Making sushi at home is so simple. If you haven’t made it before it can seem very intimidating! I’m here to show you the it can be very easy! It’s actually one of the quickest and easiest meals that is made from scratch!
Start out by knowing what you want to put in it! Cucumber, green onion, avocado, shrimp, yam, and carrots are some of my family’s favorites! I also love to drizzle almond butter or tahini down the middle before rolling!
We love liquid aminos! I prefer to use them over gluten free soy sauce because they not only taste great, but are good for you too! I also am a big fan of pickled ginger, wasabi, and Gomasio, which is salted sesame seeds.
Here are a few of the products I use! I have linked them below as well.
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The Process
To begin you cook the sushi rice according to the directions on the package. I usually double this recipe. I have a family of six and my kids love sushi so they eat a lot of it!
Once your rice is ready, dressed with the sugar and rice vinegar mixture, let it cool enough to be handled with your hands or cool fully in the fridge for later use.
Start by laying out a piece of nori, seaweed wrap, scoop a large handful of rice onto it. Wet hands with water and pat down the rice to make an even layer. Leave an edge at each end of seaweed. If you want the rice on the outside of the sushi then you flip over the nori, after you have covered it in rice, and start filling the sushi with your sliced fillings of choice!
For this sushi roll the rice will be on the outside. Therefore I sprinkled it with the sesame seeds before I flip it over to fill! That way it looks pretty and tastes great!
Here is the roll with the rice on the outside. Now, place your desired filling on the seaweed and roll it up. I don’t use a bamboo roller and it works just fine! Since the rice is on the outside of this roll, wet your hands to help bind together any cracks in the rice as you roll it up.
I like to make both types of rolls when I make sushi! I prefer the rice on the outside because to me to seems like the seaweed is less chewy that way. Although both ways are delicious!
Simple Sushi At Home
Ingredients
- 1 pkg Nori (seaweed wraps)
- 2 cups Sushi Rice
- 2 tbsp rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 1 cucumber sliced lengthwise
- 1-2 carrots or yams sliced lengthwise steam yam if using
- 1 avocado sliced
- tahini or alomd butter optional
- green onion or shrimp optional
- liquid aminos or GF soy sauce to taste
- pickled ginger slices optional
- wasabi to taste
Instructions
- To begin cook rice according to package. Once cooked mix rice vinegar, salt, and sugar in a small saucepan until dissolved. Pour mixture over rice and stir well.
Lay out nori and place a large scoop of rice ontop of the seaweed. With wet hands pat the rice until flat and evenly pread across the seaweed, leaving an edge on the long ends.
If you want the rice on the inside of the seaweed lay a cucumber, and other ingredients you are filling the sushi with on one end of the rice making sure it the veggies or fillinf goes from one end of the roll to the other.
If you wnat the rice on the outside o f the sushi roll, do the same, but once you are done patting down the rice flip it over and then begin filing with your veggies directly onto the seaweed. Then roll. Tip: I like to sprinkle my rice side with salted sesame seeds. It looks so pretty on the outside of the roll and tastes great!
To cut the sushi rolls use a serrated knife. After each slice wet the knife again with water.
Top sushi with soy sauce, wasabi, and pickled ginger.
Let me know if you have made this yet or plan to! What is your favorite sushi filling?
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