How to: Make Easy, Tasty Sushi at Home... No Raw Fish Required

How to: Make Easy, Tasty Sushi at Home... No Raw Fish Required

Hi! I'm Rebekah from Potholes and Pantyhose, a site where I share and photograph detailed tutorials of my DIY projects, recipes, photography tips, and remodeling endeavors.   

Today, I'm sharing one of my favorite weeknight meals: an in-depth how-to for easy, tasty sushi... without the raw fish. 

Making sushi at home can sound overwhelming, but it's really rather easy once you get the hang of it. Steering clear of raw fish in my sushi, I opt for either raw vegetables or cooked crab.

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Here's what you'll need to make your own sushi:

  • Raw Vegies-1 cucumber, 1 avacado, 2 carrots
  • 1 Package of Cooked crab sticks (if desired)
  • 1/4 Cup Sweetened Rice Wine Vinegar
  • 5 Cups Sushi Rice (I use Nori brand)
  • 10-15 Seaweed papers, or sushi nori
  • Rice cooker or saucepan

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Measure out the amount of rice and water according to your rice cooker directions. (I use 5 Cups of rice with 6 Cups of water). Turn on the rice cooker and let it do it's thing. Alternatively, cook the rice in a sauce pan on your stovetop.

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While the rice is cooking, thinly slice up the crab meat (if desired).

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Peel the skin off of the cucumber.

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Next, slice the cucumber in half. 

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Using a small spoon, scrape out the seeds from the center of the cucumber.

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Cut the cucumber to length in reference to the size of the seaweed paper. Thinly slice the cucumber lengthways.

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Once the rice is finished, transfer it to a non-metallic bowl. 

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Add about 1/4 C of Sweetened Rice Wine Vinegar per 5 Cups of rice. (if you can't find sweetened, add a two packets of Splenda or 2 TBS of sugar).

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After coating the rice with the vinegar, spread a thin amount of rice evenly on the seaweed paper. 

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Add the cucumber, crab, avacado, etc 1/3 of the way down on the seaweed paper.

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Begin rolling the seaweed paper away from you, starting from the end closest to the contents.

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Once the seaweed paper is completely rolled up, it should look like this-but prettier. I left some rice hanging out of the end so that you could see where the end of the paper was.

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Using a bread knife, cut the sushi roll into 1" slices. Occasionally, run the knife under cold water to keep it from sticking to the sushi roll.

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Line the sushi up like a little army on your plate. I recommend soy sauce and wasabi to further enhance the roll's flavor. Enjoy!

Thanks so much for having me here today! Stop by my site, Potholes and Pantyhose, for more recipes, crafts and remodeling projects. I would love to hear from you! 

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Youreallythinkthat? on Jan 14, 2015:

Nice recipe. I wouldn't use rice though, since rices tend to cause death. Seriously, everyone to ever eat rice dies.

Yaroslav on Sep 12, 2013:

Hi Rebekah,

Thank you for your inspiring recipe!

I would not use any artificial sweeteners though (sugar is better, organic if possible: you can find it pretty much in any store now) since artificial sweeteners tend to cause mental illnesses.

Ashley M on Jun 24, 2013:

I found this page a while back, and I've used your instructions multiple times. This is the most simple way to make sushi, and I love it!! We add a little cream cheese to our sushi - I love that these instructions allow for me to make as much sushi as I'd like, and I can vary the ingredients. Tonight I'm having a sushi night with all my friends. Can't wait for them to try it!! :D

UW Cooking Club on Jun 03, 2013:


I thought you'd be interested to know that we used your recipe for a cooking class at the University of Waterloo this weekend and it turned out great! Everyone was able to follow it easily and we all agreed that it tasted better than the stuff you can buy. Thank you!

percy langrin on May 29, 2013:

I love to learn more about yourc cooking. I try your sushi and its taste cook. Thanks to you....

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