On Saturday the boy and I decided to make our own Sushi! It is not as hard as it may seem, with some good instructions and a little patience it makes for a fun dinner.

This meal is rather messy, as you use your hands to make the maki rolls and the rice is super sticky. Make sure to have a bowl of water at hand, the key here is to keep your hands wet whilst spreading the rice onto the nori.

So to make these maki rolls pictured above you will need the following:


For the rice

• 500g Sushi rice

• 1/2 cup of Vinegar rice

• 750ml water

• 2tsp Salt

• 2tbs Sugar

In order to make the Maki Rolls you will need:

• 4 sheets of Nori

• Bamboo mat

• Fillings

For the filling you can use anything that takes your fancy. We added prawns, surimi (seafood sticks), smoked salmon slices, red & green peppers, cucumber & avocado. 

Extras for dipping:

• Soy sauce

• Wasabi paste

This recipe makes up 4 Nori Rolls (16 maki rolls)

To cook the rice add the 500g of sushi rice to a saucepan and add 750ml of water. Bring to the boil and then simmer for around 20 minutes or until the rice has absorbed all the water and the grains have doubled in size. 

Transfer the rice to a plastic bowl using a wooden spoon (A metal spoon will damage the rice) don’t scrape the rice out from the bottom of the pot. If it comes out easily, good, if not – leave it. The rice at the bottom of the pan will be burnt and will not taste nice. 

To prepare the rice vinegar place into a pan and add the sugar & salt. Heat gently until the sugar & salt has dissolved.

Add this mixture to the rice and mix well.

Leave the rice to chill (do not chill in the fridge). This is where having some patience comes in. We had to wait around 30 minutes for the rice to cool. Meanwhile you can prepare your fillings by slicing thinly and placing into bowls.

Once the rice has cooled you are ready to start making your rolls. Make sure to have a bowl of water with a little rice vinegar added. This will make working with the rice easier - its super sticky.

Place a sheet of Nori onto the bamboo mat with the rough side facing up. Keep yours hands dry whilst touching the Nori. 

Wet your hands and make a handful of rice into a ball. Place this into the middle of your Nori. Spread to cover the Nori however leave an upper margin of around 2cm to allow the roll to close correctly once rolled.

Now you can place the fish and any vegetables along the edge of the Nori on top of the rice. 

Using the closer edge of the rolling mat, close up the filling with the nori by rolling over the top of the filling making sure the rice covers the ingredients. Continue to roll until you reach the end of the Nori - keeping pressure as you roll so its tight.

Once rolled you can unroll the mat from around the sushi and you should have a long Maki Roll. Using a sharp knife cut into sections - we cut into 4. Soy sauce and wasabi paste is great to dip the maki rolls into and tastes great.

Enjoy x