Homemade Sushi - Four Different Types to Master

August 8, 2025 · 6 min read
Homemade Sushi - Four Different Types to Master

Making sushi at home might seem intimidating, but once you understand the basics, it's actually quite approachable. The key is preparation - have everything ready before you start rolling. In this guide, we'll walk through four different types of sushi: two variations of uramaki (inside-out rolls), hosomaki (thin rolls), and nigiri (hand-pressed sushi).

What You'll Need

Quantities shown correctly in the video

The Essentials:

  • Sushi rice (short-grain Japanese rice)
  • Nori sheets (seaweed)
  • Sushi mat (makisu) wrapped in plastic wrap
  • A bowl of water (to keep your hands wet)

The Proteins:

  • Fresh raw salmon (sashimi-grade)
  • Smoked salmon
  • Smoked trout (păstrăv afumat)

The Vegetables & Add-ons:

  • 1 green bell pepper
  • 1 yellow bell pepper
  • Ripe avocado
  • Cucumber
  • Kapia pepper (or another sweet pepper)
  • Cream cheese
  • Black sesame seeds
  • Pickled ginger (for serving)
  • Wasabi
  • Soy sauce

Preparing Your Ingredients

Before you roll anything, prep everything:

  1. Cook the Rice
    • Use proper sushi rice
    • For about 500g of rice, follow package instructions
    • Once cooked, season with sushi vinegar
    • Let it cool to room temperature
    • Keep it covered with a damp cloth

[Photo placeholder: Cooked sushi rice]

  1. Slice Your Vegetables
    • Cut the bell peppers, cucumber, kapia pepper, and avocado into thin strips
    • Make them as uniform as possible - this helps with rolling
    • Keep everything separate and ready

[Photo placeholder: Prepped vegetables in rows]

  1. Prepare the Fish
    • If using raw salmon, make sure it's sashimi-grade
    • Slice it thinly for rolls, or into thicker rectangular pieces for nigiri
    • Keep refrigerated until ready to use

[Photo placeholder: Sliced fish preparations]

The Four Types

1. Uramaki with Vegetables (Inside-Out Roll)

This is the classic California-style roll where the rice is on the outside.

How to Make It:

  1. Place your sushi mat on the counter and cover it with plastic wrap
  2. Lay a sheet of nori on the mat, shiny side down
  3. With wet hands, spread a thin, even layer of rice over the entire nori sheet
  4. Sprinkle black sesame seeds over the rice
  5. Carefully flip the whole thing over (rice side down, nori side up)
  6. On the nori, arrange thin strips of cucumber, avocado, green bell pepper, and kapia pepper in a line about 1/3 from the bottom edge
  7. Using the mat, roll tightly from the bottom, applying gentle pressure
  8. Keep the plastic wrap around it as you roll to help shape it
  9. Once rolled, use a sharp knife dipped in water to slice into pieces
  10. Remove the plastic wrap from each piece before plating

[Photo placeholder: Step-by-step of uramaki rolling process]

The trick here is that the rice is sticky, so keeping the plastic wrap on while rolling helps you shape it without everything sticking to your hands.

2. Uramaki with Salmon (Covered in Sesame)

Another inside-out roll, this time with salmon and cream cheese.

How to Make It:

  1. Prepare your mat with plastic wrap and lay down a nori sheet
  2. Spread rice evenly over the nori
  3. Flip it over so nori is facing up
  4. Spread a thin line of cream cheese down the center
  5. Add strips of both raw and smoked salmon
  6. Roll tightly using the mat
  7. Before slicing, roll the entire sushi roll in black sesame seeds to coat the outside
  8. Slice with a wet, sharp knife

[Photo placeholder: Salmon uramaki coated in sesame]

The combination of cream cheese with salmon is a classic - the richness of the cheese complements the fish perfectly.

3. Hosomaki with Vegetables (Thin Roll - Rice Inside)

This is a more traditional style where the nori is on the outside.

How to Make It:

  1. Cut a nori sheet in half
  2. Place the half-sheet on your mat
  3. With wet hands, spread a thin layer of rice on the nori, leaving about 1cm at the top edge empty
  4. Down the center, place thin strips of green bell pepper, yellow bell pepper, and avocado
  5. Roll tightly from the bottom, using the mat to keep it firm
  6. The empty edge of nori will seal the roll
  7. Slice into 6-8 pieces

[Photo placeholder: Hosomaki rolling technique]

4. Nigiri with Smoked Trout or Salmon

These are the little hand-pressed rice ovals topped with fish.

How to Make It:

  1. With wet hands, take a small amount of rice (about 2 tablespoons)
  2. Form it into an oval shape, like a small rugby ball
  3. Press it gently but firmly so it holds together
  4. Place a tiny dab of wasabi on top of the rice
  5. Lay a thin slice of smoked trout or raw salmon over the rice
  6. Gently press the fish onto the rice to help it stick
  7. The fish should drape slightly over the edges

[Photo placeholder: Forming nigiri by hand]

The key to nigiri is the rice shape - it should be firm enough to hold together but not so compressed that it becomes hard.

Assembly and Presentation

Once you've made all your sushi types, arrange them on a platter:

  • Group similar types together
  • Add pickled ginger to the side
  • Put a small mound of wasabi on the plate
  • Serve with small dishes of soy sauce

[Photo placeholder: Beautifully plated sushi arrangement]

Tips for Success

Rice is everything:

  • Don't skimp on quality sushi rice
  • Season it properly with sushi vinegar
  • Keep your hands wet when handling it
  • Let it cool before using

Sharp knife:

  • A dull knife will squash your rolls
  • Dip the knife in water between cuts
  • Wipe it clean between cuts too

Don't overfill:

  • Less is more when it comes to filling
  • Too much filling and your roll won't close
  • You want to taste rice, nori, and filling in every bite

Practice makes perfect:

  • Your first rolls might be wonky - that's fine
  • They'll still taste great
  • By the third or fourth roll, you'll get the hang of it

A Note on Safety

If you're using raw fish, make sure it's sashimi-grade and purchased from a reputable source. When in doubt, stick to cooked or smoked fish - they're delicious and completely safe.

Make It Your Own

Once you've mastered these basics, experiment:

  • Try different vegetables (radish, carrot, asparagus)
  • Use cooked shrimp or crab
  • Add spicy mayo or eel sauce
  • Roll with thin slices of mango or strawberry for a sweet version

Sushi is as much about presentation and technique as it is about ingredients. Take your time, enjoy the process, and don't stress about perfection. Even imperfect sushi made with care tastes incredible.

This recipe is featured in our Hungry Safari episode where we demonstrate each rolling technique in detail - check out the video to see exactly how each type should look!