Easy homemade sushi is a simple, budget-friendly, customizable recipe for delicious vegetarian sushi rolls to make right in your own kitchen.

Easy Homemade sushi on a white plate with chopsticks next to a small bowl of soy sauce on a brown wooden background

Easy Homemade Sushi is a very simple and basic sushi recipe. Nothing complex, no frills. Just delicious, budget-friendly sushi to your table at home.

This recipe is completely customizable. Use whatever veggies you like, and even though the recipe calls for fish, if you leave it out, you can make vegan sushi rolls.

And sushi has nutritional value!

Nori on a mat — Lay your nori (seaweed sheet) on a mat if you want to use the mat to help you roll (I usually just fold the nori up a little and roll on my own). If you are going to use a mat, then you might want to cover it with plastic. Then you can just remove the plastic and throw it away rather than having to clean the rice out of the slats.

Cover the nori with a layer of rice and then place your fish/vegetables/etc. on the rice. Carefully, roll the nori from the bottom up until you have a roll.

Slice the roll into pieces of desired length.

You can put whatever you like in your sushi. Don't be afraid to be creative. For example, my kids likes different things - some don't like fresh fish, some prefer salmon, some like canned tuna, some don't like avocado, and some want cuke slices.

Yield: 4 servings

Easy Homemade Sushi Recipe

5.0 Stars (2 Reviews)

Delicious sushi rolls that are so easy to make, you can do it yourself!

Ingredients

1 package of 10 seaweed sheets (you might not need them all, depending on how much rice you use for each)
4 cups sushi rice, cooked according to the instructions on the package.
1 cup rice vinegar
½ cup white granulated sugar
2 teaspoons salt
vegetables, as desired, sliced into thin strips
fish, as desired sliced into thin strips

Instructions

Place the cooked sushi rice in a large mixing bowl.
Add the rice vinegar, sugar, and salt and mix thoroughly.
Lay out a seaweed sheet* so that the longer side is horizontal and the shorter side is vertical, and spread rice over it in a thin layer, leaving around ¾" or so empty at the top edge.
Lay out your filling (vegetable and/or fish strips) a a couple of inches from the bottom of the rice-lined seaweed sheet.
Making sure your hands are dry (because otherwise you will get the seaweed sheet wet and it will be harder to cut), pull the bottom of the sheet up over the filling and then tightly roll up the rest. Then, lightly wet the ¾" of the edge of the seaweed sheet that you left empty and use it to close the roll.
Cut the rolls into pieces into desired width.