Homemade Sushi


When we were living in Mexico, one of the biggest things DH and I have missed from Cali is Sushi. Fresh seafood sushi. Spicy Tuna Rolls. California Rolls. Shrimp Tempura Rolls. Dragon Rolls. Rainbow Rolls. And the list goes on. For awhile we were back in the states often enough to get a sushi fix that would last a couple of months. But then we had this dry spell for basically 9 months! 9 months of no Sushi, who could live?! We decided to just buckle down and prepare some homemade sushi.

Delicious Rating: Sushi is a lot of work and takes a lot of time. Because I like walking in a sushi joint, ordering, and eating very soon, I didn’t enjoy the whole process of Sushi making. But we didn’t really have a choice. Everything was Delicious. We prepared spicy tuna, crab mix, shrimp tempura, and sashimi for a variety of rolls. My DH makes up some California Rolls a lot now, since those are the easiest to prepare. As for the rest of the rolls, I think I will wait until I am stateside again! But again, these Sushi Recipes are easy, delicious and great. So if you like to prepare Homemade Sushi, try out one of the following recipes.


4.8 from 10 reviews
Homemade Sushi
Recipe type: Lunch
Prep time: 
Cook time: 
Total time: 
Yields: 8 Rolls
Serve alone or with miso soup and salad.
  • Rice: 4 cups of prepared Sushi Rice
  • ½ cup Rice Vinegar
  • ¼ cup White Sugar
  • 1 tbsp Vegetable Oil
  • ½ tsp Salt
  • Spicy Tuna: Tuna Fillet, thinly diced
  • Sriracha Sauce or other hot Asian Chili Sauce, to taste
  • Crab Mix: 4 imitation Crab Sticks
  • 2 tbsp Mayonnaise
  • Shrimp Tempura: 8 large Shrimp or Prawns
  • Tempura Mix
  • Oil for frying
  • Sashimi: Tuna Fillet, thinly sliced
  • Salmon Fillet, thinly sliced
  • Other: Cucumber, skinned, seeded, julieened lengthwise
  • Avocado, sliced
  • Wasabi powder
  • Pickled Ginger slices
  • Soy Sauce
  • Toasted Sesame Seeds
  • 4-8 Nori Sheets
  1. Prepare Sushi Rice according to package.
  2. Once done, place in a large bowl.
  3. In a saucepan, combine Rice Vinegar, sugar, oil, and salt.
  4. Bring to a boil and mix until sugar is dissolved.
  5. Pour mixture over rice and combine all evenly.
  6. Allow rice to cool.
  7. Mix water into wasabi powder, teaspoons at a time. Refrigerate wasabi.
  8. Thinly dice tuna fillet and add in Sriracha sauce until spicy level is reached. Refrigerate Spicy Tuna mix.
  9. Break up Crab sticks in a medium bowl.
  10. Add mayo and mix well. Refrigerate crab mix.
  11. Thinly slice tuna and salmon fillets for sashimi. Refrigerate immediately.
  12. Prepare tempura mix according to box directions.
  13. Fry shrimp and let drain on paper towels.
  14. Place your sushi roller in a ziploc bag.
  15. Cut Nori sheets in half.
  16. Place the smooth side of the Nori down and add cooled rice to opposite side.
  17. Sprinkle with toasted sesame seeds.
  18. Place spicy tuna in a row by the edge.
  19. Roll the nori using the sushi roller.
  20. Be firm but gentle, don't squeeze.
  21. Using a sharp knife, slice roll in half and then in three pieces each.
  22. Start another roll with half a nori sheet, spread with rice, sprinkled with sesame seeds.
  23. Add in Crab mix and a cucumber slice.
  24. Place in a couple of Shrimp Tempura, roll and serve.
  25. Prepare another Shrimp Tempura roll and place sashimi and avocado on top.
  26. Wrap with a piece of saran in between the roller and roll.
  27. Serve Sushi with wasabi, ginger, and soy sauce.

I got a whiff of the wasabi powder when I opened the container! Clear sinus for sure!

My fish cutting skills are obviously very poor, but with spicy tuna it isn’t as important since it is being mixed up in hot sauce.

Most people shy away from artificial crab and mayo but don’t realize that it is the top ingredient in most of the sushi they eat.

My shrimp naturally curled when cooked, I think I will fry them on a kebab stick next time to keep them straight.

Sold in most stores are regular soy sauce and a sushi soy sauce. The sushi soy sauce is a little lighter and tastes a whole lot better than the regular paired with sushi.




  1. This might be a dumb question, but how do you guarantee the quality of the raw fish? I assume the stuff I’m getting at a restaurant probably isn’t better quality, but I’m just worried about making myself sick.

    1. No dumb questions Sped2! I like to ask the fish guy when was it caught and make sure it hasn’t been frozen. A good test to see if fish is fresh is that when you smell it it should smell like the ocean or fresh water, not at all like fish.

    1. Costco has a good selection of fresh fish. If you live by water, check out the local fisherman stalls to see when fresh fish is caught and comes in. Also, ask your local grocery store the same.

  2. Hello, I am a waitress at a Sushi resturant were I live & a pointer for the Shrimp Tempura is that you get raw shrimp on a kebob stick and add on the meat of another shrimp to it on top. Roll the shrimp out like if your rolling dough, dip in tepura batter and fry! 🙂

  3. If you make a few small cuts along the underside of the shrimp it won’t curl when you fry it. No skewers needed!

  4. this was very good info, mine came out great! I don’t like raw fish, so I used chix of the sea tuna in pkg it was yummy

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