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Chopsticks are used to pick up a sushi roll.
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How to Roll Sushi

By learning How to Roll Sushi yourself, you can enjoy incredibly fresh sushi anytime, that turns out so much better than store-bought! Using short-grain sushi rice, nori seaweed, and your favorite fillings for these easy methods, tackling the art of rolling doesn't have to be difficult.

Course main dish
Cuisine Asian
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 roll
Calories 685 kcal

Ingredients

  • 1 cup sushi rice
  • 1 piece nori roasted
  • Toasted sesame seeds black
  • Filling ingredients

Instructions

Maki (Traditional) Method:

  1. Place a sheet of nori onto a bamboo mat, rough side-up, and with the lines running in the same direction as the bamboo mat. Add 1 cup of sushi rice and spread it out as much as you can with a rice paddle. Then, get your fingertips wet with a little water and lightly spread out the rice to all of the edges except for the one furthest from you. You’ll want to stop ½-inch from that end so the nori can seal once rolled.

  2. Slightly off-center and close to you, place the filling ingredients in a row. Sprinkle on some salt, if desired.

  3. Starting from the end by you, lift up the mat over the vegetables and begin rolling, pushing back in the filling as you go. Make sure to tighten up the roll for the best results.

  4. Once you’ve completely rolled up the sushi, wet your fingers and run it along the ½-inch piece of nori that was left uncovered. This will make the nori stick together and seal the roll.

Uramaki (Inside-Out) Method:

  1. Place a sheet of nori onto a bamboo mat, rough side-up, and with the lines running in the same direction as the bamboo mat. Add 1 cup of sushi rice and spread it out as much as you can with a rice paddle. Then, get your fingertips wet with a little water and lightly spread out the rice to all of the edges. Sprinkle on some toasted black sesame seeds, if desired. Place a piece of plastic wrap over the rice and flip the nori over onto the bamboo mat.

  2. Slightly off-center and close to you, add the filling ingredients in a row and add a sprinkle of salt, if desired.

  3. Starting from the end by you, lift up the mat and begin rolling, pushing back in the filling as you go. Make sure the plastic wrap isn’t getting wrapped up in the roll.

To Cut the Sushi Roll:

  1. You can either cut it with the plastic wrap still on (the easiest way!) or remove the plastic and then cut. Either way you’ll want to run a sharp chef’s knife under cold water and cut 2-3 slices at a time. Repeat this until you have cut the roll into 8-10 pieces.
  2. If you left the plastic wrap on, remove it before serving.

Recipe Notes

  • Tea Towel Method: If you don't have a bamboo mat, you can always use a tea towel or a dish towel. You'll need to place a piece of plastic wrap between it and the nori before rolling.

Meal Prep and Storage

  • To Prep-Ahead: Sushi is best if eaten within the first few hours of making. But it can prepared up to 24 hours ahead of time if kept tightly wrapped in plastic wrap inside the refrigerator.
  • To Store: Ideally, slice sushi as it is intended to be eaten and leave leftovers uncut. Wrap rolls or pieces together in plastic wrap for up to two days. After that, the rice will go hard and the vegetables will brown.
  • To Freeze: It is not recommended to freeze sushi.

Nutrition Facts
How to Roll Sushi
Amount Per Serving
Calories 685 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 14mg1%
Potassium 151mg4%
Carbohydrates 151g50%
Fiber 5g21%
Sugar 1g1%
Protein 13g26%
Vitamin A 130IU3%
Vitamin C 1mg1%
Calcium 22mg2%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.