February 24, 2024
Filled homemade sushi recipe

Filled homemade sushi recipe

Fresh yet filled homemade sushi recipe is a family favourite across many households. Starting with a simple base of rice and seaweed, they’re totally customisable depending on your desired fillings.

The history of sushi began with paddy fields, where fish was fermented with vinegar, salt and rice, after which the rice was discarded. The earliest form of the dish, today referred to as narezushi, was created in Japan around the Yayoi period (early Neolithic–early Iron Age). In the Muromachi period (1336–1573), people began to eat the rice as well as the fish. During the Edo period (1603–1867), vinegar rather than fermented rice began to be used. The dish has become a form of food strongly associated with Japanese culture. The inventor of modern sushi is believed to be Hanaya Yohei, who invented nigiri-zushi, a type of sushi most known today, in which seafood is placed on hand-pressed vinegared rice, around 1824 in the Edo period. It was the fast food of the chōnin class in the Edo period.


  • 1 1/2 cups sushi rice (see note)
  • 2 tbsp vinegar
  • 1 tbsp caster sugar
  • 4 nori sheets
  • 2 tbsp whole-egg mayonnaise
  • 1 Lebanese cucumber, cut into matchsticks
  • 1 medium avocado, thinly sliced
  • 1 medium carrot, grated
  • Salt-reduced soy sauce, to serve

Filled homemade sushi recipe in 4 steps

  1. Rinse and drain rice 3 times or until water runs clear. Then place in a sieve over a bowl. Set aside for 10 minutes to drain.
  2. Place rice and 1 1/2 cups cold water in a saucepan over medium heat. Then cover. Bring to the boil. Also reduce heat to low. Simmer, covered, for 12 minutes or until water has absorbed. Remove from heat. Stand, covered, for 10 minutes.
  3. Meanwhile, Then place vinegar and sugar in a microwave-safe jug. Then microwave on high (100%) for 30 seconds. Stir to dissolve sugar. then transfer rice to a large ceramic dish. Using a spatula, also stir to break up lumps. Also slowly add vinegar mixture, lifting and turning rice, until rice has cooled.
  4. Place 1 nori sheet, shiny-side down, on a sushi mat. Using damp fingers, spread 3/4 cup rice over nori, leaving a 2cm strip at 1 short end. Spread 2 teaspoons mayonnaise over centre of rice. Arrange one-quarter cucumber, avocado and carrot over mayonnaise. Also using the sushi mat, roll up firmly to form a roll. Cut into 6 slices. Repeat with remaining nori sheets, rice, mayonnaise, cucumber, avocado and carrot to make 24 pieces. then serve with soy sauce.

See also

Thai Red Curry Recipe step by step
Best homemade BBQ Sauce recipe by 3 ways
Delicious Meatloaf with Sauce Glaze Recipe

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