DIY Sushi Rolls

The art of creating a masterpiece

Making sushi at home is a fun and delicious culinary adventure. Whether you’re a novice chef or a seasoned professional, crafting sushi is a tactile way to explore your creativity. To ensure your sushi is both safe and satisfying, there are some key steps to follow, especially when handling raw fish.

Much like working with raw eggs and meat, safety is paramount when working with raw fish. Sushi-grade fish, which is the cornerstone of good sushi, requires careful selection and handling. 

Firstly, it’s crucial to purchase your fish from a reputable source that understands the specific requirements for sushi-grade fish. This usually means the fish is of the highest quality and has been handled with rigorous safety standards, from cleaning to storage. 

“Sushi-grade fish is all about the handling,” explains Brett Easterling, manager at Southern Seafood Market in Tallahassee. “The fish must be frozen and kept frozen at certain temperatures to be considered sushi-grade and safe for raw consumption.”

Keeping your fish cold is essential—and that continues throughout the process of making sushi. From the moment you pick it up to the moment you prepare it, the fish should be kept at 32 degrees Fahrenheit. Transport the fish from the store in a cooler with ice packs, and once home, store the fish in the coldest part of your refrigerator until you’re ready to use it. For easier, more precise cuts and slices, consider placing it in the freezer for a short while. 

“I usually freeze my fish for 15 to 20 minutes before I slice it into pieces,” says Easterling, who frequently makes sushi at home. “Freezing it for a bit helps firm it up and gives it a better texture for slicing.”

Cleanliness is another critical factor and an important step in sushi making. 

“Before you even begin preparing your sushi, make sure all your utensils, cutting boards, and surfaces are thoroughly cleaned and sanitized,” Easterling says.

Cross-contamination is a serious risk when dealing with raw fish, so never skip this step. Additionally, many experts recommend freezing fish at -4 degrees Fahrenheit for at least a week to kill any existing parasites. Some sushi-grade fish might already be pre-frozen, but confirm this with your supplier.

When it comes to selecting the right fish, there are certain indicators of freshness to be aware of. Look for bright, clear eyes. Dull or sunken eyes can indicate poor handling or that the fish is no longer fresh. The flesh should be firm and springy, with a vibrant color free of brown spots or discoloration. Smell also matters. Fresh fish have a clean, ocean-like scent, not a strong, fishy odor.

Tuna, salmon, and yellowtail are popular choices for sushi, but a variety of other fish will also work well. Ask your fishmonger for recommendations—they can guide you to the freshest and safest options available.

Once you’ve selected your fish, the next step is preparing sushi rice. Sushi rice has a unique, slightly sticky texture that holds everything together, making it an essential component of your rolls. To make sushi rice, rinse the rice under cold water until the water runs clear; this removes excess starch and prevents the rice from becoming too sticky. After rinsing, cook the rice according to your preferred method, either in a rice cooker or on the stovetop.

While the rice is cooking, prepare the seasoning. Combine rice vinegar, sugar, and salt in a small saucepan over low heat, stirring until the sugar dissolves. Once the rice is cooked, transfer it to a large bowl and gently stir in the vinegar mixture using a wooden spatula. Be careful not to mash the rice; mashing will ruin its texture, which is essential to good sushi. Next, allow the rice to cool slightly before using it. It should be slightly warm but not hot when you’re ready to assemble your sushi. 

Now comes the fun part: rolling your sushi. To start, prepare your workspace by laying a bamboo sushi rolling mat on a clean surface. Cover it with plastic wrap to prevent sticking, and have a bowl of water nearby to dip your hands in, as this will help keep the rice from sticking to your fingers.

Place a sheet of nori, shiny side down, on the mat. (The rough side will help the rice adhere better.) Wet your hands, and spread a layer of sushi rice evenly over the nori, leaving about an inch of space at the top edge. This space will help seal the roll. Arrange your fillings—whether you’ve chosen slices of fresh fish, crunchy vegetables, or creamy avocado—in a line across the center of the rice. Don’t overstuff the roll, as this can make it challenging to roll properly.

Using the bamboo mat, lift the edge of the nori closest to you and fold it over the fillings, tucking them in tightly. Continue rolling, applying gentle pressure to shape the roll as you go. Once you’ve reached the top edge of the nori, dampen it with a little water to seal the roll.

Finally, slice your roll into bite-size pieces using a sharp knife. To ensure clean cuts, wipe the knife with a damp cloth between each slice. And voila! Your very own homemade sushi, ready to eat with soy sauce, wasabi, and pickled ginger. 

Sushi Rice

To perfect the unique, slightly sticky rice texture that will hold your sushi together, be sure to properly rinse and season your rice. Under a cold tap, rinse until the water runs clear. In a large bowl, after cooking, gently fold in your vinegar mixture using a wooden spatula. Avoid overworking or mashing the rice to ensure the right texture.