Easy Homemade Sushi Rolls (Step by Step Recipe!)

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Homemade sushi rolls are simply delicious! This easy step-by-step recipe shows you how to make them using your favorite toppings and fillings. These rolls are made of smoked salmon, cucumber, carrots, and avocado. 

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Have you ever made homemade sushi rolls? It’s my sister and I’s favorite thing to make! We used to get sushi from Central Market all the time and HEB sushi is pretty good too. But when we moved to Kansas, the sushi game isn’t that great at all. In addition to that, we don’t eat shellfish, and most of the sushi we can find comes with crab and shrimp on it. So we just make it ourselves.

Salmon rolls and Philadelphia rolls are our favorites to make. They are simple, delicious, and filling. 

Another reason to make sushi at home, in addition to being able to customize the ingredients is that you get soooo much more sushi. This recipe makes 7 large sushi rolls. That is enough for your whole family to each get one roll with leftovers, which would have cost so much more if you purchased it from the store or a sushi restaurant. 

This is a super easy sushi recipe for beginners and you only need a few ingredients. So let’s get started!

Ingredients You’ll Need for Homemade Salmon Sushi Rolls

Sushi rice- I have a recipe linked here for Instant Pot Sushi Rice that goes over everything you need to know about making homemade sushi rice. You will need 1 batch of sushi rice to make 7 sushi rolls. 

Nori sheets These are the traditional seaweed wrappers used to wrap the sushi rolls. You can wrap the rolls with the rice on the outside or on the inside. I find that wrapping the rice on the inside is the easiest way to make sushi rolls, especially for beginners.

Fillings – This is the best part about homemade sushi rolls because there are an endless amount of toppings and combinations you can make. We usually stick with just smoked salmon, cucumber, carrot, and avocado. You can also add tuna, cream cheese, or go all veggie. Whataver you decide will be delicious!

Toppings and sides – You can eat your sushi rolls plain or add whichever sides and toppings you love the best. Popular toppings are – wasabi, pickled ginger, sushi sauce, soy sauce, and spicy mayo.

How to Make Homemade Sushi Rolls Step by Step

All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.

Step 1. Start by prepping your sushi rice. This should be done 30 minutes to 1 hour in advance. I’ll link my recipe for homemade sushi rice here! While the rice is cooking, I like to chop my vegetables, because this is the most time-consuming part of this recipe. 

Step 2. Set everything out in front of you on a counter or table. This will make it easier to make the sushi rolls because it’s really an assembly line process. It is also nice to have a serving platter handy as well to place the sushi after they have been rolled. You will need your chopped vegetables and smoked salmon, sushi rice, nori sheets, bamboo sushi mat, a plastic gallon bag, a spoon, a sharp knife, a plate, and a small bowl of water. 

Step 3. Place the bamboo sushi mat into a plastic gallon bag. This makes it so much easier to make the rolls without any mess. Place the nori sheet onto the mat. Measure out ½ cup of sushi rice, and spread it out evenly with a silicone spatula or a spoon. Make sure to leave a 1-inch space at the end of the nori sheet away from you. 

Step 4. Place your toppings on the end of the nori sheet closest to you. Lift up the edge of the bamboo mat and gently but firmly fold it over your toppings making sure to hold the topping inside as you roll. Use both hands to squeeze the roll starting from the middle outwards. Continue rolling, but after each roll firmly squeeze the roll to create a tight roll. When you get to the end of the nori sheet without any rice, dip your fingers into the small bowl of water and lightly moisten it. Then continue rolling. Set aside. 

Step 5. Repeat steps 3 – 4 with the remaining rice, vegetables, and nori sheets. You should have 7 rolls. 

Step 6. Chill the rolls for at least 30 minutes – 1 hour before serving. 

Step 7. When you are ready to serve, cut the ends off each roll. Then cut into 1-2 inch pieces. You should get 8 pieces total per roll. Place on a serving platter with your favorite sushi toppings and sides. Enjoy!

Recommended Tools

Nori sheets

Bamboo mat for rolling the sushi rolls

Gallon plastic bag for the sushi mat, less mess and you can reuse the mat again and again without any sticky rice mess. 

Sharp knife or mandolin for cutting the vegetables into matchsticks

Cutting mat 

Frequently Asked Questions —

What is needed to make homemade sushi?

All you need to make homemade sushi is a bamboo sushi mat, a pot of sushi rice, your favorite sushi fillings and toppings, and a sharp knife!

What do you fill sushi rolls with?

There are so many things you can fill sushi rolls with. You can switch up the protein by choosing either smoked, baked, or poached salmon, tuna, or tofu. You can go all veggie – a mix of your favorite vegetables – cucumber, carrots, avocado, bean sprouts, or simply have an avocado or cucumber roll. Or you could add cream cheese or top with a spicy mayo sauce.

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Easy Homemade Sushi Rolls (Step by Step Recipe!)

Homemade sushi rolls are simply delicious! This easy step-by-step recipe shows you how to make them using your favorite toppings and fillings. These rolls are made of smoked salmon, cucumber, carrots, and avocado. 
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Course: Appetizer, Lunch
Cuisine: American / Japanese
Prep Time: 40 minutes
Total Time: 40 minutes
Servings: 56 pieces or 7 rolls
Calories: 30kcal


  • Bamboo sushi mat and plastic gallon bag


  • 1 batch 4 cups cooked seasoned sushi rice
  • 7 toasted Nori sheets
  • 2 avocados peeled and thinly sliced
  • 1 cucumber julienned
  • 3 carrots julienned
  • 16 oz smoked salmon
  • 4 oz Cream cheese optional, cut into thin logs

Optional toppings/ sides

  • Wasabi
  • Pickled ginger
  • Soy sauce
  • Toasted sesame seeds for garnish


  • Start by placing the bamboo mat inside a plastic gallon bag. This makes the rolling process so much easier. 
  • Place one sheet of nori onto the bamboo mat, then add ½ cup of cooked seasoned sushi rice. Spread evenly with a spoon, leaving a 1-inch space without rice on the section of the nori sheet away from you.
  • Next place 2 -3 slices of avocado, a few sticks of cucumber, carrots, a thin log of cream cheese if using, and a few slices of smoked salmon at the end of the nori sheet closest to you. Grab the edge of the bamboo mat and gently but firmly fold it over the fillings, using your hands to hold the filling inside as you roll. Squeeze the roll to make sure everything is in place starting from the middle and pressing outwards. We want the roll to be as tight as possible without squeezing out the fillings. Then fold the roll over again until you reach the end, squeezing the roll each time. 
  • Set aside and repeat with remaining nori sheet and filling. You should have 7 rolls total. 
  • Allow the sushi rolls to chill before cutting and serving for the best taste. 
  • When you are ready to serve. Use a sharp knife to cut the ends of the sushi rolls off, then cut the rolls 1 – 2 inches thick. You should have 8 pieces per roll. 
  • Serve sushi rolls on a platter with soy sauce and wasabi. Enjoy!


To store leftover sushi rolls. Tightly wrap them individually in plastic wrap then placed them inside a gallon bag. Homemade sushi rolls are good in the refrigerator for up to 3 days. 
After you have finished making the sushi rolls, allow them to chill for 30 minutes – 1 hour before serving for the best taste.


Calories: 30kcal | Carbohydrates: 1g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 73mg | Potassium: 71mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 611IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.1mg

All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.

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