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Fresh Sushi Rolls

Home Made Sushi

 Fresh Sushi

My family loves sushi, it is a great summer food with it’s fresh clean taste, it is light and healthy, fun to make, and the kids love it.  Even Cuddles (1o months old) loves sushi! He tried his first roll yesterday.

I made this batch for a picnic in the park, with left overs for Mr Fresh’s work lunch of course.

Serves:6 adults
Preparation time: 40 minutes
Cook time:10 minutes
Required Equipment: Bamboo sushi rolling mat & a pastry brush


  • 1 carrot peeled and finely chopped into sticks
  • 1 zucchini peeled & sliced
  • 1/3 eggplant, peeled & sliced
  • 2 eggs beaten
  • 1 avocado peeled and chopped into sticks
  • 1 chicken breast
  • 3 cloves garlic
  • 1 tbsp fresh grated ginger
  • 2 cups of sushi rice
  • 3 cups water
  • 1 and 1/2 packs Yaki Nori for Sushi (sushi sheets)
  • 1 small dish of water (for brushing the edges of the sushi sheets when rolling)


  1. Grill the vegetables – zucchini and eggplant and set aside to cool, slice into sticks when cool
  2. Thinly cut up the remaining filling ingredients and set aside for assembly
  3. Beat the eggs and pour as a thin layer into a pan.  Cook until almost set, fold over in the pan and remove.  Slice when cool and set aside with the vegetables for assembly
  4. Cook the chicken breast to your liking.  I use the ginger and garlic to fry it in a pan
  5. Cook the rice according to the package instructions. To make as per my ingredient listing above – firstly rinse the rice and place into a saucepan with the 3 cups of water
  6. Bring the saucepan water to a boil and then reduce heat and simmer for 12 minutes with the lid on the saucepan (use a timer)
  7. Remove from the heat and keep covered.  Let it sit for 10 minutes (use a timer)
  8. Put the rice into a non metallic bowl and evenly mix through 3-4 tablespoons of rice wine vinegar 
  9. Cool the rice by stirring with large motions and fanning with the sushi mat. (It is fine to not get too carried away with this step, or it is a good job for a child helper)
  10. Once the rice has cooled lay the sushi mat on the bench and put a sushi sheet shiny-side down on top of the mat
  11. Brush the top edge of the sheet with water
  12. Place a line of rice along the edge closest to you and then put the fillings of your choice on top of the rice
  13. Roll the sushi sheet upwards and forwards using the mat to keep the tension firm.  Roll away from yourself. 
  14. Repeat until all of the rice is used

Serve with Soy Sauce and Wasabi, and pickled ginger if you like it.

Hints & Tips

  • The sushi rice is very sticky.  Have a bowl of water to dip your hands in and a hand towel to use as you roll
  • You can buy bamboo sushi mats and the sushi sheets (Yaki Nori for Sushi) in the Asian section of the supermarket for a few dollars
  • Use salmon or beef or only vegetables for your fillings, adjust to your taste and what you have on hand
  • I used chicken breast in this recipe as it was what I had on hand.  Leg and thigh cuts also work fine
  • The sushi rice recipe on the packet uses way too much rice wine vinegar
  • Adjust the amount of rice & water depending on how many people you are serving.  For 2 adults and a child and Mr X’s lunch usually 1 cup of sushi rice is enough
  • Eat within one day or the rolls tend to go soggy
  • When I make sushi as part of an entertaining menu I usually cook the chicken the day before. I  chop and grill any vegetables on the morning before visitors arrive




A Fresh Legacy


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