How to Make Homemade Sushi

Step 8

Carefully smear the cream cheese over the rice. Then top with the salmon & avocado. Add a little bit of water to the top edge of the seaweed sheet, so it sticks closed after rolling.

Step 9

Starting at the bottom, tightly roll up the maki toward the top edge. Then press it tightly to seal it closed.

Step 10

Continue with the remaining maki rolls.

Step 11

Refrigerate the rolls for 30 minutes. Then use a sharp knife to slice them into sushi pieces.

Step 12

Serve with soy sauce & enjoy!

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Serves 4

Veggie Maki Rolls

Not into the whole raw fish thing? Not a problem. We’ve got a delicious veggie maki recipe!

You’ll need:

• 1/2 cup sushi rice
• 1 carrot
• 8 Nori sheets (roasted seaweed)
• 1 cucumber
• 2 tsp rice vinegar
• 4 Tbsp peanut butter
• 8 Tbsp soy sauce

Serves 4

Step 1
Rinse the rice until the water runs clear. Cook according to the package instructions.

Step 2
Wash the cucumber. Then cut it into thin 3-inch long strips.

Step 3
Wash & peel the carrot. Then cut it into thin 3-inch long strips, using a knife or vegetable peeler.

Step 4
Combine the peanut butter with half the soy sauce. Add a drop of warm water to thin it. Stir together.

Step 5
Once the rice is cooked, gently mix it together with the rice vinegar. Place the rice aside until it's cooled.

Step 6
When the rice has cooled, start making your maki! Place a sheet of seaweed on a bamboo sushi mat (or plastic wrap). Spread the rice over the seaweed sheet, covering all but the top third.

Step 7
Top the rice with the peanut butter sauce. Then add the cucumber & carrot strips over the sauce. Add a little bit of water to the top edge of the seaweed, so it sticks closed after rolling.

Step 8
Starting at the bottom, tightly roll up the maki toward the top of the sheet. Then press firmly with your hands to make sure it's sealed shut. Continue making the rest of the maki rolls.

Step 9
Refrigerate the rolls for 30 min. Then with a sharp knife, carefully slice them into sushi pieces.

Step 10
Serve with the rest of the soy sauce & enjoy!

Try it, you’ll see the difference!

Tuna & Cucumber Maki Rolls

Fresh fish is great, but canned tuna is super practical.

You’ll need: 

• 1/2 cup sushi rice
• 6 oz tuna (canned)
• 4 Tbsp mayonnaise
• 8 nori sheets (roasted seaweed)
• 1 cucumber
• 2 tsp rice vinegar
• 4 Tbsp soy sauce

Serves 4

Step 1
Rinse the rice until the water runs clear. Cook according to the package instructions.

Step 2
Wash & cut the cucumber into thin 3-inch long strips.

Step 3
Drain the tuna. Mix it with mayonnaise.

Step 4
Once the rice is cooked, mix it with the rice vinegar. Then set aside to cool.

Step 5
Once the rice has cooled, start making your maki! Lay a sheet of seaweed on a bamboo sushi mat (or plastic wrap).

Step 6
Keep a small bowl of water nearby. Dip your fingers into the bowl to keep the rice from sticking to your hands. Using your hands, spread the rice over the seaweed sheet, covering all but 1/3 of the top edge.

Step 7
Top the rice with the tuna mixture. Then add the strips of cucumber over the tuna. Add a little bit of water to the top edge of the seaweed, so it sticks closed after rolling.

Step 8
Starting at the bottom, tightly roll up the nori sheet. Using the bamboo mat or plastic wrap helps! Seal it closed at the top. Then set the roll aside. Continue with the rest of the rolls.

Step 9
When done, refrigerate the rolls for 30 min. Using a sharp knife, slice them into sushi pieces.

Step 10
Serve with soy sauce & enjoy!

Psst: We created this recipe with canned tuna in mind, but why not try it with fresh tuna, or even tofu?

Did you know?

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What sauce goes with maki?

A great dipping sauce is crucial to a delicious sushi-eating experience. Try some of our favorite flavor combinations:

1 Tbsp rice vinegar + 2 Tbsp soy sauce

1 tsp peanut butter + 1 Tbsp soy sauce + 1 Tbsp rice vinegar

2 Tbsp sweet & sour sauce + 1 Tbsp soy sauce

There you have it! Get ready to feel like a sushi champ in no time.