Does anyone make their own sushi?

[HarrySnotter]

I'm obsessed with the stuff but it's an expensive habit so I'm going to have a go at making my own. Do I need one of those bamboo mats? Also - favourite fillings? Pref without raw fish (I know - but I'm not keen on raw fish so pretend sushi if you will ...)

I make my own. Yes you need a mat and also know that pudding rice and sushi rice are the same (pudding rice much cheaper though!).

Fillings: cook a 2 egg thin omelette and cut into strips. Avocado. Cucumber. Crab sticks. Tinned tuna. Smoked mackerel.

It’s much easier with a bamboo mat. I can’t help with fillings as I love raw fish. But you could try cooked fish like crab or shrimp. One of my favourites is crispy salmon skin.

I'm also very risk averse and convince myself that I'll peg it if I don't eat it immediately, but I would want to make it the night before and take it for lunch to work. What's the safest way to do this with rice?

Just make it the night before, put it in the fridge and eat it the next day. There is no problem with rice unless it's being reheated.

I have done in the past but in reality am too lazy, but I sometimes make myself what I call 'deconstructed sushi' which in reality is a bowl of rice with bits of smoked salmon, prawns, crabsticks, omelette, avocado, nori (cut into strips) or anything sushi like that I have in the fridge. So the same flavour, but less of the fiddly rolling and cutting.

I have a cast iron stomach and a flagrant disregard for food safety guidelines so I have no concerns about a bowl of any food sitting unfridgerated on the shelf in my office for a few hours each morning.

I have a cast iron stomach and a flagrant disregard for food safety guidelines so I have no concerns about a bowl of any food sitting unfridgerated on the shelf in my office for a few hours each morning.

I made some today - peppers, spring onion, avocado and cream cheese so not exactly traditional sushi, but it was lovely!