Sushi Recipe

Sushi is a fresh, elegant Japanese dish made with seasoned rice, crisp vegetables, seafood or fish, and sheets of nori. It offers a lovely balance of soft rice, delicate fillings, and a light savoury flavour with a hint of sweetness from the rice seasoning. This homemade version is easier than many expect and is ideal for beginners with a little patience. Total time is around 1 hour, including preparing the rice and rolling.

Ingredients

For the Sushi Rice

• 300g sushi rice
• 375ml water
• 3 tbsp rice vinegar
• 1 tbsp caster sugar
• 1 tsp fine salt

For the Fillings

• 150g fresh salmon or cooked prawns, sliced
• 1 small cucumber, cut into thin strips
• 1 ripe avocado, sliced
• 1 carrot, peeled and cut into thin strips
• 4 sheets nori

To Serve

• Soy sauce
• Pickled ginger
• Wasabi
• Sesame seeds, optional

How to Make Sushi Recipe

• Prepare the rice: Rinse the sushi rice under cold water until the water runs nearly clear. Place in a saucepan with the water, cover, and bring to the boil. Reduce to a gentle simmer for 12 minutes, then remove from the heat and leave covered for 10 minutes.
• Season the rice: Mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Tip the cooked rice into a wide bowl and gently fold through the seasoning. Allow the rice to cool until just warm or room temperature.
• Prepare the fillings: Slice the salmon, cucumber, avocado, and carrot into neat thin strips so they roll evenly.
• Set up for rolling: Place a bamboo sushi mat on the work surface. Lay one sheet of nori shiny side down on the mat.
• Add the rice: With damp hands, spread a thin layer of rice over the nori, leaving a 2cm border at the top edge.
• Add fillings: Arrange a small line of salmon or prawns with cucumber, avocado, and carrot across the lower third of the rice.
• Roll the sushi: Lift the mat and roll forward firmly but gently, tucking the filling in as you go. Continue rolling into a tight log and seal the edge with a little water.
• Slice neatly: Use a sharp damp knife to cut each roll into 6 to 8 pieces. Wipe the knife between cuts for tidy slices.
• Serve: Arrange on a plate and serve with soy sauce, pickled ginger, and wasabi.

Tips

How do I stop sushi rice sticking to my hands?

Keep a small bowl of water nearby and lightly dampen your fingers before handling the rice.

Why is my sushi roll falling apart?

Use less filling and roll firmly. Overfilling makes the roll difficult to seal.

How do I cut sushi cleanly?

Use a very sharp knife dipped in water and wipe it clean between slices.

Can I make sushi without raw fish?

Yes, cooked prawns, smoked salmon, crab sticks, or vegetables work beautifully.

Serving Suggestions

• Serve with soy sauce and pickled ginger
• Add miso soup on the side
• Pair with edamame beans
• Finish with toasted sesame seeds

Storage

Room Temperature

Best eaten fresh on the day it is made. Do not leave out for more than 2 hours.

Refrigerator

Store covered in the fridge for up to 24 hours. Rice will firm up slightly when chilled.

Freezing

Freezing is not recommended, as the rice texture becomes dry and the fillings lose freshness.

Nutrition

• Calories: 280 kcal
• Carbohydrates: 42g
• Protein: 11g
• Fat: 7g
• Saturated Fat: 1g
• Sodium: 420mg

Nutrition values are approximate and may vary depending on fillings used.

FAQs

Sushi Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: JapaneseDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Fresh homemade sushi made with seasoned rice, nori, and delicious fillings such as salmon, prawns, avocado, and cucumber.

Ingredients

• 300g sushi rice

• 375ml water

• 3 tbsp rice vinegar

• 1 tbsp caster sugar

• 1 tsp salt

• 4 sheets nori

• 150g salmon or cooked prawns

• 1 cucumber, sliced

• 1 avocado, sliced

• 1 carrot, sliced

• Soy sauce, to serve

• Pickled ginger, to serve

Directions

• Rinse rice and cook with water until tender.
• Mix vinegar, sugar, and salt, then fold into warm rice.
• Cool rice while preparing fillings.
• Lay nori on mat and spread rice over surface.
• Add fillings in a neat line across the centre.
• Roll tightly using the mat.
• Slice into pieces with a damp sharp knife.
• Serve fresh with soy sauce and ginger.

Notes

• Keep hands damp when handling rice.
• Use a sharp knife for neat slices.
• Best eaten fresh on the day it is made.