Sitting at the counter of a small sushi bar in Japan, drinking a cold beer and leaving the choice to the chef with “Omakase!” ... for many sushi lovers, this is the ultimate dream. Unfortunately, with a twelve-hour flight in between, you probably satisfy your sushi cravings regularly at the Asian restaurant around the corner. But you can also make sushi yourself at home. But wait, doesn't it take ten years to train as a sushi chef? That's right. But don't worry! Making sushi yourself is an art, but one that anyone can learn. You don't need professional equipment or years of experience. With a few basic techniques, the right ingredients, and a little practice, you'll soon be rolling maki that not only taste good but also look halfway decent. Soon you'll be saying “Omakase!” to your friends in your apartment. And for those who prefer meat-free meals: vegetarian sushi is just as delicious and often even easier to make than the fish version.
What Exactly Is Sushi?
Before we get started, a quick explanation of terms: sushi means "sour" or "tart"—the rice seasoned with vinegar is what makes the dish. However, not all sushi is the same. The small rolls that probably come to mind first are called maki. This comes from the Japanese word for "wrap." There is also nigiri (shaped rice with a piece of fish on top), sashimi (just fish, without rice) and chirashi (everything arranged in a bowl). To start with, we'll focus on nigiri and maki rolls – they're beginner-friendly and probably what you imagine sushi to be.
What Do You Need to Make Sushi Yourself?
Accessories
The minimum equipment: You can actually get started with what you probably already have in your kitchen: a really sharp knife, a few bowls, and, if necessary, even a clean kitchen towel instead of a sushi mat. It really works, but it must be washed afterwards.
This makes it easier and tastes even better: A bamboo sushi rolling mat is available for just a few dollars and makes the rolling process much easier. If you want to make sushi more often, it's also worth getting a hangiri – this flat wooden bowl is specially designed for mixing and cooling sushi rice. The wood absorbs excess moisture and gives the rice that typical Japanese flavor. You'll also need a bamboo rice paddle. It won't crush the rice grains when stirring.
Ingredients
The absolute minimum:
- Sushi rice (short-grain rice, not long-grain basmati!)
- Nori sheets
- Rice vinegar, sugar, salt
For the filling – classic: Salmon and tuna are the classics. Ask for advice at the fresh food counter and explicitly say that you need it for sushi.
For the filling – vegetarian: This is where you can get really creative. Cucumber and avocado are the standard choices, but you could also try marinated shiitake mushrooms, roasted sweet potato or pumpkin, pickled carrots, or even cheese. Tofu also works really well, preferably cut into very thin strips, marinated, and briefly fried on a high heat.
Preparing Rice for Sushi
Sushi stands or falls with the rice. Under no circumstances should you use long-grain rice. Not only does it taste different, it also doesn't stick together like short-grain rice. Original rice from Japan tastes best. Once you've tried it, you won't want any other kind. We recommend trying our Shinmei Niigata Koshihikari rice. It is fluffy yet pleasantly sticky and firm—perfect for sushi.
Step by step:
1 Washing: Put 300 grams of sushi rice in a bowl, cover with cold water, and knead with your hands until the water turns milky. Drain and repeat. Do this until the water remains clear—usually three to four times. This is important to ensure that the rice has the right consistency.
2 Soak: Leave the washed rice to stand in fresh water for 30 minutes. Again, don't skip this step!
3 Cooking: Drain the rice and place it in a pot with 350 ml of fresh water. Bring to a boil, then simmer on low heat with the lid closed for 15 minutes. Turn off the stove and let it sit for 10 minutes. Keep the lid closed!
4 Seasoning: While the rice is cooking, mix together 4 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt. Then let the rice cool down a little. Put the still warm (not hot!) rice in a large bowl, pour the vinegar mixture over it, and fold it in carefully.
5 Rolling: The rice should be lukewarm to room temperature when you roll it.
Which Sushi Is Good for Beginners?
The simplest variety is nigiri sushi. To make it, wet your hands and shape the rice into long, slightly oval rolls. Top them with a little wasabi and a slice of fish or rolled omelet (you can find a recipe for this in our bentō article).
For a little more of a challenge, try your hand at maki. We have two recipes for you: one for classic salmon and cucumber rolls and one for vegetarian inside-out rolls.
Recipe 1: Classic Salmon and Cucumber Maki
The classic sushi (even though in Japan you're more likely to find rolls with just salmon or just cucumber).
Ingredients for 4 rolls (approx. 24 pieces):
- 300g prepared sushi rice (see above)
- 4 nori sheets
- 150g fresh salmon, cut into strips
- 1 cucumber, cut into thin sticks
- Wasabi
- soy sauce, pickled ginger for serving
Here's how to do it:
1 Preparation is everything: Prepare a small bowl with water and a splash of rice vinegar – for your hands. Wrap the sushi mat in cling film (this makes cleaning much easier and prevents the rice from sticking so firmly).
2 Position the nori: Place a nori sheet on the mat with the rough side facing up. The shiny side will be on the outside later.
3 Spread the rice: Moisten your hands! Take about a handful of rice and spread it evenly over the lower third of the nori sheet. Don't press too hard; the rice should remain fluffy. Leave about 2 cm free at the top.
4 Place the filling: Place the filling in the lower third, leaving a little space at the bottom. Spread a thin line of wasabi on the rice (optional, if you like it spicy), then place the salmon and cucumber strips horizontally on top. Don't overdo it—less is more here.
5 Rolling: Use the mat to fold the bottom end over the filling and press down firmly, but not too tightly. Continue rolling, pressing down firmly as you go. Moisten the free edge of the nori with a little water and stick it down.
6 Cutting: Use a sharp knife with a wet blade. Cut the roll into 6 to 8 pieces. Wipe the knife and rewet it between each cut.
Recipe 2: Inside-Out Vegetarian Rainbow Rolls
This variation is perfect if you like your plate to be colorful—and if you're not so keen on nori on the outside.
Ingredients for 4 rolls:
- 300g sushi rice
- 4 nori sheets
- 1 avocado, cut into strips
- 1 carrot, cut into thin sticks
- 1/2 cucumber, cut into sticks
- 50g roasted sesame seeds
- Optional: marinated shiitake mushrooms, cut into strips
The inside-out technique:
1 Turn the structure upside down: Place the nori sheet on the mat, but this time spread the rice over the entire sheet. Sprinkle sesame seeds on top. Then carefully turn the sheet over with the help of the bamboo mat wrapped in foil so that the rice is on the bottom.
2 Filling in the middle: Place a thin line of wasabi, avocado, carrot, and cucumber (plus optional shiitake) in a line in the middle of the nori sheet.
3 Rolling and cutting: Roll as usual. Keep the knife well moistened when cutting—the rice on the outside causes the grains to stick to the blade easily.
The result are colorful rolls with the rice on the outside, shining beautifully. Instagram-worthy and delicious.
If you're wondering where the cream cheese is, it's not a common ingredient in sushi in Japan. The so-called Philadelphia rolls are an American invention.
The Most Common Beginner Mistakes When Making Sushi Yourself (And How to Avoid Them)
The rice is too hot: Hot rice makes the nori sheet soft and prone to tearing. Let it cool to room temperature.
Cutting mistakes: To make the fish on the nigiri look appealing, cut the slices at a 45-degree angle.
Too much filling: Less is more. It's better to make several rolls with less filling than one overfilled roll that falls apart when you roll it.
Dry hands: This is a classic mistake. Rice sticks like crazy to dry hands. Keep moistening them!
Dull knife: A dull knife will crush the rolls when cutting. Use a sharp knife, moisten it, and wipe it with a damp cloth between each cut.
Rolling too tightly: The rolls should hold together, but not become rock hard. So don't press too tightly.
Everything is sticky: If you have trouble cutting your inside-out rolls, you can wrap the whole roll tightly in cling film and cut it that way. Then remove the film from the individual rolls.
Serve and Eat Like a Pro
To make it look like a sushi bar at home, arrange the rolls nicely on a plate or platter and serve them with pickled ginger and a small bowl of soy sauce.
If you want to cook authentic Japanese food, add enough wasabi to the filling during preparation so that the sushi has the perfect spiciness and no additional wasabi is needed.
A few slices of cucumber or avocado fans as decoration are not typical in the country of origin, but they do look good.
By the way: Traditionally, sushi is eaten with the fingers, not with chopsticks. With nigiri, it is important that only the fish touches the soy sauce and not the rice.
Speaking of soy sauce: Saishikomi, a double-fermented soy sauce, goes best with sushi. For example, our Kinbue Saishikomu Souble Shoyu or, for very special evenings, the 10-year-aged Saishikomu from Fueki Shoyu, one of the best soy sauces on the market.
It’s Worth Sticking With It (Pun Intended)
Your first sushi rolls probably won't be perfect and will look more like a late Picasso. But by the second or third attempt, you'll get the hang of it. And then it's really fun. You can experiment, try new fillings, and test different sauces.
If you're hungry for more, chirashi bowls are the next logical step. Or how about homemade onigiri? (Even if they're not strictly considered sushi.) In our sushi category, you'll find everything you need for your next sushi adventure. From the professional sushi mat to original Japanese wasabi. So roll up your sleeves and let's get started. And if your first rolls look more like abstract art, don't worry. They'll still taste great!