Sushi Rolls at Home

Name: Sushi Rolls at Home
Total time: 1 h 4 min
Yield: 4 servings
Cuisine: japanese
Ingredients: 400 g sushi rice; 480 ml Water; 60 ml Rice vinegar; 20 g Sugar; 8 g Salt; 1 piece Carrots; 2 piece Cucumber; 2 piece Avocado; 300 g sushi-grade salmon, sold for eating raw, from a reputable fishmonger; 8 piece Nori sheets; 60 ml Soy sauce; 20 g wasabi paste; 60 g pickled ginger; 15 g Toasted sesame seeds

1 hr 4 min · 26 min active · makes 3 rolls · ~2.4 kg · Trivial

Homemade sushi rolls with sushi-grade salmon, avocado, and crispy sesame seeds, served with wasabi and soy sauce for four people.

See more →

Sushi Rolls at Home

Homemade sushi rolls with sushi-grade salmon, avocado, and crispy sesame seeds, served with wasabi and soy sauce for four people.

See more →

TOTAL TIME

1 hr 4 min

ACTIVE TIME

26 min

QUANTITY

3 rolls · ~2.4 kg

DIFFICULTY

Trivial

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/14

Tools0/13

Ingredients

0/14 gathered · 4 servings

400g

480ml

60ml

20g

1piece

2piece

sold for eating raw, from a reputable fishmonger300g

8piece

60ml

20g

60g

15g

#	Quantity	Notes	State
1	400g	—	—
2	480ml	—	—
3	60ml	—	—
4	20g	—	—
5	8g	—	—
6	1piece	—	—
7	2piece	—	—
8	2piece	—	—
9	300g	sold for eating raw, from a reputable fishmonger	—
10	8piece	—	—
11	60ml	—	—
12	20g	—	—
13	60g	—	—
14	15g	—	—

Tools

20 items

Serveware

1 item

Procedure

39 steps

1 of 39

Tip the sushi rice into the colander and rinse under cold running water, turning the grains with your hand, until the water runs completely clear.

Sushi rice · 400 g

⏱ 1 min

ResultRinsed Sushi Rice

2 of 39

Transfer the rinsed rice into the medium saucepan.

Rinsed Sushi Rice · step 1

⏱ 10s

ResultRinsed Sushi Rice

3 of 39

Pour the water into the saucepan over the rice.

Water · 480 ml

⏱ 10s

ResultRinsed Sushi Rice and water

4 of 39

Set the saucepan over high heat, bring to a vigorous boil with the lid on, then immediately reduce the heat to the lowest possible setting.

⏱ 5 min

ResultBoiling rice

5 of 39

Keep the lid on tight and cook over the lowest heat for 18 minutes, without lifting the lid at any point, until all the water has been absorbed.

⏱ 18 min

ResultCooked Sushi Riceused in step 10

6 of 39

Pour the rice vinegar into the small bowl.

Rice vinegar · 60 ml

⏱ 5s

ResultRice vinegar

7 of 39

Add the sugar to the vinegar in the small bowl.

Sugar · 20 g

⏱ 5s

ResultRice vinegar and sugar

8 of 39

Add the salt to the bowl.

Salt · 8 g

⏱ 5s

ResultRice vinegar and sugar and salt

9 of 39

Stir vigorously until the sugar and salt have fully dissolved into the vinegar.

⏱ 1 min

ResultSushi vinegarused in step 11

10 of 39

Tip the hot steamed rice out into the large bowl, spreading it loosely.

Cooked Sushi Rice · step 5

⏱ 15s

ResultCooked Sushi Rice

11 of 39

Pour the sushi vinegar evenly over the hot rice.

Sushi vinegar · step 9

⏱ 10s

ResultCooked sushi rice and sushi vinegar

12 of 39

Using a wooden spoon, fold and cut through the rice with broad, decisive strokes to coat every grain with the vinegar, fanning it as you go to help it cool quickly — work gently so the grains stay whole.

⏱ 2 min

ResultSeasoned sushi rice

13 of 39

Leave the rice to cool to room temperature, uncovered, for about 20 minutes; it should feel just slightly warm to the touch before rolling.

⏱ 20 min

ResultCooled sushi riceused in step 29

14 of 39

Run the peeler firmly along the length of the carrot on all sides until no skin remains.

Carrots · 1 piece

⏱ 30s

ResultPeeled carrots

15 of 39

Cut the peeled carrot into thin matchstick strips about 5 mm wide and the length of your nori sheet.

Peeled carrots · step 14

⏱ 1 min

ResultJulienned carrots

16 of 39

Transfer the carrot matchsticks into a small bowl and set aside.

Julienned carrots · step 15

⏱ 10s

ResultJulienned carrotsused in step 30

17 of 39

Cut each cucumber in half lengthways so you have 4 long halves.

Cucumber · 2 piece

⏱ 20s

ResultHalved cucumber

18 of 39

Run the tip of the knife along the seedy centre of each half and scrape the watery seeds away, leaving clean firm flesh.

Halved cucumber · step 17

⏱ 30s

ResultDeseeded cucumber halves

19 of 39

Cut each deseeded half lengthways into long batons about 5 mm wide, matching the length of the nori sheet.

Deseeded cucumber halves · step 18

⏱ 1 min

ResultCucumber batons

20 of 39

Move the cucumber batons into a second small bowl and set aside.

Cucumber batons · step 19

⏱ 10s

ResultCucumber batonsused in step 31

21 of 39

Cut each avocado in half lengthways, running the knife around the stone, then twist the halves apart and lift out the stones with a spoon.

Avocado · 2 piece

⏱ 30s

ResultHalved avocados

22 of 39

Peel the skin away from each avocado half with your fingers, starting at the narrow end, keeping the flesh intact.

Halved avocados · step 21

⏱ 30s

ResultPeeled avocado halves

23 of 39

Slice each peeled half lengthways into strips about 5 mm thick.

Peeled avocado halves · step 22

⏱ 40s

ResultSliced avocado

24 of 39

Transfer the avocado slices into a third small bowl and set aside.

Sliced avocado · step 23

⏱ 10s

ResultSliced avocadoused in step 32

25 of 39

Using long, confident strokes of the knife, slice the salmon into strips roughly 1 cm wide and the length of the nori sheet.

Sushi-grade salmon · 300 g

⏱ 1 min

ResultSalmon strips

26 of 39

Transfer the salmon strips to a fourth small bowl and keep them in the refrigerator until you roll.

Salmon strips · step 25

⏱ 10s

ResultSalmon stripsused in step 33

27 of 39

Place one nori sheet shiny-side down on the sushi mat, with a long edge facing you.

Nori sheets · 8 piece

⏱ 10s

ResultNori sheets

28 of 39

Press the nori flat with your palm so it sits squarely on the mat with the long edge aligned with the near edge of the mat.

⏱ 5s

ResultLaid-flat noriused in step 34

29 of 39

Scoop a portion of the cooled sushi rice onto the nori and, using the back of a wet wooden spoon, spread it in an even layer across the sheet, leaving a 2 cm strip bare at the far edge.

Cooled sushi rice · step 13

⏱ 30s

ResultRice-covered nori

30 of 39

Lay a few carrot matchsticks in a neat line across the rice, about one third of the way up from the edge nearest to you.

Julienned carrots · step 16

⏱ 20s

ResultJulienned carrots and rice-covered nori

31 of 39

Place 2 or 3 cucumber batons alongside the carrot in the same line.

Cucumber batons · step 20

⏱ 20s

ResultCucumber batons and julienned carrots and rice-covered nori

32 of 39

Lay a few avocado slices on top of the carrot and cucumber.

Sliced avocado · step 24

⏱ 20s

ResultRice-covered nori and julienned carrot mixture

33 of 39

Place 2 or 3 salmon strips alongside the vegetables in the same line.

Salmon strips · step 26

⏱ 20s

ResultRice-covered nori and salmon strip mixture

34 of 39

Lift the near edge of the mat and roll it firmly over the filling, pressing down and away from you as you go, tucking the filling tight with your fingertips; continue rolling, applying even pressure, until the bare nori strip seals the roll — press gently to hold the seal for a few seconds.

Laid-flat nori · step 28 Rice-covered nori and salmon strip mixture · step 33

⏱ 40s

ResultUncut sushi roll

35 of 39

Repeat the laying, spreading and rolling process for the remaining 7 nori sheets, refreshing the wet spoon as needed, until you have 8 tightly rolled logs.

⏱ 8 min

Result8 uncut sushi rolls

36 of 39

With a sharp, wet knife, cut each roll in half, then cut each half into 3 equal pieces with clean, decisive strokes, wiping and wetting the blade between each cut so the rice does not tear.

Into 48 equal portions

⏱ 3 min

ResultSliced sushi rollsused in step 40

37 of 39

Pour the soy sauce into a small dipping bowl.

Soy sauce · 60 ml

⏱ 5s

38 of 39

Spoon the wasabi paste into a second small dipping bowl.

Wasabi paste · 20 g

⏱ 5s

39 of 39

Heap the pickled ginger into a third small dipping bowl.

Pickled ginger · 60 g

⏱ 5s

Total Time1 hr 4 min

#	Product	Action
1	400 g	Tip the sushi rice into the colander and rinse under cold running water, turning the grains with your hand, until the water runs completely clear.⏱ 1 minResultRinsed Sushi Rice
2	Rinsed Sushi Ricestep 1	Transfer the rinsed rice into the medium saucepan.⏱ 10sResultRinsed Sushi Rice
3	480 ml	Pour the water into the saucepan over the rice.⏱ 10sResultRinsed Sushi Rice and water
4	—	Set the saucepan over high heat, bring to a vigorous boil with the lid on, then immediately reduce the heat to the lowest possible setting.⏱ 5 minResultBoiling rice
5	—	Keep the lid on tight and cook over the lowest heat for 18 minutes, without lifting the lid at any point, until all the water has been absorbed.⏱ 18 minResultCooked Sushi Riceused in step 10
6	60 ml	Pour the rice vinegar into the small bowl.⏱ 5sResultRice vinegar
7	20 g	Add the sugar to the vinegar in the small bowl.⏱ 5sResultRice vinegar and sugar
8	8 g	Add the salt to the bowl.⏱ 5sResultRice vinegar and sugar and salt
9	—	Stir vigorously until the sugar and salt have fully dissolved into the vinegar.⏱ 1 minResultSushi vinegarused in step 11
10	Cooked Sushi Ricestep 5	Tip the hot steamed rice out into the large bowl, spreading it loosely.⏱ 15sResultCooked Sushi Rice
11	Sushi vinegarstep 9	Pour the sushi vinegar evenly over the hot rice.⏱ 10sResultCooked sushi rice and sushi vinegar
12	—	Using a wooden spoon, fold and cut through the rice with broad, decisive strokes to coat every grain with the vinegar, fanning it as you go to help it cool quickly — work gently so the grains stay whole.⏱ 2 minResultSeasoned sushi rice
13	—	Leave the rice to cool to room temperature, uncovered, for about 20 minutes; it should feel just slightly warm to the touch before rolling.⏱ 20 minResultCooled sushi riceused in step 29
14	1 piece	Run the peeler firmly along the length of the carrot on all sides until no skin remains.⏱ 30sResultPeeled carrots
15	Peeled carrotsstep 14	Cut the peeled carrot into thin matchstick strips about 5 mm wide and the length of your nori sheet.⏱ 1 minResultJulienned carrots
16	Julienned carrotsstep 15	Transfer the carrot matchsticks into a small bowl and set aside.⏱ 10sResultJulienned carrotsused in step 30
17	2 piece	Cut each cucumber in half lengthways so you have 4 long halves.⏱ 20sResultHalved cucumber
18	Halved cucumberstep 17	Run the tip of the knife along the seedy centre of each half and scrape the watery seeds away, leaving clean firm flesh.⏱ 30sResultDeseeded cucumber halves
19	Deseeded cucumber halvesstep 18	Cut each deseeded half lengthways into long batons about 5 mm wide, matching the length of the nori sheet.⏱ 1 minResultCucumber batons
20	Cucumber batonsstep 19	Move the cucumber batons into a second small bowl and set aside.⏱ 10sResultCucumber batonsused in step 31
21	2 piece	Cut each avocado in half lengthways, running the knife around the stone, then twist the halves apart and lift out the stones with a spoon.⏱ 30sResultHalved avocados
22	Halved avocadosstep 21	Peel the skin away from each avocado half with your fingers, starting at the narrow end, keeping the flesh intact.⏱ 30sResultPeeled avocado halves
23	Peeled avocado halvesstep 22	Slice each peeled half lengthways into strips about 5 mm thick.⏱ 40sResultSliced avocado
24	Sliced avocadostep 23	Transfer the avocado slices into a third small bowl and set aside.⏱ 10sResultSliced avocadoused in step 32
25	300 g	Using long, confident strokes of the knife, slice the salmon into strips roughly 1 cm wide and the length of the nori sheet.⏱ 1 minResultSalmon strips
26	Salmon stripsstep 25	Transfer the salmon strips to a fourth small bowl and keep them in the refrigerator until you roll.⏱ 10sResultSalmon stripsused in step 33
27	8 piece	Place one nori sheet shiny-side down on the sushi mat, with a long edge facing you.⏱ 10sResultNori sheets
28	—	Press the nori flat with your palm so it sits squarely on the mat with the long edge aligned with the near edge of the mat.⏱ 5sResultLaid-flat noriused in step 34
29	Cooled sushi ricestep 13	Scoop a portion of the cooled sushi rice onto the nori and, using the back of a wet wooden spoon, spread it in an even layer across the sheet, leaving a 2 cm strip bare at the far edge.⏱ 30sResultRice-covered nori
30	Julienned carrotsstep 16	Lay a few carrot matchsticks in a neat line across the rice, about one third of the way up from the edge nearest to you.⏱ 20sResultJulienned carrots and rice-covered nori
31	Cucumber batonsstep 20	Place 2 or 3 cucumber batons alongside the carrot in the same line.⏱ 20sResultCucumber batons and julienned carrots and rice-covered nori
32	Sliced avocadostep 24	Lay a few avocado slices on top of the carrot and cucumber.⏱ 20sResultRice-covered nori and julienned carrot mixture
33	Salmon stripsstep 26	Place 2 or 3 salmon strips alongside the vegetables in the same line.⏱ 20sResultRice-covered nori and salmon strip mixture
34	Laid-flat noristep 28	Lift the near edge of the mat and roll it firmly over the filling, pressing down and away from you as you go, tucking the filling tight with your fingertips; continue rolling, applying even pressure, until the bare nori strip seals the roll — press gently to hold the seal for a few seconds.⏱ 40sResultUncut sushi roll
34	Cucumber batons and julienned carrots and rice-covered nori and sliced avocado and salmon stripsstep 33
35	—	Repeat the laying, spreading and rolling process for the remaining 7 nori sheets, refreshing the wet spoon as needed, until you have 8 tightly rolled logs.⏱ 8 minResult8 uncut sushi rolls
36	—	With a sharp, wet knife, cut each roll in half, then cut each half into 3 equal pieces with clean, decisive strokes, wiping and wetting the blade between each cut so the rice does not tear. → Into 48 equal portions⏱ 3 minResultSliced sushi rollsused in step 40
37	60 ml	Pour the soy sauce into a small dipping bowl.⏱ 5s
38	20 g	Spoon the wasabi paste into a second small dipping bowl.⏱ 5s
39	60 g	Heap the pickled ginger into a third small dipping bowl.⏱ 5s
Total Time		1 hr 4 min

Serving

Arrange the sushi pieces cut-side up in neat rows on the large serving platter.
Scatter the toasted sesame seeds evenly over the sushi pieces and bring the platter to the table with the bowls of soy sauce, wasabi and pickled ginger alongside. Serve straight away, while the fish is cold.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	493kcal
	23g
	23g
	4g
	50g
	10g
	8g
	2,210mg

Ingredients0/14

Tools0/13

Recipe

Sushi Rolls at Home

Homemade sushi rolls with sushi-grade salmon, avocado, and crispy sesame seeds, served with wasabi and soy sauce for four people.

What you’ll doYou will rinse and cook sushi rice, then season it with a vinegar mixture and cool it to room temperature. While it cools, you will prepare four separate fillings: carrot matchsticks, cucumber batons, avocado slices, and salmon strips, each cut to the length of the nori sheet. Once the rice is cool, you will layer each filling onto a nori sheet, roll it tightly using a mat, then slice the finished rolls into individual pieces and arrange them on a platter with condiments.

Serves4

Total1 hr 4 min

LevelMedium

Ingredients

Sushi rice400 g
Water480 ml
Rice vinegar60 ml
Sugar20 g
Salt8 g
Carrots1 piece
Cucumber2 piece
Avocado2 piece
Sushi-grade salmon, sold for eating raw, from a reputable fishmonger300 g
Nori sheets8 piece
Soy sauce60 ml
Wasabi paste20 g
Pickled ginger60 g
Toasted sesame seeds15 g

Tools

Soy sauce bowl (small dipping bowl)Wasabi paste bowl (small dipping bowl)Pickled ginger bowl (small dipping bowl)SpoonPan lidLarge serving platterJulienned carrots bowl (small bowl)Cucumber batons bowl (small bowl)Avocado bowl (small bowl)Salmon strips bowl (small bowl)Chef's knifeLarge bowlWooden spoonColanderSushi rolling matPeelerMedium saucepanChopping boardRefrigeratorSushi mat

Method

Tip the sushi rice into the colander and rinse under cold running water, turning the grains with your hand, until the water runs completely clear.

1 minColanderSushi rice · 400 g

Transfer the rinsed rice into the medium saucepan.

10sMedium saucepanRinsed Sushi Rice · step 1

Pour the water into the saucepan over the rice.

10sMedium saucepanWater · 480 ml

Set the saucepan over high heat, bring to a vigorous boil with the lid on, then immediately reduce the heat to the lowest possible setting.

5 minMedium saucepan, Pan lid

Keep the lid on tight and cook over the lowest heat for 18 minutes, without lifting the lid at any point, until all the water has been absorbed.

Result · Cooked Sushi Rice · used in step 10

18 minMedium saucepan, Pan lid

Pour the rice vinegar into the small bowl.

5sJulienned carrots bowl (small bowl)Rice vinegar · 60 ml

Add the sugar to the vinegar in the small bowl.

5sJulienned carrots bowl (small bowl)Sugar · 20 g

Add the salt to the bowl.

5sJulienned carrots bowl (small bowl)Salt · 8 g

Stir vigorously until the sugar and salt have fully dissolved into the vinegar.

Result · Sushi vinegar · used in step 11

1 minJulienned carrots bowl (small bowl), Spoon

Tip the hot steamed rice out into the large bowl, spreading it loosely.

15sLarge bowlCooked Sushi Rice · step 5

Pour the sushi vinegar evenly over the hot rice.

10sLarge bowlSushi vinegar · step 9

2 minLarge bowl, Wooden spoon

Leave the rice to cool to room temperature, uncovered, for about 20 minutes; it should feel just slightly warm to the touch before rolling.

Result · Cooled sushi rice · used in step 29

20 minLarge bowl

Run the peeler firmly along the length of the carrot on all sides until no skin remains.

30sChopping board, PeelerCarrots · 1 piece

Cut the peeled carrot into thin matchstick strips about 5 mm wide and the length of your nori sheet.

1 minChopping board, Chefs knifePeeled carrots · step 14

Transfer the carrot matchsticks into a small bowl and set aside.

Result · Julienned carrots · used in step 30

10sJulienned carrots bowl (small bowl)Julienned carrots · step 15

Cut each cucumber in half lengthways so you have 4 long halves.

20sChopping board, Chefs knifeCucumber · 2 piece

Run the tip of the knife along the seedy centre of each half and scrape the watery seeds away, leaving clean firm flesh.

30sChopping board, Chefs knifeHalved cucumber · step 17

Cut each deseeded half lengthways into long batons about 5 mm wide, matching the length of the nori sheet.

1 minChopping board, Chefs knifeDeseeded cucumber halves · step 18

Move the cucumber batons into a second small bowl and set aside.

Result · Cucumber batons · used in step 31

10sCucumber batons bowl (small bowl)Cucumber batons · step 19

Cut each avocado in half lengthways, running the knife around the stone, then twist the halves apart and lift out the stones with a spoon.

30sChopping board, Chefs knife, SpoonAvocado · 2 piece

Peel the skin away from each avocado half with your fingers, starting at the narrow end, keeping the flesh intact.

30sChopping boardHalved avocados · step 21

Slice each peeled half lengthways into strips about 5 mm thick.

40sChopping board, Chefs knifePeeled avocado halves · step 22

Transfer the avocado slices into a third small bowl and set aside.

Result · Sliced avocado · used in step 32

10sAvocado bowl (small bowl)Sliced avocado · step 23

Using long, confident strokes of the knife, slice the salmon into strips roughly 1 cm wide and the length of the nori sheet.

1 minChopping board, Chefs knifeSushi-grade salmon · 300 g

Transfer the salmon strips to a fourth small bowl and keep them in the refrigerator until you roll.

Result · Salmon strips · used in step 33

10sSalmon strips bowl (small bowl), RefrigeratorSalmon strips · step 25

Place one nori sheet shiny-side down on the sushi mat, with a long edge facing you.

10sSushi matNori sheets · 8 piece

Press the nori flat with your palm so it sits squarely on the mat with the long edge aligned with the near edge of the mat.

Result · Laid-flat nori · used in step 34

5sSushi mat

Scoop a portion of the cooled sushi rice onto the nori and, using the back of a wet wooden spoon, spread it in an even layer across the sheet, leaving a 2 cm strip bare at the far edge.

30sSushi mat, Wooden spoonCooled sushi rice · step 13

Lay a few carrot matchsticks in a neat line across the rice, about one third of the way up from the edge nearest to you.

20sSushi matJulienned carrots · step 16

Place 2 or 3 cucumber batons alongside the carrot in the same line.

20sSushi matCucumber batons · step 20

Lay a few avocado slices on top of the carrot and cucumber.

20sSushi matSliced avocado · step 24

Place 2 or 3 salmon strips alongside the vegetables in the same line.

20sSushi matSalmon strips · step 26

40sSushi matLaid-flat nori · step 28Rice-covered nori and salmon strip mixture · step 33

Repeat the laying, spreading and rolling process for the remaining 7 nori sheets, refreshing the wet spoon as needed, until you have 8 tightly rolled logs.

8 minSushi mat

With a sharp, wet knife, cut each roll in half, then cut each half into 3 equal pieces with clean, decisive strokes, wiping and wetting the blade between each cut so the rice does not tear. → Into 48 equal portions

Result · Sliced sushi rolls · used in step 40

3 minChopping board, Chefs knife

Pour the soy sauce into a small dipping bowl.

5sSoy sauce bowl (small dipping bowl)Soy sauce · 60 ml

Spoon the wasabi paste into a second small dipping bowl.

5sWasabi paste bowl (small dipping bowl)Wasabi paste · 20 g

Heap the pickled ginger into a third small dipping bowl.

5sPickled ginger bowl (small dipping bowl)Pickled ginger · 60 g

Arrange the sushi pieces cut-side up in neat rows on the large serving platter.

1 minLarge serving platterSliced sushi rolls · step 36

Scatter the toasted sesame seeds evenly over the sushi pieces and bring the platter to the table with the bowls of soy sauce, wasabi and pickled ginger alongside. Serve straight away, while the fish is cold.

Result · Sushi Rolls at Home

15sLarge serving platterToasted sesame seeds · 15 g

Printed 11 October 2026