Maki-loving, seaweed-addicted, soy-sauce-drinking, sushi-head? Sounds like you’re ready to up your game, don a rolling mat and try your hand at rolling your own sushi.
We gave things a go first and great news: it’s a whole lot easier than it looks. Just follow our steps below, get rolling and hey presto! Delicious homemade sushi, sorted.
What do I need to roll my own sushi?
- Rolling mat
- Nori seaweed sheets
- Sushi rice (already prepared)
- Fillings of your choice, e.g.: salmon, prawns, chicken, tofu, avocado, cucumber, carrot
Ready? Let’s get rolling.
Pop a nori sheet, shiny-side down, on top of your sushi rolling mat. Take a handful of rice and spread it evenly across the nori. Leave half an inch at the top and bottom of the sheet but fill to the sides.
Top tip: Dampen your hands to prevent sticking
Add your ingredients lengthways. We suggest one fish, meat or tofu ingredient and one veg to avoid an over-stuffed roll.
Start rolling! Make sure you roll away from yourself slowly, pulling the top of the mat away from you the further along you get. Keep the pressure throughout for a more compact roll that’ll stay together.
Top tip: Wet the uncovered edges for better sticking
Cut your sushi up, however bitesize or chunky you like it. Make sure you wet your knife first and in between every cut for a smooth slice. And bon appétit. Homemade sushi, ready to eat.
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