This post may contain affiliate links, meaning I may earn a small commission at no extra cost to you if you make a purchase through them. These commissions help support my blog and allow me to continue creating content. Thank you for your support!
I love sushi! I started making sushi at home because I wanted a recipe I could enjoy with my family and easily adapt for my daughter, who was vegetarian at the time. At first, I was intimidated and thought it would be very difficult to make, but I decided to give it a try anyway—mostly because I love sushi so much and it looked like fun to make.
To roll my sushi, I typically use a bamboo mat (makisu), though it’s certainly not the only option. Bamboo sushi mats are inexpensive and easy to find, making them a great addition to your kitchen if you plan to make sushi at home. If you want to elevate the experience, you can also serve your sushi with chopsticks on a sushi tray paired with small bowls for soy sauce—your guests will definitely be impressed.
That being said, sushi can also be rolled using parchment paper, aluminum foil, a clean kitchen towel, or even just your hands. However, if you’re new to making sushi, a bamboo mat will make the process much easier and help you create tighter, more evenly shaped rolls.
Today, my daughter is grown, living on her own, and fully vegan. She enjoys making her own delicious plant-based versions of this sushi recipe, while I continue to make mine with salmon—because I simply love salmon.
Easy Sushi Recipe For Beginners
Equipment
- Sushi rolling mat
- Cling film
- Knife
- Spatula or spoon
- Small saucepan
- Medium saucepan
4
servings20
minutes20
minutes350
kcalMaking sushi at home doesn’t have to be complicated. This salmon and avocado sushi recipe is simple, fresh, and perfect for beginners. With creamy avocado, tender salmon, and seasoned rice wrapped in nori sheets, it’s an easy and fun way to enjoy homemade sushi—no special skills required.
Ingredients
2 cups Japanese sushi rice
3-5 tbsp Rice Vinegar
2-3 tbsp Sugar
1-2 tsp Salt
1 package Nori seaweed sheets
1 slice Fresh Salmon
1/2 cup Mascapone cheese or regular cream cheese
1 avocado
Directions
- Rice
- Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch from storage. In a small saucepan, gently heat the rice vinegar until hot but not boiling. Add the sugar and salt, stirring until fully dissolved, then remove from heat and allow the mixture to cool to room temperature.
- Cook the Japanese sushi rice according to the package instructions. Once cooked, remove it from the heat and let it rest, covered, for 5 minutes. Transfer the hot rice to a large bowl and gently drizzle the cooled vinegar mixture over the rice. Using a folding motion, carefully mix to evenly coat the grains. Allow the seasoned rice to cool to room temperature before assembling the sushi.
- Sushi
- Place a nori sheet, shiny side down, on a bamboo rolling mat. With lightly moistened hands, evenly spread ½ cup of sushi rice over the nori, leaving a 1-inch strip uncovered along the top edge. You can use a spatula or spoon, but using your hands allows for better control and helps prevent the rice from sticking.
- Arrange the fillings—such as salmon and avocado cut into thin, even sticks—in a neat row across the upper third of the rice. Holding the fillings gently in place with your fingers, lift the edge of the bamboo mat with your thumbs and begin rolling forward, jelly-roll style. As you roll, tuck the nori snugly over the fillings while pulling the mat back to keep the roll tight and even.
- Lightly moisten the exposed edge of the nori with water to seal the roll. Finish by gently pressing along the length of the sushi roll and shaping the ends with your fingers to create a firm, well-formed roll.
- Using a sharp knife lightly moistened with water, slice each sushi roll into eight equal pieces, wiping and re-moistening the blade between cuts for clean, even slices. Arrange the sushi on a serving plate or slate board and serve with wasabi, soy sauce, and pickled ginger on the side.
- Enjoy immediately. Feel free to customize the fillings to suit your taste—carrots, cucumber, different types of fish, or cream cheese all work beautifully. Have fun experimenting and making each roll your own.
Notes
- Serve with wasabi, pickled ginger, and your choice of sauce—soy sauce or tamari both work beautifully—on Japanese-style rectangular plates. Enjoy with chopsticks.
Like this recipe?
Follow @Natsholistichub on Pinterest
