There are many benefits to making your own sushi as opposed to buying it in a store. It’s cheaper, it’s fun to do, and you can make as much as you like for leftovers in one batch. I often make 8-12 rolls at a time.

So to begin..

Things you need (everything can be get a reputable grocery store)

 - Sticky rice or sushi rice, either will work. Essentially they are the same thing. 2 cups uncooked will make around 4-8 rolls depending on how much rice you use per roll.

 - A rolling mat. As seen below.

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 - Seaweed, also called nori. It is very dry. It will be in a package like this. Comes in packages of 10.

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 - Rice vinegar

 - Things to fill it with. This will vary on what you want to put it in, but generally if you ask the grocer’s they can give you some recommendations. I’m a fan of crab meat with avacado and cucumber. It’s very simple but very good. Imitation crap is usually your best bet.

 - Soy sauce (optional). I’m a fan of the brand Kikkoman. Their sushi soy sauce is fantastic.

 - Wasabi (optional). A very spicy green paste commonly mixed in with soy sauce.

 - Gari (optional). Its pickled ginger to place on top. Delicious.

Directions

 - To start, rinse and cook the rice. This is done normally. Rinse the rice in cold water and then cook the rice until it is finished.

 - While the rice is cooking, prepare your ingredients. Peel and cut the vegetables and meat into strips that are the same length as the seaweed mats.

 - Place the rice in a bowl. Wooden is the best choice, as the metal will become hot quickly. For every cup of uncooked rice you made, add 125 ml of rice vinegar and mix with the rice. Do NOT use your hands! The rice is very hot and you will burn your hands. Use a spatula and fan the rice with your other hand. Mix it very well. When the rice cools off you can move on to the next step.

- Lay out a seaweed mat on the sushi rolling mat. Place a thin layer of rice along the first 2 inches of the roll. Making a nice rectangle of rice. It will cover about 1/4-1/3 of the area of the seaweed. Place your ingredients on the inside on top of the rice, closer to the top to help with rolling.

 - Place a small amount of rice vinegar at the end with no rice to help seal it at the end.

- When you are ready to roll, it is very important to roll tightly. Grab the seaweed and the bottom of the mat and roll it forward. When the mat will no longer move, apply some pressure and then take the mat off. Bring the roll to the bottom of the mat and keep going until you reach the end. The roll should stick due to the sticky rice. If it doesn’t, add some rice vinegar to the ends to make it stick better.

 - Then, you can cut (optional) and enjoy! Eating with chopsticks makes the experience even more fun!

If it doesn’t turn out ok, that’s fine! Just keep trying, making sushi is a very fun thing to do and is great for dinner parties.