I used to grab sushi rolls from take away spots all the time. The big chunky ones you can hold in one hand while walking down the street. They always looked great in the display case. But once I started paying attention, I noticed something odd. The rice was often packed way too tight.
That bugged me more than it should have. Sushi rice should feel soft and fluffy. Not compressed like a brick. One afternoon I decided to try making those same thick take away style rolls at home, mostly out of curiosity.
Turns out they are not nearly as complicated as they look. Once the rice is ready and the fillings are prepped, the rolling part actually goes pretty fast. My first roll looked a little crooked, I won’t lie. But it still tasted better than most store versions I’d bought.
Now I make these when I want something fun for lunch or a casual dinner. They feel a little special but still relaxed. And honestly, I love cutting into the roll and seeing all the colors in the middle. That part never gets old.
Ingredients I Used for the Recipe
- 2½ cups hot cooked sushi rice – this forms the base of the rolls and holds everything together.
- 35 ml rice wine vinegar – mixed into the rice to give that classic sushi flavor.
- 2 tsp sugar – balances the vinegar and adds a light sweetness to the rice.
- ⅛ tsp salt – enhances the overall flavor of the sushi rice.
- 3 nori sheets (about 19 cm x 14 cm) – roasted seaweed that wraps around the sushi roll.
- 3 long strips sashimi salmon (about 50 g each) – for a simple salmon and cucumber roll.
- 3 long strips sashimi tuna (about 50 g each) – another classic filling option.
- 6 long cucumber wedges – add crunch and freshness inside the rolls.
- 4 to 6 strips chicken cutlet (about 150 g total) – crispy chicken adds texture and makes the roll more filling.
- 9 slices avocado – creamy texture that balances crispy or fresh ingredients.
- 150 g canned tuna – mixed with mayo to create a creamy filling.
- 3 tbsp Japanese mayonnaise – makes the tuna mixture rich and smooth.
- Salt and pepper – for seasoning the tuna filling.
- 6 large tempura prawns – crunchy seafood option that works really well in thick sushi rolls.
- 6 soft lettuce leaves – used with tempura prawns to add a light layer of freshness.
- 150 g thinly sliced beef – quickly cooked for a teriyaki style filling.
- 1 tbsp oil – for cooking the beef.
- 2 tsp soy sauce, 2 tsp sake, 2 tsp mirin – create a simple teriyaki flavor for the beef.
- ½ tsp sugar – balances the sauce for the beef filling.
- 75 g carrot, finely julienned – adds sweetness and color.
- Small bowl of water mixed with 1 tbsp vinegar – used to wet hands so rice does not stick.
- Bamboo sushi rolling mat – helps shape the rolls neatly.
How to make Take Away Sushi Rolls?
Step 1 – Make the Sushi Vinegar
I start by mixing rice vinegar, sugar, and salt in a small bowl. Just stir until everything dissolves. It only takes a minute.
This mixture is what gives sushi rice its signature flavor. Plain rice alone just will not taste right for sushi.
Step 2 – Season the Rice
Place the hot rice in a wide bowl. Pour about half the vinegar mixture over the rice and gently fold it in using a cutting motion. I try not to smash the grains.
Add the rest of the vinegar mixture and mix again. Sometimes I fan the rice with a plate while mixing. It cools the rice faster and helps it stay fluffy.
Step 3 – Prepare the Fillings
Before rolling anything, I like to get all fillings ready. It makes the process much smoother later.
The tuna filling is easy. Just break the tuna into flakes with a fork, mix in mayonnaise, then add a little salt and pepper. Done.
For the teriyaki beef, I quickly sauté thin beef slices in oil for a minute or two. Then I add soy sauce, sake, mirin, and sugar. Once the sauce almost disappears, I remove the beef and let it cool.
Everything else mostly just needs slicing. Cucumber, avocado, carrots. Simple prep.
Step 4 – Set Up the Nori Sheet
Place a nori sheet on the bamboo rolling mat with the shiny side facing down. I line the edge of the nori with the edge of the mat closest to me.
This trick actually makes rolling easier. I learned it after messing up a couple rolls early on.
Step 5 – Spread the Sushi Rice
Wet your hands in the vinegar water so the rice will not stick. Grab about one third of the rice and place it in the center of the nori.
Spread the rice gently across the sheet, leaving about a 2 cm border at the far edge. I try not to press too hard. Soft rice makes better sushi.
Step 6 – Add the Fillings
Lay your fillings across the center of the rice horizontally. Not too close to the edge. Right in the middle works best.
This is where you can play around. Salmon and cucumber is clean and classic. Chicken cutlet with avocado is probably my favorite though. That combo always disappears first when I serve these.
Step 7 – Roll the Sushi
Lift the edge of the bamboo mat closest to you and begin rolling it away from your body while holding the filling in place with your fingers.
Once the edge of the nori reaches the rice on the other side, keep rolling slowly until the mat covers the roll.
Press gently but firmly to shape it. Not crushing. Just enough to hold everything together.
Step 8 – Seal the Roll
Continue rolling a little further so the bare edge of the nori overlaps and seals the roll.
I usually let the roll sit seam side down for a minute or two. That helps it stick closed.
Step 9 – Slice the Sushi Rolls
Before cutting, I wipe my knife with a damp towel. Wet knives slice sushi way cleaner.
Cut the roll in half first. Then cut each half again if you want smaller pieces. Sometimes I leave them in big halves like take away shops do. It feels more casual that way.
A Few Things I Learned After Making These Many Times
The rice balance matters more than I expected. Too much rice and the filling disappears. Too little and the roll falls apart. After a few tries I found the sweet spot.
Also, avoid very saucy fillings. I tried a saucy teriyaki chicken once and it made the rice soggy. Not great.
Another little habit of mine now is prepping fillings ahead of time. Things like tempura prawns, chicken cutlet, or the tuna mixture can be made earlier in the day. Then rolling sushi becomes a quick assembly job.
One more thing. Homemade sushi rice really does taste better than most take away versions. I noticed the difference the first time I made it. The grains stay light and the vinegar flavor actually comes through.
That alone convinced me to keep making these at home.
Tips That Make the Rolls Look and Taste Better
- Do not press the rice too firmly when spreading it. Light pressure keeps the texture soft.
- Keep a small bowl of vinegar water nearby so rice will not stick to your hands.
- Place fillings in the center of the rice instead of near the edge.
- Let the roll sit for a minute before slicing so the seam seals properly.
- Wipe your knife with a damp cloth between cuts for clean slices.
- Prepare fillings ahead of time so the rolling process feels relaxed instead of rushed.
After making these many times, I realized sushi rolls are more forgiving than they seem. Even when the roll is slightly uneven, it still tastes great.
And honestly, that is part of the charm. Homemade sushi does not need to look perfect. It just needs to taste good. These big take away style rolls definitely deliver on that.
Take Away Sushi Rolls Recipe
Description
Today's sushi rolls are just like those you buy from take away sushi shops. It's not very difficult once you've prepared the ingredients to go in the middle. These large, satisfying rolls are 4cm thick and about 10cm long – perfect to grab and bite into even while walking. With six delicious filling options ranging from fresh raw fish to cooked favorites like teriyaki beef and tempura prawn, there's something for everyone.
ingredients
Sushi Rice Base
Nori & Equipment
Filling Option 1: Raw Salmon & Cucumber
Filling Option 2: Raw Tuna & Cucumber
Filling Option 3: Chicken Cutlet & Avocado
Filling Option 4: Tuna Mayo & Avocado
Filling Option 5: Tempura Prawn & Green Leaf
Filling Option 6: Beef Teriyaki & Carrots
Instructions
Prepare Sushi Vinegar & Rice
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In a small jar or bowl, combine rice wine vinegar, sugar, and salt. Mix well until sugar and salt are completely dissolved.
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Place hot cooked rice in a large bowl. Add half of the vinegar mixture and gently fold using a spatula in a cutting motion to avoid breaking rice grains.
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Add the remaining vinegar mixture and continue mixing gently. If possible, fan the rice while mixing to help it cool quickly and allow moisture to evaporate for the perfect texture.
Rolling Technique
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Place a trimmed nori sheet (19cm x 14cm), smooth side down, on the bamboo rolling mat. Align the cut edge with the edge of the mat closest to you.
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Wet your hands with the vinegar-water mixture. Take one-third of the seasoned sushi rice, form a loose oval ball, and place it in the center of the nori sheet.
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Gently spread the rice evenly across the nori, leaving a 2cm border on the edge farthest from you. Do not press the rice down too firmly – keep it light and fluffy.
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Place your chosen filling ingredients horizontally in the center of the rice layer, arranging them neatly in a narrow line.
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Using your thumbs and index fingers, lift the edge of the bamboo mat closest to you. Place your middle and ring fingers firmly on the fillings to hold them in place.
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Roll the mat away from you, tucking the nori edge over the fillings. Continue rolling until the nori edge meets the opposite edge of the rice layer.
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Once the nori is fully rolled, ensure the mat completely covers the sushi roll. Gently but firmly press around the roll with the mat to shape and seal it.
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Hold the roll with one hand over the mat. With the other hand, pull the end of the mat slightly to roll the sushi an additional 90 degrees, overlapping the bare nori edge over the seam.
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Press the roll firmly one last time with both hands through the mat, then carefully unroll and remove the mat.
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Place the roll seam-side down on a cutting board. Let it rest for 1-2 minutes to allow the seam to stick and hold its shape.
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Wipe a sharp kitchen knife with a damp towel to prevent sticking. Cut the roll in half first, then cut each half into 3 pieces for 6 total pieces per roll.Wipe knife between cuts for clean edges
Filling Preparation Notes
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Raw Fish Fillings
Place one strip of sashimi-grade salmon or tuna alongside one cucumber wedge in the center of the rice. Ensure fish is fresh and handled safely.Use sushi-grade fish only -
Chicken Cutlet & Avocado
Arrange 2-3 connected strips of chicken cutlet horizontally. Place 3 avocado slices alongside, breaking the arch if needed to fit neatly.Chicken cutlet can be prepared ahead -
Tuna Mayo & Avocado
Flake canned tuna with a fork, mix with Kewpie mayonnaise, and season with salt and pepper. Spread one-third of the mixture in a narrow mound, then add avocado slices.Can be prepared 1 day ahead -
Tempura Prawn & Green Leaf
Line two connected lettuce leaves horizontally across the rice. Place two tempura prawns on top, tails overlapping slightly in the center.Best assembled just before serving -
Beef Teriyaki & Carrots
Heat oil in a pan over medium-high heat. Sauté beef slices 1-2 minutes until nearly cooked. Add soy sauce, sake, mirin, and sugar; cook until sauce reduces. Cool beef, then spread one-third in a narrow mound with julienned carrots.Can be prepared 1 day ahead
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 145kcal
- % Daily Value *
- Total Fat 3.6gg6%
- Saturated Fat 0.8gg4%
- Trans Fat 0gg
- Cholesterol 14mgmg5%
- Sodium 28mgmg2%
- Potassium 135mgmg4%
- Total Carbohydrate 20gg7%
- Dietary Fiber 0.3gg2%
- Sugars 1.7gg
- Protein 7gg15%
- Calcium 0.9% mg
- Iron 5.1% mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Nori sizing tip: Standard nori sheets are 19cm x 21cm. Trim to 19cm x 14cm for takeaway-style rolls. Save scraps for onigiri, ramen topping, or garnish.
- Rice selection: Use short-grain sushi rice or Japanese varieties like Sasanishiki for best texture. Avoid long-grain rice.
- Make-ahead friendly: All fillings except sushi rice can be prepared 1 day ahead. Sushi rice must be made fresh for best rolling results.
- Rolling success tip: When the nori edge reaches the opposite side of the rice, pause and ensure the edge is tucked slightly before completing the roll. This prevents rice from bursting out.
- Cutting cleanly: Always wipe your knife with a damp cloth between cuts. This prevents rice from sticking and gives professional-looking pieces.
- Filling flexibility: Avoid overly saucy or oily fillings which can make rolls soggy. Stick to dry or lightly dressed ingredients.