Many people love sushi, but think they have to buy it to be able to eat this Japanese specialty. Here are simple instructions for making sushi in your kitchen.
Ingredients
- Fish, shellfish, or other toppings
- Sushi rice
- Nori or unsalted dried seaweed (sheets of seaweed prepared for making sushi)
- Rice Vinegar
- Sugar
- Salt
Optional condiments:
- Wasabi
- Pickled ginger
- Soyu or Japanese soy sauce
Step
Step 1. Choose two types of vegetables (cucumber and carrots) and one type of fish (eg cooked crab meat)
Also, buy some nori (slabs of dried seaweed) and rice.
Step 2. Put about 380 grams of sushi rice into the rice cooker then rinse several times until the color of the marinade is no longer cloudy
After that, fill the pot with new water (how much water to use depends on the amount of rice and as well as how long it takes to cook; there are usually instructions on the box.
Step 3. Wash the vegetables, place them on a cutting board and cut the carrots in half lengthwise and cut into thin slices lengthwise
Repeat the same steps on the cucumber.
Step 4. Cut the artificial crab meat into small slices and make sure they are of even length
Step 5. Check your rice
When it's done, take it out and put it on a plate.
Step 6. Take a bowl and pour about two tablespoons of rice vinegar
You can increase or decrease it depending on your sense of taste and how much you want the grains to separate. Better to pour less now and add more later. Add the sugar and salt and stir until dissolved (repeat until it tastes good).
Step 7. Pour the mixture over the rice and mix thoroughly by "splitting" the rice
Add rice vinegar if needed to separate the rice grains easily.
Step 8. Place a sheet of nori on a bamboo mat (makisu) then spread the rice over the seaweed
The rice should be spread until there is no empty hole and it should fill the middle third of the nori. Wet the ends of the nori with rice vinegar so that the sheet sticks together when you roll it. Place the sliced vegetables and crab on top of the rice.
Step 9. Roll the bamboo mat into a long roll by holding the bottom third inward first and then rolling it up
The scroll will look like some kind of pipe. Now remove the sushi roll from the bamboo mat and cut it into pieces as below.
Step 10. Cut the center of the roll, take both halves and place them parallel to each other
Repeat cutting the two halves in the middle at once, take the pieces and repeat one last time. This cutting technique ensures that the ingredients in the sushi don't spill out.
Step 11. Serve and enjoy
Tips
- Make sure the rice is moist and sticky.
- If you're planning on making sushi, make sure you keep all the ingredients nice and cold.
- Try different ingredients, such as raw salmon, which is easy for amateurs.
- Dip the sushi a little in soy sauce. Soaking the sushi in soy sauce will spoil the taste of the sushi and mask its taste with salt.
- Add pickled ginger or wasabi for added flavor.
- Use thin slices of ginger to reset your taste buds between different types of sushi.
- If you are using wasabi, add very little wasabi to your soy sauce and mix gently.
- Look at the instructions on the ingredients (rice, vinegar)
