Forget the specials: let’s do sushi at home

Think sushi and you think special – as in the best deals in your area. Because let’s face it, aside from how delicious the union of raw fish, salty soya, tart ginger and a blast of wasabi is, it can be expensive – especially if you have an appetite. Here’s how you do sushi without hunting for specials. You embrace the fine Japanese art and make it at home. There are a mountain of perks. Avoiding awkward eating is just one of them.

Slicing the sushi

If you’re still not quite skilled in the art of the chopstick, manoeuvring a piece of maki from platter to palate can be tricky (never mind salmon roses). Fitting the whole thing into your mouth is a whole other challenge, which leaves you mumbling through the conversation until you can finally gasp for air. Making sushi at home is not only entertaining but it spares you the ordeal of looking like a hamster in a rather fancy restaurant and you can happily use your fingers without offending a soul. You worry about the guest list, we’ll help with the logistics.

To rice or not to rice

There are two ways you can approach homemade sushi nights. You can be super authentic and make your rice from scratch. To do this, you will first need a practice round, because it can tarnish memories to have sushi fall apart in your soya bowl. Option two, this is the safe option, is to pop into your nearest sushi spot and just order a big batch of their sticky rice.

Different types of sushi to make

Here’s how to make sushi together

The trick with sushi is to get a bit of a production line going. Get all the veggies and fish sliced before you begin and keep it in the fridge until you’re good to go.


Depending on how many people are making sushi together, you’ll either be taking on one or multiple stages of the production line. Set it up around the outside of the kitchen island or dining room table, with all the accoutrements you’ll need in the centre. This is how we would set it up:

Rice station: the bowl of rice, the nori, a bowl of water, clingwrap and the sushi mat (if you have multiple sushi mats it will be even easier as you’ll be able to pass them along).
Veg station: Take any of the cucumber, carrots etc from the centre and start filling the sushi.
Fish station: Salmon or tuna, this person layers the fish into the sushi roll.
Avo station: Avo is quite slippery, so if you’re only dealing with the avo slices, this is a task enough.
Rolling station: Here’s where your sushi comes into its own.
Final details: Sesame sprinkles et al happen here.

Keep going at this rate until the platter is full. Then take a time out, grab the white wine or beer and head outside to reap the rewards of your efforts.  When the last morsel of sesame seed has been scooped up, your sushi station will be ready for round two.


All evening is happy-half-priced-sushi-hour when you’re making sushi at home. Show us what’s served with your wasabi. #amealshared