How To Make Your Own Sushi recipe. Creating the best sushi at home with fillings that are simple, view this how-to recipe for every step.
How To Make Your Own Sushi
Step by step homemade instructions on how to make your sushi. Creating fillings and having a great Tai meal for lunch or dinner.
Love sushi but can’t afford to eat it as often as you’d like? Learning how to takes a bit of practice to get the hang of, so the first few attempts may not be pretty. After the rice has been prepared and allowed to cool, it’s time to move on to the next step in the process. Make sure that the following items are on hand.
What kind of rice is used for sushi?
The best rice for sushi is short-grain Japanese rice. This is what’s in the bags labeled “sushi rice” at the store. This glutinous rice has a higher starch content than other varieties, which gives it the sticky texture you’re after when you make sushi.
What do you need to make sushi at home?
What you need to make sushi at home.
- A sharp chefs knife.
- Rolling mat.
- Cutting board.
- Sushi rice.
- Nori.
What are the 3 main ingredients in sushi?
The three main and simple ingredients to make sushi with are.
- raw fish, salmon
- a nori sheet
- sushi rice
So many popular sushi rolls come from these ingredients.
Ingredients
View the recipe attached for the ingredient needed for homemade sushi.
Cook the rice ahead
Shrimp or salmon
How To
Follow the directions in the recipe attached.
Normal Roll
Prior to rolling sushi, wrap the rolling mat in plastic wrap. This makes rolling and cleanup a breeze.
Rolling can be both the easiest and the hardest part of sushi making. This depends on the type of roll desired. Rolls come in a variety of forms, from standard, inside-out, to the more elaborate rolls such as shikai-maki.
Press a thin layer of rice evenly onto the nori, leaving about a half-inch of nori exposed closest to the center of the mat. At the left edge, starting from left to right, place a thin layer of fish and vegetables onto the rice in a line.
The most common mistake when making sushi for the first time is to use too much filling. Less is more.
Gently roll the edge of the mat up and over the rice mixture while pressing down firmly and rolling the mat away.
Carefully unroll the mat and remove the roll to a cutting board.
Cut the roll into two pieces with a large, sharp knife, and then place the two pieces side by side. Proceed to slice the roll again into 4 to 6 slices and place on a serving dish.
The inside-out roll
The inside-out roll can be achieved with a slight variation on the standard roll. The key to this roll is practice and more practice. For the inside-out roll, cover the nori completely with rice, then carefully flip the nori and rice mixture over so that the rice is on the plastic wrap.
Next, layer the fish/vegetable mixture onto the nori as per the standard roll and use the same rolling method.
Below note the single and double rolls.
Sprinkle the roll with sesame seeds and garnish with sliced ginger and wasabi. Place soy sauce in a condiment bowl and serve.
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PrintHow To Make Your Own Sushi
How To Make Your Own Sushi recipe. Creating the best sushi at home with fillings that are simple, view this how-to recipe for every step.
- Prep Time: 20 min
- Cook Time: 15 min
- Total Time: 35 min
- Category: Meals, supper or lunch, dinner
- Method: Oven Baking, no bake
Ingredients
1. sushi rice
2. fish, shrimp
3. black sesame seeds, white sesame seeds
4. avocado, cucumber
5. rice vinegar
6. salt and sugar
7. pickled ginger
5. wasabi powder
6. roasted nori (seaweed), rice paper, or soy wrap
Utensils needed.
sushi rolling mat and a large, sharp knife, cutting board
condiment bowls and plastic wrap
Instructions
Sushi Rolling Basics
- Rolling can be both the easiest and the hardest part of sushi making. This depends on the type of roll desired. Rolls come in a variety of forms, from standard, inside-out, to the more elaborate rolls such as shikai-maki. Prior to rolling sushi, wrap the rolling mat in plastic wrap. This makes rolling and cleanup a breeze.
- It’s a good idea to have several small bowls on hand for keeping the various ingredients handy, reserving one specifically for rinsing fingers in a 1:1 mixture of rice vinegar to the water. This prevents the rice from sticking to the fingers when spreading the rice.
Making the Standard Sushi Roll
- To make the basic roll, the nori should be at the edge of the rolling mat closest to the preparer. Press a thin layer of rice evenly onto the nori, leaving about a half-inch of nori exposed closest to the center of the mat. At the left edge, starting from left to right, place a thin layer of fish and vegetables onto the rice in a line. The most common mistake when making sushi for the first time is to use too much filling. In sushi, less is more.
- Next, gently roll the edge of the mat up and over the rice mixture while pressing down firmly and rolling the mat away. Carefully unroll the mat and remove the roll to a cutting board. Cut the roll into two pieces with a large, sharp knife, and then place the two pieces side by side. Proceed to slice the roll again into 4 to 6 slices and place on a serving dish.
- Sprinkle the roll with sesame seeds and garnish with sliced ginger and wasabi. Place soy sauce in a condiment bowl and serve.
Making an Inside-Out Sushi Roll
- The inside-out roll can be achieved with a slight variation on the standard roll. The key to this roll is practice and more practice. For the inside-out roll, cover the nori completely with rice, then carefully flip the nori and rice mixture over so that the rice is on the plastic wrap. Next, layer the fish/vegetable mixture onto the nori as per the standard roll and use the same rolling method.
- Making sushi can be a fun learning experience. Make sushi night a dinner theme party and let everyone try their hand at creating and rolling their own sushi.
Notes
- The amount of sushi made depends on the quantity of your ingredients.
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