What Sections and Resources Are Available on Make Sushi at Home?

Make Sushi at Home (makemysushi.com) is a beginner-oriented guide site that organizes its content into four main areas: step-by-step sushi-making instructions, a "Sushi University" learning section, a recipe collection, and a small store for sushi essentials. The site is best suited for first-time home sushi makers who want visual, roll-by-roll guidance, and for cooks looking for recipes beyond basic maki. All core instructional content is presented as a free-to-browse guide; no pricing or login requirements are stated on the page.

Main navigation areas

The site's own overview lists these entry points:

The page describes the guide as using animated Flash illustrations, so expect visual, demonstration-style instruction rather than long text explanations.

Guides for beginners

The core beginner path is the "How to make sushi" guide, which covers two foundational skills:

• Rolling sushi for the first time — the mechanics of assembling and rolling.
• Preparing sushi rice — the seasoned rice base that every type below depends on.

If you have never made sushi, start with the rice guide before any roll recipe; the site treats rice preparation as a prerequisite skill rather than a recipe detail.

Recipes organized by sushi type

The recipe content is grouped by sushi style, and each type has its own guide or recipe page:

Maki sushi

Rolled sushi with fish or seafood and rice wrapped in nori. The site splits it into two forms:

• Futomaki ("fat maki") — the larger roll, usually with two or more different fillings.
• Hosomaki ("thin maki") — a single filling, typically fish or seafood, but sometimes a single vegetable or omelette.

A full guide is linked under "how to make sushi maki."

Nigiri sushi

Hand-shaped sushi: a slice of raw fish, seafood, tamago, or another topping laid over a thumb-sized chunk of vinegar-seasoned rice, with a small amount of wasabi in between. The site links to a dedicated Nigiri page.

Inside out sushi (Uramaki)

Similar to maki, but with the rice on the outside of the nori. It usually contains more than two fillings — the site's example is salmon, cucumber, and what appears to be a slice of pineapple — and is sometimes topped with a thin slice of fish, seafood, or vegetable such as avocado or sweet potato. A full guide is linked under "how to make inside out sushi maki."

Spicy tuna

A Western-style sushi made with diced raw red tuna tossed in a spicy chili-based sauce. The sauce can go inside the roll, on top as hot drops, or on the side. A dedicated page covers the roll and full recipe.

Reference and background content

Beyond recipes, the site positions itself as a cultural resource: it offers recommendations for sushi restaurants and sushi festivals, and states an aim to explain the difference between Nigiri and Sashimi. That makes the site useful as a starting reference if you are unsure which type of sushi you are actually trying to make.

How to use the site efficiently

1. Decide what you are making first — a roll (maki or inside out) or hand-formed nigiri. Each has its own guide, so picking the type narrows your path immediately.
2. Read the rice guide before the roll guide. Rice is the shared foundation across all types.
3. Use the type pages as your recipe index. Futomaki vs. hosomaki is decided by how many fillings you want; inside out is the choice if you want rice on the exterior.
4. Check Sushi essentials and the Store if you need to identify tools or ingredients before starting.
5. Move to the wider Recipes section once basic rolls feel comfortable — the site explicitly frames this section for people whose taste for simple homemade sushi "no longer satisfies."

Common sticking points

• Flash-based illustrations: the animated guides rely on Flash, which modern browsers no longer support by default. If the animations do not load, rely on the text steps and the recipe pages instead.
• Raw fish handling: nigiri and spicy tuna use raw fish; the site does not present food-safety guidance in the excerpt reviewed, so source sushi-grade fish and follow local food-safety advice independently.
• Cookie consent: the site opens with a cookie notice; dismissing it is required before browsing comfortably.