You're on a Roll

Learn the Basics of Making Sushi at Home Like a Pro

Why order out, when you can roll your own sushi like a pro in your own home kitchen?

Whether you're a vegan, vegetarian or pescatarian, the sky's the limit when it comes to combinations of ingredients and flavors.

The key? SEt up your workstation in advance. Cook and season the rice, prepare the fish, julienne the veggies, collect the garnishes and get out all the equipment, utensils and serving dishes you'll need. Avoid bacteria outbreaks by leaving prepared ingredients in the fridge (except the rice) until you're ready to roll.

Keep practicing, and soon you’ll be throwing sushi-making parties with friends and loved ones without a second thought, with beautiful, Instagram-ready creations.

Stockpile your pantry and fridge with these go-to ingredients so you’ll always be ready to make sushi in a flash:

• Sushi Rice — we carry Lundberg

• Organic Sriracha — look for Wildbrine Probiotic Kimchi Sriracha in fridge next to pickles and produce, on Aisle 2B find Fix & Natural Value

• Toasted sesame seeds — Bulk Department

• Nori (seaweed sheets) — You’ll find gimMe Organic

Rice Vinegar - We carry seasoned and unseasoned by Marukan

Soy Sauce & Tamari - Look for a full line by SanJ, the old Liquid Aminos stand-by Bragg's and a variety of soy-free Coco Aminos

• Wasabi & pickled ginger — Ginger People and Sushi Sonic are our go-to’s

Tools of the Trade

• Bamboo sushi rolling mat

• Plastic wrap (optional)

• Rice cooker (a pot with lid also works!)

• Shamoji or Rice paddle - large flat spoon used to mix vinegar into sushi rice

• Sharp chef’s knife

• Cutting boards (have a separate one for cutting fish)

• Small bowl of water

Some of Our Favorite Fruit & Veggies for Sushi

• Cucumber

• Avocado

• Asparagus

• Jalapeño

• Green onion

• Carrots

• Yuca

• Sprouts

• Lettuce

• Bell peppers

• Red onion

• Radish

• Pineapple & mango

• Sweet potato

PROTEIN:

Strips of pan-fried Spam or other meat you have on hand

Ribbons of cooked egg omelette

• Sashimi-grade fish from BriarPatch’s Meat Department, like tuna or salmon

Canned tuna gussied up with scallions, sesame seeds & sriracha - look for shelf-stable and Safe Catch on Aisle 2B

Shrimp tempura

Tofu, Pumfu or Tempeh

Fish roe

Cooked crab

MAKE THE RICE

Some say this is the most important step. If using seasoned rice vinegar, skip adding sugar and salt. For the perfect pot:

1 ½ cups short grain sushi rice

2 cups cold water

2 Tbsp rice vinegar

2 tsp sugar

1 tsp kosher salt

Optional: Sake

1) Rinse rice in several changes of cold water until the water runs clear.

2) Drain well in a colander and transfer to small saucepan

3) Add cold water. Some sushi chefs like to substitute a tablespoon or two of sake for water. Let the rice and water rest for 30 minutes.

4) Bring to a boil, cover and then reduce heat to low. Cook until water is evaporated and rice is tender, 18–20 minutes. Do not stir.

5) Remove pot from heat and let sit, covered, for 10 minutes.

SEASON THE RICE

1) Whisk together rice vinegar, sugar and kosher salt in a small bowl until sugar dissolves.

2) Stir mixture into rice and let sit, covered, until everything else is assembled and it’s time to roll.

PREP YOUR FILLINGS

While the rice cooks and cools, slice your veggies into matchsticks and thinly slice your fish. Set aside in fridge.

GET READY TO ROLL

For easier cleanup, wrap your bamboo mat in plastic wrap. Lay a sheet of nori on top and grab your rice.

Inside or Out?

Decide if you want your rice on the inside of the roll or on the outside. Using a spoon, spread a thin layer of rice on your nori sheet, leaving a little space at the end.

LINE IT UP

Inside: A very thin layer of rice on the inside — toppings go on top of the rice.

Outside A very thin layer of rice on the outside — flip nori over so rice touches plastic wrap. Add toppings to the seaweed-only side.

PRO TIP: Dip your fingers in water to keep the rice from sticking while you’re working with it. Then… Place toppings in the center, very close to each other. Don’t overdo it! A little goes a long way. Think about flavor, color and texture. Tried and tested combos are salmon and avocado or spicy tuna and cucumber. Try adding a crunchy element like sesame seeds, tempura or pickles. You don’t have to use raw fish! Searing is great, too.

ROLL, SQUEEZE, REPEAT

Roll about ¼ of the mat and gently squeeze (so the roll sticks to itself); unfold the bamboo mat. Repeat the process until everything’s rolled into a spiral. Give the roll one last squeeze to seal the deal.

SLICE & SERVE

Slice into bite-sized discs with a freshlysharpened chef’s knife. Sprinkle with your favorite toppings.

• Eden Foods Seaweed Gomasio (Japanese Sesame Salt)

• Organic Sprinkling Yuzu Furikake

• Chia seeds • Sesame seeds

• Sliced almonds

• Crushed pecans

• Chopped green onion

• Kimchi

• Tender Newcastle pea shoots

Serve with wasabi, pickled ginger (a palate-cleanser!) and soy sauce, or make your own signature sauces.

Some of our faves:

• Spicy mayo

• Eel sauce

• Sriracha chili sauce

• Ponzu sauce