Home How To How To Make Sushi

How To

How To Make Sushi

June 16, 2023

An introduction to the art of sushi creation. Easy to prepare and a family favorite, sushi is a staple in our home. Sushi is easy to make at home and is a crowd-pleaser, so it’s perfect for a weekend supper. Different fillings can be made to accommodate different preferences and diets.

In Japan, sushi chefs spend decades honing their skills before entering the workforce. While making authentic Japanese cuisine is certainly within our reach, let’s get our feet wet with some handmade sushi.

How to Make Sushi

Read Also:

Contents

How to Make Sushi in Home:

Here is the recipe to make sushi:

Part 1: Cooking the Rice

Part 1 involves cooking of rice.

Step 1: Strain 2 cups of sushi rice under running water

First, wash and drain two cups (400 grams) of sushi rice. Chef Daniel Siriban stresses the need of using the right rice: “it’s very important that you have the correct rice.” Because “if you’re moving into larger grades of rice that are medium or long, it requires a little bit more moisture [to cook],” he suggests sticking to Japanese short grain rice.

Because it is “finer and [has] more finesse to it,” short grain rice produces sushi that is more nuanced. A great deal of rice should be strained through a fine mesh sieve.

Keep the strainer full of dry rice submerged in a bowl of cool running water and stir it around so that all of the rice is submerged. As soon as the water draining under the strainer is no longer cloudy, you can turn off the water and take out the damp rice.

Step 2: Add water and rice to a saucepan

Second, put some rice and water in a saucepan. The ratio of water to rice that you use will be different for each variety of rice. Chef Daniel Siriban says the water-to-rice ratio “should always be one to one” while cooking Japanese short grain rice.

Try a 3:2 ratio with longer grain Recipe. Put the wet rice in a pan without any liquid. A little over a half a cup (350 mL) of ice water should be added next. Because of its high absorption rate, sushi rice requires more water than rice while cooking.

Step 3: Cook the rice for 10 minutes after the water boils

Third, once the water has boiled, cook the rice for another 10 minutes. Once the water in the saucepan has come to a boil, set a timer for 10 minutes to ensure the rice cooks through.

Put a lid on the pan so the rice can soak up all the water it can. The rice will become mushy and sticky if you remove the lid and stir it during cooking.

Step 4: Mix a small amount of salt, sugar, and rice vinegar together

Combine a pinch each of salt and sugar with a splash of rice vinegar. Combine 14 cup (25 g) white sugar, 12 teaspoon (5.7 g) salt, and 4 tablespoons (59 mL) rice vinegar in a separate bowl. Wait until the salt and sugar are completely dissolved while you stir the ingredients together. Put the vinegar solution in a container and save it for later use.

Step 5: Mix the vinegar solution into the cooling rice to give it flavor

For added taste, combine the vinegar solution with the chilled rice. Drizzle the mixture of vinegar, sugar, and salt over the rice once it has cooled enough to touch. Feel free to use your fingers and a wooden spoon to work this vinegar into the sushi rice.

Part 2: Assembling the Fillings

Now after boiling the rice, assemble all the fillings.

Step 1: Select raw tuna or salmon for an authentic sushi roll

The first thing you need to do to make a real sushi roll is to pick some raw fish. Leave fresh or raw fish in the freezer for at least 24 hours to kill off any parasites before using it in a sushi roll.

While it can be convenient to use freshly purchased fish, doing so could potentially spread disease. Instead of raw meat, which can harbor parasites, try using cooked meat.

Step 2: Go for cooked eel or crab if you don’t like raw fish

Second, if you don’t like raw fish, try cooked eel or crab. Cans of cooked seafood, such as eel or crab, can be found at most supermarkets and fish markets. Pick fillings that don’t need to be cooked or prepared ahead of time if you want to eat sushi without worrying about becoming sick.

Step 3: Rub oily fish with sea salt and vinegar to enhance their flavor

Third, season oily fish with sea salt and vinegar by rubbing them together. Rub your fish fillets with a couple pinches of sea salt before chopping them up. After allowing the fish to sit at room temperature for 30 minutes with the salt, sprinkle a small amount of rice vinegar on both sides.

Step 4: Rub oily fish with sea salt and vinegar to enhance their flavor.

Cucumbers and carrots are great for giving your roll some crunch. Think outside the fish and seafood box when deciding what to put in your roll.

Instead, you should add some fresh veggies like cucumber, carrot, and other healthy options to your sushi to increase its nutritional value. Carrots require peeling before being sliced thinly into ribbons, but cucumbers don’t.

Step 5: Choose crab and tuna without bits of shell or sinew

Pick crab and tuna that is free of shell and sinew. Before you cut into your fillings, be sure they pass inspection. If you’re eating tuna fillets, check them for extra sinew, which can make the fish tough to chew. Also, make sure there are no shell fragments in your fresh crab. Remove any of these unwelcome additions, as they may make eating the sushi unpleasant.

Step 6: Chop fresh fish into 4 by 0.25 in (10.16 by 0.64 cm) long strips

Cut the fresh fish into strips that are 4 in (10.16 cm) long and 0.25 in (0.64 cm) wide. As recommended by chef Daniel Siriban, “cut long strokes” should be used to break your salmon into “small quarters of filets.” Using a sashimi knife is recommended since “clean cuts are very important.”

Part 3: Forming the Roll

Noe make a roll of all the stuffings.

Step 1: Lay 1 piece of nori onto a bamboo mat

Spread out 1 nori sheet on a bamboo mat. Spread a bamboo mat out on a table or counter and arrange your ingredients on it. Chef Daniel Siriban suggests placing “plastic wrap under the making so that you are not touching the sushi rice with the roller,” so protecting your bamboo mat from sticky rice.

Then, position a sheet of nori, or dried seaweed, flat and about an inch and a half (2.5 centimeters) from the mat’s edge. It doesn’t matter if the nori is symmetrical as long as it’s exactly flat.

Step 2: Layer ½ to 1 cup (100-200 g) of sushi rice over the nori sheet

Place a layer of sushi rice (100-200 g) on top of the nori. To prevent the rice from sticking to your fingers, wet your hands with cool water before scooping out a small amount. Begin spreading the rice out along the nori, leaving a quarter-inch of space (0.64 centimeters) along the sheet’s perimeter.

Step 3: Arrange your ingredients lengthwise on top of the rice

Stack your items in a long line above the rice. Arrange the fish and vegetable slices in the middle of the sushi rice.

If you’re in the mood for some serious experimentation, try your hand at these classic sushi roll recipes employing uncommon or exotic ingredients. To make rolling the sushi easier, try arranging the meat and vegetable strips in a line down the center of the rice.

Step 4: Roll up the bamboo mat so only 0.25 to 1 inch (0.64 to 2.54 cm) of nori is visible

The nori should only show through the rolled bamboo mat by about a quarter of an inch to an inch (0.64 to 2.54 cm). Put both hands on the mat’s edge and roll it up like you would a piece of paper or fabric.

Using the bamboo as a rolling mat, continue to compact the nori, rice, and contents into a sphere. When you get to the part of the nori where there is no rice, you can stop rolling the bamboo.

Step 5: Squeeze the top and sides of the bamboo mat to form the sushi roll

Roll the sushi by squeezing the bamboo mat from above and on both sides. Pinch the sushi roll with your fingers along the bamboo mat’s edges and surface to give it the form you want. The sushi roll will take on a slightly square form as you squeeze it, so keep that in mind while you eat. You can pinch your sushi till you get the look you want.