Top tips for making Sushi at home


I noticed that there was a lot of interest when I recently posted these Sushi photos so I thought I would share with you my Sushi making journey so far.


As a lover of Sushi eating and cooking I thought it would only make sense if I combined the two and begun to explore it myself. Often when I go to some places the Sushi does not taste as delicate as others a lot some places do not offer certain flavors. Not to mention how else would I find out the difference between a California roll and a Makizushi?

When I watched people in restaurants roll the sushi rolls I thought I would never be able to do it as it looked so difficult. In all honesty I have not found Sushi rolling difficult at all actually, I have really been enjoying it.


If you’re reading this then I’m sure you’ll agree that sushi is not only delicious but also very healthy and so it’s a great reason to start making your own.

Here are my sushi making learns which I hope you find useful;

1. When cooking your rice try not to disturb the grains by over stirring or flattening when placing on the sushi roll. The reason for this is you may burst the grains and they are very delicate.

2. Less rice is more. Most people tend to think by packing it with rice then they will have a better roll however this would make it difficult when it comes to rolling.

3. Think carefully before you buy fillings. I still over buy sushi fillings as you do slice them into small strips. So what happens is I have loads of it left over and no more sushi to roll. I think planning your fillings in advance will help with that.

4.  Cover your rolling mat with clingfilm or place in a plastic bag before placing nori on top of it. This is the most useful thing I done as it prevents the sushi from sticking to your hands when you are trying to roll. I have also seen some find it useful to cut the sushi whilst it is in the clingfilm. Personally this did not work for me however you may find it helpful.

5. Invest in a sharp knife. I mean sharp literally the cutting is what I have found the hardest part without one.


Why not give it a try yourself this week and let me know how you get on.

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4 Comments Add yours

  1. John Carston says:

    I’ve never made sushi at home but after reading through this post I think I’ll have to give it a try. I like the tips that you gave for using the right amount of rice and fillings, something easily overlooked for a newbie. I’ll also need to invest in a sharp knife for sushi since that will make everything much easier, like you recommend. Thanks for the helpful post.

    Liked by 1 person

    1. JUSTNADIENE says:

      Please please let me know how you get on. I’ve never taken any courses so I’m sure you’ll have fun too.


  2. This looks so good! I hope when I try to make it it comes out just as good!!🙈😍

    Liked by 1 person

    1. JUSTNADIENE says:

      It will after a couple of tries you’ll be a pro and love it xx

      Liked by 1 person

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