How To Make Homemade Sushi!2013 Dec 17 | Written by: Samantha Jones | Tags: Barbecues, Dinner, Finger food
Are you a sushi lover that hasn’t quite mastered the art of making them yourself? Then this is the blog for you.
A traditional Japanese cuisine that has made a splash in Australia over the past couple of decades, sushi is loved for its fresh (classically raw) ingredients that combine tantalisingly with vinegared-rice before being all rolled up in a nori “seaweed” sheet. Despite its fairly simple ingredient base, sushi is one of those foods that people tend to rely on being able to purchase ready made from a sushi cafe given the degree of difficulty associating with actually assembling and rolling the sushi into its neat, tidy package. However, if you can master how to actually construct a sushi roll for yourself, you can be enjoying them at your will, which is not only really convenient, it allows you to get really creative with your ingredient combos!
Steps for “rolling” with it:
- Place nori sheet rough side up on your bamboo mat (or non-stick baking paper)
- Wet your hands with the vinegar and water mixture and ensure they remain wet through out
- Place a ball of the sticky vinegared rice in the centre and spread it out with your hands making sure to leave a 2 – 3cm gap around the edges (Do not press or mash the rice or it won’t stick when rolling)
- Distribute ingredients over rice neatly and in a compact manner that spreads along its width.
- Taking care to keep the ingredients tight and together, start the rolling process by holding the ends of the bamboo mat with your thumb and folding over.
- Fold back the mat and finish rolling the remaining sushi at a slow, steady pace for an evenly distributed finish.
- Tighten the roll by placing the rolled sushi in the middle of the mat and folding it over and squeezing gently. Roll it back and forth in the mat to ensure it is effectively tightened and sealed.
- Allow to sit for a minute or two before cutting, this will allow the rice to slightly moisten the nori sheet so it won’t tear and break when slicing.
- Serve fresh with soy sauce, wasabi and pickled ginger!
If you’d like to watch how to successfully roll sushi, WikiHow.com has a great, easy-to-follow visual demonstration that goes with these steps as well as displays how to make other sushi styles.
Now it’s your turn!
Below we have a basic homemade sushi recipe that features just 3 fresh ingredients (avocado, cucumber and salmon), so it’s delicious, simple and so, so fresh. The choice of filling is entirely up to you, which is one of the best things about sushi. It’s so versatile!
Try this recipe for yourself remembering to incorporate the steps above when rolling for a delicious homemade sushi experience.
- 1 cup (approx 200ml) rice
- 1 tblsp caster sugar
- 5 tblsp rice vinegar
- 1 tsp salt
- 100 g fresh fish fillet (such as salmon, tuna, ocean trout or king fish)
- 1 small Lebanese cucumber, peeled
- 1/2 avocado
- 4 nori sheets
- Wasabi, to serve
- Pickled ginger, to serve
- Soy sauce, to serve
- Rinse rice under cold water and drain well then place in a saucepan with 2 cups (or 500 ml) of water and bring to boil.
- Reduce heat to low and simmer uncovered for 12 - 15 minutes, stirring occasionally until the water is absorbed.
- Remove from heat and let stand for 10 minutes with the lid on before placing in a large bowl.
- In a separate bowl combine the sugar, 2 tblsp vinegar and salt and then pour over rice, stirring to combine.
- Cover a flat tray with aluminium foil and spread rice on it to cool ensuring the rice is completely cool before using.
- Choose your choice of fillings (our suggestion would be salmon, cucumber and avocado) and prepare them by slicing them into batons about 5cm long.
- In a separate bowl combine the remaining vinegar and 300ml cold water in a bowl, this will prevent rice from sticking to your hands).
- Place 1 nori sheet, rough-side up, on a bamboo mat (or on non-stick baking paper if you don't have a mat) making sure the longest edge is at the top of the mat.
- Dip hands in water mixture and spread a quarter of the rice over the bottom two-thirds of nori, leaving a small border around the edge.
- Spread the avocado along the middle of the rice and arrange a little of the fish and vegetables alongside.
- Gently lift the end of the mat closest to you and roll it over the ingredients to close.
- Pull back the mat and continue to roll the sushi forward until you have a complete roll.
- With one hand on top, roll mat back over the top to tighten and roll back and forth gently a few times to create a round shape.
- Allow to sit for a minute before slicing the rolls in 2cm intervals (or to your preferred thickness) with a sharp knife.
- Repeat steps 8 - 14 for remaining nori sheets and ingredients.
- Serve fresh with wasabi, soy sauce and pickled ginger.