Ever thought about making restaurant quality sushi rolls at home, but never knew where to start? Below is my sushi roll recipe and step by step instructions to help get you started.
Please keep in mind that links in my posts are affiliate links. As an Amazon Associate I earn from qualifying purchases. If you go through them to make a purchase, I will earn a commission. Earning commissions enables me to write, manage and maintain this free blog for readers like you.
Bowls and spoons (1 for water, 1 for crab mix, 1 for sauce)
Plastic sandwich bag
Rice cooker or pot to cook rice
Note, you may use what every brand of ingredients and put whatever type of ingredients you want in your sushi rolls, below are brands/ingredients I like.
Nishiki medium grain rice – https://amzn.to/3cmVipC
Mizkan vinegar sushi seasoning for sushi – https://amzn.to/2RJJ9TS
Olive oil or cooking oil
Kewpie mayonnaise – https://amzn.to/2wIgyqC
Sriracha hot chili sauce
Sushi grade fish (salmon, tuna, albacore, etc.)
Kani Kamaboko Imitation crab stick
Shrimp tempura – https://amzn.to/3ctYCPF
Roasted seaweed sheets – https://amzn.to/2RLVCX5
Masago (seasoned capelin roe) – https://amzn.to/3esNiW2
Kikkoman soy sauce – https://amzn.to/2RJETUm
When you buy fish for your sushi rolls, I would recommend finding a store that specializes in sushi grade fish for best taste and safety. You’ll just want to ask the fish department at the store before you buy.
I was not able to find links on Amazon for some of the ingredients that I actually used, so I’ve provided some links to similar ingredients if you’d like to order through Amazon.: masago, roasted seaweed sheets, shrimp tempura.
Typically rice takes about 20-30 minutes to cook in a rice cooker. If you don’t have a rice cooker, then you can use a regular pot to cook it, here’s an article I found on how to cook rice on a stove, click here. After you’ve cooked the rice, you’ll want to put in a bowl and mix in 1-2 or more table spoons of Mizkan vinegar sushi seasoning. You’ll really want to use your judgement when adding this seasoning, the goal is to add enough for taste, but you don’t want to add too much so the rice becomes watery/mushy.
If you have a deep fryer (see my deep fryer review), turn it on, then fry the shrimp tempura. If you don’t, then you’ll want to use a pan and some oil to fry up the shrimp tempura or you may be able to warm up in the oven, see instructions on box.
Open Kani Kamaboko Imitation crab stick package and remove 2-4 crab sticks and mix with the Kewpie mayonnaise. It’s like making tuna fish or chicken salad sandwich. Then, slice avocado and green onions.
Remove fish from package and slice as shown below so that you can place slices on top of sushi rolls.
Wrap the sushi mat in plastic wrap and place on cutting board. Open roasted seaweed package, remove one sheet, then cut it in half and place on the sushi mat lengthwise.
Use rice spoon to scoop seasoned rice onto seaweed. You can use a bowl of water to rinse your fingers as you apply the rice so they don’t get to sticky.
Cover the seaweed with a thin layer of rice. You don’t want the layer of rice to be too thick otherwise your roll will be too wide and have an unfavorable ingredients to rice ratio. You’ll want to make sure the rice covers all of the seaweed all the way to the edges so when you roll it up the rice can stick to rice.
Then flip over the rice/seaweed so rice is face down. Add the crab mix, avocado and shrimp tempura along the edge of the seaweed. Then, slowly lift up the sushi mat from the side that is closest to you and roll up the ingredients in the roll. See below.
Remove sushi roll from sushi mat, place on cutting board. Place slices of fish on top of the roll. Cover top of sushi roll with plastic wrap, it helps keep the sushi together when you cut it.
When you cut the sushi roll, if needed you should stop and wipe the rice residue that has stuck to the knife with with a wet towel/sponge and water because the rice on the knife will make it harder to cut the roll. After you’ve cut the roll, remove the plastic and plate.
Mix the sauce, Kewpie mayonnaise and Sriracha hot chili sauce in a bowl, then put into a plastic sandwich bag and cut the corner. Then, drizzle sauce onto the sushi roll to your liking. Last, sprinkle sliced green onions and masago.
Enjoy your homemade sushi rolls with soy sauce (and wasabi or sriracha if you like spicy) and if you like Japanese pickled ginger and garlic. Hopefully you found this sushi roll recipe and instructions helpful, enjoy your restaurant style sushi at home!
If you’d like to receive email updates when I post future blog articles, then sign up here, click here.