Free Sample
The Purple Guide to Learning Sushi Making in 10 Days
A 10-day starter plan to make your first sushi rolls at home — and decide if this is a skill worth continuing
by Alumigogo Books
Chapter 1: First Day
Welcome to day one. This is the day where you do something real with your hands, not just read about sushi making or watch another YouTube video. Before you even think about ingredients or equipment, let's set the tone for the next 10 days: this is not about becoming a sushi chef. It's about trying something new in a structured way, making some mess, and getting a small win today that you can actually feel proud of.
Here's what day one looks like. You'll spend about 30 minutes in your kitchen total. Not hours. Not a full weekend afternoon. Thirty minutes. You'll make a small pot of rice, and that's it. That's your entire mission for today. By the end of it, you'll have served yourself a small bowl of rice you cooked from scratch, and you'll have your first taste of what sushi rice feels like. That's the win.
Let's talk about what you'll need right now, because half the battle on day one is just knowing you don't need much. You need short-grain or medium-grain white rice. If you're looking at your pantry and seeing long-grain rice like jasmine or basmati, that's not going to work for sushi. Sushi rice is sticky, and stickiness comes from the type of rice. A regular grocery store will have Calrose or sushi rice in bags, usually in the international aisle or right next to the other rice. If you can't get to the store today, you can