New here? Check out my Project Gallery, Garden, Eat & Inspirations tabs above, to see what you have missed. Browse through the sidebar for this week's Popular Posts! Be sure to subscribe for free to Blog Feed or sign up to get Free Email Updates on the latest projects, shop news & more.

How to Make Sushi Rolls

At our house, we love to eat sushi.  It is one of our favorite things to eat during the summer.
I finally learned how to make sushi & had loads of fun making it for my little family.
Today I will be sharing with you a simple sushi recipe that has no raw fish only imitation crab 
and the rest are veggies.  In the sushi world we tend to call this a "California Roll".
To make this you will need:

Tip: Cover bamboo mat with plastic wrap to prevent rice form sticking to mat.
For instructions on making sushi rice click this link or here.
Making sushi rice is important to have good sushi.  It needs to be tasty and sticky to roll.
Add avocado too!
  1. Cover bamboo mat with plastic wrap to prevent rice from sticking to it.
  2. Take out a sushi seaweed sheet and cut across the sheet to make two smaller sheets. Tip: Using one full sheet will make your rolls too big. 
  3. Place the shiny side of the sea weed sheet faced down over your plastic wrapped bamboo mat.
  4. Wet your fingers to begin placing rice on top of the sheet. Tip: Wet fingers help prevent rice from sticking to your fingers.
  5. Cover sheet evenly and do not overload with rice. Tip: Do not press rice hard, you do not want to mash your rice.
  6. At this point, you may sprinkle sesame seeds over the rice, it adds flavor and texture.
  7. Turn your sushi & rice sheet over to the opposite side. (Don't worry, it won't fall off)
  8. Make sure your sheet is lined up with the edge of the bamboo mat for easy rolling.
  9. To this side of the sheet, add your veggies and crab meat.  Line them up evenly as seen above.
  10. Once you have your veggies in place, start rolling your sushi. Leave about an inch or so out of the end and tuck your sushi in as seen above, then finish rolling the whole sushi roll. (This helps prevent the sushi from falling apart).
  11. Tap the ends of the sushi so it is even and flat.
  12. Once you have your roll wet your knife and slice your roll into half.  
  13. Then cut your rolls about an inch and a half wide, one sushi roll will make 6 sushi rolls/bites.
  14. Repeat steps for more sushi rolls.
You may refrigerate them for company later or enjoy right away.
Happy Eats!

Linked to:
I Should Be Mopping the Floor
Tutus and Tea Parties
The Frugal Girls
Jennifer Rizzo


  1. This is has been pinned to my cooking bucket list board and I wanted to let you know I featured this today in my "What I Bookmarked This Week" post - stop by and see!


Thank you for adding your thoughts. I read all of your comments and I reply to all one way or another, mostly by email or on your blog. You brighten up my day & for that I thank you.

Related Posts Plugin for WordPress, Blogger...
Pin It button on image hover