Homemade Sushi Tutorial

Sushi is probably by far one of my absolute favorite foods, although I don’t offer much on proper “etiquette” I do really appreciate great sushi. In my house we debate if its actually more accurate technique to eat with chop sticks or your hands. I prefer being the unsophisticated brute that just eats with my hands, how barbaric? My  husband prefers to prissy up to the plate with  chopsticks. Either way it all tastes the same though right? Sushi meaning vinegared rice is the basis of nigiri style sushi which is balls of rice with usually raw fish on top, or maki which is the rolled sushi. Sushi is said to be created as a fast food or quick meal. (which is where my point on eating it with your hands comes in) Rolled sushi is what I make most often at home, usually with vegetables, sometimes fruits, or smoked salmon. I use these types of ingredients since fresh reliable seafood sources aren’t abundant where I live. Although its still quite delicious it can be a bit of a pain to prepare and its never the same as what you would get in a restaurant, but I assure you its worth a try and it will delay the craving. I wont attempt to smear the tradition by posting my own methods of fumbling sushi making, but I will post pointers and basic recipes instead.

I purchased sushi taste and technique, and although it does offer some great information and a good look into the history and culture, the booklet your bamboo rolling kit comes with will prove to be just as useful and much less expensive. The primary things you will need are a rolling kit, prepared sushi rice (with rice vinegar, sugar and salt), wasabi paste, and nori all of which typically come with recipes and tips on the packaging. After that its just a matter of what you want to fill your rolls with. For serving I always use lite soy sauce and of course sushi ginger.

Basic Sushi Rice Recipe:

  • 2 cups sushi rice
  • 2 cups water
  • 3 tablespoons rice vinegar (i’ve used cider vinegar in a pinch..it works ok)
  • 1-2 tablespoons sugar (i’ve also used agave syrup, I think it works nicely)
  • 2 teaspoons sea salt or other coarse salt

Rinse rice if necessary 2-3 times under running cold water. There are no rinse varieties on the market if you have this type skip the rinsing. Place rice and water into a medium sized pot, bring rice to a boil and stir. Reduce heat to low and simmer for about 15 minutes or until the water has been absorbed and the rice is tender. (you can also use a rice cooker) Allow to rest covered 10-15 minutes. In the meantime dissolve the sugar and salt into the vinegar heating if necessary (microwave about 30 seconds). Place cooked rice in a very large mixing bowl. And gently fold the vinegar mixture into the rice. Once the rice is room temperature you can prepare your rolls.

Basic Roll- (add filling of choice)
Prepare the basic roll by laying out a sheet of nori onto your bamboo mat lined with plastic wrap. Shiny side down. Wet your hands and grab about a baseball sized gob of rice. Using your fingers spread the rice into a thin layer on top of the nori. Moisten your hands further if necessary.

Cucumber Rolls:
makes 3 rolls-

  • 3 sheets nori
  • 1/2 recipe sushi rice
  • 1/2 cucumber cut into 1/4″ matchsticks
  • green onion sliced into thin strips

wasabi ginger sauce – I absolutely love this sauce, there are other brands available but this one is my favorite. I even eat it on hot dogs. layer cucumber, green onion and a small amount of wasabi sauce. Roll and cut.

Kitty Rolls (mango jalapeno)
makes 3 rolls:

  • 3 sheets of nori
  • 1/2 recipe sushi rice
  • 1 jalapeno diced
  • 1 mango sliced thin
  • wasabi paste

combine jalapeno and mango in a bowl and allow to rest in the refrigerator. This can be done ahead of time. Using your finger smear a thin amount of wasabi paste on the rice. Top with a small portion of mango filling , roll and cut. I tried (and failed) inside out rolls however I could use more practice. I believe this was actually my first try ever at home made sushi?

Tips and Tricks:

-First and foremost you should be prepared while making sushi. Organization will allow you to quickly and effectively make rolls. Have your ingredients prepared and set out beforehand.-wet your hands before layering sushi rice on the nori

-wet your knife before slicing the rolls

-Avoid eating the rolls as you make them, its disappointing when your out of rice and you realize there is nothing left!