatula to mix and cool the rice without smashing the grains.
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Cover the rice with a damp towel while you prepare fillings.
Prepare nori sheets and fillings:
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Optional: quickly toast nori sheets over an open flame for extra crispness.
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If using full nori sheets, cut them in half to make rectangular sheets for rolling.
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Slice fillings into thin strips: shrimp horizontally, cucumber into sticks (seeds optional), and peel and slice avocado.
Make the rolls:
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Keep a bowl of cold water to wet your hands while handling rice.
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Place the sushi mat inside a large zip-top bag to protect it and prevent rice from sticking. Arrange rice and fillings within reach.
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Lay a nori sheet rough side up on the mat. With wet hands, spread about 1/2 cup rice evenly, leaving 1/2 inch at the top.
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Arrange your chosen fillings and roll using the mat, keeping the seam underneath. Gently squeeze to shape the roll.
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Inside-out roll: Spread rice on the nori, sprinkle sesame seeds, flip, add fillings to nori, and roll as above.
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To cut: Wet a sharp knife, slice with a gentle sawing motion, and wipe the blade between cuts to prevent rice buildup.
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Arrange the sliced rolls on a platter and serve with soy sauce and wasabi if desired.
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Tips & Notes
Note 2: English or seedless cucumbers are easiest to work with.
Note 3: Pre-peeled, deveined, and cooked shrimp are convenient and safe to use.
Note 4: Full nori sheets are roughly 8×8 inches; half sheets are available if preferred.
Nutrition
This recipe was originally published on December 29th, 2014.