5 Sushi Recipes That’ll Turn Your Kitchen Into a Roll Party

Ready to roll—literally? These 5 sushi recipes are the perfect mix of fun, flavorful, and doable even if you’re not a sushi chef with decades of knife skills. You’ll learn the basics, get a little fancy, and end up with a platter that looks like it came from your favorite spot.

And yes, you can totally make great sushi at home without specialized gear. A sharp knife, a bamboo mat (or a clean kitchen towel), and a little patience? That’s your sushi starter pack. Let’s dive in.

1. Classic California Roll You’ll Crave on Repeat

This is the gateway sushi roll—creamy, crunchy, and ridiculously satisfying. It’s perfect for beginners because there’s no raw fish involved, but it still delivers that sushi vibe we all love. Great for lunch, dinner, or a snack platter that disappears fast.

Ingredients:

• 2 cups sushi rice, uncooked
• 2 1/4 cups water (for cooking rice)
• 1/3 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon kosher salt
• 5 sheets nori (seaweed)
• 8 ounces imitation crab (or real crab), shredded
• 2 tablespoons mayonnaise (Japanese Kewpie if possible)
• 1 large avocado, sliced
• 1/2 cucumber, seeded and cut into matchsticks
• Sesame seeds (white or black), for topping
• Soy sauce, pickled ginger, and wasabi for serving

Instructions:

1. Cook the rice: Rinse the sushi rice until the water runs clear. Cook with water in a rice cooker or on the stovetop. Let rest 10 minutes.
2. Season the rice: Warm rice vinegar, sugar, and salt until dissolved. Gently fold into the rice with a spatula. Fan to cool until just warm and glossy.
3. Prep the filling: Mix crab with mayo until lightly creamy. Slice avocado and cucumber.
4. Assemble: Place a nori sheet on a bamboo mat. With wet fingers, spread a thin layer of rice over the nori, leaving a 1/2-inch top border. Sprinkle with sesame seeds.
5. Fill and roll: Lay crab, avocado, and cucumber in a line near the bottom. Roll tightly using the mat, sealing the edge with a dab of water.
6. Slice: With a sharp, damp knife, cut into 8 pieces, wiping the blade between cuts.

Serve with soy sauce and ginger. For a fun twist, make it inside-out: flip the nori after spreading the rice, add fillings on the nori side, and roll. Want heat? Mix a little sriracha into the crab. Trust me, it’s dangerously good.

2. Spicy Tuna Roll With a Kick (But Not a Knockout)

If you like a little heat and a lot of flavor, this roll is your new go-to. It’s creamy, spicy, and endlessly snackable. Perfect for date night or a DIY sushi party.

Ingredients:

• 2 cups cooked, seasoned sushi rice (from recipe above)
• 4 sheets nori
• 8 ounces sashimi-grade tuna, finely diced
• 2 tablespoons Kewpie mayonnaise
• 1-2 teaspoons sriracha (to taste)
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce
• 1 green onion, finely sliced
• 1/2 cucumber, cut into matchsticks
• Toasted sesame seeds, for garnish
• Optional: thinly sliced jalapeño for extra heat

Instructions:

1. Make the spicy tuna: Stir together tuna, Kewpie mayo, sriracha, sesame oil, soy sauce, and green onion. Taste and adjust heat.
2. Set up the roll: Place nori on the mat, shiny side down. Spread a thin layer of rice, leaving a 1/2-inch border up top.
3. Fill: Add a line of spicy tuna and a few cucumber sticks. Add jalapeño if you’re feeling bold.
4. Roll tight: Use the mat to roll and compress, sealing the edge with water.
5. Slice and garnish: Cut into 8 pieces. Sprinkle with sesame seeds.

Serve with soy sauce and a dab of wasabi. You can swap tuna for salmon if that’s what you have. Also amazing as a hand roll—skip slicing, just roll into a cone and eat immediately. Seriously, it’s addictive.

3. Veggie Rainbow Roll That Even Meat-Eaters Love

Bright, crunchy, and gorgeous, this roll brings the color and the texture without any fish. It’s basically a salad in sushi form—fresh, filling, and shockingly satisfying. A great way to use up produce and feel smugly healthy.

Ingredients:

• 2 cups cooked, seasoned sushi rice
• 5 sheets nori
• 1 avocado, sliced
• 1/2 red bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 1/2 cucumber, matchsticks
• 1 small carrot, julienned
• 4-6 asparagus spears, blanched and cooled
• Pickled radish or red cabbage (optional), thinly sliced
• 1 tablespoon toasted sesame seeds
• For drizzle: 2 tablespoons soy sauce + 1 tablespoon maple syrup + 1 teaspoon rice vinegar

Instructions:

1. Prep veggies: Julienne everything into neat matchsticks so it stacks well. Blanch asparagus 1-2 minutes and cool.
2. Assemble: Place nori on mat. Spread rice thinly, leaving a small border. Arrange a mix of veggies in a line—don’t overpack.
3. Roll: Roll gently but firmly, tucking the veggies in as you go. Seal with water.
4. Slice: Cut into 8 pieces with a damp, sharp knife.
5. Drizzle: Whisk soy, maple, and vinegar; drizzle lightly or serve on the side.

Top with sesame seeds and serve with a little wasabi for contrast. For a luxe twist, add thin slices of mango on top before cutting. You can also make it inside-out and press the rice with sesame seeds for extra crunch.

4. Salmon Nigiri That Melts Like Butter

This is the simplest way to feel like you’re eating at a high-end sushi bar at home. Nigiri lets the fish shine—tender salmon over a small pillow of perfectly seasoned rice. It’s elegant, minimal, and way easier than it looks.

Ingredients:

• 3 cups cooked, seasoned sushi rice
• 12 ounces sashimi-grade salmon, sliced into 12 thin rectangles (about 2 x 1 inch)
• 1 tablespoon rice vinegar + 1 tablespoon water (for wetting hands)
• Wasabi paste
• Soy sauce for serving
• Optional: thin nori strips for wrapping, pickled ginger, chives for garnish

Instructions:

1. Prep the salmon: Use a very sharp knife to slice salmon against the grain into neat, thin pieces.
2. Shape the rice: Wet your hands with the vinegar-water mix. Take about 2 tablespoons rice and gently shape into an oval (about 2 inches long). Don’t compress too hard—keep it airy.
3. Add wasabi: Smear a tiny dab of wasabi on one side of the salmon slice.
4. Assemble nigiri: Lay the salmon (wasabi side down) on the rice, press gently with two fingers to adhere and shape.
5. Optional wrap: If you like, secure with a thin strip of nori around the middle.

Serve with soy sauce and ginger. For a chef’s kiss moment, lightly brush the top with a mix of soy and mirin right before serving. You can also torch the salmon for a quick aburi-style sear—just a few seconds for smoky perfection.

5. Tempura Shrimp Dragon Roll That Wows a Crowd

This roll is a showstopper—crunchy shrimp tucked inside, silky avocado fanned on top, and a drizzle of sweet-savory sauce. It looks fancy, but once you’ve got your rice rolling mojo, you’ll nail it. Perfect for parties or when you’re in the mood to impress.

Ingredients:

• 2 cups cooked, seasoned sushi rice
• 4 sheets nori
• 8-10 medium shrimp, peeled and deveined (tails on)
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup very cold sparkling water (more as needed)
• Oil for frying
• 1 small cucumber, matchsticks
• 1 avocado, thinly sliced
• 2 tablespoons mayonnaise
• 1 tablespoon sriracha
• Unagi sauce (bottled eel sauce) or mix 2 tablespoons soy + 1 tablespoon honey + 1 teaspoon mirin
• Sesame seeds and thinly sliced green onion for garnish

Instructions:

1. Prep shrimp: Make small slits on the underside to straighten. Pat dry.
2. Make tempura batter: Whisk flour, cornstarch, baking powder, and salt. Stir in cold sparkling water gently—lumpy is ideal. Keep cold.
3. Fry: Heat oil to 350°F (175°C). Dip shrimp in batter and fry 2-3 minutes until crisp. Drain on a rack.
4. Spicy mayo: Mix mayonnaise and sriracha. Set aside.
5. Assemble roll: Place nori on the mat. Spread rice on top and flip so rice faces down (inside-out roll). Line up two tempura shrimp tail-to-tail, add cucumber, and a drizzle of spicy mayo.
6. Roll: Roll tightly, compressing gently.
7. Top with avocado: Lay thin avocado slices over the roll and cover with plastic wrap. Use the mat to press so the avocado adheres. Remove wrap.
8. Finish: Slice into 8 pieces with a damp knife. Drizzle with unagi sauce, sprinkle sesame seeds and green onion.

Serve immediately for maximum crunch. Swap shrimp for tempura sweet potato for a veggie version. A tiny sprinkle of flaky salt on the avocado? Game-changing.

Pro Tips for Sushi Success

• Rice is everything: Rinse well and season while warm. Don’t skip the vinegar-sugar-salt mix.
• Keep it damp: Wet fingers prevent sticky disasters. A small bowl of water nearby is your best friend.
• Sharp knife, clean cuts: Wipe the blade between slices for sushi-bar edges.
• Don’t overfill: Less is more. Overstuffing leads to burst rolls.
• Cool ingredients: Warm rice + cool fillings = best texture and easier rolling.

What to Serve on the Side

• Miso soup with tofu and scallions
• Seaweed salad or quick cucumber sunomono
• Edamame with flaky salt and lemon
• Green tea, chilled sake, or yuzu soda

Ready to roll? These 5 sushi recipes are your ticket to a homemade sushi night that tastes legit and looks gorgeous. Mix and match, play with fillings, and don’t stress about perfection—your taste buds won’t mind. Grab your mat and get rolling; your kitchen is about to be everyone’s favorite sushi spot.