It’s easy to make sushi at home and a lot less expensive than going to a Japanese restaurant every day. Here, I’ve broken down into some quick steps with easy recipes for tasty, sushi bar quality sushi rolls.

Mega Salmon Roll Filling

Nori Rolls – the seaweed stuff. Make sure you get the kind that is dark. The cheapest come in packages with no English on them
Kosher Fish – the easiest for beginners is salmon
Cooking Oil – any kind will do
Avocado
Cucumber
Mayo
Sesame Marinade – whatever you like, pre-bottled…or you can get fancy with sesame-chardonnay-soy-whatever…
Sesame Seeds – for color

Sushi Rice
Sushi Rice – don’t substitute for anything!!!
Rice Vinegar
Salt
Sugar

Condiments – Picked Ginger, Wasabi, Spicy Mayo…whatever you like

Tools
Bamboo Sushi Roller
Sharp Kitchen Knife
Plastic Wrap or Large “Freezer Bag”
Wet Paper Towel
Small Bowl of Cold Water

Before doing anything, freeze your fish for several hours then thaw. This will start killing any bacteria you might have gotten in the fish.

Start by cooking your sushi rice. Just follow the instructions on the bag. It’s usually 2 cups of rice and 3 cups of water with vinegar, salt and sugar. Chill rice after cooking. I stick it in the freezer if I’m in a hurry.

Next comes the fish. Fry the fish lightly in oil until medium rare, then pour in just enough of your favorite marinade to douse the fish and “release” it from sticking to the pan. Break up the fish into smaller pieces and pour into a bowl or plastic container. Put in the refrigerator to cool down. After it has cooled, add enough mayo to make a salmon “salad” with a texture like chicken salad, tuna salad, etc.

Slice the cucumber and avocado into strips. If your cream cheese is in a block, cut it into strips as well. If it comes in a tub, then just scoop into teaspoon size portions. Set aside.

Now, you make the rolls…

Wrap your bamboo rolling mat with plastic wrap to keep it clean, or stick it in a plastic bag. Place the nori shiny-side-down on top of the rolled-out mat. Scoop enough cold rice onto the nori sheet to lightly cover it (1/4 inch tall) but leave one inch of rice-free room at the top of the roll.

In the center of the roll, spread the salmon salad. Add sliced vegetables and cream cheese.

Begin rolling the roll from the bottom to the top (where the non-rice end is). Go slowly, making sure to roll tightly and evenly. Roll until you get to the edge of the empty end. With the wet paper towel, wet the end of the nori like a mailing envelope. Continue to roll until it sticks to the finished roll.

Run your wet paper towel over the knife to get it wet. Cut the roll into as many pieces as you want. Serve with garnish!