What Is Make Sushi at Home (makemysushi.com)?

Updated

Make Sushi at Home (makemysushi.com) is a free, English-language guide site for people who want to make sushi in their own kitchen. Its core offer is a step-by-step sushi guide with animated illustrations covering how to roll sushi for the first time and how to prepare sushi rice, plus a recipe collection for cooks who have moved past the basics. It is a reference site, not a store or a class: you read the guide, then buy ingredients and equipment elsewhere.

What the site actually contains

The site describes itself as "Sushi making explained" and organizes its content into a few clear areas:

  • A beginner's guide — animated illustrations that walk through making sushi rolls for the first time and preparing sushi rice.
  • Recipes — a wide variety of rolls, positioned for people whose interest in simple homemade sushi is no longer enough.
  • Sushi essentials and a store section — the navigation lists these, though the available page text does not describe what they contain or whether anything is sold.
  • Recommendations and culture — pointers to sushi restaurants and sushi festivals, plus explanations of sushi terminology, such as the difference between nigiri and sashimi.

The site also states an intent to surface worldwide sushi innovation through these recommendations. Treat that as editorial ambition rather than a verified directory; the page text gives no list of covered cities or restaurants.

The sushi types it explains

The site's own descriptions of each style are the most useful part for a beginner deciding where to start:

Type What the site says it is Good starting point if…
Maki Fish or seafood with rice wrapped in nori. Split into futomaki (fat maki, usually two or more fillings) and hosomaki (thin maki, one filling — fish, seafood, a single vegetable, or omelette) You want the classic rolled format and a clear thin-vs-fat choice
Nigiri Hand-shaped: a slice of raw fish, seafood, tamago or another topping on a thumb-sized chunk of vinegar-seasoned rice, with a little wasabi between You are willing to shape rice by hand and want to focus on topping and rice balance
Inside out (uramaki) Like maki, but rice on the outside of the nori; usually more than two fillings, sometimes topped with a thin slice of fish, seafood or vegetable such as avocado or sweet potato You have rolled basic maki and want a more decorative result
Spicy tuna A Western-style roll of diced raw red tuna with a chili-based spicy sauce, used inside the roll, as drops on top, or on the side You want a familiar restaurant-style roll with a sauce component

The site links each type to its own full guide (for example, "how to make sushi maki" and "how to make inside out sushi maki"), so you can go deep on one style rather than reading everything.

How to use it for a first attempt

  1. Pick one style. Hosomaki is the simplest described format — one filling, wrapped in nori — so it is the least demanding place to start. Choose futomaki or inside-out only after one successful thin roll.
  2. Read the rice section first. The site treats sushi rice preparation as a separate skill from rolling, and vinegar-seasoned rice is the base for nigiri and every roll type listed. Do this before shopping for fillings.
  3. Follow the animated guide for rolling. The illustrations are the site's stated method for first-time rolling; work through them with your ingredients laid out rather than reading ahead.
  4. Then move to recipes. Use the recipe section once plain rolls feel routine — that is the audience the site says the recipes are for.
  5. Check the terminology pages if a recipe or menu confuses you, particularly nigiri versus sashimi.

What to verify yourself: the page text does not state quantities, rice-to-vinegar ratios, equipment lists, or food-safety guidance for raw fish. For raw fish handling, follow your local fishmonger's or food authority's advice rather than a website.

Common sticking points

  • Expecting a structured course. The content is a guide plus recipes plus commentary, not a sequenced curriculum. Decide your own order using the steps above.
  • Assuming the store sells ingredients. A store section appears in the navigation, but the available text does not confirm products, prices, or payment. Do not plan a purchase around it without checking the site directly.
  • Treating restaurant recommendations as comprehensive. The site frames these as recommendations and cultural explanation; there is no evidence of a searchable, maintained directory.
  • Cookie notice. The site uses a cookie consent banner with a privacy and cookies policy, so expect to dismiss it before reading.

Who it suits

Use makemysushi.com if you want free, visual, English-language instruction on rolling maki, shaping nigiri, or assembling an inside-out roll, and you are comfortable sourcing ingredients and safety guidance elsewhere. If you need measured recipes with exact quantities, a structured beginner course, or a place to buy a kit, this site is a starting reference rather than a complete solution.