Make-Your-Own Sushi Rolls 4 Easy Recipes Under 10 Minutes

I thought sushi was something you could only get at a restaurant. Then I made it at home — and now it’s our weekly dinner tradition.

It’s quick, it’s fun, and it’s surprisingly easy.

Why Sushi Rolls Belong on Your Weeknight Table

Here’s the barebones truth: you can create a sushi roll in less than 10 minutes, and it boasts anywhere between 8g and 12g of protein and 4g of fiber per serving.

You don’t need sushi chef skills — just a sense of adventure and a rice cooker.

The 4 Sushi Roll Recipes That Changed Dinner

Here’s how the four most popular rolls stack up nutritionally:

Sushi Roll	Calories	Protein (g)	Carbs (g)	Fiber (g)	Fat (g)	Sodium (mg)	Special Nutrients
Veggie Rainbow	188	4	39	4	3	290	Vitamin C, potassium, fiber
Tuna Mayo	212	11	37	2.5	6	410	Omega-3s, vitamin D, iron
California (Crab)	248	7	42	3	7	360	Vitamin E, B12, healthy fats
Tamago (Egg + Veg)	180	9	32	3	3	280	B vitamins, iron, vitamin A

Each has something different to offer — from fiber to protein to omega-3s.

Veggie Rainbow Roll

This roll is delicious.

I adore filling it with avocado, cucumber, carrots and bell peppers — it’s crunchy and creamy and bursting with flavor.

Here’s what you get:

• Calories: 188
• Protein: 4g
• Fiber: 4g
• Vitamin C: 32mg (~40% DV)

This is an excellent beginner’s roll for kids or anyone else who is new to sushi making at home.

Tuna Mayo Sushi Roll

This one’s for the protein fanatics.

I use canned tuna in water, light mayo and crunchy cucumber to make a roll that’s rich, creamy and satisfying.

Nutrition:

• Calories: 212
• Protein: 11g
• Out of tunaPillCosby: Great for brain, good for heart
• Sodium: 410 mg (watch the soy sauce)

It’s a quick, satisfying roll that tastes like takeout — but costs far less.

California Roll

This roll features imitation crab, avocado and cucumber, which is a classic combo that’s tough to top.

It’s:

• Creamy
• Mild
• Perfect for picky eaters

And the nutrition shows it:

• Calories: 248
• Protein: 7g
• Fat: 7g (mostly from avocado)
• Vitamin E / Antioxidants: From the avocado—skin & immunity friendly!

It’s the roll that became a gateway drug for my kids into sushi.

Egg (Tamago) & Veggie Roll

This one features strips of thin egg (tamago), spinach or lettuce and carrot — simple, soothing and full of B vitamins.

It’s:

• High in iron
• Good for energy
• Great for veggie lovers

Nutrition:

• Calories: 180
• Protein: 9g
• vitamin B vitamins as well as vitamin A and C from egg and greens

It’s a sleeper hit in the flavor and nutrition department.

A Full Nutritional Breakdown of All 4 Rolls

Here’s a side-by-side look:

Sushi Roll	Calories	Protein (g)	Carbs (g)	Fiber (g)	Fat (g)	Sodium (mg)	Special Nutrients
Veggie Rainbow	188	4	39	4	3	290	Vitamin C, potassium, fiber
Tuna Mayo	212	11	37	2.5	6	410	Omega-3s, vitamin D, iron
California (Crab)	248	7	42	3	7	360	Vitamin E, B12, healthy fats
Tamago (Egg + Veg)	180	9	32	3	3	280	B vitamins, iron, vitamin A

And every roll comes with a little bit of a blend of protein, fiber and micronutrients — ideal for mixing it up throughout the week.

Why Homemade Sushi Beats Takeout

Let’s face it: takeout sushi is expensive and typically loaded with sodium and fat.

Homemade sushi?

• $1–$2 a roll vs. $5+ at a restaurant
• Lower-sodium (if you omit the extra soy sauce)
• Tighter Fillings Options and Quality Upgrades The wearer has more control over fillings and quality and color of the jeans.
• 100% adaptable for allergies or picky eaters

It’s not just cheaper—it’s smarter.

How to Make Sushi at Home

Here’s how I do it:

• Use pre-cooked rice – I get a pack of microwavable sushi rice from the shop or cook some up beforehand.
• Thinly sliced fillings – you can easily roll up making rolling much easier and even.
• Pull Out plastic wrap or silicone mat -Rolling becomes easy and clean.
• Serve with reduced-sodium soy sauce — to help keep the sodium in check.

You don’t have to have one of those sushi mats or knife skills — just sort of a knack for patience.

Tips for a Successful Sushi Night

Here’s how to make it work:

• Fill with ready-to-eat fillings – canned tuna, pre-cooked egg, pre-sliced veggies and so on.
• Cool rice just until it’s barely warm — it adheres easily and rolls like a charm.
• How to Set a Sushi Bar…so everyone can build their own! It’s fun, and it makes picky eaters happy.
• Roll up tight, but gentle, will keep everything in place while you slice.
• Cut with a sharp knife – and wipe between cuts for clean pieces.

It’s not about being a perfectionist — but a person who enjoys both the process and the food.

Real Sushi Wins from My Kitchen

I’ve served sushi at dinner parties, on lazy weeknights, and as a choice for lunch.

My children enjoy rolling their own.

My husband claims it’s better than takeout.

And honestly? I love that we are eating healthy without even attempting to.

Final Thoughts

Get the recipe: Make-your-own sushi rolls give you a fast, fun, totally custom way to eat more veggies, protein, and whole grains.

They’re great for families, meal prep and anyone who wants to get the sushi without the price tag of a restaurant.