Hi, I'm Helen!
I’m a marketing manager turned freelance food photographer and blogger, who loves making sushi at home.
There was a time when I thought making sushi would be difficult, but once I gave it a try I quickly realized how straightforward and cost-effective making sushi at home can be.
How it all began
My first sushi was far from remarkable, but it left a lasting impression. It all started in the early 2000s when my dad brought home a humble box of sushi rolls for me to try. I was intrigued by the neat rows of rolls filled with colorful ingredients, but I never imagined it would bring me here.
Sushi wasn’t easy to come by where I lived, but I grabbed every opportunity. After graduating and starting my first job in the city, sushi quickly became my go-to lunch splurge - a little treat I loved giving myself on Fridays to mark the end of another work week. It was around this time that I took my first trip to Japan where the sushi was next-level. The flavor and freshness of every bite blew me away and I couldn’t wait to go back for more.
Before long my sushi habit was getting costly, and none of the places around town could match the amazing sushi I'd tasted in Japan. That’s when I bought some sashimi from a Japanese grocery store and decided to try and make sushi at home. After searching online for information and tips and watching YouTube videos I gave it a shot. My first attempt was far from perfect but it still came out well. I was happy that my rookie sushi-making skills could rival the sushi I was eating out. Not only could I satisfy my cravings, but making sushi myself was way more budget-friendly and lots of fun.
Making sushi at home became one of my favorite activities, something I loved to share with my friends and family. As I kept experimenting and levelling up my skills, devouring sushi cookbooks and scouring the internet for new tips and tricks, I noticed there wasn't a guide out there for beginners so I decided to create one myself. Sushi Staycation is here to walk you through the whole sushi-making process and show you how fun and approachable sushi-making can be.
What will you find on sushi staycation?
- Easy-to-follow recipes walking you through making all kinds of sushi - from simple cucumber rolls to shaping perfect nigiri.
- Foolproof sushi rice guides showing you how to make perfect sushi rice using your rice cooker, instant pot, or stove.
- Step-by-step photo tutorials and videos for visual learners
- A newsletter to get all the latest sushi recipes, hacks, and inspiration.
Why learn from me?
I may not come from a long family tradition of sushi chefs, but I know how intimidating it can feel to try your hand at sushi rolling for the first time.
I've been there and done that awkward beginner phase. Through my own sushi learning curve, I’ve figured out how to explain techniques, ingredients, and processes in an easy-to-follow way that clicks.
FAQs
Absolutely! The key is looking for sashimi-grade or sushi-grade fish. You can find it in Japanese grocery stores and even some higher-end regular grocery stores. Another tip is to ask your local sushi joints where they source their fish. If you can you track down that high-quality, fresh sashimi-grade fish, I promise your homemade sushi will easily rival most sushi you’d get in a restaurant.
Although there is a bit of a learning curve when you're first starting out, it’s easier than you think. It just takes a little practice to master the rice and rolling technique. The basics of sushi are pretty simple once you get the hang of it.
I'd recommend keeping things simple at first. Kick things off with some basic hosomaki (thin rolls) like a cucumber roll. They're a great way to get comfortable with the fundamentals before leveling up to inside-out rolls and nigiri.
You don't need a lot to get started, just a sharp knife and bamboo rolling mat. As you get more comfortable and serious about your homemade sushi game, you can invest in specialized tools.