How To Make Homemade Sushi
Sushi is a classic Asian dish. It is provided in small servings yet each bite is packed with flavors. You can go out to a restaurant and order yourself some, or you can save a few bucks by doing it at home. The recipe is fairly easy and beginner-friendly. Here is a step-by-step guide on how to make homemade sushi.
Prepare the rice and nori
Nori is the seaweed used to wrap sushi. You can get some sheets of roasted nori at any Asian supermarket or specialty food stores. Most expert chefs can roll a sushi using a whole sheet, but it is advisable for beginners to begin with half. The small nori can give you better control over your sushi roll. Cut the sheet into the size you prefer. Store the excess so that it retains the crisp.
You will need sushi rice. You can buy pre-made sticky rice and then add in two tablespoons of seasoned rice vinegar for every cup of sticky rice.
Lay out the clean bamboo mat and lay the nori on top of it. The rough side of the nori should be facing up. Spread the rice on the nori. It should not be too compact. You should see the nori peeking through the grains of rice.
Handling the rice can be tricky because it will stick to your fingers. The secret is to keep your fingers slightly damp.
Add the fillings
You can get creative on deciding what fillings you should stuff your sushi with. You can use sushi grade raw fish like salmon and tuna. You can add some crab, tempura, avocado, carrots, mangoes, and cucumbers. Cut all of the ingredients into thin and small strips.
Add the fillings on a clean file on the bottom quarter of your sushi. Do not stuff it too much because it will be difficult to roll. You can mix and match the fillings according to your preferences. Just make sure that the flavors are harmonious. You wouldn’t want a sushi roll that tastes confusing.
Get to rolling
Lift the edge of the bamboo mat so that you can roll the sushi. Carefully roll the sushi so that the ingredients are stuck together. You will notice that, at this point, your creation looks like a snail. Gently squeeze the bamboo mat so that the ingredients of the roll are compressed together.
Then, uncover the roll and lay the bamboo mat flat. Using your fingers, roll the sushi all the way. At this point, you are just rolling sushi rice and nori on top of each other. You should be left with a clean sushi roll. Gently press along the way in order to compress the ingredients.
Slice the sushi roll
Carefully transfer your roll to a cutting board. Get a sharp knife or a sushi knife. Dip the knife in a bowl of water and then point the knife upwards. This should let the water drip down to the sides. This partially wet knife will prevent the rice from sticking. Slice accordingly and serve.