Homemade sushi: the easy recipe that’ll make you fall in love at first bite… Who doesn’t like sushi? Loved by many and hated by those who haven’t quite got the hang of it yet, it’s one of the iconic dishes of Japanese cuisine.
I must admit that the first time I tasted it, I wasn’t convinced: I’ve always been ‘Team Chinese cuisine’ – my whole life! At home, I often make rice gnocchi or spring rolls… fusion recipes that my children adore.
But after trying sushi a few more times… I fell in love with it. And that’s how I decided to make it at home: simple, safe, accessible to everyone and perfect for sharing with the family.
Many people think that making sushi is complicated and requires professional equipment, but in reality all you need is a bit of practice, the right ingredients and a few tricks.
Because making sushi at home isn’t just about cooking: it’s an experience that engages all the senses. From the aroma of freshly seasoned rice, to the creaminess of the avocado, right through to the fresh taste of flash-frozen fish, every bite is a little joy.
With this recipe, even if you’re a complete beginner, you’ll be able to surprise yourself and your guests with perfect rolls and soft, tasty nigiri.
You don’t need professional equipment: all it takes is a bit of practice, quality ingredients and the right techniques, which I’ll explain step by step. In just a few simple steps, you’ll bring all the charm of Japanese cuisine into your own home!
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With this recipe for homemade sushi, you’ll be able to surprise yourself and your guests with perfect rolls and soft, tasty nigiri.
Ingredients for Sushi rice: 10 sushi rolls + 4 tuna nigiri
For the filling and assembly
To serve (optional)
Steps
HOW TO MAKE HOMEMADE SUSHI
HOW TO COOK SUSHI RICE TO PERFECTION
Rice is the most important ingredient: if the rice is right, the sushi will be right
Rinse the rice several times in cold water; it’s ready when the water runs clear and is no longer cloudy. This step removes the starch and makes the rice firm but not sticky.
COOKING THE RICE
Place the rice in a saucepan with an equal amount of water (1:1)
Cook with the lid on without stirring at all: 10–12 minutes over a medium heat, then turn off the heat and leave covered for a further 10 minutes.
HOW TO SEASON SUSHI RICE
In a bowl, mix the quantities of rice vinegar, sugar and salt specified in the ingredients list; pour into a small saucepan and heat gently until everything has dissolved, then pour over the rice and stir gently without crushing it. Leave to cool slightly.
How to make homemade sushi: Making a roll (maki)
Place a sheet of nori seaweed on a bamboo mat lined with cling film.
Lightly wet your hands with water (you can add a drop of vinegar), then take approximately 100–110 g of cooked, lukewarm rice and spread it evenly over the entire surface of the seaweed, leaving a 1 cm border. Sprinkle the rice with black and white sesame seeds
Using both hands, very gently flip the seaweed over so that the rice is resting on the bamboo mat.
In the centre of the rice, arrange horizontally:
a strip of blast-chilled tuna, a few slices of avocado and a little Philadelphia cream cheese.
Lifting the mat, start rolling from the bottom upwards, running your hands along the mat and pressing lightly to shape the roll.
Then lift the mat and continue rolling. Once the roll has taken shape, run your hands along the mat again, applying light pressure.
CUT THE MAKI
Using a sharp, slightly damp knife, cut the maki in half and then into 6 equal pieces. Wipe the blade between each cut to ensure perfect slices.
Continue in the same way with the other rolls. For an extra touch, you can garnish the maki with a little crispy onion.
HOW TO MAKE PERFECT NIGIRI SUSHI
As with the rolls, lightly wet your hands with water (you can add a drop of vinegar) to prevent the rice from sticking.
Take a small amount of rice and gently shape it between the palms of your hands to form a small, oval-shaped ball that is firm yet soft. Do not press too hard during this step; the nigiri must remain soft.
Slice the swordfish or tuna into thin, slightly diagonal slices; for a perfect nigiri, the slices should be slightly larger than the rice ball. Place a slice on top of each rice ball, ensuring it fits snugly around the shape. Your maki rolls and nigiri are ready to eat straight away… Enjoy your meal!
Tips and secrets for making sushi
Always use flash-frozen fish; you can buy this from your trusted fishmonger
Don’t overdo the filling: sushi should be well-balanced
Keep your hands and knife wet whilst preparing sushi
Serve with soya sauce, wasabi and ginger
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Varied doses for servings