Easy Way to Make a Gourmet-Like Homemade Sushi

Easy Way to Make a Gourmet-Like Homemade Sushi

 

Sushi, a dish commonly featuring various fish, vegetables, and sauces rolled in a sheet of seaweed and sticky rice, is rarely homemade. Most people find making grommet style sushi at home intimidating, but it doesn’t have to be. Keep reading for essential sushi making terminology, ingredients, and tips.

 

ESSENTIALS

You’ll need a few key essentials to make homemade sushi. First a bamboo rolling mat or a Makisu. More experienced sushi makers can get by without the mat, but it’s helpful for beginners to maintain a tight roll. Look for bamboo mats that are rounded on one side and flat on the other. It’ll cost you a few extra dollars than the rounded on both side versions, but it’ll be easier to use.

Next you’ll need the right sticky rice, or shari, for your sushi. Remember to rinse the rice before cooking to get rid of excess starch,ensuring your don’t end up with a doughy mess.

Purchase some nori- thin sheets of seaweed that provide extra flavor, nutrition, and infrastructure to the sushi roll. Nori is typically sold in 10 and 50 packs, and must be kept very dry. We recommend purchasing the smaller packs for homemade sushi, avoiding the risk of spoiling the larger packs with moisture in between uses. When using the nori, you’ll notice one side is smoother than the other. The smooth side should always face the mat; imagine the rough side needs to grip the rice.

For sauces, like the creamy Japanese mayonnaise, sweet unagi sauce, and ponzu sauce, you can either make versions at home or purchase already made sauces at an Asian store or well-stocked supermarket. Don’t forget some pickled ginger and Wasabi!

 

TECHNIQUES

When rolling sushi, keep a bowl of water with a splash of rice vinegar and dry towels nearby. The sticky shari requires wet hands while you should only handle nori with dry fingers.

Don’t compress or overload the nori with shari, you just need a thin layer of rice. Keep about a 2 cm margin of nori uncovered. Lay a strip of the fish along a length then carefully place your vegetables. That margin of uncovered nori alongside the filling will help begin the first roll.

 

ROLLS

When it comes to making the actual sushi rolls the ingredient combinations are limitless. Just be sure to cut the vegetables thin enough to fit into the rolls easily, a very sharp knife ensures a smooth preparation.

If a recipe calls for raw fish, purchase high quality sushi grade fish. If you’re having trouble finding fish locally and would rather not order from online vendors, as a short cut, you can purchase the big pieces of sashimi in your grocery store, then simply cut the fish to size for your homemade sushi.

If dealing with raw fish at home makes you a bit uneasy, you can use smoked fish, quickly seared or steamed seafood like scallops, or tempura fried. Another option that borders on Japanese/Spanish fusion is making ceviche. Ceviche is a mixture of diced seafood drenched in citrus juice. The acid in the juice ‘cooks’ the small pieces of seafood. Just watch the liquid content when placing the ceviche on the sushi roll.

Start out by imitating rolls you’ve enjoyed at restaurants then consider making your own filling combinations. Home made sushi can be delicious, elegant, and rewarding.

 

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