How to Make Sushi at Home!

By Hanna Yamato

For me personally, sushi is something I grew up eating because of my culture. Over time, sushi and Japanese cuisine in general has become increasingly popular. Although most people go out to restaurants to try this spectacular dish, sushi is actually quite simple and easy to make at home. You can even be creative with your ingredients. A rice cooker would be very convenient, but is not required for this recipe.


  • Sushi rice

-2 cups short grain rice

-3 cups water 

-2 tablespoons rice vinegar

-2 tablespoons sugar

-1 tablespoon salt

  • Sushi “Nori” Seaweed (This is very important! It cannot be seasoned seaweed, it must be plain)
  • Toppings (Cut them into small pieces)


-Imitation crab/raw salmon (anything you desire)

-Cucumber/carrots (feel free to pick whatever you like)

Steps: (Note that this may vary depending on how much you want to make)

  • Sushi Rice:
  1. Place the rice in a mixing bowl and cover with cool water; swirl the rice in the water, pour out the water, and repeat the process until the water is clear.
  2. If you do not have a rice cooker, place the “rinsed” rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce to low heat and cover. Cook for about 15 minutes, and remove from the heat and let it stand, covered, for 10 minutes.
  3. Then, combine the rice vinegar, sugar and salt in another bowl and heat in the microwave on high for about 40 seconds. Transfer the rice into a large mixing bowl and add the vinegar mixture. (Pro tip: Make sure you fold thoroughly to combine and coat each grain of rice with the mixture!) Allow some time for this to cool to room temperature before using to make sushi.
  • Making the Actual Sushi Roll:
  1. On a bamboo rolling mat, place one sheet of nori (shiny side down!)
  2. Place about ½ cup of the sushi rice and spread it evenly onto the nori surface.
  3. On the side of nori that is closest to you, place your desired toppings in a somewhat tight and compact formation.
  4. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside. Repeat this process until all of the rice has been used. Cut each roll into several pieces, depending on your preference. 
  5. Suggestion: Sushi is even more delicious when served with pickled ginger, wasabi, and/or soy sauce!