Sushi rolls, also known as makizushi, are a popular Japanese dish that consist of a variety of fillings wrapped in seaweed (nori) and sushi rice. They can be filled with a wide range of ingredients such as raw fish, cooked seafood, vegetables, and even meat.

There are many different types of sushi rolls, some of the most popular include:

  • Maki sushi: traditional sushi rolls that are made with fish or vegetables wrapped in seaweed and sushi rice.
  • Uramaki: also known as inside-out rolls, they are sushi rolls that have the rice on the outside and the seaweed on the inside, often with a layer of sesame seeds on the rice.
  • Temaki sushi: hand-rolled sushi in the shape of a cone, often filled with fish or vegetables.
  • Futomaki: a thick sushi roll filled with various ingredients such as fish, vegetables, and tamagoyaki (sweet omelette)

Sushi rolls are typically served with soy sauce, wasabi and pickled ginger, which are used for dipping. Some rolls may come with additional sauces or garnishes.

They are often seen as a healthier alternative to other types of fast food, as they are made with fresh ingredients, and fish is a good source of protein, omega-3 fatty acids, and other nutrients. Making sushi rolls at home also allows to control the ingredients and portions, making it even healthier.

Sushi rolls are also popular as they are easy to eat and versatile, they can be enjoyed as a light meal or as a snack, they can be made with different fillings and can be enjoyed by people of all ages.

Overall, sushi rolls are a delicious and healthy Japanese dish that has gained popularity worldwide. They are versatile, easy to make and can be enjoyed in many different ways.


  • 2 cups sushi rice
  • 2 cups water
  • 3 tbsp rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt
  • Nori sheets
  • Fillings (such as cooked shrimp, crab meat, avocado, cucumber, etc.)
  • Soy sauce
  • Wasabi
  • Pickled ginger (optional)


  1. Rinse the sushi rice in cold water several times until the water runs clear.
  2. In a medium-sized pot, add the sushi rice and water and bring to a boil.
  3. Reduce the heat to low, cover the pot with a lid, and simmer for 18-20 minutes.
  4. While the rice is cooking, combine the rice vinegar, sugar, and salt in a small saucepan and heat over low heat until the sugar is dissolved.
  5. Once the rice is cooked, remove from heat and let it sit for 10 minutes.
  6. Transfer the rice to a large mixing bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
  7. Lay a nori sheet on a bamboo sushi rolling mat, shiny side down.
  8. Using wet hands, take a small amount of rice and spread it evenly over the nori sheet, leaving a 1-inch border at the top.
  9. Place your fillings of choice in a line on the rice, near the bottom edge of the nori sheet.
  10. Use the mat to roll the sushi tightly, pressing down gently as you roll to compact the ingredients.
  11. Once the sushi is rolled, use a sharp knife to cut it into bite-size pieces.
  12. Serve the sushi with soy sauce, wasabi, and pickled ginger on the side for dipping.

Note: You can also make sushi rolls with different fillings such as cooked meat, tofu, or vegetables. You can also make different types of sushi rolls such as inside-out sushi rolls (Uramaki) or sushi roll without seaweed (Naked sushi roll)

Note: To make sushi rolls more visually appealing, you can garnish them with sesame seeds, thinly sliced scallions, or roe.