Ever since I was a little boy in my grandmother's kitchen, I've loved to cook. Sushi was one of many things she taught me how to make.
We all love sushi! Well, most of us anyway. It’s fun to make, fun to eat, and it’s as tasty as it is healthy!
This dish is a delight because is not too high in calories, and it’s low fat and good for keeping slim. Sushi is a great choice if you’re on a diet or if you want to be more health conscious.
I’ve always loved to cook, ever since I was a little boy in my grandmother's kitchen; she thought me how to cook everything back then.
I remember my first memory of us together involved me, wearing Dungarees, while rolling some short crust pastry with a rolling pin. I could barely reach the counter!
Anyway, I think I’m going a little off track. This article is about sushi, that Asian food that tastes so good but is always so damn expensive. Well, it needn’t be expensive if you make it yourself and become your own sushi chef!
Do you want to know how to make sushi that tastes just like the stuff you buy in the restaurant? Just scroll down to the article below, and after reading it, you'll be a sushi pro, fit to impress all your friends with your new skills!
Step 1: Make Sushi Rice
The amount of rice you'll need depends on how much sushi you want to make. You'll want to look for sushi rice specifically when you're buying your ingredients, although you can use regular rice in a pinch.
I generally use 300 grams of sushi rice to make around 5 rolls.
- Wash the rice, and cook it for the recommended time with a little salt added.
- In the meantime, fill a cup 1/3 of the way with rice vinegar, and dissolve 2 tea spoons of sugar into the rice vinegar.
- When rice has cooked and is fully drained, add the above vinegar and sugar mixture to rice and mix thoroughly.
- The rice will now become even more sticky and clumpy. Add more rice vinegar if you feel you need to or if you want a more intense flavour. The rice should taste a slight bit tangy.
- Let the rice cool as much as possible. If it's too hot, it will destroy your nori (seaweed sheets).
Note: If no sushi rice is available, you could use a normal rice, but overcook it for a few more minutes, plus you may have to add a little bit more sugar and rice vinegar to make it sticky and make it clump together.
The finished sushi rice should have a similar texture to the rice below.
Step 2: Choose Style and Prepare Fillings
Pick Your Sushi Style
Ok, so now you have to decide which maki sushi you’d like to make:
- Hosomaki: This is the kind of sushi where the rice is on the inside, and the roll is wrapped with a seaweed sheet on the outside.
- Uramaki: This is the kind of sushi most people in North America eat. The rice is on the outside, so this is typically considered "inside out" sushi.
Read More From Delishably
Select and Prepare Your Fillings
Choose the fillings you’d like to use.
- Decide which fillings you want, 1 meat (or flavoured tofu for vegetarian sushi) and 1 or 2 veggies.
- If using tinned tuna or crab, mix with a little mayonnaise to hold meat together.
- If using avocado, chop into lengthways chunks about 1.5-2 cms wide.
- If using vegetables, chop into very fine, lengthways slices.
If You Chose to Make Hosomaki Sushi
If you chose the more traditional version of sushi, read these instructions. If you went for the inside-out version, skip down the article a bit to find the more North American version of this roll.
How to Make Normal Maki Sushi (Hosomaki)
- Place one sheet of nori (seaweed) onto the bamboo rolling mat like the picture you see below.
- Cover the nori about 5/6 of the way up with a thin layer of the sushi rice, just enough to cover the nori. (The second image below.)
- Place a row of your desired vegetables/fruit and meat along the sushi rice, about ¼ of the way up from the bottom, as in the third image below. You can also sprinkle some sesame seeds over the fillings. Having done this, the sushi is ready to roll!
- To roll, lift up the bottom part of the bamboo sushi mat and roll the rice covered nori over the fillings you’ve just placed on the rice. While doing this, make sure to keep just enough pressure on the bamboo mat with one hand (to make sure sushi is firm), and pull the bamboo mat with the other hand.
- Continue rolling the sushi and make sure to roll over the end of the nori that was left without rice. This was left without rice to join the nori together seamlessly and to keep the sushi intact. The maki sushi roll should look similar to the one shown below.
Cutting the Sushi
Cutting sushi is probably one of the trickiest parts of the process, and it takes time to perfect it.
It is essential that the knife you use is as sharp as possible, as rolls are delicate and will lose their firmness if you try to cut them with a blunt knife.
How to Cut the Roll
- Wet knife under the tap for lubrication (you don't want the rice to stick to the knife), and slice off the ends of the sushi roll to tidy it up. Make sure to lubricate the knife each time you slice a new piece of sushi, as a non-lubricated and/or blunt knife may result in your sushi being smashed instead of cut.
- You can then begin slicing the trimmed maki sushi log at about 1 inch intervals to obtain the individual sushi pieces.
Below is a picture of tuna and avocado sushi, and smoked salmon and avocado sushi, I made recently (ignore the car keys).
If You Chose to Make Uramaki
These are sometimes called California rolls. If you want to make this version, they are generally made using thinly sliced cucumber, avocado, and seafood sticks/crab sticks as a filling and sesame seed and tobiko (flying fish roe). If you do not want to use tobiko, you can use paprika instead.
How to Make Inside-Out Sushi
- Place the nori on the rolling mat, but always keep a sheet of cling film on the mat (as the inside-out maki sushi is quite messy).
- Now it’s time to spread the sushi rice on the nori. Cover the whole nori sheet with a thin layer of rice, just enough to cover the sheet until you can’t see it through the rice. Check out the picture below.
- This next part can be tricky. Make sure the rice is firmly pressed down onto the seaweed, and then, with your hand on top of the rice, turn the sheet around so that the rice is now placed on top of the cling film.
- Now place your choice of filling (1 or 2 veg/fruit and 1 meat) about ¼ of the way up from the bottom of the nori.
- To roll, lift up the bottom part of the bamboo sushi mat and roll the rice covered nori over the fillings you’ve just placed on the rice. While doing this, make sure to keep just enough pressure on the bamboo mat with one hand (to make sure sushi is firm), and pull the bamboo mat with the other hand. Make sure the cling film doesn’t get incorporated into the sushi.
- This maki sushi roll should look like the sushi log you see below.
- Now its time to add a little colour and taste to the outside of the roll. Spread sesame seeds all over the outside of the sushi, as much as you want, then sprinkle some paprika over it for colour. Use tobiko if you want to make it more authentic.
- Cut the sushi slices using a wet, sharp knife. Wet this knife before cutting each slice. If you don't get it wet, the rice is likely to stick to the knife and end up mutilating your perfect sushi!
Your result should look similar to the roll you see below.
While eating your buffet in your new at-home sushi bar, do try to eat pieces of pickled ginger between different types of sushi. It helps to cleanse your mouth and brings out the flavours of the roll. Wasabi can be eaten with your sushi if you like it spicy. Also, dip your sushi in a light- to medium-strength soy sauce so the flavour of your sushi isn’t overpowered by the sauce.
If you want to go all out and make it as authentic as possible, use a pair of chopsticks to eat your food, plus you could also sip on a glass of sake!
So that’s it for now, I do hope this article can be helpful in some way, and thanks for reading!
© 2010 Iontach