Sushi Guide: 5 Different Ways

sushi with soy sauce and chopsticks

Do you love sushi but are tired of always buying it? Well, try out this sushi guide to learn how to easily make it at home.

Sushi can be expensive and so might not be eaten as much as wanted. Even if you have little time, limited resources, or ability, this guide gives many options to satisfy the sushi craving.

Disclaimer: This sushi guide in no way claims to be traditional. It is also not a typical recipe, but rather a guide.

Don’t want to wrap the sushi? Check out this easy poke bowl guide.


  • rice (mixed with rice vinegar) – best is sushi rice, but brown and white rice works as well
  • nori sheet or seaweed (depengin on type of sushi)


  • tuna (easy – from a can)
  • raw sushi-grade
    • salmon (or lox)
    • tuna
  • tofu
  • tempeh


  • avocado
  • cucumber
  • carrots
  • fruit
    • mango
    • pineapple


  • sesame seeds
  • green onion


  • ginger (pickled)
  • wasabi


  • tamari (or soy sauce, if not gluten free)
  • coconut aminos (sweeter)
  • juice from pickled ginger
  • fish sauce (optional) warning: very salty

5 Different Ways to Make Sushi

Everyone knows the traditional sushi where they’re essentially rolls. Most likely you see rice on the outside with some toppings, then the nori, and then all the fillings inside.

Well, at home, in the non-traditional setting, there are many ways to make “sushi”.

The reason is to provide different levels of ease and simplicity. Some require more effort, others less.

See my 5 sushi variations in detail below.

Basic Instructions for All

  1. Cook rice based on package instructions. Mix with rice vinegar.
  2. If using canned fish, mix with desired sauces. If not, mix protein with desired sauce(s) for simply extra flavor (if wanted).
  3. Do speficic steps (depending on chosen sushi variety).
  4. Put desired amount of side(s) on serving plate.
  5. Dip finished sushi in sauce(s) while easting

1. Sushi Flat

Yes, this is completely made up. But it still satisfies that sushi craving, so what else can you want. The best part about this is you’re more likely to have all the ingredients needed. That’s because this version allows for the typical roasted seaweed snacks that more people carry at home. I’m talking about those little packs that people snack on.

All you need here is the protein you have/want. Mix it with the sauce(s) wanted. Then add your fillings/toppings on top. To make it easy to eat, cut the veggies so they’re flat. And if using carrots and/or cucumbers, put it on the very top. See an example here.

2. Sushi Wrap

This is just as it sounds – sushi wrapped. You will need the nori sheets, then pat the rice inside, and top with fillings and protein. Proceed to roll it up as a wrap – no need to cut. Then you can eat it sort of like a burrito.

This one is definitely on the simpler side since it requires no cutting and is easier to eat than the sushi flat.

3. Nigiri

Unlike the two above, nigiri is something you can order at sushi restaurants themselves. The difference with this nigiri (and also the one that makes it less authentic) is the fact that it has smoked salmon or lox on top. If you have access to sushi-grade fish, by all means, top off your rice with that.

But if you don’t, this idea is perfect. Simply pat a small palm-size of rice together, put a slice of smoked salmon or lox on top, and dip in your sauce as you go. There’s your quick, easy, at-home style (untraditional) nigiri.

4. Sushi Roll (rice inside)

Ok, now we’re moving into the more known sushi. The difference with this sushi, unlike most rolls, is it has the rice on the inside. Putting the rice on the outside is an extra step and can be more of a hassle, so this is a great alternative.

You can use a sushi kit or treat this as a sushi wrap with the addition of cutting the roll.

5. Sushi Roll (rice outside)

Here’s the more typical kind of sushi. This will require a sushi kit, i.e. a bamboo sushi roller mat and a rice spreader. Since this is a more complex roll, the steps are listed below.

  1. Line bamboo mat with plastic wrap.
  2. Press 3/4 c cooked rice (that’s been mixed with rice vinegar) in an even layer across lined mat with rice spreader (dipping rice spreader in water to prevent sticking).
  3. Place one nori sheet on top of rice so that the rough side touches the rice.
  4. Place desired protein and fillings in a line across the sheet.
  5. Roll the mat while pulling out the plastric wrap along the way so it doesn’t stay stuck in the sushi.
  6. Top sushi roll with desired toppings.
  7. Cut roll with sharp knife while dipping knife in water in between cuts to prevent sticking.

Detailed Recipes Coming Soon!

You Might Also Like

Leave a Reply

Back to top