Making sushi at home can be fun and surprisingly easy. With fresh ingredients and a few simple tools, we can enjoy sushi that looks and tastes just like in a restaurant.

In this guide, we’ll show you step by step how to make classic sushi rolls with fresh seafood and vegetables. By following each step, we’ll create a meal that’s not only delicious but also visually impressive.

<h3>Ingredients We Need</h3>

To make sushi for 2–3 people, we need:

<b>Rice and Seasoning:</b>

- Sushi rice: 300 grams (Japanese short-grain rice like Koshihikari works best)

- Water: 330 ml (for cooking rice, approx. 1.1 cups per 1 cup rice)

- Sushi vinegar: 60 ml (store-bought or homemade)

<b>Fillings:</b>

- Fresh tuna: 100 grams, sliced into thin strips

- Fresh salmon: 100 grams, sliced into thin strips

- Shrimp: 4–5 pieces, cooked and peeled

- Cucumber: 1 medium, cut into long thin sticks

- Avocado: 1 ripe, sliced thin

- Carrot: 1 small, boiled and cut into sticks

<b>Other essentials:</b>

- Nori (seaweed) sheets: 4–5 sheets

- Soy sauce: for dipping

- Mustard: a small amount for serving

- Pickled ginger: optional, for extra flavor

<h3>Step 1: Wash and Cook the Rice</h3>

We start by washing the sushi rice. Place the rice in a sieve and rinse under cold water until the water runs clear. This removes extra starch and keeps the rice from becoming too sticky. Drain well.

Next, add the rice and 330 ml water to a rice cooker and cook according to the machine’s instructions. Once cooked, let it rest for 10 minutes before seasoning.

<h3>Step 2: Season the Rice</h3>

While the rice is still warm, pour 60 ml of sushi vinegar evenly over it. Using a spatula, gently fold the rice to mix the vinegar evenly. Avoid pressing too hard so the rice stays fluffy. Once mixed, let the rice cool naturally to room temperature before rolling.

<h3>Step 3: Prepare the Fillings</h3>

While the rice cools, we prepare our fillings. Cut the cucumber, avocado, and carrot into thin, long strips. Slice the tuna and salmon into thin, even pieces. Make sure everything is fresh—this is the key to tasty sushi. Place each ingredient on a plate for easy access when rolling.

<h3>Step 4: Assemble the Sushi Roll</h3>

- Place a sheet of nori on a bamboo rolling mat, shiny side down.

- Spread about 100 grams of rice evenly over the nori, leaving 2 cm at the top edge free for sealing.

- Arrange your chosen fillings along the middle of the rice: a few strips of cucumber, avocado, carrot, and a few slices of tuna or salmon.

<h3>Step 5: Roll the Sushi</h3>

We start rolling the bamboo mat toward ourselves, keeping the fillings in place. Press lightly but firmly to make a tight roll. Once rolled, gently press along the mat to seal the shape. With practice, the roll should be tight but not squished.

<h3>Step 6: Cut and Plate</h3>

Place the roll on a cutting board. Dip a sharp blade in water to prevent sticking and cut the roll into 1.5 cm pieces. Wipe and dip the blade in water between cuts. Arrange the pieces neatly on a plate and sprinkle with sesame seeds or fish roe if desired.

<h3>Step 7: Serve and Enjoy</h3>

Serve sushi with a small dish of soy sauce and a touch of mustard. Pickled ginger can be added on the side. Each bite combines fluffy rice, fresh fillings, and the subtle flavor of nori. Adjust sauces to taste, and enjoy the sushi we’ve made together.

<h3>Tips for Perfect Sushi</h3>

- Use high-quality Japanese sushi rice.

- Fold rice gently when mixing vinegar to maintain texture.

- Always choose fresh seafood and crisp vegetables.

- A sharp blade ensures neat slices and a professional look.

<h3>Enjoy Sushi Together</h3>

Lykkers, making sushi at home isn’t just about cooking—it’s a chance to get creative and have fun. With some practice, we can roll sushi that looks beautiful, tastes amazing, and matches exactly what we love. Each bite is a little reward for our effort, and sharing homemade sushi makes the experience even more special. Let’s keep rolling, experimenting with new flavors, and enjoying the joy of sushi together!