7 Simple Steps to Making Sushi at Home. Do you love Sushi and want to make it at home, but don’t know how? Well we have 7 Simple Steps to Making Sushi at Home
Read on to learn how to become your own sushi master in the kitchen. Impress your friends at your next part by making your own sushi…
CelebNFood247.com has 7 Simple Steps to Making Sushi at Home, so are you ready?
First off, d Don’t get intimidated rolling sushi is super easy.
Here is what you need to get started:
- sushi rice (Nishiki is my brand of choice!)
- a bamboo mat (example)
- plastic wrap
- nori (seaweed sheets)
- low-sodium soy sauce
- toasted sesame seeds and/or chia seeds
- sriracha chili sauce
- wasabi + pickled ginger (optional but yummy!)
All the above ingredients can be found at your local Asian food market or in your grocery store’s international food aisle.
Here are a few of the top veggies for sushi rolls:
Creativity is key when making sushi. Make sure to try things together sometimes before you roll.
Step 1 – Make the rice:
- Combine 1+1/2 cups of rice with 2 cups of water in a medium sized pot and bring to a boil. Once the water begins to boil, reduce heat to low and cover. Let the rice simmer for 20 minutes, stirring every 5 minutes or so. Remove from heat after 20 minutes but let the rice stand, covered, for 10 minutes or so to ensure that the rice is fully cooked. The best way to ruin the sushi is to roll it in crunchy rice. A taste test will ensure that your rice is perfectly fluffy.
- Cooking the rice is the only time-consuming part of the entire process. While it cooks, prep your fish, veggies, and sauces!
Step 2 – Julienne your veggies and slice your fish:
- While the rice cooks + cools – prep your veggies! Slice vertically into matchsticks and set aside. Once the rice is done you’ll be ready to roll!
Step 3 – Wrap it:
- To avoid messy clean-up and scrubbing, wrap your bamboo mat in plastic wrap. Lay a sheet of nori on top and grab your rice!
Step 4 – Inside-out or outside-in:
- The two most popular techniques are inside-out rolls with rice on the outside or rolls wrapped with nori on the outside and rice on the inside.
- Since it’s easiest to make rolls with seaweed on the outside, that’s what we’ll start with! Grab a spoon and spread a thin layer of rice on the seaweed sheet. For large rolls, add an extra layer. I like my pieces bite-sized, so I add a thin layer and leave a little extra space at the end. Totally up to you!
Step 5 – Roll, squeeze, repeat:
- This one’s hard to explain… but it’s easy to do! The first roll will bind the ingredients into the center. Roll approx. 1/4 of the mat and gently squeeze (so it sticks) and unfold the bamboo mat. Repeat the process until you’ve rolled the sheet of rice, seaweed, and veggies into a spiral. Give it one last squeeze to seal the deal.
Step 6 – Slice and serve:
- Slice into bite-sized discs with a freshly sharpened chef’s knife. If you’re topping your sushi with sashimi or avocado, first tightly wrap the roll in plastic wrap prior to slicing. This will keep everything neat and pretty an avoid the horrific act of flinging avocado slices all over the kitchen. Though if that sounds like fun to you, fling away! Stick with the saran wrap, it works best.
Sushi Dipping Sauces:
- 1 TBSP homemade or store-bought mayo
1/2 TBSP sriracha chili sauce
- Adjust to your ideal heat level from mild to unreasonably spicy! Substitute with vegan mayo or plain Greek yogurt if needed.
- 1/4 cup mirin (Japanese white wine)
1/4 cup low sodium soy sauce
2 tablespoons sugar
- Heat in a sauce pot over medium heat, whisking constantly to thicken. (approx. 10 min)
- opt for low-sodium when possible; gluten-free versions available.
- Ponzu is a citrusy soy sauce with lemon or lime added. May be purchased or easily imitated by adding fresh juice or zest to your favorite soy sauce.
Wasabi Soy Sauce:
- Our favorite is Wasabi and Soy Sauce. This is super easy – just get soy sauce and mix in wasabi. You can make it as hot as you want. To give it an extra kick add some slices of fresh pink ginger. It is lovely.