Ready to Roll: Everything You Need for the Perfect DIY Sushi Night

Rooted in centuries of Japanese tradition, sushi was originally a method of preserving fish in fermented rice before evolving into the delicate bites we enjoy today. Once a convenient street food in Edo-period Tokyo, it has since become a global culinary art form, celebrated for its balance of simplicity, seasonality and precise techniques.

For many, sushi is the ultimate indulgence, but you don’t have to dine out to enjoy it. With a bit of practice and the right ingredients, you can craft restaurant-quality rolls in your own kitchen – tailored to your taste and at a fraction of the cost. While it takes patience to perfect, the process is just as rewarding as the first delicious bite.

From selecting the freshest ingredients to mastering the art of rolling and slicing, here’s everything you need to create a sushi feast at home.

Start with the Sushi Essentials

Great sushi begins with the right ingredients. To get started, you’ll need sushi rice, nori (seaweed sheets), and sushi-grade fish, alongside fresh vegetables and condiments like rice vinegar, soy sauce, wasabi and pickled ginger. For the best quality and authenticity, a trip to your local Asian grocery store is well worth it.

To complete the experience, BOMSHBEE’s Chop chopsticks and Seed rice bowls make the perfect sushi companions. Designed for effortless handling, our stylish chopsticks make it a breeze to pick up delicate rolls, while the bowls enable easy dipping in soy sauce or ponzu.

Tools of the Trade

If you’re keeping it simple with hand rolls or onigiri – no judgment there – you can skip the extras. But for neatly rolled sushi, a few key tools make all the difference. A bamboo rolling mat is a traditional choice, while a silicone mat allows for more flexibility, especially for inside-out rolls (uramaki). A sharp knife ensures clean, precise cuts and a small bowl of water helps keep sticky rice from clinging to your fingers.

Know Your Rolls

Before you start rolling, it helps to familiarize yourself with a few common sushi styles. While there are many variations, these are some of the easiest to make at home:

• Maki: Classic sushi rolls with rice and fillings wrapped inside a sheet of nori.
• Uramaki: Inside-out rolls with rice on the outside and nori on the inside.
• Temaki: Hand-rolled, cone-shaped sushi filled with rice, seafood and vegetables.

Mastering the Rice

If you’ve seen Jiro Dreams of Sushi, you know perfectly seasoned rice is the foundation of any great sushi dish. Plan for about one cup of uncooked rice per two to three rolls. Once cooked, fluff it gently to release excess moisture, then season with sushi vinegar – a blend of rice vinegar, sugar and salt.

A good ratio is a few tablespoons of vinegar for every two to three cups of cooked rice. Stir carefully to ensure even distribution while keeping the grains intact. Let the rice cool to room temperature before rolling – too hot, and it will ruin the nori; too cold, and it becomes difficult to spread.

Preparing your Fillings

For a well-balanced roll, slice crisp vegetables like cucumbers, bell peppers, pickled daikon and carrots into thin julienne strips for even distribution. Raw fish and avocado should be cut slightly thicker – about half an inch to an inch wide – to maintain their structure. If using shrimp, mushrooms or sweet potato, cook them first, allow them to cool and then slice them into manageable pieces that roll smoothly without spilling out.

Roll, Slice, Repeat

Now for the fun part – assembling your sushi rolls! Lay a sheet of nori on your rolling mat, then spread an even layer of rice across it, being careful not to press too firmly. Leave a small border at the top to help seal the roll. Arrange your fillings in a single layer, then use the mat to roll the sushi, applying gentle pressure to keep it compact.

For uramaki (inside-out rolls), the process is slightly different. Cut the nori sheet in half and place it on the shiny side of the rolling mat. Spread an even layer of rice over the nori, then carefully flip the sheet so the rice is underneath. Add your fillings to the nori side, then roll tightly, tucking as you go.

Once rolled, use a sharp knife to slice into bite-sized pieces, wiping the blade clean between cuts to prevent sticking.

For an elegant finishing touch, present your sushi on BOMSHBEE’s Eclipse Serving Platter. Crafted from natural materials like walnut and porcelain, it mirrors the organic elements of traditional Japanese serving ware.

Roll Call: Sushi Varieties to Try

Salmon & avocado: A classic combination that never fails, balancing buttery avocado with rich salmon.

Spicy tuna: A modern favorite made with fresh or canned tuna mixed with sesame oil, mayo and Sriracha for a flavorful kick. Add cucumber or scallions for crunch.

Philadelphia roll: A creamy and indulgent roll featuring salmon, cucumber and cream cheese – controversial to some but beloved by many.

California roll: The consummate crowd-pleaser featuring imitation crab, avocado and cucumber. It’s often rolled inside out and finished with sesame seeds or tobiko.

Vegetable roll: A vibrant medley of bell peppers, carrots and avocado, offering freshness and crunch in every bite.

Avocado roll: Simple yet satisfying, this one-ingredient roll is creamy, plant-based and effortlessly delicious.

From contemporary chopsticks to gorgeous glassware, BOMSHBEE’s minimalist-inspired collection will make your sushi night all the more memorable.