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Fisherman's Sushi 101: Rice, Maki Rolls

After catching yellowfin offshore, Andy and I had a long paddle home. Our conversation quickly turned to fish recipes, and since it was my first tuna ever, I'm thinking sushi. I know Andy likes to cook, but I soon realized Andy doesn't do sushi. Why no sushi? He doesn't know how to make sushi rice.

The next day, I'm on the phone with Adi rehashing the tuna adventure Andy and I just had. The conversation was free flowing, until I mentioned Andy's lack of sushi skills. There was a long pause. Then Adi admits, he loves sushi too, but hasn't learned how to make sushi either...

Then it hit me--there's a need here--not all fisherman know how to make their own sushi. We fishermen are in the best position to enjoy all types of sushi. Nobody gets fresher fish than us. Nobody!

I've come up with a learning series to tackle this problem: Fisherman's Sushi 101. The curriculum will include, making sushi rice, maki rolls, inside-out maki rolls, tuna rolls, California rolls, nigiri, sashimi, sushi condiments and more.

This first video-recipe teaches you the fundamentals for making sushi rice and two types of maki rolls. The traditional maki roll and the inside-out maki roll. Go catch a fish, then I'll see you in class!

Sushi Rice, Maki Rolls, Inside-out Maki Rolls

(makes 36 pieces)

If you can learn to tie a fishing knot, you can learn to make sushi...

Fresh tuna fillets cut into 1/2” strips, 7” long (use any fresh fish you like, the Japanese do!)

6 nori sheets

1 ¼ cups sushi rice, traditional white (brown rice can be substituted, but cooking times may vary)

2 tablespoons of rice vinegar

1 tablespoon of granulated sugar

1 teaspoon of salt

Package of dry wasabi, reconstituted with water

Pickled ginger

Soy sauce

Capelin Roe, or any small fish roe can be used

Black sesame seeds

Cucumber ½ ” strips, 7” long

Sweet red bell pepper julienned

Mango julienned


Bamboo rolling mat

Zip-Lock bag, 11” x 11”

Wooden spatula

Large non metallic bowl

Bowl of water

Sushi Rice

1. Bring 1 ½ cups of water to a boil, add a pinch of salt.

2.Wash the sushi rice by placing the rice inside a large bowl,

half filled with water. Stir the rice with your hand until the water becomes milky white from the released starch. Repeat at least three times, or until the water becomes clear. In a small pot, boil the water then add the rice. Reduce the heat and let simmer for 10 minutes with a lid on the pot. Now, create the vinegar rice seasoning by mixing the vinegar, sugar and salt. Set aside. After the rice has simmered for 10 minutes, remove it from the heat and let stand for at least 10 minutes. Do not remove the lid.

3. Place the rice into a large nonmetallic bowl. With the wooden spatula begin to gently break apart the rice to allow for cooling. Now add the vinegar seasoning and continue to gently mix until rice is close to room temperature.

Maki Roll

1. Begin by placing the bamboo rolling mat inside a zip-lock bag. Fold a nori sheet at the ¾ mark, fold, press the fold and tear off ¼ of the nori sheet. Place the bigger remaining nori sheet, glossy side down, on the bamboo rolling mat.

2. Place the bowl of water at your work station. Wet your hands and place a hand full of rice onto the nori sheet. Don't be afraid if you have too much of too little rice, you can always add or take away rice—with wet hands.

3. Begin to spread the rice to each edge of the nori sheet, except the top edge. Leave the 1” bare at the top edge, then take a few rice kernels and smear them in the bare area, creating a “rice glue” at the top edge. This will allow the rolled maki to seal itself after being rolled.

4. Place cucumber, mango and tuna in the bottom third of the rice filled nori sheet. Place in a continuous line.

5. Pick up the nearest edge of the bamboo rolling mat. Begin to roll, while applying pressure with your fingers, on the cucumber, mango and tuna to keep them in place. Use even pressure, as you roll, and lift the mat out of the way as you continue to complete the roll.

6. Transfer the maki roll onto a chopping board, seam side down. Using a sharp wet knife, cut the roll in half, then cutting the halves into thirds. Wet the knife in between each cut. Serve with soy sauce, ginger and wasabi.

Inside-out Maki Roll

1. Cut out a forth of the nori sheet, same as above. Place the glossy side of the nori sheet onto a clean surface, not the bamboo mat. Using wet hands, spread a hand full of rice onto the nori sheet bringing the rice to all four edges.

2. Using a fork, sprinkle the capelin roe edge to edge on the rice. Then sprinkle the black sesame seeds on top of the capelin roe.

3. Place the bamboo mat close to you. Grab the top edge of the rice filled nori sheet with both hands, and turn the whole thing over onto the bamboo mat.

4. Place cucumber, red bell pepper strips and a tuna strip onto the glossy bare side of the nori. Start by using the bottom third of the nori sheet.

5. With both hands, grab the bamboo mat and begin to roll using the same technique mentioned above. Transfer to a cutting surface. Use a wet sharp knife to cut the roll in half. Then cut the halves into thirds. Serve with soy sauce, ginger and wasabi. See you in the next class.

Equipment, Kitchen Gadgets And Ingredients I Use For This Recipe

💰 BEST SAVINGS ONLINE NOW 💰 ➤ FREE 30 Day Amazon Prime Membership For Huge Discounts and Free Shipping! __________________________________________________________________ 🎣 FISHING & PHOTOGRAPHY EQUIPMENT USED 🎥

➤ Lowrance Elite-7 CHIRP Fishfinder/Chartplotter $445

(I love the big screen!) ➤ Camera Used For Food Photography & Video Creation: Canon EOS 70D Photo & Video Package w/2 Lens, Tripod, Filters, Memory Cards & More.. Amazon Top Value! $1099.95 ➤ GoPro HERO4 Black $278

__________________________________________________________________ 🛠 KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶

➤ FREE 30 Day Amazon Prime Membership ➤ America's Test Kitchen #1 Rice Cooker - Aroma $29.92 ➤ Botan White Sushi Rice 5lbs $11.27 ➤ Botan Brown Sushi Rice 5lbs $15.68 ➤ Bamboo Sushi Kit - Rolling Mats, 5 pairs chopsticks, Rice Spreader, Rice Paddle $9.59 ➤ Multi - Purpose Kacebela Chef Knife 8" $26.99 ➤ Wild Caught Capelin Roe 4-oz $10.95 ➤ Sushi Pickled Ginger 11.5-oz $7.60 ➤ Seaweed Nori Sheets 10-count $5.49 ➤ Black Sesame Seeds McCormick 1.87-oz $4.04 ➤ Kikkoman Soy Sauce 33.8-oz $4.44 ➤ Wasabi Powder 10.5-oz (300g) $11.99 ➤ Measuring Cups, 4-Piece Set, Stainless Steel $12.63 ➤ 24" Hard Wood Cutting Board $21.95 __________________________________________________________________

You can support Fishermans Belly Channel by using our links 🔗 for your purchases. Thanks! Yanni🙂


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Meet The



I'm a fisherman and a cook, and I love to do both. My name is Yanni and welcome to my website, Fisherman's Belly. Here, using your fresh fish and everyday ingredients, you can learn to cook hand-crafted easy fish recipes. 

See you on the water and in the kitchen. Yanni

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Thanks for submitting your question. I'll get back with you as soon as possible. Yanni

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