Home Sushi Making

Gather all necessary ingredients and equipment including sushi rice, nori sheets, fresh fish, vegetables, a sharp knife, a bamboo rolling mat, and condiments such as soy sauce, wasabi, and pickled ginger.

Wash the sushi rice until the water runs clear. Cook rice according to package instructions. Once cooked, season with a mixture of rice vinegar, sugar, and salt. Spread on a tray to cool to room temperature.

Using a sharp knife, carefully slice fresh fish against the grain into thin pieces for sashimi or sushi toppings. Ensure slices are even and consistent for the best texture and presentation.

Julienne vegetables such as cucumber and avocado. Keep the sizes consistent for easier rolling and better structural integrity of sushi rolls.

Place a sheet of nori on the bamboo mat. Spread a thin layer of sushi rice on the nori, leaving a small margin at the top. Lay fish and vegetables in a line on the rice. Roll tightly using the bamboo mat, sealing the end with a bit of water.

Using a sharp, wet knife, slice the sushi roll into bite-sized pieces. Clean the knife after each cut to ensure clean slices and prevent rice from sticking.

Arrange sashimi slices neatly on a platter. Decorate with garnishes like shredded daikon radish or shiso leaves for an appealing presentation.

Prepare small dishes of soy sauce for dipping. If desired, mix wasabi into the soy sauce for additional heat. Place pickled ginger on the plate as a palate cleanser.

Serve the prepared sushi and sashimi on plates with the appropriate condiments. Enjoy with chopsticks or hands, as preferred.

Ensure that all ingredients, especially the fish, are fresh and of high quality for the best taste and safety when eating raw.

It is crucial that the sushi rice has the right texture—not too dry and not too sticky. Practice makes perfect.

Keep your knife sharp and clean. A dull or dirty knife can ruin the delicate fish and make it difficult to create beautiful sushi.