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20 Surprisingly Easy Sushi Recipes That You Can Make at Home

Ready to save money and have fun making your own delicious sushi at home? Then you’re ready to enjoy these delicious sushi recipes!

If you’ve ever tried to make sushi at home, then you know how it can go.

Let’s just say that the homemade stuff can be…less polished…than the restaurant fare.

At best, it’s usually sad, lopsided rolls that would look out of place at a convenience store, and at worst, sushi guts are spilling out all over the place.

Well, while this Japanese delicacy might take a lifetime to master, anyone can enjoy these sushi recipes.

Plus, they’re so delicious that you won’t even care if they’re not Instagram-worthy.

You’ll find all kinds of interesting flavors and healthy ingredients here, too, such as veggies, avocado, salmon, and even eggs, and they range from a filling 600-plus-calorie meal to a light, low-calorie snack.

Enjoy!

Dragon Roll

Serves 4

If you go out for sushi regularly, you’ve probably had a dragon roll. It’s an American sushi invention like the Philadelphia roll, volcano roll, and softshell crab spider sushi.

There’s usually no raw fish, just crunchy shrimp tempura on the inside, making them appealing to sushi beginners. It’s often topped with spicy mayo and avocado. Advanced sushi eaters might want to add eel sauce, grilled unagi, and roe.

Nutrition Facts (Per Serving)

382

Calories

10 g

Protein

37 g

Carbs

22 g

Fat

Ingredients

1 Japanese cucumber

2 medium avocados

1/2 lemon (optional)

2 sheets nori, cut in half crosswise

2 cups prepared sushi rice

8 shrimp tempura, cooked

2 Tbsp. Tobiko (flying fish roe)

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Chirashi Sushi

Serves 2

Don’t want to worry about delicately assembling your sushi? Put it all into a bowl to make chirashi, aka scattered sushi. Start by seasoning rich with vinegar, sugar, and salt to taste.

From there, add a mix of seafood and vegetables as toppings. Chirashi often has shiitake mushrooms too, but it’s really anything goes as long as you build it around Japanese flavors like dashi, wasabi, and mirin.

Nutrition Facts (Per Serving)

683

Calories

36 g

Protein

86 g

Carbs

24 g

Fat

Ingredients

3/4 cup short-grain brown rice

1 1/2 cups cold water

2 Tbsp. rice wine vinegar

1 Tbsp. sugar

1/2 tsp. salt

8 oz. sushi-grade ahi tuna (or salmon)

1 Persian cucumber, sliced into 1/4” rounds

1/4 cup pickled ginger

1/2 cup daikon sprouts

1/2 lemon, thinly sliced

1/4 sweet onion, thinly sliced

1 small avocado, halved, pitted, and thinly sliced

Wasabi and soy sauce, for serving

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Spicy Tuna Roll

Serves 6

Craving sushi, but can’t afford sushi-grade tuna? Believe it or not, you can make homemade sushi with canned tuna. This is a quick sushi roll to assemble once you get the hang of the process.

The tough part is learning how tight to wrap the sheet or nori around the rice and other fillings. It needs to be firm enough to stick, yet not squeezed together to the point the seaweed can rip.

Nutrition Facts (Per Serving)

112

Calories

8 g

Protein

14 g

Carbs

2 g

Fat

Ingredients

1 can (5 oz.) tuna in water, drained

1 Tbsp. Sriracha

1/2 tsp. chili oil

1/2 tsp. rice vinegar

2 Tbsp. finely chopped scallions

1 1/2 Tbsp. light mayonnaise

6 sheets nori

1 1/2 cups cooked Japanese rice, room temp.

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Super Veggie Onigirazu

Serves 1

To make a kind of sushi sandwich, try onigirazu. This method involves wrapping a bunch of fillings – more like the amount you’d find in a sandwich – in rice and a whole sheet of nori to make a big sushi that’ll take two hands to eat.

This one is loaded up with vegetables like carrots and red cabbage, but the best part of onigirazu is getting creative with fillings. Make it with panko-crusted chicken katsu, leftover stir fry, or a combo of Spam and egg for a breakfast sushi sandwich.

Nutrition Facts (Per Serving)

368

Calories

6 g

Protein

51 g

Carbs

15 g

Fat

Ingredients

Ingredients

1 sheet nori

1/2 cup prepared sushi rice

1 Tbsp. Japanese mayonnaise

Dijon mustard to taste

2 small leaves romaine lettuce,

1/2 small carrot, peeled and julienned

Thinly sliced cucumber

Thinly sliced red onion

1/4 avocado, sliced

Handful of red cabbage

1 slice tomato

Salt and freshly ground black pepper to taste

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Temaki Sushi (Hand Roll)

Serves 1

The lazy way to enjoy sushi is by making a hand roll. And why not? You get all the same flavors with a lot less work, and this way, you can serve several people without needing to assemble a variety of options.

This blog has temaki sushi suggestions for everyone – including green beans, pickled radish, cilantro, and okra. And for protein, add sashimi-quality fresh fish, uni, sliced tofu, or boiled shrimp.

Nutrition Facts (Per Serving)

326

Calories

33 g

Protein

40 g

Carbs

2 g

Fat

Ingredients

1 cup prepared sushi rice

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Teriyaki Steak Sushi Burger

Serves 3

Think outside the bento box, and try this new take on sushi. These burgers – which replace the bun with a rice patty – recently appeared on a NYC restaurant menu with raw ahi tuna and two kinds of aioli.

This recipe takes it to the next level by lightly frying the sushi rice patties, and for real burger flavor, adding tender teriyaki steak.

Nutrition Facts (Per Serving)

1168

Calories

53 g

Protein

176 g

Carbs

28 g

Fat

Ingredients

Teriyaki Steak:

12 oz. flank steak (or skirt steak), thinly sliced against the grain

1 cup soy sauce

1/2 cup brown sugar

1 cup mirin (sweet rice wine)

1 clove garlic, minced

1 tsp. grated fresh ginger

2 tsp. ground cayenne

 

Sushi Rice:

1 1/2 cups short-grain rice

1 1/2 cups cold water

1/4 cup black sesame seeds (optional)

1/4 cup mirin

1/4 cup rice wine vinegar

1/4 cup white sugar

1 Tbsp. salt

 

Toppings:

1/4 cup mayonnaise

1 tsp. wasabi paste

Lettuce

1 sheet nori

3 large eggs, fried

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Inari Sushi

Serves 4

Not all sushi has to be rolled in rice. Inari is a kind of stuffed sushi made from aburaage fried tofu pockets that are filled with mushrooms and vegetables.

This inari mixture can be frozen, so make extras to speed up the inari sushi-making process next time. And if you don’t want to make your own dashi from kombu and bonito flakes, look for the powdered version, which is similar to bouillon stock.

Nutrition Facts (Per Serving)

364

Calories

15 g

Protein

99 g

Carbs

7 g

Fat

Ingredients

Rice:

1 1/2 cups short-grain rice

1/2 Tbsp. sake

 

Vinegar:

3 Tbsp. rice vinegar

1 Tbsp. granulated sugar

1 tsp. salt

 

Aburaage:

6 pieces aburaage tofu

1/2 cup water

4 Tbsp. granulated sugar

2 Tbsp. sake

3 Tbsp. shoyu (Japanese soy sauce)

 

Filling:

4 dried shiitake mushrooms

1 small carrot

1/2 oz. kanpyo (dried gourd)

1/2 cup dashi (Japanese sea stock)

4 Tbsp. granulated sugar

1 Tbsp. mirin (sweet rice wine)

3 Tbsp. shoyu

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Morimoto’s Tuna Pizza

Serves 4

For a new way to serve sushi, turn a tuna roll into an awesome pizza with this recipe from Iron Chef Morimoto. Start with a small flour tortilla. Then top with a mix of classic sushi ingredients like eel sauce, plus pizza toppings like cherry tomatoes and olives.

The finishing touch is an anchovy aioli. This recipe makes a lot of the creamy sauce, so use half of it or less – as calculated in the macros – to keep the fat content down.

Nutrition Facts (Per Serving)

554

Calories

20 g

Protein

39 g

Carbs

35 g

Fat

Ingredients

Tuna Pizza:

4 flour tortillas (about 7” each)

2 Tbsp. extra-virgin olive oil

1/2 cup barbecued eel sauce (nitsume)

10 oz. sushi-grade yellowfin tuna, thinly sliced

1/2 cup thinly sliced red onion

1/2 cup cherry tomatoes, halved

1/3 cup pitted Kalamata olives

Fresh cilantro or sprouts, for garnish

 

Anchovy Aioli:

2 egg yolks

1 Tbsp. white wine vinegar

1 Tbsp. freshly squeezed lemon juice

2 tsp. anchovy paste

1/4 tsp. soy sauce

1/4 cup extra-virgin olive oil

1/2 cup vegetable oil

Salt and freshly ground black pepper to taste

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California Rolls

Serves 4

Getting sushi in a plastic container is a gamble for several reasons – including the macros. You don’t always know exactly what’s in the filling. Sometimes it’s nutritious, but then it could be smothered in spicy mayo without any fresh veggies.

Make it yourself, and you can also choose to use crabmeat instead of imitation. The fake stuff is made from white fish, so it still has protein, just not anywhere near as much as the real deal.

Nutrition Facts (Per Serving)

348

Calories

12 g

Protein

51 g

Carbs

12 g

Fat

Ingredients

3 1/2 cups prepared sushi rice

1 avocado, sliced into strips

9 oz. crabmeat

1 hot house cucumber, seeds removed, julienned

8 sheets unseasoned nori

1 Tbsp. toasted sesame seeds

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Sashimi Salad with Matsuhisa Dressing

Serves 4

Nobu restaurant is one of the top names in gourmet Japanese cuisine, whether you want something as simple as miso-marinated black cod or as exquisite as this sashimi salad.

The recipe by Chef Nobu Matsuhisa stars yellowfin tuna – or any high-quality fresh fish like bluefin toro or salmon. And since it contains no rice and uses an oil-free dressing, this protein-rich sushi can be enjoyed anytime without wrecking your meal plan.

Nutrition Facts (Per Serving)

133

Calories

16 g

Protein

15 g

Carbs

1 g

Fat

Ingredients

Sashimi:

2 fillets skinless yellowfin tuna (4 oz. each, 1 1/2” thick)

Coarse salt and freshly ground black pepper

2 small carrots

1 small, narrow zucchini

2 beets, scrubbed, trimmed, and peeled

1 small head Boston lettuce, trimmed, leaves separated and torn

2 scallions, trimmed and julienned

 

Dressing:

3/4 cup finely chopped onion

2 Tbsp. + 2 tsp. soy sauce

2 Tbsp. + 1 tsp. rice vinegar

2 tsp. water

1/2 tsp. granulated sugar

Pinch of sea salt

1/4 tsp. ground mustard

Freshly ground black pepper to taste

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Kimbab (Korean Seaweed Roll)

Serves 10

This might look like regular sushi at first glance, but it’s a similar seaweed roll that’s popular in nearby Korea.

The rice can be seasoned with either rice vinegar, as in Japan, or with sesame oil. And either way, you’ll want to mix in some sesame seeds. There’s also a variation in the filling, which can include beef, kimchi, a piece of pork cutlet, or even American cheese.

Kimbap can even be made in a triangle form, called samgak, which is designed to stay fresh longer so you don’t have to eat it right away.

Nutrition Facts (Per Serving)

287

Calories

9 g

Protein

54 g

Carbs

2 g

Fat

Ingredients

3 cups short-grain sushi rice

3 1/2 cups water

1 large piece kombu

1/3 cup rice vinegar

4 Tbsp. granulated sugar

1 tsp. salt

1 Tbsp. sesame seeds (optional)

1 carrot, sliced into 3/8” strips

3 large eggs, beaten with salt

1 pickled radish, sliced into 3/8” strips

1 bunch spinach, blanched

1 sheet flat fish cake, cut into 3/8” strips (optional)

4 long imitation crab strips, cut in thirds

1 Tbsp. soy sauce

1 tsp. granulated sugar

Salt to taste

10 sheets dry roasted seaweed

Sesame oil, for rubbing

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Oshizushi with Crab

Serves 4

If you’re worried you’ll make a mess while attempting maki rolls, try oshizushi instead. This style isn’t wrapped in nori seaweed, so you don’t have to carefully roll it with a bamboo mat or saran wrap.

It’s simply pressed into a mold and then sliced. To make this without special oshizushi equipment, assemble the crab sushi in a pastry mold or small springform pan for effortless removal.

Nutrition Facts (Per Serving)

556

Calories

19 g

Protein

100 g

Carbs

5 g

Fat

Ingredients

Rice:

2 1/4 cups short-grain rice

2 1/2 cups water

1 piece kombu

1/3 cup + 1 1/2 Tbsp. rice vinegar

3 1/2 Tbsp. sugar

2 tsp. salt

1 Tbsp. mirin

 

Crab Sushi:

7 oz. crab meat

Rice vinegar to taste

3 large eggs

1 Tbsp. sugar (or more to taste)

Pinch of salt

2 bunches Japanese parsley (mitsuba)

Sweet pickled ginger

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Sushi Rice

Serves 6

You can’t make sushi without really great rice. Technically it’s not even sushi without the right kind of rice since the word means “seasoned rice.”

So make room for the carbs in your macros, and grab the key seasoning: rice vinegar. The most important part? Be sure to use a short-grain rice, or else it won’t be sticky enough to use for sushi.

Nutrition Facts (Per Serving)

369

Calories

7 g

Protein

80 g

Carbs

1 g

Fat

Ingredients

3 cups short-grain sushi rice

3 1/4 cups water

1/3 cup rice vinegar

3 Tbsp. white sugar

1 tsp. salt

Get the Recipe

Fresh Tomato Gunkan-Maki

Serves 1

There’s more to vegan sushi than the cucumber roll – in fact, you can pick up a whole book of creative veggie variations.

Popular Japanese food blogger Izumi Shoji put together a collection of vegetarian maki rolls, sushi bowls, temarizushi balls, and stuffed inari. Get The Vegetable Sushi Cookbook for recipes like Balsamic-Simmered Celery Nigiri and even grapefruit sushi rice.

Nutrition Facts (Per Serving)

102

Calories

3 g

Protein

21 g

Carbs

0 g

Fat

Ingredients

1/2 small tomato

1 1/2 tsp. soy sauce

1/2 cup prepared sushi rice

1/2 sheet nori, cut into 4 strips

Get the Recipe

Tamago-Yaki

Serves 1

If you’re going to leave out the rice from sushi, another option is to make a kind of Japanese omelette called tamago. It can be made on the stove, preferably in a pan with straight sides, like in this recipe.

Or, bake it in the oven at a low temperature until the eggs are set, about 15 minutes. Using a silicone pan makes it easy to get the tamagoyaki out and will keep the eggs from browning in the oven.

Nutrition Facts (Per Serving)

288

Calories

20 g

Protein

20 g

Carbs

15 g

Fat

Ingredients

3 large eggs

1 Tbsp. mirin

1 Tbsp. sugar

1 tsp. light soy sauce

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Sushi in a Cup

Serves 2

This is super convenient sushi that doesn’t come in a plastic container, and it’s even easier if you have a rice cooker.

While your seasoned rice cooks – including kombu seaweed to add dashi stock flavor – dice an avocado, cucumber, and salmon. And if you have time, make a tamagoyaki Japanese omelet to cut up for this simple sushi cup.

Nutrition Facts (Per Serving)

317

Calories

13 g

Protein

84 g

Carbs

8 g

Fat

Ingredients

2 cups cooked rice

2 Tbsp. rice vinegar

1 Tbsp. Natvia (or 2 Tbsp. sugar)

1 tsp. salt

1 egg, cooked and diced

1/4 cup avocado, diced small

1/4 cup Japanese cucumber, diced small

1/2 slice smoked salmon, diced small

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Brown Rice & Quinoa Sushi Salad

Serves 12

Vegetarian sushi becomes a simple salad with this recipe from Hiroko’s American Kitchen: Cooking with Japanese Flavors. Known as the Martha Stewart of Japan, Hiroko Shimbo has written several cookbooks, including The Sushi Experience, which bring together Japanese cuisine and Western techniques to make fusion food more accessible.

Nutrition Facts (Per Serving)

376

Calories

9 g

Protein

65 g

Carbs

9 g

Fat

Ingredients

3 cups short-grain brown rice, rinsed

1 cup short-grain dark red rice, rinsed

1/2 cup dark red quinoa, rinsed

6 Tbsp. rice vinegar

2 Tbsp. granulated sugar

1 1/2 tsp. sea salt (more to taste)

1/8 lb. dried shiitake mushrooms, minced

5 oz. (about 1/2 cup) sweet pickled ginger, minced

1 small zucchini, 1/4” dice

2 bell peppers, 1/4” dice

1/2 Japanese eggplant, 1/4” dice

1 cup green peas

2 tsp. extra-virgin olive oil (more as needed)

1 cup mixed nuts, chopped

2 oz. currants

1/3 cup minced fresh parsley

Get the Recipe

Hiroko's American Kitchen: Cooking with Japanese Flavors

By Hiroko Shimbo
Get the Book Amazon.com Amazon.co.uk

Datemaki Sushi

Serves 2

If you can find hanpen, it’ll upgrade your egg sushi roll. It’s made from dried and ground white fish. That might sound odd, but it’s the same base as imitation crab meat, only it’s mixed with grated yam.

Hanpen can also be homemade, but you can more easily replace it in this recipe with white fish, scallops, or shrimp.

Nutrition Facts (Per Serving)

50

Calories

3 g

Protein

5 g

Carbs

2 g

Fat

Ingredients

3.5 oz. hanpen (white fish cake with yam)

4 large eggs

2 Tbsp. granulated sugar

1 Tbsp. mirin (sweet rice wine)

1/4 tsp. salt

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Mochi Sushi

Serves 20

Dessert sushi can be made with sticky rice and sliced fruit, but it’s more fun if you use homemade mochi. Luckily, it’s not hard to make as long as you can get ahold of the sweet rice flour.

Mix with water until you have a sort of pliable dough, and then shape in any way you like to hold your fresh fruit dessert.

Nutrition Facts (Per Serving)

30

Calories

1 g

Protein

7 g

Carbs

0 g

Fat

Ingredients

3/4 cup mochiko sweet rice flour

3/4 cup water

2 Tbsp. sugar (or more to taste)

1/2 mango, sliced

Handful of mixed berries

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Temarizushi Smoked Salmon Balls

Serves 12

This easy sushi recipe uses smoked salmon. However, temari sushi can be made with a variety of thinly sliced ingredients, basically anything that can be used as a wrap, including vegetables and sashimi.

The rice balls can also be topped with popular sushi garnishes like furikake seasoning, roe, and chives. And you won’t need a bamboo rolling mat for this one, only plastic wrap to help form the temari sushi balls.

Nutrition Facts (Per Serving)

286

Calories

19 g

Protein

37 g

Carbs

6 g

Fat

Ingredients

4 cups prepared sushi rice (or pink sushi rice)

12 thin slices smoked salmon (about 1 oz. each)

2 Tbsp. cream cheese

Finely chopped fresh parsley, for garnish

Get the Recipe

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