Sushi 🍣 is a legendary meal – steeped in tradition, ritual and mystery.
It is said to have originated some 2,500 years ago in the Mekong delta in South East Asia before making its way to Japan. It was later exported to America. Nowadays, sushi is one of the most popular meals in the world! 🌍
Sushi is generally associated with high end restaurants with minimalist furniture, but can just as easily be prepared from the comfort of your own home! I will show you how to do this – and I promise – there are no special tools needed, no rice cooker and no previous experience required 🤨
There are numerous different variants of sushi but today’s recipe will show you how to prepare four of the most popular sushi meals. Hosomaki is on the menu in every Japanese restaurant – it has only one ingredient, wrapped in rice which in turn is wrapped in sea weed – or nori – in Japanese. Today’s homemade sushi is comprised of hosomaki with cucumber, hosomaki with tuna; we will also have a twist in the hosomaki tradition by having two ingredients in one of the rolls – salmon 🍣 and avocado 🥑. The last sushi roll we will prepare is the most commercially popular type of sushi in the world – California roll which includes crab sticks (or imitation crab) 🦀, avocado 🥑, cucumber 🥒. It is also rolled inside out (the rice is on the outside).
‼️ But before that:
NOTE ‼️: we have to talk about fish 🐠. It is very important, actually critical that the fish fillets you get are sushi graded! As you know sushi contains raw fish – most often tuna and salmon, but it can also be kogada, halibut and even mackerel. It is crucial that you use very fresh fish or sashimi grade fish! Raw salmon from the supermarket might give you food poisoning and should be avoided. Make sure you only use the very fresh sushi or sashimi grade fish ‼️.
Now that we have cleared the fish question out of the way, let’s move on to the sushi recipe, ingredients and method:
How To Make Sushi At Home – No Previous Experience Required
Description
NOTE ‼️: we have to talk about fish 🐠. It is very important, actually critical that the fish fillets you get are sushi graded! As you know sushi contains raw fish – most often tuna and salmon, but it can also be kogada, halibut and even mackerel. It is crucial that you use very fresh fish or sashimi grade fish! Raw salmon from the supermarket might give you food poisoning and should be avoided. Make sure you only use the very fresh sushi or sashimi grade fish ‼️.
Ingredients
Instructions
- Pour the rice in a bowl and rinse with cold water. Drain and repeat again a few times until the water is no longer cloudy.
- The proportion of rice to water is 1:3. For every cup of rice, add 3 cups of water. Boil for about 20 minutes on medium temperature with the lid on. Make sure you stir frequently so the rice doesn’t burn or stick to the bottom. Once done, set aside (make sure the rice is cold by the time you start rolling the sushi)
- Once the rice is sticky (the right consistency is shown on the below image), it is time to add the rice vinegar. The proportion is 1/4 : 1. For every cup of rice, add 1/4 cup of rice vinegar and stir well. Make sure the rice is still hot when you do this so it can absorb the sushi vinegar.
- Set the rice aside to cool down.
- Cut the sushi grade fish – salmon and tuna – into long slices. Do the same with the cucumber and avocado.
- You will need a very sharp knife 🔪 to cut the sushi rolls. I used my Sabatier knife
- Time to prepare your bamboo sushi mat and nori. Wrap the bamboo sushi mat in kitchen foil so it is easier to clean it after
- Prepare your space with everything that you need and let’s start rolling.
- For the hosomaki sushi rolls I have added rice & tuna; rice & cucumber; salmon & avocado. For the California roll which is rolled inside out (the rice is on the outside) I have added rice, imitation crab (crab sticks), salmon, cucumber and spicy mayo.
- As a rule the shiny side of the nori should be on the outside of the rice. Make sure the spatula you use is wet or if you use your hands – make sure they are wet as the rice is very sticky. Place the shiny side of the nori facing down (away from the rice). Leave about a centimetre from the edges and start layering rice evenly. Once done, make a little horizontal dent for the tuna. Place the fish and very carefully start rolling using the mat. You may need to adjust a few times until you get the perfect roll.
- Sprinkle sesame on the outside of the California roll
- Cut the roll in the middle, then cut each half in the middle, and then again cut in half. Make sure you use a very sharp and wet knife so the rice doesn’t stick.
- It is time to plate. Add some wasabi paste on the side and a glass of Champagne 🥂
Video
Notes
- Dozo meshiagare どうぞ召し上がれ
