Homemade Sushi: Easier than you think!

by Lisa Thibeault

Wow your significant with Sushi this Valentine's Day! It's all about little steps to a big payoff! "I’ve been making sushi for a long time now so I just do it by memory" says Lisa. "It's actually very simple and versatile."

Sticky Rice:

  • 1-1/2 cups dry sushi rice, like Lundberg Sushi Rice, prepared according to package directions.
  • 1/4 cup rice wine vinegar
  • 1 tsp sugar
  • Pinch of salt

On low heat mix rice wine vinegar, sugar and salt in saucepan until just blended. Mix well into prepared rice. Set aside to cool, then refrigerate. This can be doubled and tripled if you want to make more sushi.

In the meanwhile, slice all your preferred veggies thinly lengthwise, like so:

Photos for Illustration! Thanks Pixabay!


Veggies to try:

  • Cucumber, Red, Green and Yellow Pepper, Green Onion, Avocado, Carrot, Radish, Jicama, Asparagus, Eggplant and Zucchini.
My other ingredients
  • Package Nori Seaweed Sheets
  • Cream cheese sliced lengthwise (optional)
  • Smoked firm tofu sliced lengthwise (optional)
  • Smoked salmon sliced lengthwise (optional)

(I prefer vegetarian sushi, and I don't use raw fish, but if you want to try sushi grade salmon, tuna, or canned crab, go for it!)

Lay nori sheet shiny side down on sushi mat. I like a sushi mat because the sushi rolls up better. I always have a clean water bowl ready nearby.

Lightly dab water on 2/3 of the nori sheet towards you. Use more water for your fingers so the rice doesn't stick to them. Pat a thin layer of your refrigerated rice on the 2/3 of the nori sheet dampened with water. Add strips of your veggies and other ingredients in the centre of the sheet. Tightly roll from bottom to top, stopping just before the layer of rice ends so you can wet the last 1/3 of the nori sheet so it sticks to itself. Set rolled up sushi in fridge as you go. When done, bring out sushi rolls and with a good, sharp knife, cut them into slices. Bonus: you get to eat all the ugly end pieces.

Photo for Illustration! Thanks Freepik!

To serve:

  • Toasted Sesame Seeds
  • Soy Sauce
  • Wasabi
  • Pickled Ginger

Sprinkle sushi with sesame seeds, and place other condiments on the table for dipping and garnish.

February 13, 2019 by Lisa Thibeault


Jane Beall

Jane Beall said:

Wow! I can’t wait to try this, especially as there is GF soya sauce available. Thanks for the recipe. I can’t believe it’s so easy.


Monika said:

Thank you so much for the suggestion to make sushi with a healthier rice and with cream cheese as an option. Sushi is so much fun to make. It’s a crowd pleaser.

Lisa Thibeault

Lisa Thibeault said:

Thank you Jane and Monika! I’m so glad you enjoy my recipe, you’ll have to let me know how your sushi adventures go. It’s easy, fun and you can customize them however you like, as you can see I love the cream cheese option.
Happy Rolling!

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