BEST SUSHI RECIPE STEP BY STEP TUTORIAL

Sushi Making 101: A Guide to Making Your Own Sushi at Home

The following article introduces Sushi, which is a popular dish worldwide, consisting of a combination of fresh fish, vinegared rice, and seaweed, among other things. Though sushi may sound like an endeavor best left to professional chefs, it’s easier than you think to make at home. From making classic sushi rolls to nigiri or sashimi, this guide will help you prepare fresh and flavorful sushi right from your kitchen!

Ingredients You’ll Need

For the Sushi Rice:

2 cups sushi rice (short-grain rice)

2 1/2 cups water

1/4 cup rice vinegar

2 tablespoons sugar

1 teaspoon salt

For the Sushi Rolls (Maki):

1 sheet nori (seaweed)

1/2 cup sushi rice (cooked as above)

1/4 cucumber, julienned

1/4 avocado, sliced thin

4 oz sushi-quality fish (salmon, tuna, or shrimp), sliced thin

Soy sauce (for dipping)

Pickled ginger (for serving)

Wasabi (for serving)

Optional for Variations:

1 tablespoon sesame seeds (for sprinkling)

Spicy mayo (for drizzling)

Step-by-Step Instructions

Prepare the Sushi Rice

Soak the sushi rice in water until the water is clear. This washes away excess starch and helps the rice become sticky during cooking.

Put the rice in a rice cooker or pot with 2 1/2 cups water. Follow your rice cooker’s directions to cook the rice or heat it up until boiling, then reduce to low heat, lid on, and simmer for 18-20 minutes or so. Cover, remove from heat, and let sit for 10 minutes.

As the rice cooks, make the sushi vinegar by mixing the rice vinegar, sugar and salt in a small bowl. Mix until the sugar and salt have dissolved. Microwave or heat on the stovetop until warm (don’t let it boil).

Once the rice is cooked, transfer the rice to a large bowl and fold through the sushi vinegar. Set the rice aside to cool to room temperature. A little tackiness — but not too wet.

Prepare the Ingredients

While the rice cools, prepare the fillings for your sushi:

Fish: Use sushi-grade fish like tuna, salmon or shrimp. Cut the fish into thin strips about 1/2-inch wide.

Vegetables: Peel cucumber and cut into thin strips. Cut the avocado into thin wedges.

Prepare the Rolling Station

You will require a bamboo sushi mat (makisu) to roll the sushi. Lay a piece of nori (shiny side down) on top of the sushi mat, aligning the edges.

Spread the Rice

Note: Wet your hands with water along with the rice so that rice does not stick to your hand. Take a small handful of sushi rice and evenly distribute it on the nori, leaving about 1-inch of nori at the top free of rice. Press the rice lightly into the nori, creating a thin, even layer.

Add the Fillings

Add any desired fillings along the center of the rice. This might be slices of fish, cucumber, avocado or a mixture of all three.

Roll the Sushi

Gently lift the edge of the bamboo mat that is closest to you and start rolling it tightly over the fillings. Use the mat to aid in shaping and pressing the sushi roll as you go along. When you’ve hit the exposed edge of the nori, wet it with a little water to seal the roll.

Slice the Sushi Rolls

Cut the roll into bite-sized pieces with a sharp knife. Wipe the knife with a damp cloth after each cut to avoid the rice from sticking.

Serve the Sushi

Transfer the sushi rolls to a platter, and serve with soy sauce, pickled ginger, and wasabi for dipping. You can also top the rolls with sprinkles of sesame seeds to add some texture and flavor.

Tips for the Perfect Sushi

Use sushi-grade fish: To ensure safety and flavor, only use sushi-grade fish from a reputable source.

Don’t stuff the rolls: A small amount of rice and filling is quite enough. Don’t overstuff your sushi, or it’ll all fall apart when you roll it.

Practice makes perfect: Rolling sushi takes a bit of practice, so don’t worry if your first rolls aren’t quite perfect. Over time, you’ll get better at it.

Stuff around: Swap in or add fillings like crab, smoked salmon, cooked shrimp or even vegetables such as the carrots and daikon radish.

Conclusion

Sushi Making At Home: A Fun And Rewarding Experience And here’s the main point: Making sushi is either simple or complicated depending on the specific variety of the dish — classic sushi rolls (maki), delicate nigiri or simple sashimi — but the key to great sushi is fresh products and a little practice. Follow this easy guide to whip up sushi that would impress the chefs in the best restaurants. Serve your sushi to friends and family and be sure to have soy sauce, wasabi and pickled ginger to finish off your meal perfectly!