Making homemade sushi: a complete guide and chef's tips
Why a complete guide to learning how to make homemade sushi?
Making sushi at home is more than just a recipe: it's the combination of a precise technique and the art of simplicity. If you want to:
- mastering sushi rice (the real key),
- avoid common mistakes (rice too sticky, poor rolling),
- transforming a simple evening into a culinary experience
The fascinating history of sushi — where did sushi come from?
Before plunging our hands into the rice, let's take a little trip back in time. Sushi hasn't always been the aesthetically pleasing roll we know today; its history is long, surprising, sometimes salty and sometimes vinegary.
The origins: a method of preservation
The word sushi refers to the idea of acidity (like vinegar). Originally, in Southeast Asia, then in China and Japan, a fermentation method (narezushi) was used to preserve fish: salted fish was placed in cooked and fermented rice. The rice was discarded, and only the fish was eaten. It was only later that the rice began to be eaten with the fish.
Sushi as a culinary art in Japan
Over the centuries, fermentation gave way to faster techniques: rice began to be seasoned with vinegar rather than fermented. In 19th-century Edo (present-day Tokyo), the fast-food style of sushi (edo-mae nigiri) emerged, designed for immediate consumption—a kind of street food of the time. This is why modern sushi is often associated with freshness and simplicity.
The arrival and popularization internationally
In the 20th century, sushi crossed oceans. Its popularization was gradual: Japanese restaurants in major cities, the influence of Japanese immigrants, local adaptations (California roll, fusion sushi); today sushi is known worldwide and comes in thousands of variations.
Why has sushi conquered the world?
Sushi combines taste, aesthetics, simplicity of ingredients, and a sensory experience—texture, sweet-salty-sour balance, freshness. It's light, elegant, and adaptable: raw fish, cooked fish, vegetables, fruit—in short, there's something for everyone.
The essential ingredients for making successful homemade sushi
The quality of the ingredients influences everything: taste, consistency, texture. Here's what you need to look out for:
1. Sushi rice — the base, the star
Type: short Japanese rice or special round sushi rice (often labeled "sushi rice" or "shari").
Why: short grains are richer in starch, which gives them structure and a sticky texture without being pasty.
2. Seasoning vinegar
Rice vinegar (preferably), sugar and salt — the famous "sushizu". The balance is crucial for shiny, slightly glossy rice that is neither too acidic nor too sweet.
3. The fish and the garnishes
For raw fish: choose extremely fresh fish, ideally "sashimi quality". Salmon, tuna, smoked salmon, marinated mackerel, shrimp, cooked eel (unagi) — it all depends on taste and local food safety regulations.
4. Nori, seaweed
High-quality nori (seaweed sheet): crisp and stable. Store in a dry place to maintain its crispness.
5. Condiments
Soy sauce, wasabi (or wasabi powder), pickled ginger (gari). They complement the dish, but the balance comes primarily from the rice and the cuts.
Which rice to use and how to cook it — the foolproof method
Here's the technical part that will make you cry tears of joy (or frustration). Read, apply, repeat.
Which rice should I choose?
Choose short-grain Japanese rice . Brands labeled "sushi rice" are perfect. Avoid basmati or long-grain rice—it's not sticky enough.
Steps to wash, cook and season rice
- Measurement: 1 cup (approx. 200 g) of dry rice for ~2 people (depending on side dishes).
- Rinsing: Rinse the rice in cold water until the water runs almost clear (3-6 washes). Purpose: to remove excess surface starch.
- Soaking: Let soak for 20–30 minutes (important for even cooking).
- Cooking: Typical water-to-rice ratio = 1.1 to 1.2 for Japanese rice in a rice cooker (or 1:1.2 in a saucepan: for example, 1 cup rice -> 1.1 cups water). Cook covered over low heat. If you are using a rice cooker, follow the markings.
- Resting: After cooking, let it rest for 10–15 minutes without removing the lid.
- Seasoning: Mix 60 ml of rice vinegar + 1.5 tablespoons of sugar + 1 teaspoon of salt (for approximately 400 g of cooked rice). Heat gently to dissolve the sugar and salt. Pour over the hot rice.
- Cool: Spread the rice in a hangiri or a large, wide bowl. Gently mix by "cutting" (use a wooden or silicone spatula) and fan (with a fan or cardboard) to obtain a shiny, sticky but airy texture.
Essential utensils for making homemade sushi (and what you can substitute)
- Maki-sushi mat (bamboo mat) — makes rolling easier. (If you don't have one, cling film placed on a board will do.)
- A sharp knife (preferably Japanese) — for clean slices (use water between each cut).
- Large bowls (hangiri) or salad bowl — for seasoning and cooling the rice.
- Wooden spatula / shamoji — for mixing rice without crushing it.
- Vegetable cutter, stable board, bowl of lemon water for fingers .
Products you can find in my shop: Complete Sushi Kit , Maki mat (Makisu) , Japanese knife , Bamboo bowl .
Detailed steps: how to make homemade sushi step-by-step
1) Prepare the rice (see previous section)
Rinse, cook, season, and fan. The rice should be lukewarm — neither hot nor ice cold — when assembling the sushi.
2) Prepare the fish and garnishes
Slice the fish perpendicular to the grain for optimal tenderness. For salmon and tuna, cut with a clean, precise motion. Use a moistened blade between each slice to prevent sticking.
3) Form the nigiri
- Lightly wet your hands (water with a little rice vinegar if you want), take ~20g of rice (small ball).
- Forms an oval base without compressing too much (tight but leaves some flexibility).
- Place a slice of fish on the rice, press lightly to make it adhere.
- Optional: a very small dash of wasabi between the rice and the fish.
4) Roll the makis
Place the nori sheet shiny side down. Spread a thin layer of rice evenly (leaving 1–2 cm free at the top), add the fillings in a line down the center, then roll tightly with the makisu. Cut into 6–8 pieces with a sharp, wet knife.
5) Uramaki sushi (California roll style)
This is the upside-down position where the rice is on the outside. Use cling film on the makisu to prevent the rice from sticking. Sprinkle toasted sesame seeds or other seeds on the outside for texture.
6) Conservation
Eat your sushi the same day for optimal freshness. Storing it in the refrigerator can make the rice hard and the nori soggy. If necessary, cover it lightly with a clean cloth and consume it within 24 hours, checking the texture and smell of the fish.
Mistakes to absolutely avoid
- Do not rinse the rice — result: rice that is too sticky, mushy.
- Too much vinegar — acidic rice, ruins the balance.
- Cutting the fish with a dirty blade — uneven and sticky cuts.
- Rolling too tightly — crushed maki, loss of texture.
- Use long grain or basmati rice — it doesn't hold its shape and tastes bad.
- Storing for too long — loss of freshness and health risks.
Chef's tips for restaurant-worthy sushi
- Wet blade: dip your knife in water between each cut to obtain clean slices.
- Do not press the rice: shape without compacting too much to retain air and texture.
- Temperature: the rice should be lukewarm to the touch; if too cold, it will not stick to the fish.
- Balance: a successful sushi is the balance of salt-sugar-acid in the rice, the freshness of the fish, and the texture (crunchy + melting).
- Homemade gari: marinating minced ginger in rice vinegar, sugar and salt helps to cleanse the palate between bites.
- Presentation: do not overload the plate; leave spaces, play with colours and textures.
Creative variations and trends
Vegetarian and vegan sushi
Avocado, cucumber, carrot, asparagus, marinated shiitake mushroom, breaded tofu — anything is possible. Use umami flavors (soy sauce, shiitake, miso) to replace the taste of fish.
Sushi bowls & poke bowls
If you want an easy version, the sushi bowl (seasoned rice + ingredients arranged in a bowl) is an excellent alternative to start with.
Sweet variations
Yes, there are dessert sushi options: sweet rice, fruit (mango, strawberry), a sheet of sweet seaweed, and a chocolate sauce or syrup. Worth trying to end a meal on a fun note.
useful references
- Ministry of Culture of Japan — Cultural Information
- Japan Centre — ingredients and history of sushi
- BBC Good Food — recipes and techniques (inspiration)
- Wikipedia — summary article on the history of sushi
Quick recipes
Recipe: Salmon Nigiri (serves 4 — 12 pieces)
- 300g of cooked sushi rice (after seasoning)
- 200g of fresh salmon (sashimi quality)
- Wasabi, pickled ginger, soy sauce
- Form 12 rice balls (≈20–25 g each).
- Cut the salmon into 12 thin slices.
- Place a dab of wasabi on each ball, then place the slice of salmon on top.
- Serve immediately.
Recipe: Cucumber-Avocado Maki
- 2 sheets of nori
- 150g of seasoned rice
- 1/2 cucumber, cut into sticks
- 1/2 avocado, cut into sticks
- Spread rice on the nori sheet, add the filling, roll up, cut.
FAQ — 20 questions + answers (comprehensive)
1. What type of rice should be used to make sushi?
Use short-grain Japanese rice (often sold as "sushi rice"). It has the right starch content to stick without becoming mushy.
2. Can you make sushi without Japanese rice?
You can make bowl-style "sushi" or use quinoa for a healthy version, but the result differs greatly from traditional sushi.
3. Should the rice be rinsed before cooking?
Yes, rinse until the water is almost clear to remove excess starch and prevent the rice from being too sticky on the surface.
4. What is the correct way to cook sushi rice?
After rinsing and soaking, cook with a water-to-rice ratio of approximately 1:1.1–1.2, depending on your equipment. Let it rest for 10–15 minutes after cooking.
5. Can you make sushi without raw fish?
Yes — cooked salmon, cooked shrimp, eel (unagi), tofu, vegetables. Cooked or vegetarian sushi is delicious and safer for beginners.
6. What is the difference between maki, nigiri and sashimi?
Maki = roll (nori + rice + filling). Nigiri = ball of rice with a slice of fish. Sashimi = slices of raw fish without rice.
7. How long can homemade sushi be stored?
Ideally, consume them the same day. If necessary, refrigerate and consume within 24 hours, but the texture of the rice will be affected.
8. How to cut fish like a chef?
Use a long blade, dipped in water between each cut, cut in one constant motion, perpendicular to the fibers for more melting.
9. Can wine vinegar be used instead of rice vinegar?
You can use it as a last resort, but the taste will be different. Rice vinegar is milder and goes better with rice and fish.
10. What is the ideal temperature for rice before rolling?
The rice should be lukewarm, not hot and not cold — about lukewarm room temperature to help it stick.
11. How to prevent sushi from falling apart?
Don't overload with filling, roll firmly enough (don't crush), use the right amount of rice, and lightly wet the edges of the nori if needed to seal better.
12. Can sushi be prepared in advance?
Prepare the rice and toppings in advance, but assemble the sushi shortly before serving to maintain texture and freshness.
13. What is the best soy sauce for sushi?
A light soy sauce (usukuchi) or regular soy sauce, according to taste. Tamari sauces offer a gluten-free alternative.
14. How to make maki rolls without a bamboo mat?
Use cling film placed on a board and roll manually — it works very well for beginners.
15. What vegetables should be included in vegetarian sushi?
Avocado, cucumber, julienned carrot, asparagus, radish, marinated shiitake mushroom, grilled pepper.
16. Why is my rice too sticky or too dry?
Too sticky = insufficient rinsing or too much water. Too dry = not enough water or overcooked. Adjust the water-to-rice ratio and rinsing.
17. How much rice per sushi?
Approximately 20–25 g per nigiri, 80–100 g per full sheet of nori for maki (adjust according to desired size).
18. How to properly sharpen your Japanese knife?
Use a whetstone and follow the technique appropriate for the type of blade (a thin angle for sashimi). If you're unsure, have your blade sharpened by a professional periodically.
19. Can you freeze fish for sushi?
Freezing can kill some parasites (depending on local standards). Check the cold chain and quality — thaw slowly in the refrigerator. Many prefer to buy "sashimi-quality" fish.
20. What drink should I serve with homemade sushi?
Sake (warm or cold), light beer, green tea (sencha), or even a light, dry white wine. Choose something that cleanses the palate.
“Common mistakes” summary (so you don't make the same blunder)
- Do not rinse -> mushy rice
- Too much vinegar -> too much acidity
- Cutting with a dirty blade -> uneven cuts
- Rolling too tightly -> loss of texture
- Using the wrong type of rice -> poor texture
Quick checklist before you begin
- Sushi rice in stock
- Rice vinegar, sugar, salt
- Makisu / food wrap
- Sharp knife
- Fresh fish (or cooked/vegetarian alternatives)
- Clean and damp work surface
Conclusion — Homemade sushi: accessible and rewarding
Making sushi at home requires patience, simple yet precise movements, and attention to the quality of the ingredients. By mastering the rice, the cuts, and the rolling, you can create beautiful, delicious dishes and—above all—share a memorable experience.
Ready to get started? Discover our Complete Sushi Kit , perfect for beginners, with all the necessary utensils and a printed step-by-step recipe. Bonus: a printable checklist included for your first practice sessions!