How to Make a Sushi Roll. Sushi is almost as fun to make as it is to eat. To roll your own sushi at home, you'll need several sheets of nori (dried seaweed), a batch of sticky sushi rice, and some fresh fish or other fillings of choice. Il nonno e il sushi.

Step 8 – slice and serve:Slice into bite-sized discs with a freshly sharpened chef’s knife. If you’re topping your sushi with sashimi or avocado, first tightly wrap the roll in plastic wrap prior to slicing. This will keep everything neat and pretty an avoid the horrific act of flinging avocado slices all over the kitchen. Though if that sounds like fun to you, fling away! I’ll stick with the saran wrap 🙂Next pile on your toppings ( see below!) and set up a few sauces for dunking.Well, do that after you steal the end pieces off the roll ( they’re always the messiest!) and shove them in your face!We LOVE making this homemade sushi and hope y’all do too! Homemade sushi saucesWe can’t have homemade sushi without some not-so-secret sauces!

Spicy mayo:. 1 TBSP homemade or store bought mayo. 1/2 TBSPAdjust to your ideal heat level from mild to unreasonably spicy! Substitute with vegan mayo or plain greek yogurt if needed.

Eel sauce:. 1/4 cup mirin ( Japanese white wine). 1/4 cup low sodium soy sauce.

2 tablespoons sugarHeat in a sauce pot over medium heat, whisking constantly to thicken. 10 min) soy sauce:Opt for low-sodium when possible; gluten-fee versions available. Ponzu sauce:Ponzu is a citrusy soy sauce with lemon or lime added. May be purchased or easily imitated by adding fresh juice or zest to your favorie soy sauce. Sriracha chili sauce:Give your tastebuds a run for their money with straight-up. May be added to soy sauce, served on the side, or served straight up on your sushi!Add a little, or a lot! I just started making my own this past week and tonight for dinner 🙂 It is crazy easy to do!

The rice is the only hard part! I forgot to pick up bamboo mats and plastic wrap and didn’t realize it until I had everything ready to go! Sooo I cut open a Ziploc bag and it worked perfect! I would rather have used plastic wrap to top my rolls but maybe next time. Also as far as veggies, I love carrots but if you pile them too thick they are really hard to cut through!

And for newbies, the inside out rolls are delicious but harder to eat with chopsticks, so stick to normal rolls or just eat with your fingers, it is totally acceptable! And one last thing Sriracha is great on pizza 😉. It’s actually fairly easy and not time-consuming at all, as long as you have a rice cooker. I like to set it and forget it. It’s not like you have to actively stand there while the rice cooks 🙂Also, my biggest tip would be – I kept squishing my rolls with even my sharpest knife, and one of my Japanese friends told me to stop being such a pain about it, and use a sharp, serrated bread knife, like every Asian family actually does at home. You can’t tell the difference at all, as long as it’s sharp and with wet vinegar helps.Im having fun right now getting better at half-sheet rolls. They’re so tiny and cute, and actually more filling than they look.

You have to be really cheap about the filling Use less rice and keep more goodies. You can make about 10 whole rolls from 2 cups of rice, and bonus – they’re really cute! (Also there is less nori sheet in each roll, which personally I prefer to taste less of). If you ever get good at the half-sheets, let me know. Sometimes I have trouble getting the nori to stick for some reason, even though I have gone nice and light on the filling, and it SEEMS like they should stick. There is a lot less margin for error, but they’re so darn cute when they’re done!

(The ten rolls estimate from two cups, was two cups uncooked rice, and a guesstimate, sine I’ve never used it all at once, but should be at least 9)And thanks for reminding me about the sugar part of the rice wine equation. I had completely forgotten to do that. Doh.Also, you can always try something totally “wrong” if people or you don’t want to tempt fate with anything raw, because I like to make little pork strips in Yuzu citrus with green onions, or I chop up shrimp into small pieces and fry them with hot chili oil, and I often sub celery for cucumber. You can even make a steak roll with beef stops, green pepper and onions. 🙂I like making sushi because it takes a little thought, and isn’t many calories for how filling it feels when you finally eat it!