Homemade Sushi is so much cheaper than at the restaurant. Sushi is easy and fun to make at home — here’s how!
I’ll be very honest and say that there’s definitely a reason why chefs spend a decade learning how to perfect sushi rice or cut raw fish like a boss, because it does make a difference.
Homemade sushi will never be at the level of sushi from the top sushi restaurants in NYC, but here’s where homemade sushi wins:
You get to gorge yourself on a sushi FEAST for like $20, whereas a similar amount of sushi at a restaurant would cost a couple hundred. Soooooo worth it, if you ask me.
And you know what else? Sushi is really fun to make at home. My husband and I first made it last year for Valentine’s Day, and now it has become a somewhat regular thing.
We are fortunate to have access to sushi grade raw fish, but you can still make sushi at home if you can’t find some. Shrimp tempura rolls are one of my favorites, or you could do a California roll or a veggie roll.
Or if you want to try something a little different, you can make Korean Kim Bap. It’s fairly similar to sushi, but no raw fish.
To get started, you need the right kind of seaweed. The one on the left is thick and perfect for rolling sushi (this is the one I use). The one on the right is too flimsy. I use that seaweed for snacking. Make sure you get seaweed specific for sushi-making.
Spread the seaweed with a layer of prepared sushi rice (this whole post covers how to make the rice), and flatten gently with a rice paddle (but do not smash the rice, as my mom would always say):
For my sushi this time, I got this gorgeous piece of salmon. It was a 1/2lb piece, and gave us enough fish for about 6 rolls, plus some snacking. Even at $28/lb, which seems like a lot, paying $14 for that much fish is certainly worth it, and dirt cheap if you ask me!
Here is how I cut salmon for my sushi rolls:
Place your desired ingredients onto the rice. I’ve got salmon, avocado, and cream cheese (I know, I know. But Philly-style rolls are my favorite):
Roll it up tightly, using a bamboo mat. It’s a specific kitchen item, but you can get a decent one for less than $2 on Amazon, so I think it’s worth having.
Then use a sharp knife to cut the sushi roll into pieces. I don’t find it particularly better to use a serrated knife. Just make sure to use a sharp one!
Now you’re ready to eat with some soy sauce!
Homemade Sushi is so much cheaper than at the restaurant! Sushi is easy and fun to make at home — here’s how!
- 6 sheets sushi seaweed aka nori
- 1 batch prepared sushi rice
- 1/2 lb sushi-grade raw salmon, or desired raw fish of choice
- 4 oz cream cheese, sliced into strips
- 1 avocado, sliced
- soy sauce, for serving
- Place the seaweed on a bamboo mat, then cover the sheet of seaweed with an even layer of prepared sushi rice. Smooth gently with the rice paddle.
- Layer salmon, cream cheese, and avocado on the rice, and roll it up tightly. Slice with a sharp knife, and enjoy with soy sauce.
Yield: 6 rolls, Serving Size: 1 roll
- Amount Per Serving:
- Calories: 392
- Total Fat: 14.4g
- Saturated Fat: 5g
- Cholesterol: 48mg
- Sodium: 149mg
- Carbohydrates: 51.6g
- Fiber: 3g
- Sugar: 2g
- Protein: 15.6g