The majority thinks that preparing sushi is complicated. But that´s not quite true. Making sushi yourself is time consuming, but not as hard as you might imagine. We will tell you step by step how to enjoy your favorite maki-creations from home.


450 g of Japanese round grain rice
350 g tuna fillet
cucumbers (small)
3 eggs (class M)
0.5 tsp salt
1 tsp Mirin
oil for the pan
4 tbsp rice vinegar (alternatively white wine vinegar)
3 tbsp sugar
1 tbsp of sake (rice wine)
6 Nori leaves (dried algae leaves for sushi)
4 tbsp soy sauce for dipping


Put rice in a pot of water. Wash it with your hands until the water lasts clearly. Therefore, drain the water and pour in new water a couple times.

Put cold water (3 cups) in the pot and leave the rice for 30 minutes.

Cover the pot with a lid and bring the rice to boil at a high heat. From now on, do not remove the lid until the rice is cooked! Once the water boils, reduce the temperature, simmer the rice at a low temperature for 10 minutes. After that another minute at a high temperature. Remove from heat and leave the rice in the still closed pot for 10 minutes.

While the rice is cooking, shred the tuna fillet, pat dry. Wash cucumbers, clean. Peel avocados, cut in half, remove the core. Cut tuna, cucumbers and avocados into finger-thick and finger-length strips.

Whisk eggs, add salt and mirin. Heat a pan, oil it and bake an egg omelette. Cut the omelette into finger-thick strips.

Mix all ingredients for the sushi vinegar. Put boiled rice in a large bowl and squeeze sushi vinegar thoroughly.

Halve the nori leaves. Place 1 nori leaf half on a sushi bamboo mat. Spread 2-3 tablespoons of cooked rice on the nori leaf, then place one sort of topping on the rice lengthwise. Then roll into a roll with the edges of the Nori strips overlapping about 5 mm.

Squeeze the whole roll with both hands, then roll back and forth several times using the mat under strong pressure. To serve, halve the roll with a sharp knife. The halves in thirds, so you get 6 sushi per roll. Important: wet the knife before each cut.

Put the soy sauce into small bowls and stir in the wasabi paste to sharpen. Briefly dip sushi into the soy sauce.


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