How to Make Sushi At Home

How to Make Sushi At Home

Over the last decades, sushi has become a remarkably common food all over the world. For instance, in the United States, most people have realized that sushi is tasty and healthy. It’s among the chosen few foods that people can associate with without feeling awkward. Almost all seafood have low fats and high proteins. However, sushi is much healthier than most seafood because it is not coated with an unhealthy sauce like most of the other seafood. Nonetheless, though, numerous people are getting know-how on how it can be much expensive to buy sushi at a restaurant regularly. However, anyone can still experience the great taste and the numerous benefits of this incredible food by preparing it at home instead. One uses few ingredients such as rice vinegar, sushi rice, surimi, seaweed nori and vegetables such as cucumber, carrots, and avocados among others. The following is the procedure to follow when making sushi at home.

Assembling the Equipment

Preparing sushi is a walk in the park if you have the correct tools. These are the tools you require:

  • A rice cooker- this equipment will allow you to make rice consistently without having to look after it. It’s challenging to make excellent sushi rice with a saucepan.
  • Sushi grade knives-it is essential to have good sharp knives to cut your vegetables, fish and sushi rolls.
  • Plastic wrap and rice rolling mat. It keeps the rice from sticking to it as well as prevent it from being cleaned regularly to avoid regular replacements.
  • A large bowl where you can mix and cut sushi rice
  • A wooden spoon or rice paddle to cut sushi rice
  • Small plates where you can place ingredients
  • Cutting board
  • Basin for washing vegetables and rice
  • Pieces of cloth for wiping utensils and hands

 Lining up Ingredients

Like any other typical cooking, the right sushi ingredients will offer the best results. For delicious sushi, it is essential to concentrate on your fish and rice. Sushi-grade fish is relatively expensive, thus, use the correct grade for taste and safety. Consult the local fish supplier. The following are some of the ingredients:

 Fish and Seafood

When purchasing sushi-grade fish, look at the following qualities:

  • A bright colored fish as it is less oxidized
  • A fish that is not smelly. A smelly fish shows that it has over-stayed
  • A fish that is not slimy but smooth and firm to touch
  • Consider fillets instead of steaks as they have an excellent shape for slicing sushi

Sushi Rice

It is advisable to use the short-grained sushi rice. This type of rice is absorbent and starchy making it sticky. Ensure you look for sushi rice label on the packet. There are also other brands of rice that are best-suited with sushi, and you can ask the shop attendants for more clarification.

Other Sushi Ingredients

Most of these ingredients can be bought in a typical grocery store. Most are however located in Asian food stores. They include:

  • Nori seaweed wrap
  • A powder of Wasabi Japanese horseradish
  • Mirin sweet rice wine
  • Kewpie Japanese mayonnaise
  • Marinated ginger to clean the palate
  • Dark soy sauce
  • Toasted sesame seeds
  • Real crab meat
  • Vegetables such as cucumber, carrots, shitake mushrooms, avocado, and daikon radishes

Preparation and Assembling

Sushi Rice

It is essential to wash sushi rice with cold water before cooking to remove any powder or compounds. After cleaning, rinse till water is clear. Failing to rinse makes the rice sticky and smelly.

Sushi Rice Recipe

This is a recipe to make sushi rolls for a family of about four members.

  • Three cups of raw sushi rice
  • Three and a quarter cups of water

Add the above ingredients to the rice-maker and ensure you set the time to start cooking. When rice is finally prepared, make a sushi rice vinegar mixture. The mixture adds a distinct taste to the sushi rice.

Preparing Rice vinegar mixture

  • The third cup of vinegar rice
  • Three tablespoons of sugar

Put sugar and rice vinegar in a small saucepan. Using low heat, mix until the sugar melts. Allow the mixture to cool down. Move the rice to a large wooden bowl while it is still hot.

Take the vinegar mixture you had prepared and sprinkle it gently over the rice. Ensure that most of the rice is coated with vinegar mix. After cutting the vinegar mix into the rice, the rice should be shiny and sticky, and slightly cooled. A bowl of rice that has cooled somewhat is best for making sushi. Do not refrigerate sushi rice as it will harden.

Vegetables and Other Ingredients

Ensure you cut the cucumbers, carrots, avocados and crab meat into small pieces. You can use a slicer to perform this task. Set them nicely in a small bowl as you will be picking them in little bits from every dish as you make your sushi.


The following is how you can cut your sushi fish:

  • Rectangular cut- it is the one that is preferred by most users and can be used on all fish.
  • An angled cut which is commonly used for nagiri.
  • A paper-thin cut
  • A cube cut that works best for thick fish
  • A thread-cut mostly used for thin white fish filets

Wrapping and Rolling

  • Put eight ounces of water and three tablespoons of vinegar in a bowl. It allows you to dip the hands on it when making sushi. It ensures that rice will not stick on your hands.
  • Also, cover the mat with a plastic mat to stop the rice from holding on the mat
  • Then, position the half sheet of nori shining side on the bamboo mat covered by saran
  • Again dip your hands into the vinegar water mixture to avoid sticking
  • Take a small amount of sushi rice and place it on the nori sheet. Fill it to about three quarters, leaving the other quarter empty to allow sealing the roll together
  • Make hollow alongside the length of rice
  • Lay a thin layer of crab meat, vegetables or fish in the hollow, on the top of rice and the third part of the nori sheet
  • If need be, put little swipe of wasabi on top of the other components
  • Start rolling the sushi roll. To do this, place the fingertips of your four fingers on top of the sushi ingredients to keep them in place. Ensure that your two thumbs are held on the rolling bamboo mat
  • Push the mat onward till the mat is entirely around the sushi roll. Repeat this till the top and bottom parts of the nori meet.
  • Pull out your four fingers from the mat and continue rolling
  • Continue rolling the sushi mat circularly round the ingredients. Ensure you are pressing softly. You can use the mat to shape sushi into an excellent long and round roll. Ensure you are gentle to prevent having a massive rice log.
  • Set the ready sushi roll on a plate. Make as many as you can and allow them to set for few minutes before cutting. Doing this enables the ingredients and rice to gel and stick in excellent shape.
  • Place the sushi roll on a cutting board and cut it nicely using a sharp knife. Cut them into sizable pieces that can be quickly eaten

Lastly, it is time to eat! There are rules set to eating sushi; however, when eating at home, these rules do not apply. You can use your fingers as well as chopsticks to eat. One can also dip the sushi into soy sauce sparingly. Do not put too much sauce as it may dismantle the sushi.

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