The EASIEST Way to Make Sushi at Home | Japanese Makizushi (Rolled Sushi) 

Hey guys! Today you’re going to learn how to be a sushi expert at home! I’m going to show you the easiest way to make maki-zushi or rolled sushi!
There are three important steps, making the sushi rice, preparing the ingredients and the ROLLING! You can even do it by hand (temakizushi) or without a bamboo sushi mat! Give it a try! This is perfect to make with family or friends
Check my other Sushi Recipe (NEGITORO) Here:
• How to make SUSHI at H...
Or my Dashi Maki Tamago Recipe Here:
• PERFECT Japanese Omele...
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00:00 Intro
00:45 Making The Vinegared Sushi Rice
02:07 Prepare the Ingredients that Go into the Roll
05:00 How to Make HOSO-MAKI (Thin Roll)
06:54 How to Make FUTO-MAKI (Fat Roll)
07:43 Using Aluminum Foil To Roll
8:08 Making TEMAKI ZUSHI (Hand Rolled Sushi)
Ingredients
Vinegared Sushi Rice (makes three portions of rice)
- 450g rice
- 540ml water (use 10% less than usual)
- One Piece Dried Kombu Kelp
- 60ml Vinegar
- 18g Sugar
- 13g Salt
or Roll:
(These can be whatever you want but I used)
- Dried Nori Seaweed
- Cucumber
- Shiso (perilla leaf)
- Scallions
- Avocado
- Fresh Salmon
- Fresh Tuna
- Shredded Crab
- Salmon Roe (Sujinoko)
- Herring Roe (Kazunoko)
How to Make:
- Start by making the vinegared sushi rice, add a piece of kombu before you cook the rice for added umami flavor - since we will be adding more liquid into the rice after it is cooked, use 10% less water than usual
- In a mixing bowl mix the vinegar, sugar, and salt with a whisk until all the ingredients dissolve and bubbles form
- Once your rice is cooked, pour the vinegar mixture over the rice through a fine sieve
- While turning the bowl ‘cut’ through the rice with your rice paddle or a spatula so you don’t crush the rice grains - leave to cool or fan the rice to cool it down
- Prepare the ingredients you want to add to your sushi rolls - it can be whatever you want! But generally you want to cut all of the ingredients you use into thin rectangle so they can be rolled easier
- If you are using a bamboo sushi mat, place your dried seaweed so the rice touches the rough side (depending on the nori you use you may want to split it in half so it makes a longer rectangle shape) spread your rice evenly over nori but leave a little bit of seaweed bare on the edge furthest away from you
- Layer your ingredients - if you want to make hosomaki (thin rolls) your nori should be landscape on the sushi roller - you will probably only have room for one or two ingredients
If you are making futomaki (fat rolls) , put the nori portrait on the sushi roller and add as many ingredients as you want!
- Life the bamboo roller so the rice on the edge nearest you touches the bare nori furthest away from you - (you can move the roller back and forward a bit so it seals nicely), use your index fingers to press down firmly on the top of the roll and you’re done!
- You can do the same above steps with aluminum foil but make sure you fold it a few times so it doesn’t fall apart when you roll
- Alternatively, you can take the nori in your hand and place the rice diagonally on the nori - then roll it into a cone shape to make temakizushi (hand rolled sushi) - use a few grains of rice to act as ‘glue’ to seal your cone

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