From Rice to Delight: Mastering the Art of Homemade Sushi Rolls

This recipe will show you a quick and practical way to make sushi o maki rolls at home. Ideal for a night with friends and family.

From Rice to Delight: Mastering the Art of Homemade Sushi Rolls
Homemade Sushi Rolls by Tarah Prestino

Homemade sushi rolls, also known as maki rolls, are a fun and creative way to enjoy sushi at home. Here's a basic recipe for making sushi rolls with your favorite fillings.


For the Sushi Rice:

  • 2 cups sushi rice
  • 2 1/2 cups water
  • 1/3 cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt

For the Sushi Rolls:

  • Nori seaweed sheets
  • Assorted fillings (sliced raw fish, cooked shrimp, avocado, cucumber, carrot, etc.)
  • Soy sauce, for dipping
  • Wasabi and pickled ginger, for serving (optional)


  • Bamboo sushi rolling mat (For perfect sushis I recomend using MarcZero Sushi Making Kit, if you love making sushi like us, it is worth the investment of $24.99, specially if you will be using it many times)
  • Plastic wrap


Prepare the Sushi Rice:

  • Rinse the sushi rice under cold water until the water runs clear. Drain well.
  • In a rice cooker or on the stovetop, cook the rice with water according to the package instructions.
  • While the rice is still warm, mix rice vinegar, sugar, and salt in a small bowl. Gently fold this mixture into the cooked rice using a wooden spatula. Allow the rice to cool to room temperature.

Prepare the Fillings:

  • Slice your chosen fillings into thin strips. Common fillings include fish, avocado, cucumber, and carrot. Make sure all your fillings are ready before assembling.

Set up Your Rolling Station:

  • Place your bamboo sushi rolling mat on a clean surface. Lay a sheet of plastic wrap over the mat. This will prevent the rice from sticking to the mat.

Assemble the Sushi Roll:

  • Lay a sheet of nori, shiny side down, onto the plastic wrap-covered bamboo mat.
  • Wet your hands slightly to prevent the rice from sticking. Take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch of nori uncovered at the top edge.

Add the Fillings:

  • Arrange your chosen fillings in a line across the center of the rice-covered nori.

Roll the Sushi:

  • Start rolling the bamboo mat from the bottom, using gentle pressure to keep the roll tight. Roll up until the uncovered strip of nori at the top is reached.

Seal the roll:

  • Moisten the top edge of the nori with a little water to help it stick. Finish rolling the sushi roll to seal it.

Shape and slice:

  • Gently press and shape the roll using the bamboo mat or using the MarcZero Roller. Use a sharp, wet knife to slice the roll into bite-sized pieces. Clean the knife between cuts to prevent sticking.

Repeat and serve:

  • Repeat the process to make more sushi rolls with different fillings.
  • Arrange the sushi rolls on a serving plate. Serve with soy sauce, wasabi, and pickled ginger if desired.

Enjoy your homemade sushi rolls! Remember that practice makes perfect, so don't be discouraged if your first rolls aren't picture-perfect. Experiment with different fillings and combinations to create sushi rolls that suit your taste preferences.

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