Easy Homemade Sushi: How to Roll Sushi Without a Mat

Sushi doesn’t have to be confined to restaurant orders only. It's way easier to make than you might think, and it’s the perfect way to use up leftovers. Best of all, you don’t need any special equipment. I’ll show you how to make homemade sushi without a mat!

Easy homemade sushi ingredients

The only two ingredients that are essential for homemade sushi rolls (maki) are sheets of nori (seaweed) and sushi rice (don't miss my Easy Sushi Rice recipe!). Other than that, the sky’s the limit when it comes to the fillings. 

For fish rolls, you can use good quality, sushi grade raw fish, but if you’re hesitant to use raw fish at home, go for cooked, flaked fish (or shrimp) instead! These spicy salmon sushi rolls are our favorite. 

For vegetable rolls, try shreds of carrot, julienned cucumber and/or avocado slices. We also love cucumber, avocado and omelet rolls, made with thin strips of cooked omelet. You can even use leftover cooked vegetables (think roasted mushrooms, sautéed greens, diced winter squash, etc). Feel free to get creative with the flavorings, adding in diced kimchi, a drizzle of soy glaze or a smattering of sesame seeds.

How to roll sushi without a mat:

• First get all of your ingredients ready to go. You’ll need to make a batch of sushi rice and slice up your fillings. Arrange a sheet of nori, shiny side down, on a piece of parchment paper (the parchment paper should be a few inches bigger than the nori on the top and bottom). Spoon some of the sushi rice over the nori then use damp hands to spread it in an even layer (my kids love helping me with this!). 

• Arrange your fillings along the bottom third of the nori, stacking them on top of one another. 

• Using the parchment paper for leverage, roll the nori into a tight log (see the video below!). 

• Seal the edges of the nori at the seam with wet fingertips. Using a sharp knife (this is key), cut the roll crosswise into rounds. 

FAQs

Tips for making homemade sushi without a mat:

• Use a piece of parchment paper that’s bigger than your sheet of nori by a few inches on the top and bottom (this will give you leverage when rolling). Or you can use a sushi mat!
• You’ll need to make a batch of this Sushi Rice before beginning.
• Use your sharpest knife when cutting the rolled sushi into rounds. If your knife is too dull it might have trouble cutting cleanly through the nori. 
• Serve the sushi with soy sauce or tamari for dipping, along with wasabi and pickled ginger (which you can find at most supermarkets that sell sushi—ask for them at the sushi counter).  Let your own sushi tradition begin! 
• Try these Spicy Salmon Sushi Wraps.
• Watch the Web Story for this recipe!

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How to roll sushi with a mat video:

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Homemade Sushi without a mat

You don’t need a bamboo mat to make homemade sushi! A piece of parchment paper is all you need to make sushi at home. Think of this as less of a recipe and more of a guideline.  Feel free to get creative with the fillings. For fish rolls, you can use good quality, sushi grade raw fish, but if you’re hesitant to use raw fish at home, go for cooked, flaked fish (or shrimp) instead. You can also swap out the fish for vegetables (think julienned carrots, sprouts, roasted mushrooms, etc.). You’ll need to make a batch of Easy Sushi Rice before beginning. For a spicy salmon variation, check out these Spicy Salmon Sushi Wraps.

Prep Time20 mins

Total Time20 mins

Course: Main Course

Cuisine: Japanese

Keyword: easy homemade sushi, how to roll sushi without a mat, sushi without a mat

Servings: 4 people

Author: Nicki Sizemore

Equipment

• Parchment paper (or a bamboo mat, if you have one)
• Bowl of water for dipping your fingers

Ingredients

• Nori sheets
• Cooked Sushi Rice (recipe link above)
• Julienned cucumber
• Avocado slices
• Cooked or raw salmon, tuna, shrimp or veggies

For serving (optional)

• Tamari or soy sauce
• Wasabi
• Pickled ginger

Instructions

• Place a sheet of nori, shiny side down with the long side closest to you, on a square of parchment paper (or on a bamboo sushi mat). Spoon some rice on top of the nori. Dip your fingers in water (this will help prevent the rice from sticking), then pat the rice into an even layer, going all the way to the sides but leaving a 1-inch border across the top and bottom.
• Line a few julienned cucumbers horizontally across the bottom third, topped by a couple of avocado slices and some flaked salmon.
• Now it’s time to roll! Hold the parchment (or sushi mat) and use it to roll the nori over the filling. The first roll should go all the way around the filling. Use the parchment to tighten the first roll, squeezing the filling into a nice compact log. Then continue rolling, using the parchment as leverage. Once you get to the end, wet the edge of the nori and seal it.
• Continue with all of your rolls. Once your rolls are ready, use a sharp knife to slice them crosswise into 1-inch pieces. Serve the sushi with tamari or soy sauce for dipping, along with wasabi and pickled ginger.

Notes

Tips:

• Use a piece of parchment paper that’s bigger than your sheet of nori by a few inches on the top and bottom (this will give you leverage when rolling). Or you can use a sushi mat!
• You’ll need to make a batch of this Sushi Rice before beginning. 
• For vegetable rolls, try shreds of carrot, julienned cucumber and/or avocado slices. We also love cucumber, avocado and omelet rolls, made with thin strips of cooked omelet. You can even use leftover cooked vegetables (think roasted mushrooms, sautéed greens, diced winter squash, etc). Feel free to get creative with the flavorings, adding in diced kimchi, a drizzle of soy glaze or a smattering of sesame seeds.
• Use your sharpest knife when cutting the rolled sushi into rounds. If your knife is too dull it might have trouble cutting cleanly through the nori. 
• Serve the sushi with soy sauce or tamari for dipping, along with wasabi and pickled ginger (which you can find at most supermarkets that sell sushi—ask for them at the sushi counter).  Let your own sushi tradition begin! 
• Try these Spicy Salmon Sushi Wraps.