Homemade Sushi 101
Making homemade sushi is not as daunting as one may think. I give my recommendations here but the fillings and toppings here are 100% up to you, so choose whichever ingredients you love best. My technique for making sushi rolls is not totally authentic or traditional. I’ve never taken a sushi rolling class or traveled to Japan. This is how I make sushi and it’s delicious and easy for me. And I am not claiming to be a professional sushi maker by any means!
Aside from produce and fish (which can be found at the grocery store and a seafood market), most of the ingredients that you need to make sushi rolls can be found at an Asian Market or the Southeast section of a grocery store.
Maki sushi is the traditional way to make sushi. You can roll with the sushi rice on top of the sheet of nori; or with the nori flipped over so the rice ends up on the outside of the finished roll (uramaki sushi) as I do in my video. I prefer the rice on the outside they both are delicious.
Ingredients
Sushi Rice-I prefer premium-grade Niskiki rice. I cook in a rice cooker with sushi powder vinegar. Make ahead of time so it is cool when you begin to roll the sushi.
Nori-Roasted seaweed also called yaki sushi nori
Fillings-sushi grade tuna (I prefer to buy this at a seafood market), salmon (I only use Secret Island Salmon sushi) cucumbers, avocado, imitation crab, pickled radishes (an amazing crunch), asparagus, cream cheese, tempura shrimp, spicy mayo. The options are truly endless.
Pickled ginger, wasabi paste, and soy sauce. I like to mix the wasabi with the soy. Seaweed salad is another great side to serve.
Instructions
Prep ingredients in advance. I like to place them all out on a large wooden board so they are easy to grab and assemble. Prep your veggies! Slice vertically into matchsticks and set aside. Once the rice is done you’ll be ready to roll! You want your sushi rice to be a room temperature prior to rolling.
Layout your bamboo mat, wrap it in plastic wrap, lay out your nori on top.
Cover with rice-I dip my fingers in a water bowl to assist in spreading the rice out on the nori. You can then flip your nori to wrap an outside roll or keep it laying down for an inside roll.
Add the fillings-I try to get the ingredients as close to the top 1-inch border. You want to lay them horizontally.
Roll up the sushi-Lift the edge of the bamboo mat and fold it over the fillings. Use the bamboo mat to squeeze. You want the roll to be completely enclosed.
Cut the Sushi-Place on a cutting board and with a sharp knife cut the sushi roll. You should be able to get 7-8 pieces.
Garnish-You can top your sushi rolls with sashimi, sushi-grade octopus, sushi-grade eel, tuna, avocado, and the list goes on. Drizzle with spicy mayo, top with sesame seeds, lemon, etc.
Serve-Serve with soy sauce, wasabi, pickled ginger, seaweed salad, lemon, and more.
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