How to Make Sushi at Home
Sushi is very much a ‘love it or hate it’ kinda dish, and we’re hoping that you love it, because we’re about to show you how to make this Japanese delight in the comfort of your own home. You’ll need some Japanese short-grain rice, nori sheets, rice vinegar, sugar, salt, and any fillings you want. Our favorite ones are sweet potato, crispy salmon skin, crispy tofu, mango, avocado and cucumber, but you can choose your own. Raw fish is best used on the day it’s been caught, so if you’re unsure, stick to cooked fish.
Make sure to wash your rice thoroughly, you want to rinse it around 3-4 times until the water begins to run clear. Start by bringing to the boil 1.5 cups rice with 2 cups of water, and then reduce the heat and simmer for 20 minutes. Immediately remove from the heat, and let the rice sit for 10 more minutes. Mix together 1/3 cup rice vinegar, 1 tsp sugar and ½ teaspoon of salt, and stir this into your rice, making sure to distribute evenly. Leave your rice to cool to room temperature, and prepare your fillings.
If you don’t have a bamboo mat, you can put a magazine in a ziplock bag, it’ll do the same trick. Lay out a sheet of nori, and begin to scoop some rice on top. Pat the rice down, taking care to spread it evenly across the nori, leaving about an inch uncovered on the edge farthest from you. Lay your fillings in horizontal lines, starting from about one inch into the nori. If you want your rice on the outside, flip the nori so the rice is face down, and lay your fillings on the seaweed.
This part can be tricky at first, but is easy once you get the hang of it. Starting from the edge closest to you, begin to roll it up away from you, using the bamboo mat to assist. Gently squeeze as you roll, to bind it nicely together. Gently wet the exposed end with a touch of water and roll the roll shut. Give one last gentle squeeze, and release from the mat. Slice your sushi roll, and enjoy with some soya sauce, wasabi, ginger, or spicy mayo.