How to make homemade sushi step by step

Today we are going to learn how to make sushi, and for that, I recommend having our rice recipe for sushi handy, because we will need it.

Different types of sushi

In true Japanese cuisine, sushi is prepared with rice and fish. In fact, its name corresponds to rice. There are various types of sushi, such as nigiri sushi or rolls, or sushi maki. Today we are going to concentrate on the latter.

How to make sushi

It is very important that the fish you are going to use is fresh and that it is bought in a trusted fish market.

We are going to make a simple recipe with salmon or tuna.

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Homemade sushi: ingredients and preparation

Recipe step by step, to prepare sushi maki, or sushi rolls.The goal is for the salt and sugar to dissolve in the vinegar.
  • Then , we will arrange the rice for sushi that we already have prepared, in a large container. We will pour over it the liquid that we have just prepared, stirring delicately so that it is well impregnated. In fact, it is better if we get a spray container, in order to optimize the distribution of the liquid.
  • We will cover the rice after mixing it, to prevent the vinegar from evaporating.
  • To continue, we will prepare the leaves of dehydrated seaweed, cutting them in half.
  • Now we will clean the fish very well and remove the thorns, scales or any other rest.
  • Then we will filete, each piece with about a centimeter of thickness.
  • We will take a half sheet of seaweed and arrange it on the mat to prepare sushi. You can use a piece of plastic film to lay it on the mat, before starting to place the ingredients (including the algae). Ideally, the piece of film is larger than the mat.
  • After we will take a little rice to make it fit like a thin layer, on the seaweed, with the exception of the lateral edges, where we will leave a kind of "margins" of around one centimeter. So that the rice does not stick to our hands, we will moisten them beforehand.
  • This is the time to arrange the pieces of fish in the middle of the rice surface, along.
  • The next thing is to carefully roll the bamboo mat, making a little pressure, so as to form a tube. When exerting the pressure, one must be careful that it is not too strong, as to crush the ingredients.
  • You can use the ends of the plastic to wrap the roll, as if it were a piece of candy. This will make it easier to take it to the freezer for about fifteen minutes, so that it hardens slightly and then is easier to cut.

  • Once you retrieve the roll, you can proceed to cut it with a good, sharp knife. Remove the plastic film first, and calculate pieces of about 2 centimeters thick, not too thin so they do not undo, nor too thick to be pleasant when eating. Wetting the knife before cutting the roll will help prevent the ingredients from sticking.
  • At the time of serving, you can accompany the sushi rolls with a little wasabi, pickled ginger and a small container with soy sauce, to wet them.

  • Sushi rolls or makis prepared in this way, with the seaweed on the outside, are known as hosomaki or futomaki. The first name is used for thin rolls, and the second for thick rolls.

    Tips for preparing sushi

    • When choosing fish meat, the most It is convenient to use the spine or belly.There you will also find nori seaweed, pickled ginger, wasabi, bamboo mat and, in principle, everything you need for the sushi recipe.
    • If you like wasabi a lot, you can draw with it (With a little!) A kind of line in the center of the rice surface, before placing the pieces of fish for the filling of the rolls.
    • If you are a vegetarian, you can prepare kappamaki, a roll that uses cucumber instead of fish.
    • There is a tendency to freeze the fish for 48 hours, and then thaw them for use in sushi. This takes away some freshness, but it is a measure against the risks of infection with parasites. In the case of salmon and tuna there is much lower risk of infection, than in the case of river fish. If the fish that is used is fresh, it has to be truly fresh, with no color changes or bad odors.
    • To accompany your sushi rolls, you can choose between a sauce of soy or a ponzu sauce, mix of soy sauce, citrus and rice vinegar or rice wine (mirin).

    Now that you know how to make sushi, you can also try our recipe for teriyaki sauce, our fish ceviche, our Chinese lemon chicken or this sweet and sour sauce recipe to accompany meats or white rice.