How One of the World's Best Japanese Chefs Makes Sushi
How One of the World's Best Japanese Chefs Makes Sushi is a medium Japanese recipe that serves 4. 350 calories per serving. Recipe by Bon Appétit on YouTube.
Prep: 70 min | Cook: 20 min | Total: 105 min
Cost: $217.34 total, $54.33 per serving
Ingredients
- 2 cups Short‑Grain Sushi Rice (Rinsed until water runs clear)
- 2.5 cups Water (For cooking rice)
- 1/4 cup Rice Vinegar (Seasoned with sugar and salt)
- 2 tablespoons Granulated Sugar (For sushi vinegar)
- 1 teaspoon Kosher Salt (For sushi vinegar)
- 200 grams Sashimi‑Grade Tuna (Cut into small dice for spicy tuna filling)
- 2 tablespoons Mayonnaise (Preferably Japanese Kewpie)
- 1 tablespoon Sriracha (Adjust heat to taste)
- 1/2 cup Cucumber (Julienned)
- 1 whole Avocado (Sliced)
- 150 grams Sashimi‑Grade Yellow Tail (Hamachi) (Skin removed, cut into strips)
- 4 pieces Nori Sheets (Shiny side down when rolling)
- 1 tablespoon Sesame Seeds (Toasted, for garnish)
- to taste Soy Sauce (For dipping)
- to taste Wasabi Paste (Fresh or tube)
- to serve Pickled Ginger (Palate cleanser)
Instructions
Rinse and Soak Sushi Rice
Place the short‑grain rice in a fine mesh sieve and rinse under cold running water, stirring with your hand, until the water runs clear. Transfer to a bowl, add 2.5 cups of water, and let soak for at least 30 minutes.
Time: PT10M
Cook the Rice
Bring the soaked rice and water to a boil over high heat. Once boiling, reduce to a low simmer, cover tightly, and cook for 12‑15 minutes without lifting the lid. Remove from heat and let sit, covered, for 10 minutes.
Time: PT20M
Temperature: High heat then low simmer
Prepare Sushi Vinegar
In a small bowl, combine rice vinegar, sugar, and salt. Stir until fully dissolved. Set aside.
Time: PT5M
Season the Rice
Transfer the hot rice to a large wooden or plastic bowl. Gently drizzle the sushi vinegar over the rice while fanning to cool. Use a wooden spatula to fold the rice, avoiding crushing the grains. When the rice reaches body temperature (≈35 °C), it is ready.
Time: PT10M
Make Spicy Tuna Filling
Dice the sashimi‑grade tuna into small cubes. In a bowl, whisk together mayonnaise, sriracha, and a pinch of salt. Fold the tuna into the mayo mixture until evenly coated.
Time: PT5M
Prepare Fillings
Julienne the cucumber, slice the avocado, and cut the hamachi into thin strips. Toast sesame seeds in a dry pan for 1‑2 minutes until golden.
Time: PT5M
Assemble Spicy Tuna Inside‑Out Roll
Lay a sheet of plastic wrap on the bamboo mat. Spread a thin layer of seasoned rice (≈½ cup) over the plastic, leaving a 1‑inch border at the top. Flip the rice‑covered plastic so the rice side faces down. Place a line of spicy tuna, cucumber, and avocado across the center. Using the mat, roll tightly, applying gentle pressure. Sprinkle toasted sesame seeds on the outer rice surface, then roll again to coat.
Time: PT10M
Slice the Inside‑Out Roll
Wet a sharp knife with water, then slice the roll into 8 equal pieces, wiping the blade between cuts.
Time: PT5M
Assemble Hamachi Seaweed‑Outside Roll
Place a nori sheet shiny side down on the bamboo mat. Spread a thin layer of rice (≈¼ cup) over the nori, leaving a 1‑inch border at the top. Flip the nori so the rice side faces down. Lay hamachi strips across the center, add a few avocado slices, and a small dab of wasabi if desired. Roll tightly using the mat, then seal the edge with a dab of water.
Time: PT10M
Slice the Hamachi Roll
Using the same wet‑knife technique, cut the roll into 8 equal pieces.
Time: PT5M
Make Hand Rolls (Temaki)
Cut nori sheets in half diagonally to form cones. Place a small handful of rice inside the cone, add hamachi or tuna, cucumber, avocado, and a drizzle of spicy mayo. Roll the cone tightly and serve immediately.
Time: PT5M
Plate and Serve
Arrange the sliced rolls and hand rolls on a platter. Serve with soy sauce, pickled ginger, and extra wasabi on the side.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 15 g
- Carbohydrates
- 45 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Pescatarian, Gluten‑free option with tamari, Dairy‑free
Allergens: Fish, Soy, Sesame, Egg (may be present in mayo), Gluten (if regular soy sauce is used)
Ingredient Substitutions
- Instead of Short‑Grain Sushi Rice: Calrose rice, Any short‑grain rice
- Instead of Rice Vinegar: Apple cider vinegar (less authentic)
- Instead of Granulated Sugar: Honey (use less)
- Instead of Kosher Salt: Sea salt
- Instead of Sashimi‑Grade Tuna: Sashimi‑grade salmon
- Instead of Mayonnaise: Regular mayo
- Instead of Sriracha: Chili garlic sauce
- Instead of Cucumber: Daikon radish
- Instead of Avocado: Mango (for a sweet twist)
- Instead of Sashimi‑Grade Yellow Tail (Hamachi): Sashimi‑grade salmon
- Instead of Nori Sheets: Soy paper
- Instead of Soy Sauce: Tamari (gluten‑free)
- Instead of Wasabi Paste: Horseradish
Equipment Needed
- Rice Cooker or Heavy‑Bottomed Pot
- Fine Mesh Sieve
- Large Mixing Bowl
- Bamboo Sushi Rolling Mat
- Plastic Wrap
- Sharp Chef’s Knife
- Cutting Board
- Small Bowl
- Wooden Spoon or Spatula
- Fan or Small Handheld Fan (optional)
Critical Steps — Do Not Skip
- Rinsing and soaking the sushi rice for 30 minutes
- Cooking rice with a tight lid and letting it rest
- Seasoning the rice with sushi vinegar while fanning
- Rolling the inside‑out sushi tightly without crushing the rice
- Keeping nori dry until the final roll to prevent sogginess
Chef Tips from the Video
- Use a small handheld fan or a piece of cardboard to cool the rice quickly and give it a glossy finish.
- Toast sesame seeds until fragrant for a deeper nutty flavor.
- If you cannot find fresh wasabi, grate a small amount of real Japanese horseradish for a similar punch.
- Serve sushi with a small amount of soy sauce; dip the fish side, not the rice, to keep the roll intact.
Troubleshooting
Rice is too sticky or clumps together.
Rinse the rice longer before cooking and reduce the amount of sushi vinegar; also fan the rice while mixing to dry it slightly.
Rice is too dry and falls apart.
Add a splash of water (1‑2 tablespoons) while mixing the vinegar, and ensure the rice was soaked for the full 30 minutes.
Roll falls apart or is too loose.
Apply firm, even pressure with the bamboo mat and make sure the rice layer is thin enough to hold the filling.
Nori becomes soggy quickly.
Keep the nori dry until the final roll and avoid over‑wetting the rice; use a thin rice layer.
Storage
Refrigerator: Store seasoned rice in an airtight container for up to 24 hours; keep raw fish separate and consume within 2 days.
Freezer: Not recommended for sushi rice; fish can be frozen for up to 1 month but thaw in the refrigerator before use.
Room temperature: Do not leave assembled sushi at room temperature for more than 1 hour due to food safety.
Make-Ahead Tips
- Seasoned sushi rice can be prepared up to 12 hours ahead; keep covered with a damp cloth to retain moisture.
- Mix the spicy tuna filling and store in a sealed container in the refrigerator for up to 24 hours.
- Pre‑slice cucumber and avocado and keep them in separate airtight containers to maintain crunch.
Frequently Asked Questions
What is the cultural significance and history of sushi rolls in Japanese cuisine?
Sushi rolls, or maki, originated in the Edo period as a convenient way to eat sushi on the go. Over time they evolved from simple rice‑and‑fish combinations to the diverse, creative rolls we see today, reflecting regional ingredients and modern culinary influences.
What are the traditional regional variations of maki sushi in Japan?
In Tokyo (Edo‑style), rolls are tightly packed with nori on the outside. In Osaka (Kansai), the rice is often placed on the outside (uramaki) and larger fillings like cucumber or pickled radish are common. Hokkaido is known for using fresh seafood such as salmon and crab.
How is sushi traditionally served in Japan, and why is wasabi not always placed on the side?
Traditional Japanese sushi is served with a dab of wasabi placed between the fish and the rice, allowing the flavors to meld. Soy sauce is used for dipping the fish side only, preserving the balance of salty, umami, and heat without overwhelming the rice.
What occasions or celebrations is sushi commonly associated with in Japanese culture?
Sushi is often enjoyed during special occasions such as New Year’s celebrations (osechi), weddings, and business gatherings, symbolizing prosperity and good fortune because the word “sushi” sounds like the Japanese word for “longevity.”
What are the authentic traditional ingredients for sushi rice versus acceptable modern substitutes?
Authentic sushi rice uses short‑grain Japanese rice, rice vinegar, sugar, and salt. Modern substitutes can include Calrose rice or other short‑grain varieties, and apple cider vinegar can replace rice vinegar, though the flavor profile changes slightly.
What are the most common mistakes to avoid when making sushi rolls at home?
Common mistakes include over‑rinsing the rice (removing too much starch), using too much sushi vinegar, rolling too tightly which squeezes out the filling, and letting the nori sit too long with wet rice, which makes it soggy.
Why does this recipe use a plastic wrap layer under the rice for the inside‑out roll instead of rolling directly on the bamboo mat?
The plastic wrap prevents the sticky rice from adhering to the bamboo mat, making it easier to roll and to achieve a clean, uniform rice‑outside surface without tearing the mat or the roll.
Can I make the sushi rice ahead of time and how should I store it before assembling the rolls?
Yes, seasoned sushi rice can be prepared up to 12 hours ahead. Store it in an airtight container covered with a damp cloth at room temperature, or refrigerate and gently re‑warm before use to restore its pliability.
What texture and appearance should I look for when the sushi rice is properly seasoned?
Properly seasoned sushi rice should be glossy, slightly sticky but each grain should remain distinct. The temperature should be warm to the touch (around 35 °C) and the vinegar coating should be evenly distributed without clumps.
How do I know when the inside‑out spicy tuna roll is done and ready to slice?
The roll is ready when the rice forms a firm, cohesive outer layer that holds its shape, the seam is sealed, and the fillings are evenly distributed. A gentle press should not cause the roll to flatten.
What does the YouTube channel Bon Appétit specialize in?
The YouTube channel Bon Appétit specializes in a wide range of cooking content, from technique‑focused tutorials and recipe development to food culture explorations, featuring professional chefs and home‑cook-friendly approaches.
How does the YouTube channel Bon Appétit’s approach to Japanese cooking differ from other cooking channels?
Bon Appétit blends classic Japanese techniques with modern, approachable twists, often emphasizing ingredient sourcing, precise temperature control, and clear visual instruction, whereas many other channels focus either on traditional authenticity or purely on trendy fusion.
Last updated: August 20, 2026
