Make Nigiri Sushi by Hand
90 min·5 steps
CookingIntermediate
After 90 min: Restaurant-quality nigiri with perfect rice shape and fish placement
9,600
see the plan
Roll Your First Sushi
CookingBeginnerHome
90 minutes
·5 steps
·BeginnerAfter 90 min: Beautiful, properly rolled sushi with the right nori-to-rice ratio
What you need
sushi ricenori sheetscucumberavocadoimitation crabsoy saucewasabisushi matrice vinegarwater
The 90-Minute Plan
Prepare Rice & Nori0–15 min
Cook sushi rice and season with vinegar, sugar, salt while warm. Let cool to room temperature. Place nori shiny-side down on bamboo mat. Have all ingredients prepped.
Spread Rice15–35 min
Wet your fingers. Spread a thin, even layer of rice on the nori, leaving ½ inch at the top. Less rice than you think you need. Press gently—rice should stick.
Add Fillings35–55 min
Place cucumber, avocado, and crab in a line along the bottom third. Don't overfill—restrain yourself. The most common mistake is too much filling.
Roll & Seal55–75 min
Using the mat, roll away from you in one smooth motion, pulling the mat back as you go. Keep pressure even and consistent. When nori meets rice, wet the edge and press to seal.
Slice & Serve75–90 min
Let rest 5 minutes. With a wet, sharp knife, slice into 6-8 pieces. Wipe blade between cuts. Serve with soy sauce, wasabi, and pickled ginger.
Pro Tip
A very sharp knife is essential for clean cuts. A dull knife will crush the rice. Wet your knife between each cut to prevent sticking.
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