12 Easy Cooked Sushi Recipes to Try at Home 2025

Sushi fans, get excited! You can create delicious cooked sushi in your own kitchen with these 12 simple recipes.

Each one uses easy-to-find ingredients and straightforward steps. No raw fish here—just tasty, cooked options that everyone can enjoy.

Let’s jump into these delightful recipes and bring some sushi magic to your table!

1. Shrimp Tempura Roll

About: This roll features crispy shrimp tempura paired with smooth, creamy avocado. It delivers a satisfying crunch and a burst of flavor in every bite. Perfect for sushi beginners or seasoned fans looking for a quick, delicious treat.

Ingredients:

• 1 cup sushi rice (short-grain works best)
• 1 ¼ cups water (for cooking rice)
• 2 tablespoons rice vinegar (for seasoning)
• 1 teaspoon sugar (to balance flavors)
• ½ teaspoon salt (enhances taste)
• 4 large shrimp (peeled, deveined, tails off)
• ½ cup tempura batter mix (store-bought or homemade)
• ½ cup cold water (keeps batter light)
• Vegetable oil (enough for frying, about 2 cups)
• 1 ripe avocado (sliced into thin strips)
• 2 nori sheets (dried seaweed)
• Soy sauce (for dipping, optional tamari)

Instructions:

1. Rinse sushi rice under cold water until water runs clear. Place rice and 1 ¼ cups water in a pot. Bring to a boil over medium heat, then lower to a simmer. Cook for 15 minutes. Turn off heat and let it sit for 5 minutes.
2. Mix rice vinegar, sugar, and salt in a small bowl. Stir this mixture into the cooked rice while it’s still warm. Spread rice on a plate to cool completely.
3. Prepare tempura batter by combining mix with cold water in a bowl. Stir until smooth. Dip each shrimp into the batter, coating fully.
4. Heat oil in a deep pan over medium heat until it reaches 350°F. Fry shrimp for 2-3 minutes until golden and crispy. Remove and drain on paper towels.
5. Lay a nori sheet shiny-side down on a bamboo mat. Wet your hands with water. Spread ½ cup cooled rice evenly over the nori, leaving a 1-inch border at the top.
6. Place 2 fried shrimp and a few avocado slices in a line across the center of the rice. Lift the mat’s edge, roll tightly, and press to seal.
7. Use a sharp knife to slice the roll into 6 equal pieces. Serve with soy sauce on the side for dipping.

2. Spicy Crab Roll

About: This roll combines spicy crab with cool, crisp cucumber for a zesty kick. It’s quick to make and offers a perfect balance of heat and freshness. A great choice for spice lovers craving something fun.

Ingredients:

• 1 cup sushi rice (rinsed well)
• 1 ¼ cups water (for rice cooking)
• 2 tablespoons rice vinegar (adds tang)
• 1 teaspoon sugar (softens acidity)
• ½ teaspoon salt (brings out flavor)
• ½ cup cooked crab meat (shredded, imitation works too)
• 1 tablespoon mayonnaise (for creaminess)
• 1 teaspoon sriracha (adjust for spice level)
• ½ cucumber (julienned into thin strips)
• 2 nori sheets (full-size seaweed sheets)

Instructions:

1. Rinse sushi rice under cold water until clear. Combine rice and 1 ¼ cups water in a pot. Bring to a boil, reduce heat, and simmer for 15 minutes. Let it rest for 5 minutes off heat.
2. Mix rice vinegar, sugar, and salt in a bowl. Fold this into the warm rice. Spread rice on a tray to cool down to room temperature.
3. In a separate bowl, mix shredded crab meat, mayonnaise, and sriracha until well combined. Taste and adjust spice if needed.
4. Place a nori sheet on a bamboo mat, shiny-side down. Wet your hands. Spread ½ cup rice evenly across the nori, leaving a small border at the top.
5. Spoon half the spicy crab mixture in a line across the rice center. Add cucumber strips next to the crab.
6. Lift the mat, roll the nori firmly over the filling, and press to seal the roll. Repeat with the second nori sheet.
7. Slice each roll into 6 pieces with a sharp, wet knife. Serve immediately and enjoy the spicy goodness!

3. Teriyaki Chicken Roll

About: This roll packs juicy teriyaki chicken and crunchy carrots into every bite. It’s a hearty, savory option that’s filling and full of flavor. Ideal for a sushi dinner with a twist.

Ingredients:

• 1 cup sushi rice (sticky and short-grain)
• 1 ¼ cups water (for rice preparation)
• 2 tablespoons rice vinegar (for seasoning rice)
• 1 teaspoon sugar (balances vinegar)
• ½ teaspoon salt (enhances rice taste)
• 1 cooked chicken breast (grilled or pan-fried, sliced thin)
• 2 tablespoons teriyaki sauce (store-bought or homemade)
• ½ carrot (julienned into matchsticks)
• 2 nori sheets (dried seaweed wraps)

Instructions:

1. Rinse sushi rice under cold water until water clears. Add rice and 1 ¼ cups water to a pot. Boil, then simmer on low for 15 minutes. Let it sit for 5 minutes after cooking.
2. Combine rice vinegar, sugar, and salt in a bowl. Stir this into the warm rice. Spread rice out to cool fully before rolling.
3. Slice cooked chicken breast into thin strips. Toss strips with teriyaki sauce in a bowl until evenly coated.
4. Lay a nori sheet on a bamboo mat, shiny-side down. Wet your hands with water. Spread ½ cup rice over the nori, leaving a 1-inch border at the top.
5. Arrange half the teriyaki chicken strips and carrot matchsticks in a straight line across the rice center.
6. Use the mat to roll the nori tightly around the filling. Press gently to seal the roll. Repeat with remaining ingredients.
7. Cut each roll into 6 even pieces using a sharp knife. Serve warm for the best flavor experience.

4. Tamago (Egg) Roll

About: This roll showcases sweet, fluffy tamago (Japanese omelet) wrapped in sushi rice. It’s a soft, simple delight that’s great for kids or anyone who loves a mild, comforting flavor.

Ingredients:

• 1 cup sushi rice (short-grain variety)
• 1 ¼ cups water (for cooking rice)
• 2 tablespoons rice vinegar (seasons rice)
• 1 teaspoon sugar (adds subtle sweetness)
• ½ teaspoon salt (enhances flavor)
• 3 large eggs (fresh is best)
• 1 tablespoon sugar (for egg mixture)
• 1 teaspoon soy sauce (adds umami)
• 2 nori sheets (seaweed wrappers)

Instructions:

1. Rinse sushi rice under cold water until clear. Place rice and 1 ¼ cups water in a pot. Bring to a boil, then simmer for 15 minutes. Let it rest for 5 minutes.
2. Mix rice vinegar, sugar, and salt in a small bowl. Fold this into the warm rice. Spread rice on a plate to cool to room temperature.
3. Beat eggs with sugar and soy sauce in a bowl. Heat a nonstick pan over low heat. Pour egg mixture in thin layers, cooking each layer into a flat omelet. Stack, cool, and slice into strips.
4. Lay a nori sheet on a bamboo mat, shiny-side down. Wet your hands. Spread ½ cup rice evenly over the nori, leaving a border at the top.
5. Place half the tamago strips in a line across the rice center.
6. Lift the mat, roll the nori gently over the egg, and press to seal. Repeat with the second sheet.
7. Slice each roll into 6 pieces with a wet knife. Serve fresh for a soft, sweet bite.

5. BBQ Eel (Unagi) Roll

About: This roll blends rich, smoky BBQ eel with creamy avocado for a luxurious taste. It’s a warm, satisfying option that feels indulgent yet easy to make at home.

Ingredients:

• 1 cup sushi rice (sticky short-grain)
• 1 ¼ cups water (for rice cooking)
• 2 tablespoons rice vinegar (for rice flavor)
• 1 teaspoon sugar (balances acidity)
• ½ teaspoon salt (enhances taste)
• ½ cup cooked eel (unagi, chopped into pieces)
• 2 tablespoons eel sauce (sweet soy glaze)
• 1 ripe avocado (sliced into thin wedges)
• 2 nori sheets (full-size seaweed)

Instructions:

1. Rinse sushi rice under cold water until water runs clear. Add rice and 1 ¼ cups water to a pot. Boil, then simmer for 15 minutes. Let it sit for 5 minutes off heat.
2. Mix rice vinegar, sugar, and salt in a bowl. Stir this into warm rice. Spread rice on a tray to cool completely.
3. Chop cooked eel into bite-sized pieces. Toss with eel sauce in a bowl until fully coated.
4. Place a nori sheet on a bamboo mat, shiny-side down. Wet your hands. Spread ½ cup rice evenly over the nori, leaving a 1-inch border at the top.
5. Arrange half the eel pieces and avocado wedges in a line across the rice center.
6. Use the mat to roll the nori tightly over the filling. Press to seal the roll. Repeat with remaining ingredients.
7. Slice each roll into 6 pieces with a sharp knife. Drizzle with extra eel sauce before serving.

6. Smoked Salmon Roll

About: This roll pairs smoky salmon with crisp cucumber for a light, flavorful bite. It’s a refreshing option that’s easy to assemble and perfect for any sushi craving.

Ingredients:

• 1 cup sushi rice (short-grain preferred)
• 1 ¼ cups water (for rice prep)
• 2 tablespoons rice vinegar (seasons rice)
• 1 teaspoon sugar (softens tang)
• ½ teaspoon salt (boosts flavor)
• ½ cup smoked salmon (sliced into thin strips)
• ½ cucumber (julienned into long strips)
• 2 nori sheets (dried seaweed wraps)

Instructions:

1. Rinse sushi rice under cold water until clear. Combine rice and 1 ¼ cups water in a pot. Boil, then simmer for 15 minutes. Let it rest for 5 minutes.
2. Mix rice vinegar, sugar, and salt in a bowl. Fold into warm rice. Spread rice out to cool to room temperature.
3. Slice smoked salmon into thin strips if not pre-sliced.
4. Lay a nori sheet on a bamboo mat, shiny-side down. Wet your hands. Spread ½ cup rice evenly over the nori, leaving a border at the top.
5. Place half the salmon strips and cucumber strips in a line across the rice center.
6. Lift the mat, roll the nori firmly over the filling, and press to seal. Repeat with the second sheet.
7. Cut each roll into 6 pieces with a sharp, wet knife. Serve chilled for a cool, smoky treat.

7. Tuna Salad Roll

About: This roll fills sushi rice with creamy tuna salad and crunchy celery. It’s a comforting, familiar flavor wrapped in a fun sushi package—great for a quick lunch.

Ingredients:

• 1 cup sushi rice (rinsed thoroughly)
• 1 ¼ cups water (for cooking rice)
• 2 tablespoons rice vinegar (adds zest)
• 1 teaspoon sugar (balances flavors)
• ½ teaspoon salt (enhances taste)
• ½ cup canned tuna (drained well)
• 1 tablespoon mayonnaise (for creamy texture)
• ½ celery stalk (finely chopped)
• 2 nori sheets (seaweed wrappers)

Instructions:

1. Rinse sushi rice under cold water until water clears. Add rice and 1 ¼ cups water to a pot. Boil, then simmer for 15 minutes. Let it sit for 5 minutes after cooking.
2. Mix rice vinegar, sugar, and salt in a bowl. Stir into warm rice. Spread rice on a plate to cool fully.
3. Drain canned tuna. Mix tuna, mayonnaise, and chopped celery in a bowl until evenly blended.
4. Place a nori sheet on a bamboo mat, shiny-side down. Wet your hands. Spread ½ cup rice over the nori, leaving a 1-inch border at the top.
5. Spoon half the tuna salad mixture in a line across the rice center.
6. Use the mat to roll the nori tightly around the filling. Press gently to seal. Repeat with remaining ingredients.
7. Slice each roll into 6 pieces with a sharp knife. Serve fresh and enjoy the creamy crunch!

8. Vegetable Tempura Roll

About: This roll highlights crispy vegetable tempura with sweet potato as the star. It’s a fresh, crunchy choice for vegetarians or anyone who loves a light, tasty sushi roll.

Ingredients:

• 1 cup sushi rice (sticky variety)
• 1 ¼ cups water (for rice cooking)
• 2 tablespoons rice vinegar (seasons rice)
• 1 teaspoon sugar (adds balance)
• ½ teaspoon salt (boosts flavor)
• ½ cup tempura batter mix (dry mix)
• ½ cup cold water (for batter consistency)
• 1 small sweet potato (peeled, sliced into strips)
• Vegetable oil (for frying, about 2 cups)
• 2 nori sheets (dried seaweed)

Instructions:

1. Rinse sushi rice under cold water until clear. Combine rice and 1 ¼ cups water in a pot. Boil, then simmer for 15 minutes. Let it rest for 5 minutes.
2. Mix rice vinegar, sugar, and salt in a bowl. Fold into warm rice. Spread rice on a tray to cool completely.
3. Prepare tempura batter by mixing dry mix with cold water in a bowl. Dip sweet potato strips into the batter, coating evenly.
4. Heat oil in a deep pan to 350°F. Fry battered sweet potato strips for 3-4 minutes until golden and crisp. Drain on paper towels.
5. Lay a nori sheet on a bamboo mat, shiny-side down. Wet your hands. Spread ½ cup rice evenly over the nori, leaving a border at the top.
6. Place half the tempura sweet potato strips in a line across the rice center.
7. Lift the mat, roll the nori gently over the filling, and press to seal. Slice into 6 pieces. Serve hot for maximum crunch.

9. Chicken Katsu Roll

About: This roll features crispy chicken katsu paired with fresh cucumber. It’s a fun, filling sushi option that combines breaded chicken with classic sushi rice.

Ingredients:

• 1 cup sushi rice (short-grain type)
• 1 ¼ cups water (for rice prep)
• 2 tablespoons rice vinegar (for seasoning)
• 1 teaspoon sugar (softens acidity)
• ½ teaspoon salt (enhances flavor)
• 1 chicken breast (breaded and fried, fully cooked)
• ½ cucumber (sliced into thin strips)
• 2 nori sheets (seaweed wraps)

Instructions:

1. Rinse sushi rice under cold water until water runs clear. Add rice and 1 ¼ cups water to a pot. Boil, then simmer for 15 minutes. Let it sit for 5 minutes off heat.
2. Mix rice vinegar, sugar, and salt in a bowl. Stir into warm rice. Spread rice out to cool to room temperature.
3. Cook chicken breast with breading until crispy and golden. Slice into thin strips once cooled slightly.
4. Place a nori sheet on a bamboo mat, shiny-side down. Wet your hands. Spread ½ cup rice evenly over the nori, leaving a 1-inch border at the top.
5. Arrange half the chicken katsu strips and cucumber strips in a line across the rice center.
6. Use the mat to roll the nori tightly over the filling. Press to seal the roll. Repeat with remaining ingredients.
7. Slice each roll into 6 pieces with a sharp, wet knife. Serve with soy sauce for extra flavor.

10. Spicy Tofu Roll

About: This vegan roll brings spicy tofu and creamy avocado together for a bold taste. It’s a simple, fiery option that’s perfect for plant-based sushi fans.

Ingredients:

• 1 cup sushi rice (rinsed well)
• 1 ¼ cups water (for cooking rice)
• 2 tablespoons rice vinegar (adds tang)
• 1 teaspoon sugar (balances flavors)
• ½ teaspoon salt (enhances taste)
• ½ cup firm tofu (drained, cubed)
• 1 tablespoon sriracha (for heat)
• 1 teaspoon soy sauce (adds depth)
• ½ ripe avocado (sliced into strips)
• 2 nori sheets (dried seaweed)

Instructions:

1. Rinse sushi rice under cold water until clear. Combine rice and 1 ¼ cups water in a pot. Boil, then simmer for 15 minutes. Let it rest for 5 minutes.
2. Mix rice vinegar, sugar, and salt in a bowl. Fold into warm rice. Spread rice on a plate to cool fully.
3. Drain tofu and cut into small cubes. Mix tofu with sriracha and soy sauce in a bowl until well coated.
4. Lay a nori sheet on a bamboo mat, shiny-side down. Wet your hands. Spread ½ cup rice evenly over the nori, leaving a border at the top.
5. Spoon half the spicy tofu mixture and avocado strips in a line across the rice center.
6. Lift the mat, roll the nori firmly over the filling, and press to seal. Repeat with the second sheet.
7. Slice each roll into 6 pieces with a sharp knife. Serve and savor the spicy kick!

11. Ham and Cheese Roll

About: This quirky roll mixes savory ham and melted cheese with sushi rice. It’s a playful, unexpected twist that’s both fun to make and delicious to eat.

Ingredients:

• 1 cup sushi rice (sticky short-grain)
• 1 ¼ cups water (for rice cooking)
• 2 tablespoons rice vinegar (seasons rice)
• 1 teaspoon sugar (adds balance)
• ½ teaspoon salt (boosts flavor)
• ½ cup cooked ham (sliced into thin strips)
• ½ cup cheddar cheese (shredded or sliced thin)
• 2 nori sheets (seaweed wrappers)

Instructions:

1. Rinse sushi rice under cold water until water clears. Add rice and 1 ¼ cups water to a pot. Boil, then simmer for 15 minutes. Let it sit for 5 minutes after cooking.
2. Mix rice vinegar, sugar, and salt in a bowl. Stir into warm rice. Spread rice on a tray to cool completely.
3. Slice ham into thin strips if not pre-sliced. Shred or slice cheese thinly for easy rolling.
4. Place a nori sheet on a bamboo mat, shiny-side down. Wet your hands. Spread ½ cup rice evenly over the nori, leaving a 1-inch border at the top.
5. Arrange half the ham strips and cheese in a line across the rice center.
6. Use the mat to roll the nori gently over the filling. Press to seal the roll. Repeat with remaining ingredients.
7. Slice each roll into 6 pieces with a sharp knife. Serve warm or cold for a unique sushi treat.

12. Beef Teriyaki Roll

About: This roll combines tender beef teriyaki with crisp carrots for a bold, hearty flavor. It’s a filling sushi option that’s sure to impress meat lovers at the table.

Ingredients:

• 1 cup sushi rice (short-grain variety)
• 1 ¼ cups water (for rice prep)
• 2 tablespoons rice vinegar (for seasoning)
• 1 teaspoon sugar (softens tang)
• ½ teaspoon salt (enhances taste)
• ½ cup cooked beef (sliced thin, grilled or pan-fried)
• 2 tablespoons teriyaki sauce (for glazing)
• ½ carrot (julienned into thin sticks)
• 2 nori sheets (dried seaweed wraps)

Instructions:

1. Rinse sushi rice under cold water until clear. Combine rice and 1 ¼ cups water in a pot. Boil, then simmer for 15 minutes. Let it rest for 5 minutes off heat.
2. Mix rice vinegar, sugar, and salt in a bowl. Fold into warm rice. Spread rice out to cool to room temperature.
3. Slice cooked beef into thin strips. Toss with teriyaki sauce in a bowl until evenly coated.
4. Lay a nori sheet on a bamboo mat, shiny-side down. Wet your hands. Spread ½ cup rice evenly over the nori, leaving a border at the top.
5. Place half the beef strips and carrot sticks in a line across the rice center.
6. Lift the mat, roll the nori tightly over the filling, and press to seal. Repeat with the second sheet.
7. Slice each roll into 6 pieces with a sharp, wet knife. Serve fresh for a savory, satisfying bite.

These 12 cooked sushi recipes turn your kitchen into a sushi haven. Grab your bamboo mat, pick a recipe, and roll up some fun! Whether you love seafood, meat, or veggies, there’s a roll here for you. Enjoy the process and the tasty results!