Sushi is a Japanese dish loved by people from all over the world. If you want to learn how to make this super healthy dish, you first need to buy the ingredients at the market closest to you. After preparing Japanese rice, place a layer of nori, or kelp, on top of a bamboo mat. Then spread the rice and other sushi ingredients over the nori. Then, just roll, cut and enjoy your sushi!
- 2 cups of Japanese rice.
- 3 cups of ice water.
- 1/4 cup of rice vinegar.
- ¼ cup of refined sugar.
- 1 teaspoon of salt.
- 1 package of nori (seaweed leaves) unseasoned.
- Chopped vegetables.
- Sliced fish or seafood.
- Ginger in conversation (optional).
- Wasabi (optional).
Makes 5 to 6 units.
Part 1 of 3: Cooking rice
Step 1. Wash two cups of Japanese rice under running water
Put a large amount of rice in a strainer and put it under the tap. Wash the rice under cold running water, turning the sieve to wet all the grains well. Keep an eye on the water: turn off the faucet when it starts to run clear from the sieve instead of cloudy. Get the wet rice out of the sink.
- Washing rice is essential for making sushi. Washing increases the quality of the rice.
- The water will take a minute or so to start to come out clear, depending on the amount of rice.
Did you know?
Japanese rice used to make sushi is white, small-grained, and sticky after cooking.
In the absence of Japanese rice, you can also use medium grain rice of your choice.
Step 2. Put three parts water to two parts rice in a pan
Put the wet rice in an empty pan and cover it with a cup and a half of ice water. Japanese rice is extremely absorbent, so it is essential that it has more water than rice in the pot.
If you end up adding a little water, the rice will be dry instead of fluffy
Step 3. Cook the rice for ten minutes after the water has boiled
Bring the water to a boil and set a timer for ten minutes for the rice to cook completely. Cover the pan so the beans absorb the water well. Do not remove the lid to move. Otherwise the rice will harden and look like a puree.
If you overdo it with water, it is possible that the beans will not be able to absorb it
Step 4. Mix a small amount of salt, sugar and rice vinegar
In a separate bowl, mix together four tablespoons of rice vinegar, ¼ cup of refined sugar and one teaspoon of salt. Stir with a spoon until sugar and salt are completely dissolved. Reserve the solution after it's ready.
- The mixture will add flavor to the rice so it doesn't look dull.
- You can also prepare the vinegar solution over medium heat. Just mix sugar, salt and vinegar with a tablespoon of vegetable oil.
Step 5. Place the rice to cool in a bowl or tray
Spoon the rice onto a baking tray or large bowl. Be careful not to touch the hot beans.
- Cover the rice with a damp cloth to cool it down more quickly.
- You can also point a fan at the rice to help it cool down.
- Do not leave cooked rice outside the refrigerator for more than two hours. It will end up spoiling.
Step 6. Add vinegar to the rice while cooling for flavor
After the rice is warm to the touch, pour the vinegar, salt and sugar solution over the grains. Mix well with your fingers and a spoonful of bread.
- Always wash your hands before handling food.
- Try to keep the grains separate rather than glued together so the rice is looser.
Part 2 of 3: Assembling the Fillings
Step 1. Use raw tuna or salmon for authentic sushi
If you choose to use fresh or raw fish in your sushi, take the meat to the freezer for at least 24 hours to kill any possible parasites. While it's tempting to use that fish you just bought, it's always best to avoid the risk of catching foodborne illness. To not worry about parasites, cook the meat.
Salmon and tuna are some of the most commonly used fish in raw fish sushi
Step 2. Bet on cooked eel or crab meat if you don't like raw fish
Take a look at your nearest supermarket and try to find pre-cooked seafood such as eel or crab (kani). To enjoy good sushi without being afraid of getting sick, bet on fillings that don't need cooking or that have been cooked beforehand.
Cooked shrimp is also a great choice for people who don't like raw fish
Popular types of sushi:
avocado, crab, cucumber and sesame.
Roasted eel, avocado, shrimp tempura and cucumber.
Spicy tuna roll:
tuna, mayonnaise, cucumber and pepper sauce.
salmon, avocado, asparagus and cream cheese.
Step 3. Rub sea salt and vinegar into the oily fish to accentuate the flavor
Before cutting the fish into smaller strips, rub some sea salt into the meat. Allow the fish to soak up the salt for about 30 minutes. Then, sprinkle a strand of rice vinegar on both sides of the meat.
The technique works best for larger fish fillets such as tuna, salmon or mackerel. If you prefer to use shrimp, crab or some other crustacean, leave it aside
Step 4. Add texture to rolls with cucumbers, carrots and other vegetables
Bet on fillings other than fish and seafood. To make your sushi more nutritious, add slices of cucumber, carrots and other fresh vegetables. Just don't forget to peel the carrots before cutting them into strips. Cucumbers do not need to be peeled.
Vegetables will give your sushi a better consistency
Step 5. Choose crabs and tuna without nerves and pieces of shell
Thoroughly examine the fillings before cutting them. Make sure the tuna fillets don't have too many nerves, which can make the meat difficult to chew. Also, see if the fresh crab does not have any bits of shell. Cut out all the unwanted pieces to taste your sushi without any problems.
Use canned crab meat so you don't risk eating pieces of shell. Canned tuna has no nerves either
Step 6. Cut the fresh fish into slices 10 cm x 0.5 cm in length
Cut the fish fillets into thin strips. As the rolls will be mounted along the length of the nori, cut the meat into long, narrow pieces. Ideally, they should be around 0.5 cm wide and 10 cm long. So they fit right into the center of the seaweed.
Since you are likely to add other ingredients to sushi, cut the fillings into easy-to-handle pieces
Step 7. Cut the vegetables into long, thin slices
The vegetable strips should be as thin as possible. Place carrots, cucumbers and any other vegetables you like on a cutting board. Slice them into thin, narrow strips no more than 0.5 cm wide and 10 cm long.
- You can also cut the vegetables into even thinner slices if you prefer, especially if you want to make a well-filled sushi.
- Cut the vegetables as if you were preparing them for Julienne.
- No need to peel the cucumbers.
Step 8. Cut the avocado into 0.5 cm thick pieces
Cut the avocado in half and remove the stone. Scrape the flesh of the fruit from the skin and cut it in half. Then cut each of the halves into 0.5 cm pieces.
- Ripe avocados are soft and pliable when used in sushi.
- You can always cut the avocado into smaller slices if you need to.
Part 3 of 3: Assembling the roll
Step 1. Place a sheet of nori on a bamboo mat
Spread a small bamboo mat over a plant surface to distribute the ingredients. Then place a leaf of nori, or dried seaweed, on top of the teptinho, 2.5 cm from the edges. It's okay if the nori isn't fully centered. What matters is that it stays straight.
Nori comes in small packages with several leaves, which is great for those who want to make several sushi at once
Step 2. Spread between half and a cup of rice over the nori
Moisten your fingertips with cold water so the rice doesn't stick. Then take a small portion of rice from the bowl or tray and distribute over the nori, leaving 0.5 cm of space around the edges. Add rice to cover most of the seaweed with a thin white layer.
The amount of rice will depend on you. If you want a well-filled sushi, use only half a cup of rice
Step 3. Distribute the ingredients horizontally over the rice
Place the fish and vegetable slices in the center of the rice. If you're feeling very creative, try different combinations of ingredients to create special sushi. Line up the meat and vegetables as if you were drawing a line right through the middle of the rice to make the sushi easier to roll.
To make sushi more potent, add ¼ teaspoon wasabi to the filling
Step 4. Roll the mat until only 0.5 cm to 2.5 cm from the nori remains visible
With both hands, push one edge of the mat forward, rolling it up as if it were a cut of fabric or a sheet of paper. Roll the bamboo together with the nori, rice and stuffing, forming a roll. Stop when you reach the rice-free part of the nori.
The technique serves to form the rolls without wasting fillings and other ingredients
Step 5. Squeeze the top and sides of the mat to close the roll
With your fingers, press the sides and top of the bamboo mat, leaving the sushi roll in the desired shape. Note that the roll will be slightly square during preparation. Keep squeezing it until you are satisfied with its appearance.
- If part of the filling starts to fall out, push the ingredients back inside.
- Don't exert too much force. The goal is just to shape the sushi.
Step 6. Unroll the mat and remove the sushi
Pull the mat back slowly and gently to reveal the sushi roll. With both hands lift it off the bamboo and pass it onto a cutting board. If it looks like it's about to fall apart, press it with the bamboo mat for a while longer.
Don't be put off if your sushi gets a little weird the first time around. Mastering the art of sushi making takes time and practice
Step 7. Cut the sushi into six equal pieces
With a large knife, break the roll in half. Then cut each half into three equal pieces. Place them on a plate vertically or horizontally, depending on your preferred method of presentation.
Many Japanese restaurants decorate their dishes with a small portion of pickled ginger and wasabi. Try adding that special touch to your homemade sushi.