If you’re looking for a deliciously creative and healthy dish to prepare, you can’t do better than sushi. You can buy pre-made sushi at the grocery store, of course, but the truth is that an equally good (and perhaps even tastier) version is easy to make at home. This is a dish that doesn’t need to be served as an appetizer or side dish; you can serve it as a main course or even as a side dish to a meat-based meal.

Making homemade sushi is a lot easier than you think. In fact, it only requires some basic ingredients, a little bit of practice, and a bamboo rolling mat to get started. You can roll delicious sushi rolls in no time. There is great satisfaction in making the sushi from scratch, and it is a great activity to do with a friend.

Sushi is a culinary art based on very simple ingredients such as rice, fish or shellfish and vegetables. It is a dish that has its origins in ancient preservation techniques, but has evolved into more original and delicious recipes. Today we will prepare some of the most classic versions, and we will explain the Japanese recipe step by step, starting with the preparation of the rice and ending with the assembly of the maki, whose word comes from makisu, a bamboo mat for spreading the rice.

Preparation of sushi

Put the rice in a colander, then put it in a bowl and rinse it until the water runs clear, soak it for 15 minutes, drain it and let it stand for another 15 minutes (1).

Put the rice in a pan with 3 cups of water and the kombu seaweed and cook over medium-high heat for eight minutes, low heat for another five minutes and high heat for the last minute (2).

Melt the rice vinegar, granulated sugar and fine salt in a saucepan, then season the rice paste in hangiri or a low, wide bowl (3).

How to cut fish for sushi

While the rice cools, you can deal with the most important thing: the fish. It should be noted that by law raw fish are always placed in shock chambers that neutralize any bacteria and parasites. In any case, if the fish is eaten raw (which is the case), it is kept in the freezer for at least four days after cooking in order to eliminate any risk. The procedure is the same for salmon and tuna, so let’s use the first option as an example, which involves just a few extra steps.

Clean the salmon fillets by starting at the side and sliding the blade along the cutting board (4).

Separate the salmon fillets, rinse them and dry them with kitchen paper. Divide the fillet into two pieces and cut the top diagonally into thin slices to use for nigiri or sashimi (5).

Instead, cut the bottom part of the salmon fillets you will use to make maki and uramaki into strips about 1 cm wide and 5 cm long (6).

Preparation of shrimp for sushi

Remove the head, legs and shell, use a toothpick to remove the innards – it’s the black line you see above that is bitter. Thread them on a medium skewer (7).

Make the dough by mixing water and flour, dip the shrimp in it and sprinkle with panko (8).

Fry the prawns sprinkled with panko in sesame oil and skewer them in salted water for a minute and a half (9).

How to make homemade sushi?

For the hosomaki (thin rolls), spread the rice evenly over the seaweed, leaving a few inches, then place the filling with the rice in the first half (10).

To make uramaki (inverted rolls), spread the rice over all the nori seaweed, sprinkle it with toasted sesame seeds and turn it over; then spread the filling directly over the seaweed (11).

Roll up the seaweed with a makisu (bamboo mat), while holding the filling with your fingers.

History of sushi

The origin of landvaries, as it so often does, but the most reliable dates back to the 4th century. The century. Originally, sushi was a way of preserving fish that was probably introduced to Japan from China at the same time as rice cultivation; the fish was cleaned, salted, placed in wooden barrels, then covered with rice and pressed. The fermentation of the rice increases the acidity inside and preserves the fish. This method is still used today and is called Narezushi or Funazushi, where the process is repeated several times.

Around 1400, during the Muromachi period, the technique began to evolve into a recipe; the rice was no longer discarded after fermentation, but was flavored with vinegar and served with fish, and was called Namanare.

In the Edo period, there is another progression called haya zushi or quick sushi, precisely because the Japanese may have been tired of letting the rice ferment, so they immediately seasoned it with vinegar and ate it.

It wasn’t until 1800 that we saw sushi as we know it today, with Hanai Yohei, the inventor of the nigiri.

Tips for making homemade sushi

There are certain mistakes you should not make when preparing sushi:

– Some websites show the cooking process of rice directly, but it is important to wash the rice several times (traditionally at least 15 times) so that the grains lose their starch and it is clean afterwards.

– The fish must be thoroughly washed and dried before being processed. Fish like tuna contains a lot of blood, and you will get sick if you skip this simple but important step.

– After skinning, boning and washing, the fish must be kept in the freezer for at least 96 hours (four days) if it is to be eaten raw.

Sushi Glossary

When we talk about sushi, certain words are used. Let’s look at them together.

Rice vinegar: Traditional vinegar obtained by fermenting rice, now found in most supermarkets.

Kombu algae: It is often used in Japanese cuisine to flavor rice or soups and is sold as dried leaves. Kombu seaweed can be found in oriental grocery stores or organic supermarkets. Not to be confused with nori seaweed, which is used to make rolls.

Nori seaweed: Dried seaweed commonly used for making rolls.

Panko: Japanese breadcrumbs are only used with the white part of the bread, which is sold in oriental grocery stores. You can also remove the crust from the bread, toast it and then cut it into thick slices.

Hangiri: Round wooden tray used in the final stages of sushi preparation.

Makisu : Bamboo mat , used to form balls. You can also easily find it in hardware stores or in the now popular sushi kits.

Uramaki : Backward throw. Named for the seaweed inside, it was created specifically for westerners who didn’t want to see the nori seaweed outside when approaching the mainland.

How to store sushi and how long

Due to the use of fresh and delicate ingredients, homemade sushi should be eaten at the time of preparation and can be stored in the refrigerator, well covered, at 0-4°C for up to a day.

This source has been very much helpful in doing our research. Read more about different sushi recipes and let us know what you think.

Frequently Asked Questions

What do you need to make sushi at home?

To make sushi at home, you’ll need a bamboo mat, a sharp knife, and an apron. Watch the video to learn how. The mat is optional, but highly recommended, because it’ll help keep your rolls together. The knife should be sharp enough to slice through the fish and the vegetables. When you think of sushi, chances are you think of either those little rolls in the refrigerated cases at the supermarket or the stuff served at a Japanese restaurant. But both of those are different from what you’ll find in Japan where there are all kinds of fresh ingredients you’d never think to use, like squid and cucumber. Plug-Ins: You can add more variety to your blog post by adding a plug-in to your post. Below you will find a list of all the plug-ins available. This plug-in allows the user to insert a map of the location at which the post was written. This plug-in allows the user to embed a video to play directly inside the

Is it cheaper to make sushi at home?

Shocking, we know: sushi is really expensive. That’s why we want to show you how you can make sushi at home! No, we don’t mean the fanciest, high-end, omakase-style sushi, but some pretty good-looking maki rolls that taste great and won’t run up your food bill. With sushi more and more popular in the US as an alternative to fast food, many people are wondering if it’s cheaper to make sushi at home than to go to a restaurant. Sushi at restaurants is certainly convenient, but it also costs an average of $13 per meal, without drinks. If you go once a week for 52 weeks, that’s a total of $656. While it’s possible to save money making sushi at home, the cost of the ingredients—especially, the fish—may shock you. The price of ingredients isn’t the only factor to consider. A sushi-grade fish fillet can cost upwards of $10 per pound. If you choose to go with the most common

How do you make sushi fish at home?

First, you need to select your fish. You can use any kind of fish you like for sushi, but the most popular choices are salmon and tuna. If you are a beginner, I would recommend tuna. It’s slightly less expensive than salmon, it’s easier to work with, and many people prefer the taste. Making sushi fish at home is surprisingly easy. There are several key components to making sushi at home: the fish, the rice, and the seaweed wrap. The fish is the most important part, and can be made in several different ways. If you’re in a rush, canned tuna is probably your best bet, but if you have a little more time, try using a fresh piece of fish.

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