How to Make Easy Sushi Rolls

by John Shaver


  • Tuna
  • Sushi rice
  • Siriacha
  • Eel sauce
  • Sweet pepper sauce
  • Chili oil
  • Nori
  • Avacado
  • Cucumber
  • Sesame seed
  • Rice vinegar
  • Sugar
  • Salt
  • Soft shell crab
  • Scallions
  • White tuna
  • Romaine
  • Instructions

    Step 1

    Cook your sushi rice mix in the vinegar mixture. Just follow the directions on the box..... Too much to list... Easy and came out perfect.

    Step 2

    Get your stuff together. If you love sushi you know what you like.

    Step 3

    White tuna yellow fin and a pretty soft shell crab.

    Step 4

    Ahhhhhhhhhi tuna. I love you

    Step 5

    Jullianne you cukes

    Step 6

    Yes that is bacon. We are making a BLTT. Bacon lettuce tomato and tuna roll😍

    Step 7

    Save the bacon fat for Wesley's burgers

    Step 8

    Bacon still chewy. You don't want hard pieces in the sushi. Just weird. Who wants crunchy bacon in the sushi?

    Step 9

    Chop bacon very fine and a few romaine leaves.

    Step 10

    Make spicy mayo. 1/2 cup mayo tbs siriacha mix till smooth. I add a little rice vinegar( splash) some don't, your call. Staple for sushi but great on everything... Keep in fridge good for a week.

    Step 11

    Put in one of these so you can be cool. It tastes the same even if you spoon it on.

    Step 12

    Chop some of the tuna slice the rest thin!

    Step 13

    Mix the chopped tuna w some siriacha and a little spicy mayo. Don't measure just enough to coat it. Fairly dry. Don't want runny it will squirt out your roll. Never good.

    Step 14

    Gotta have this. No explanation needed.

    Step 15

    Have a good beverage......

    Step 16

    Send the crab for a swim. Tempura batter. Again just follow the directions on the box. Not brain surgery. I added a tsp of wasabi powder to the mix but I am rebel.

    Step 17

    I let him sit while the oil heats up. He cooks quick, about 4 min. Watch or you have crab jerky.... Cut in 1/2 long ways. Refrigerate. Idk about u but warm sushi sucks. Gotta be ice cold.

    Step 18

    After the rice is cold and super sticky.... ( keep your hands wet it will keep the rice from sticking to your hands) spread over the seaweed. 1/4 inch thick.

    Step 19

    This roll is rice on the outside. So put tour stuff out here. This case sesame seeds and very thin sliced tomato down the center:)

    Step 20

    Flip it over no worries the rice sticks put on your bamboo mat. I cover mine with Saran wrap to be easy....

    Step 21

    Sliced tuna avacado spicy mayo. Some cucumber. Romain lettuce.... This is the bltt

    Step 22

    Roll it tight. The tomato is beautiful.

    Step 23

    Add chopped scallions, after slicing garnish with that bacon and some spicy mayo. Cool and refreshing.

    Step 24

    The next rolls just repeat the process. Just add different insides and outsides I made the spicy tuna, soft shell crab. Mix and match. Can't really go wrong. Add cream cheese if you like.

    Step 25

    Wrapped the spicy tuna in avocado

    Step 26

    Wasabi and a little chili oil. Notice every thing on the inside. Roll the same way.

    Step 27


    Step 28

    Soft shell. Roll the same way

    Step 29


    Step 30

    4 sum I refrigerate until time to serve. I hate warm sushi.

    Step 31

    Time to slice. Super sharp knife. Keep water and a towel there. Knife has to be clean sharp and wet otherwise you tear up all of your work.

    Step 32

    Time for another beer.

    Step 33

    Enjoy! Make it pretty ! This was my first attempt. I used a little too much rice but everything else rocked. Note may sure you have a few friends over to enjoy with you!