Introduction
so in today’s this article guys i’m going to be showing you how to become a master sushi chef you can make sushi at home it is really simple you can master the art so quick and it tastes delicious.
How to make Simple Sushi at home | step-by-step SUSHI recipe
Taking a culinary adventure to make delicious sushi rolls at home is a satisfying undertaking. We'll dive into the craft of creating sushi in this in-depth guide, dissecting the procedure into simple phases. Together, we can turn a few simple ingredients into a mouthwatering symphony of flavors and sensations.
Ingredients
500 grams sushi rice
660 milliliters water
1 teaspoon salt
2 teaspoons sugar
4 tablespoons rice vinegar
Carrot
Cucumber
Spring onion
Skinless salmon
Smoked mackerel
Sriracha sauce
Nori sheets
Sesame seeds
Instructions
Step-by-Step Instructions
Prepare the Sushi Rice
- Start by ensuring your rice is of top-notch quality. Follow these steps:
- a. Wash the starch from the outside of the rice by rinsing it three or four times until the water goes clear.
- b. Drain the rice and cook it with 660 milliliters of water for 10 minutes, then let it stand for an additional 10 minutes.
Craft the Vinegar Mixture
- Create a delightful vinegar mixture that will infuse the rice with flavor:
- a. Mix one teaspoon of salt, two teaspoons of sugar, and four tablespoons of rice vinegar.
- b. Add the vinegar mixture to the cooked rice and stir until it’s well incorporated.
Prepare the Fillings
- Chop and prepare the following fillings for your sushi rolls:
- Carrot
- Cucumber
- Spring onion
- Skinless salmon
- Smoked mackerel
Assemble the Sushi Rolls
- Now comes the exciting part – assembling your sushi rolls:
- a. Dip your fingers in clean water and spread the sticky rice onto the rough side of a nori sheet, leaving a one-inch gap at the top.
- b. Arrange the prepared ingredients down the center of the rice-covered nori sheet.
- c. Roll the nori sheet tightly, applying pressure with your fingertips and a little bit on the top to hold it down.
- d. Seal the roll by rolling it over the one-inch gap at the top of the nori sheet.
Create the California Roll
- For a twist, let’s make a California roll:
- a. Smear the rice all over the outside of the nori sheet.
- b. Sprinkle the roll with sesame seeds.
Slice and Serve
- Slice the rolls with a wet, sharp knife into evenly shaped pieces.
Accept the Unwanted Final Bits
- Remember to enjoy the edges of the rolls, which are frequently missed. Unexpected bites can occasionally turn out to be very wonderful!
Video
Notes
In summary
With these detailed instructions and frequently asked questions at your disposal, you’ll be well-prepared to make sushi rolls that will stand up to those from your preferred sushi restaurant. Savor every taste of your handcrafted sushi dishes as you progress through the culinary arts.
How to make Simple Sushi at home | step-by-step SUSHI recipe
Ingredients
500 grams sushi rice
660 milliliters water
1 teaspoon salt
2 teaspoons sugar
4 tablespoons rice vinegar
Carrot
Cucumber
Spring onion
Skinless salmon
Smoked mackerel
Sriracha sauce
Nori sheets
Sesame seeds
Instructions
Step-by-Step Instructions
Prepare the Sushi Rice
- Start by ensuring your rice is of top-notch quality. Follow these steps:
- a. Wash the starch from the outside of the rice by rinsing it three or four times until the water goes clear.
- b. Drain the rice and cook it with 660 milliliters of water for 10 minutes, then let it stand for an additional 10 minutes.
Craft the Vinegar Mixture
- Create a delightful vinegar mixture that will infuse the rice with flavor:
- a. Mix one teaspoon of salt, two teaspoons of sugar, and four tablespoons of rice vinegar.
- b. Add the vinegar mixture to the cooked rice and stir until it’s well incorporated.
Prepare the Fillings
- Chop and prepare the following fillings for your sushi rolls:
- Carrot
- Cucumber
- Spring onion
- Skinless salmon
- Smoked mackerel
Assemble the Sushi Rolls
- Now comes the exciting part – assembling your sushi rolls:
- a. Dip your fingers in clean water and spread the sticky rice onto the rough side of a nori sheet, leaving a one-inch gap at the top.
- b. Arrange the prepared ingredients down the center of the rice-covered nori sheet.
- c. Roll the nori sheet tightly, applying pressure with your fingertips and a little bit on the top to hold it down.
- d. Seal the roll by rolling it over the one-inch gap at the top of the nori sheet.
Create the California Roll
- For a twist, let’s make a California roll:
- a. Smear the rice all over the outside of the nori sheet.
- b. Sprinkle the roll with sesame seeds.
Slice and Serve
- Slice the rolls with a wet, sharp knife into evenly shaped pieces.
Accept the Unwanted Final Bits
- Remember to enjoy the edges of the rolls, which are frequently missed. Unexpected bites can occasionally turn out to be very wonderful!
Video
Notes
In summary
With these detailed instructions and frequently asked questions at your disposal, you’ll be well-prepared to make sushi rolls that will stand up to those from your preferred sushi restaurant. Savor every taste of your handcrafted sushi dishes as you progress through the culinary arts.How To make Sushi at Home Step By Step Process
first thing we’re going to do I’ve got 500 grams of sushi rice now if you follow the instructions on the packet you really cannot go wrong what we’re doing here is just washing all the starch from the outside of the rice we don’t want it to go too sticky so we just keep rinsing and repeating it takes about three or four times until all the starch is gone just keep washing it until the water goes clear.
You want to get your hands in there and give it a right good massage so once the water is clear we’re just going to drain it off now to cook it.
I have got 500 grams of rice here to that I am going to add 660 Ml of water pop a lid on it we’re going to put it onto a stove bring it up to a boil and turn it down and simmer for 10 minutes once it’s simmered for 10 minutes we’re going to leave it to stand for 10 minutes don’t take the lid off while that’s cooking.
we’re going to get on with making the vinegar so one teaspoon of salt two teaspoons of sugar then you want four tablespoons of a nice rice vinegar give that a really good stir together to make sure that it’s all dissolved and incorporated and once your rice is done.
this is what it looks like it’s nice and sticky but it’s also nice individual pieces now i put mine here into a bowl it’s better off to put onto a flat surface if you can because you want to try and cool it down but as you’re stirring it just keep putting a teaspoon of your vinegar until all your vinegar’s gone and it’s well incorporated over the rice.
so I have got here some carrot some cucumber and some spring onion you can put inside the sushi whatever you like it’s entirely up to you I’ve got some skinless salmon here now to be safe if you’re gonna eat salmon raw unless it’s just come out of the water what i recommend you do is freeze it first then defrost it then it should be safe to eat just cut that into nice long strips.
I am also going to be using some smoked mackerel i like the flavor of the smoked mackerel inside sushi i think it’s absolutely delicious this couldn’t be simpler to do all you do is just cut down the middle and then just push to a side and the fish will come away from the skin you can use the skin if you like but i think it’s a little bit too chewy inside of a nice soft sushi roll so i take mine off now we’re ready to assemble so get yourself some clean water this is really important.
this is a Nori roll which is basically seafood seafood seaweed even so there’s a shiny side and there’s a rough side we’re going to put our rice onto the rough side when we put a rice on i’m going to leave one inch gap at the top this is so that when we roll it the Nori sheet sticks together so you can see that the rice is ultra-sticky sticky to my fingers so that’s where you dip it into the water and that makes it easy to spread so put your ingredients down the center
you so i’ve got some salmon some mackerel i’ll go in there with some cucumber a little bit of spring onion now in my opinion whenever you’re using a smoked fish inside of a sushi you have to go deep and you’ve got to have some sriracha sauce on it love the spice that comes through and the garlic goes really well so this is how we roll it so your top end here wants to overlap to the end of the ingredients that’s going to be your first roll and it’s your most important roll once they meet up at the end like that what you’re going to do is just apply some pressure so most of the pressure is going to be applied by your fingertips and just a little bit on the top to hold it down once that’s together there like that that’s your first roll done all you want to do then is just go for another half roll and do the same again apply some pressure to form the shape only thing that’s left over then is that one inch that you’ve left over in the nori this will just seal it together so the last roll apply pressure again job done .
how you make a simple Sushi roll at Home what i’m going to show you now is how to make a California roll which is basically the same as that but inside out so you want some cling film over your mat this stops the rice from sticking nori the same as you did before this time we’re going to smear the rice all over the outside you don’t need to leave a gap and then if you just very carefully flip it over i lost a little bit of rice there but most of it will stick to the outside it’s nothing to worry about just tuck it back under the same thing again put the ingredients down the middle roll it over but like say this time the rice is going to be on the outside just sprinkle that with some sesame seeds on the outside and you’ve got a beautiful california roll honestly guys making sushi.
it’s a lot easier than what you think you really should try it and give it a go now it’s time to the slicing so you want to raise a sharp knife and make sure it’s wet so a wet knife will just go straight through the rice look at that for a money shot oh absolutely amazing so keep cutting it in half and then half again half again etc until you’ve got all evenly shaped pieces.
then the best bit about making sushi as a chef when that little end bit that’s all saggy that nobody wants don’t throw it away it tastes just as good as all the rest of the roll so i always just eat that bit and that’s it guys that’s how you make super simple homemade sushi give it
Taking a culinary adventure to make delicious sushi rolls at home is a satisfying undertaking. We’ll dive into the craft of creating sushi in this in-depth guide, dissecting the procedure into simple phases. Together, we can turn a few simple ingredients into a mouthwatering symphony of flavors and sensations.
