Just so we’re on the same page- there’s a reason why chefs spend years perfecting sushi rice or practicing filet techniques. It does make a difference, and your homemade sushi rolls will most likely not be up to the same standards as restaurant-grade. That being said, there are a quite few benefits to making it yourself.
Firstly, it’s fun! Having a homemade sushi date with friends or family is always an entertaining way to spend an evening. They may not be the prettiest rolls but they will taste great and you will have fun in the process. Plus, you get to put any ingredients you like into the roll and are able to fully customize it to your liking. Who said peanut butter can’t go in a sushi roll? (Okay, maybe don’t try this). Lastly, making homemade sushi is much cheaper than ordering in; you can make a whole feast for under $20! So if you’re feeling adventurous and are ready to try making your own sushi we’ve got the tips and tricks for you. Making sushi gets easier with time and soon you’ll be a master!
Follow These Tips For Making Homemade Sushi!
A bamboo mat is essential when making maki rolls as it will make it much easier for you to roll and mould the sushi into your desired shape. If you don’t have one, rolling up a cone-shaped hand roll is just as tasty! If you are using a bamboo mat then remember to place a piece of plastic wrap over it. This will make your roll much easier to cut.
A sharp knife is the key to nice presentation and the outcome of your homemade sushi roll. If you cut your roll with a dull knife you will not get the clean cuts and your rolls will look squished and messy.
Good sushi starts with good rice. Sushi rice will work best for this as it is stickier and holds better than other kinds of rice. To make about six homemade sushi rolls you will need two cups of rice, two cups of water, a splash of vinegar, sugar and salt. It will take about 6-8 minutes to cook and remember to always cool at room temperature as placing the rice in the fridge will make it hard.
The rice will be sticky so to make it easier to work with keep a bowl of water nearby to dip your hands into. Try not to overwork the rice, the kernels should not be squished and should stay intact.
Nori is the type of seaweed you should be using for your sushi rolls. One of the trickiest parts of making homemade sushi is keeping the nori dry. If it gets too wet it will not stick as well. Keep a dry towel nearby to wipe your hands with as you switch in between working with the rice and the nori.
Nori sheets have a rougher side and a smoother side. The smooth side should be placed down and you will build the roll on the rough side.
Possibly the most intimidating part of making your own sushi is dealing with raw fish. It is important to only purchase seafood that is specifically labelled that it can be eaten raw and it should be properly chilled until you are ready to use it. If handling raw fish isn’t something you’re comfortable with then smoked salmon, canned tuna, crab or tempura shrimp make great alternates. Amazing homemade sushi does not require meat and you can keep them totally veggie if you prefer!
Cut your veggies like cucumber, yam, carrot, daikon and avocado into long, thin strips that can easily be placed into the roll. Prepare your tobiko, tempura bits and sauces like soya sauce, spicy mayo or teriyaki. Finish off your sushi with a bowl of wasabi and pickled ginger and you’re all set. Add whatever you prefer, this is your homemade sushi party!