11 Common Sushi Making Mistakes

Making sushi at home can be a daunting task. However, anyone determined to make sushi at home knows that it’s worth the effort. With this article, we’re going to break down 11 common mistakes that sushi chefs and amateurs alike most often make. We will then provide tips on avoiding Common Sushi Making Mistakes and utilizing the resources provided to make your little pieces of sushi delicious and beautiful.

1. Using the Wrong Rice

Nishiki sushi riceRice that is meant to be used for sushi is different from the rice used for other Japanese food. Sushi is made with a different kind of rice because the type of rice needed for sushi has a higher level of stickiness and more moisture than other types of rice. Sushi is usually short-grain rice of a specific variety called Sanuki. This kind of rice is known to absorb water while cooking, which then leaves behind a sushi rice that is sticky and sticky together. 

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To get the ideal consistency, it’s essential to use this kind of rice and not regular long-grain rice that you would use to make other Japanese food types. Furthermore, the ingredients you use when making sushi also has to do with how sticky a piece of sushi is going to be. Sushi rice should always be used with short-grained sushi nori sheets, or nigiri rice or maki rice. Using another form of rice can have disastrous results on your sushi.

2. Getting it Wrong When Cooking the Rice

When making sushi rice, it’s important not to add too much liquid and not leave it to sit around for long periods before cooking. The rice should be cooked in this way due to the high amount of moisture required for sushi. No matter how dry the outside of your rice is, your sushi will mess up if it’s too wet and doesn’t have the right consistency.

There’s also a sure way to how the rice is cooked that’s not as common, and there isn’t an exact science behind it. It all comes down to how you feel when you are cooking the rice and how you want your sushi to be. In other words, it’s best to leave all of the information up to your instinct.

There are also various rice cookers with a sushi setting.

3. Using Wrong Fish Topping

There is always the correct answer when making sushi, and it’s essential to know the best combination of fish and rice for your recipe. When you buy a piece of fish to put on top of your rice, you should consider a few things, including the creature itself and how that piece of seafood will be eaten. 

Sushi cannot be eaten with chopsticks, so small fish to eat with chopsticks is a good idea for edible toppings. It’s also vital to use edible ingredients with chopsticks, such as tiny shrimp and fish or vegetables. 

Lastly, it’s essential to consider how the topping will be eaten. For example, if the fish is a sashimi-grade fish, then that fish should stand on top of your rice. If you want to make sushi out of large cuts, you need to cut it into approximations so that each piece is differently shaped and sized.

The fish topping also has to do with the type of fish you are using. Sushi chefs and amateurs agree that raw fish should not be put on top of sushi rice made with cooked rice because the two ingredients will compete for moisture. If you make sushi out of raw fish, you’re essentially putting it on top of a whole piece of raw fish, which would be pretty distasteful and dangerous.

4. Adding too many Fillings

 When making sushi rice, limiting the number of fillings used and how much you put in the sushi roll is essential. There is no rule for the types of fillings and toppings that you can use. However, there is something you should be careful with; it is vital to use simple fillings so that no flavors are competing with each other on top of your sushi.

Usually, there’s always a suitable amount of certain kinds of fillings that should be used per roll. Sushi chefs will tell you the maximum amount of rice and the maximum toppings you can add to each roll. It would be best to consider doing the same, as it will help you make perfect sushi every time.

5. Making it too Big

 If you want to make sushi out of large cuts of fish, you will have to cut them up into smaller sizes to fit well in your sushi roll. For example, a tuna roll is usually made with the upper part of the fish, and there’s also a specific size limit when it comes to how big your fish should be.

The amount of rice should also be considered when making sushi. When making sushi, you can’t put too much on top of your roll as it will become too heavy and difficult to eat.

6. Adding Too Much Soy Sauce

Japanese soy sauce is the most common ingredient used in sushi sauces, and it’s not only added for taste, but many Japanese chefs will tell you that it has a specific spiritual element to what they do. It’s mainly used to make the sushi rice a little bit softer and more liquidy after it has been cooked. 

You can use as much or as little of this ingredient as you want to while making sushi, but it’s important not to put too much as you will end up with a sticky sushi rice. Mixing wasabi into your soy sauce is not a good idea, as combining these two ingredients will cancel each other out.

7. Pre-making sushi

Pre-making the rice is a time-efficient way of making sushi. You can make the rice just before your guests arrive, and then all you have to do is throw it in the pan and stir evenly to get the perfect consistency. This method won’t give you as much control over your sushi, as it gives you some ingredients that you will have to make beforehand. There’s nothing wrong with this method, but some pros and cons of pre-making the rice when making sushi at home.

The main con is that if you’re trying to make sushi at home, then it’s all about getting the timing just right when throwing everything together in the pan. If you make the rice beforehand, you will have to wait for it to cool down, which can take a long time depending on how many servings of rice your recipe makes. It’s also important to remember that some recipes call for cooked rice, and some that call for uncooked rice. Pre-making rice will only work if you know exactly what you’re going to do with it.

8. Not Making Enough Rice

 When it comes to making sushi, the main ingredient is rice, and that’s why so many people get this part wrong all the time. Sushi rice should be cooked in a certain amount of water, depending on how much you want to cook and how much you are cooking. If you’re making sushi for two people, you should use about 2 cups of water for every 1 cup of rice. 

It’s also important not to make less than this, as the rice will be a too sticky inconsistency, and it won’t taste right. Sushi rice is cooked with a lot of water, so it has a lighter consistency and a slightly sticky texture.

The amount of sushi rice you make depends on how much time you have and how much time your guests have to wait. If you plan to make a bigger batch of sushi rice and save some for future use, it’s crucial to make the right amount of rice. When making sushi, most people forget about having too much rice. It is essential to have enough rice so that there is some leftover to make another batch later on.

9. Failure to rinse the rice properly.

There are many different kinds of sushi rice out there, and each one has its special serving instructions. When it comes to making sushi, one of the most important rules is that the rice should be rinsed before using it. 

There are many different recipes and styles, but they all require you to have a specific amount of rinsed rice called for in the recipe. It’s essential to ensure that you have the right amount of rinsed rice so that your sushi creations turn out as good as possible.

10. Failure to use a rolling mat

The rolling mat is one of the most critical things in a making sushi kit. It is usually used to make the middle of your sushi roll firm and strong, so it won’t come apart easily when you try to cut it up. It’s essential to use a rolling mat as it helps you visualize how your sushi will turn out when you have it rolled up. It’s one of the primary key ingredients when making sushi, and it should never be left out.

There are many different kinds of rolling mats available, and they all vary in size, depending on how much raw fish you have to work with. Many people ignore this part when making sushi at home, but they end up with a loose middle that doesn’t hold its form well. Using the URED Professional Super Space Sushi Bazooka is one of the easiest ways to make the perfect sushi roll.

11. Using the wrong type of knife

samauri sword not sushi knife

Many different types of knives can be used for sushi, and each one works better for certain types of fish. For example, when it comes to cutting up large fillets, you should get a longer, thicker knife, making it easier to slice through. However, when it comes to sushi rice, you want to use a sushi knife that is as thin as possible. When using this type of knife, you should cut the rice in one quick motion while moving the blade on top of the rice.

You should also always keep your knife sharp when making sushi at home. There are many different types of knives available, and they all vary in style and size. You’ll need to figure out which size and style is right for your needs and then buy the right one for you. There are many different types of knives that you can get, but most of them will be similar in terms of size.

Tips for choosing Sushi-Grade Fish

While it’s possible to use any fish for sushi dishes, some fish types are better than others. When making sushi, you’ll usually want to use fresh fish that is fresh and in a sushi-grade condition so that you can cut it up into smaller pieces and serve them as part of your dish.

There are many different types of sushi-grade fish that you can choose from, and each one has its own unique characteristics. You can know a fish is fresh by checking the following:

 • Its smell: Fresh fish usually has a very subtle smell, unlike the smell of fish that’s been stored in a freezer.

 • The texture: Fresh fish doesn’t leave that slimy or oily feeling on your hands, and if it does, then it’s not fresh. The texture of fresh fish is clean and firm to the touch, with no signs of floppiness or stickiness.

 • Eyes and Gills: Fresh fish has bright, clear eyes and no signs of cloudiness or whiteness. The gill should be clean, with no oils or debris around it. The eyes should be free of any yellow or brown discoloration, and the skin should not be slimy.


Many different things contribute to the best sushi meal, and there are also many things that you have to keep in mind. It’s more than just about making sushi. It’s also about finding a balance between the right amount of texture and ingredients. 

There are many different kinds of sushi-grade fish out there, but you’ll only find the most reliable ones at URED. Since they’re only concerned with providing their customers the best, we can guarantee that all their products will be fresh and flawless.