Gooood Morning!

Oh friends, I have something amazing for you today! My friend Callie is here to guest post for you, and I think you’re going to love her! Callie was one of the first bloggers that I met shortly after the birth of Eat Spin Run Repeat back in 2010. She’s had some pretty unique adventures so far in her life, one of which included traveling to Japan. As you may remember, one of my goals for April is to try my hand at making sushi. As soon as Callie told me that she wanted to do a DIY sushi tutorial for her guest post, I was super excited.  Prepare to feast your eyes on some GORGEOUS photos!

Hello! My name is Callie and I blog over at Callieflower Kitchen. Angela was nice enough to ask me to guest post for her while she was away on her trip, so here I am!

Several years ago I had the opportunity to travel to Japan on exchange, and in the year that I was there, I completely fell in love with all Japanese food. A common Japanese favourite is sushi, and my host family was nice enough to teach me how to make it on my own at home. A lot of people think that making your own sushi is really hard, but it’s very simple once you get the hang of how to roll, and it’s much easier on your wallet than pricey trips to sushi restaurants.


Along with a rolling mat, you just need cooked short-grain rice,

Sushi seasoning (5 tbsp per two cups of cooked rice), dried seaweed sheets,

And the fillings. In this case, I’m using crab, avocado and cucumber to make a california roll, but there are plenty of other fillings that work just as well. Salmon, tuna, shrimp, mango, pickled radish, sweet egg, even beef… feel free to get creative!

Begin with a sheet of seaweed on top of the rolling mat, with a piece of saran wrap between. There is a rough side and a smooth side to the seaweed – make sure the rough side is facing up, it will make the rolling easier later. The saran wrap is optional, but it helps keep the mat from getting rice stuck between the slats.

Get about 3/4 cups of rice, or enough to make a layer approximately 1 cm thick.

Spread the rice out evenly, covering all the way to the side edges. Leave a 1/2 inch strip bare on the side closest to you, and approximately 2 inches bare on the other side.

Add the fillings to the centre of the rice. There’s no specific order, but I like to put the avocado on the bottom so it’s less messy.

Now it’s time for the rolling!

Begin by lifting the mat and pulling it up and over the fillings, holding back the fillings with your fingers.

Gently part the seaweed from the mat and saran wrap, and firmly squeeze it against the fillings, continuing to roll away from you. The tighter you keep the roll, the better it will stay together later!

Continue peeling the mat and saran wrap away as you roll, until you reach the end.

The end of the roll might not stick together immediately, but you can dip your fingers in a little bit of warm water and wet it slightly, which will keep it in a nice shape.

And you end up with a perfect roll!

To make the pieces as even as possible, cut the roll in half, the line up the two pieces and cut in half again, and then once more so you have 8 pieces. If the knife sticks while you’re cutting, try wetting it and keeping as much starch off it as possible.

And there you have a perfect plate of sushi!

It’s good just as is, but I’m a huge fan of spicy mayo. This mayo has become really popular at sushi restaurants lately, but it’s super simple to make: just a mix of Japanese mayonnaise and sriracha! There’s not even a specific ratio, just add enough sriracha to make it spicy enough for you. Japanese mayonnaise is slightly different that North American mayonnaise (it uses egg yolks and malt/apple vinegars instead of whole eggs and white vinegar), but it can easily be found in most Asian supermarkets.

Although mixing is typical, drizzling both on separately makes for an extra pretty dinner.

Making your own sushi can seem a little intimidating, but it’s something everyone can do. I hope you all get a chance to try it in the future!

WOW! Is that not the tidiest looking plate of sushi you’ve ever seen??? Callie, thanks so much for such thorough instructions. You make all of this look so easy! Friends, are you guys craving these now? I certainly am! You’ll hear more about my own sushi making adventures soon, but for now, tell me…

  • What’s your favourite kind of sushi?
  • What’s one type of cuisine you’d like to learn to cook for yourself?