Sushi Making

8 Simple Sequences to Delicious Sushi Making

When it comes to preparing something tasty, cheap, and relatively good for you, I really have to endorse sushi. Sushi is a delightfully delicious bit of Japanese cuisine that can be really fun and satisfying to cook yourself. Going out to sushi bars can be fun, but costs a lot. If you learn how to cook your own sushi, you’ll be able to save money, eat great and keep the kitchen cool in the summer, because don’t forget-sushi uses RAW fish. That means no cooking, which means a nice cool kitchen

What You Need

Sushi can have many different components, but usually comprises of a few core ingredients. You’ll need special short-grained Japanese sushi rice, nori, (flattened sheets of green algae) and fillings to put in the sushi roll. You’ll also need some rice vinegar, sugar and salt to add seasoning to the rice. You can get all of these things at a well-stocked local grocery store except for the nori, which you may need to go to an Asian market for. If you don’t live near an Asian market, you can look online for a sushi ingredients supplier. You will also need a very sharp chef’s knife or santoku. A bamboo mat is useful, but not necessary, and can also be found at an Asian grocer. Some common condiments for sushi include soy sauce for dipping, wasabi paste (the spicy green stuff!) and pickled ginger (which helps clear the palate between different sushi).

First Step

The first thing you want to do is prepare the sushi rice, since it takes the longest. You need to rinse the rice very thoroughly and then let it soak in water for around 30 minutes. The soaking causes water to soften the rice grains and will make the rice cook properly. I find that 2 cups of rice prepares around 4 full maki rolls (or around 32 pieces of sushi).

Second Step

While the rice is soaking is an ideal time to prepare your components. The most common essential ingredient is raw fish. Common species used include yellowfin tuna, salmon, squid or eel. Make sure your fish is very fresh (never frozen!) and preferably sashimi-grade. Go to your grocer and ask if they have sashimi-grade fish. If they doesn’t know what you’re talking about, go somewhere else! I like to buy all my fish at the Asian market because I know it’s fresh and is of the proper quality for making sushi. In addition to fish, sushi often contains other ingredients to add different flavors or textures like avocado, cucumber, green onion, cream cheese and spicy sauces. Feel free to get a little adventurous when it comes to putting ingredients into your sushi roll, as long as you keep it under 3 ingredients or so. I’ve also had delicious vegetarian sushi rolls that featured bananas, sweet potatoes or tofu. You’re going to require around an 8′ long strip of each one of your ingredients. How thick you cut them depends on how many ingredients you want in your roll, but i find around 1/4th inch square is pretty good for three ingredients.

Third Step

Next you need to work on the rice. The rice should be prepared in a rice cooker which will make perfect rice AND keep your kitchen cool, but if you don’t have a rice cooker, you’ll have to make do with a microwave or stovetop. Preparing Japanese sushi rice in the microwave can be very difficult and I would strongly suggest you use the stovetop method if you don’t have a rice cooker. Place the rice in a medium sized pot with the water level just slightly above the rice level. Bring the rice to a boil, stirring often. Do NOT let the rice stick to the bottom or side of the pan. After the water level is down below the rice level, cover the pot and put it on low heat for 8-9 minutes.

Fourth Step

While the rice is cooking, you can prepare the rice seasoning from the rice vinegar, sugar and salt. It’s this mixture that gives sushi rice its recognizable sweet and sour flavor, so it’s very important to get this right, but thankfully, it’s not especially tricky to get right. When I’m preparing 2 cups of rice, I like to use 3.5 tablespoons of vinegar, 2 tablespoons of sugar and 2 teaspoons of salt. Put all the ingredients in a small saucepan and heat until the sugar and salt dissolve. Do not let the mixture start to boil; it should never get that hot. Stir the mixture to try to make the sugar and salt dissolve totally and then keep it on very low heat until the rice is ready

Fifth Step

When the rice is done, remove it from the pot into a wooden bowl. Treat the rice carefully-you don’t want to break any of the grains. If any rice is stuck to the side or bottom of the pot, leave it. You don’t want any brown rice in the sushi. It’s important to use a wooden bowl because the vinegar seasoning is about to be added in and the vinegar may react with the metal. With the rice in the bowl, drizzle the seasoning over it and cut it in (don’t stir!) with a wooden spoon. You are just trying to coat the grains of rice with the mixture. If you stir too enthusiastically, you may damage the grains.

Sixth Step

Let the rice cool for a while. You need cool rice to work with when making sushi. I like to utilize this time to prepare the rest of my ingredients if I haven’t done so already. I also like to pick up the kitchen at this time (you’ll be shocked how much mess you’ve made in the last 5 steps). In a sushi restaurant this is generally the time when a chef’s assistant will actually fan the rice to help it to cool down more quickly.

Seventh Step

When the rice is cool, take a small piece of it and spread it over the bottom 5/6ths of the nori, which should be on the bamboo mat if you have one. Nori has two sides, a shiny side and a rough side. Make sure you position the shiny side down. The rice should be spread lightly enough to still see little bits of green through the rice, although you can spread it thicker than that if you have only one ingredient. When you’ve covered the whole nori sheet except the little bit at the top, you’re good. It helps to spread the sticky rice by keeping a small bowl of water nearby to dip your fingers into, so they don’t stick and get messy.

Last Step

Position your ingredients near the middle-bottom of the nori. Roll up the bottom section of the nori over the ingredients. If you have a bamboo mat, use it to make sure the roll has equal pressure applied on it and is packed tightly. Continue shifting the bamboo mat to roll up more and more of the sushi roll. When you reach the part with no rice, you can roll it over and seal it with a bit of water. Then, use a sharp knife to cut the sushi roll in half. A slight sawing motion is needed and it helps if the knife is dipped into hot water first. Double up the two halves and cut THEM in half to make quarters, and each quarter in half to make eighths. Arrange your sushi rolls on a plate and serve with soy sauce, and wasabi and ginger if you desire. Enjoy!

About the Author

David Fishman is a blogger and sushi lover from Atlanta, GA. Check out his website How To make Sushi At Home and follow him as he blogs about awesome sushi recipes, more in-depth instructions about how to make sushi, places to get sushi equipment, amazing pictures of homemade sushi and the ongoing story of his journey to become a sushi master. You can also submit pictures of YOUR homemade sushi and he’ll feature them on his site.

Any recommendations for specific rice cookers designed for making sushi?

I love sushi and would like to start making it at home. For those of you out there who make it from scratch….

-there are many rice cookers out there, any specific brand names you’d recommend that makes the rice just perfect for rolling sushi?
-how much cooked rice do you need to make enough sushi for four people?
Thanks!

I don’t make sushi but love sticky rice. Any rice cooker made in Japan will work. I have a Panasonic now, I have gone through a few. The secret is in the rice and the preparation. Use a short grain rice, Cal-Rose is what I use. Rinse the rice 3 or 4 times. Let stand about a half hour in the water that cannot be drained before cooking. It will come out very sticky.

Young’s Sushi Gets Grant to Improve Façade
AMARILLO– Center City has awarded Young’s Sushi Rocks with a façade grant for the new location of downtown’s Japanese, Thai and Sushi restaurant at the corner of Tenth Avenue and Tyler Street.

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Sushi $10.36 Great guide to many styles of sushi, tools, accompaniments, beverages and making your own. Photographed by Kathryn Kleinman.

Sushi: $13.96 This is a superb collection of traditional and contemporary recipes for sushi, suitable for cooks of all abilities. Sushi dishes are tempting and the recipes in this guide are easy to follow -- and all captured beautifully in stunning photographs. The innovative presentations of sushi make it as much a feast for the eyes as for the palate. Internationally, sushi is now prepared for snacks, for starters, and for party food. With the emphasis always on the freshest produce and fish, Vicki Liley shows how to select the ingredients, prepare them successfully, and then present the sushi beautifully in such elegant dishes as: California Hand Rolls Tuna Hand-Formed Sushi Vegetarian Scattered Sushi Salmon Pressed Sushi Omelet Parcel Sushi Miso Soup with Tofu For experienced home sushi makers or for beginners, Sushi's comprehensive equipment and ingredients guide, step-bystep instructions, beverage suggestions, and troubleshooting tips inspire the art of preparing and presenting this unique culinary experience. Vicki Liley is an innovative and versatile food writer, food stylist, and food photographer. Well known for making Asian-inspired recipes easy to prepare, Liley has written for leading food magazines and is the author of several cookbooks.