Sushi and Rolls

Classic Salmon Rolls: A Proven Base for Homemade Sushi

These were the first sushi I ever made when learning to prepare them at home. The most important thing is to choose quality raw salmon. If I’m unsure about the origin of the fish, I freeze it briefly to reduce any risks. I prepare the rice in advance: cook it, season it, and let it cool to room temperature. I place a sheet of nori shiny side down, spread an even layer of rice on top, leaving 1.5 cm of space at the top edge. I lay a strip of salmon in the center and, optionally, avocado or cucumber. Then I roll everything into a tight log and cut it into 6–8 pieces. Before slicing, I always moisten the knife in vinegar water – it helps make clean and even cuts. I recommend serving these rolls with soy sauce, pickled ginger, and wasabi. My homemade rolls always have a vibrant flavor and rival restaurant-quality sushi. Plus, making them is a great way to spend time with family or friends.

Uramaki and Inside-Out Rolls: Secrets to a Perfect Look

Uramaki, or inside-out rolls, are those where the rice is on the outside and the nori on the inside. At first glance, they seem more difficult to make, but with practice, it becomes much easier. I lay plastic wrap over the bamboo mat and place the nori on top. Then I evenly spread the rice, gently pressing it with fingers moistened in vinegar water to prevent sticking. After that, I flip the sheet so the rice faces downward. I place the filling in the center – for example, eel with cucumber and avocado, or smoked salmon with cream cheese. I roll it carefully, pressing with the mat so it holds its shape. The outer surface can be rolled in sesame seeds or tobiko. These rolls look very elegant and allow for more experimentation with flavor combinations. I often make them for holidays – they always impress guests. For best results, I recommend slicing with a knife that has just been dipped in hot water – it makes cutting easier and keeps the shape intact. Uramaki is a way to show a bit more creativity in your homemade sushi.

Vegetarian Sushi: Light, Colorful, and Always Appropriate

Sometimes I crave something lighter, without fish or seafood – that’s when I prepare vegetarian sushi. They’re perfect for a summer lunch or as a starter. I usually use cucumber, bell pepper, carrot, avocado, mango, lettuce, or pickled daikon. I slice the vegetables into thin strips to make them easy to roll. Sometimes I add a bit of hummus or cream cheese for a smoother texture. I prepare the rice using the standard recipe, and the rolling process is the same as with classic rolls. I also wrap some rolls in avocado or beetroot slices for a vibrant look. Another favorite of mine is nigiri with tamago omelet, which I make in a small pan with sweetened eggs. It’s a real delicacy – soft with a light caramel note. I often make this kind of sushi for picnics or when vegetarian guests come over. They are tasty, healthy, and just as satisfying as classic versions. And most importantly – even kids love them, especially those who usually avoid raw fish.

Sushi for Kids: Safe, Fun, and Very Tasty

I experiment a lot with sushi, and one of my favorite themes is kid-friendly dishes. Little ones often refuse raw fish or wasabi, so I created several roll variations just for them. One of the most popular is a roll with omelet, cucumber, and a piece of cheese. Sometimes I add a bit of crab sticks or grated apple for a surprising sweet twist. For decoration, I use colorful roe, vegetable purées, or even thin fruit slices. I also make sushi in the shape of animals or cartoon characters – it takes a bit more time, but kids are thrilled. To make the rolls safe, I use only cooked or smoked ingredients. Another option is sushi in a glass: layering rice, cream cheese, vegetables, and topping with greens. It’s both beautiful and easy to eat. This approach helps kids get used to a new type of food, encourages culinary curiosity, and gives us a chance to spend quality time together. I recommend making sushi with kids – it’s fun and rewarding.

Sweet Sushi: An Original Dessert with a Japanese Twist

Not everyone knows that sushi can be a dessert too. I often make sweet versions for festive occasions or as a surprising treat for guests. For the base, I use sweet rice cooked in coconut milk or with added vanilla. Nori isn’t needed in these recipes, but I sometimes replace it with thin pancakes or fruit slices. I fill the rolls with banana, strawberry, kiwi, mango, or pieces of chocolate. I often add cream cheese with honey, mascarpone, or peanut butter. Then I roll them in shredded coconut or cocoa and serve with berry sauce. I also make sweet nigiri with fruit on top or temari made from colorful rice layers. This is a very original dish that always surprises and delights. Sweet sushi is a great way to get creative, combine your favorite ingredients, and make something truly special. And what’s more, it’s an easy dessert that I can prepare without baking. So if you want to impress – give this version a try, it will definitely be remembered.