In order to make
a fine sushi roll you need just a few
items and a little practice - it will all
be worth it in the end...
A sushi mat - You
can buy these in most asian shops,
supermarkets and kitchenware shops,
they're pretty cheap about $1-2.
Nori paper -
Again, you can buy nori paper in asian
shops, supermarkets and also online.
A knife -
presumably you have one of these!
There you have
it, now you are ready to get going.
first, make your sushi rice -
If you want to, go to the shops and buy
'sushi' rice, alternatively, buy exactly the
same, it's just called short grain rice
(pudding rice), and is a fraction of the cost.
Put rice and water in a pot (about twice or
three times as much water as rice) and cook on
a high heat at first, stirring every minute or
two, let it come to the boil and then lower
the heat to minimum and cover the pot.
After 6-8 min, check the water level – If
there is no more water, only bigger grains of
rice in the pot, that means the rice is ready.
If not, check back every minute, making sure
not to burn the rice at the bottom.
Taking out the rice
There are a few important issues to keep
in mind while taking the rice out of the
pot. First, use only a wooden spoon
to handle the cooked rice. A metal spoon
will damage the rice, and can also react
with the vinegar we’ll add later. Second,
don’t scrape the rice out from the bottom
of the pot. If it comes out easily, good,
if not – leave it be. The rice at the
bottom is dry and burned so it won’t taste
so good. Use a wooden or plastic bowl to
put the rice in to chill.
Seasoning the rice
In order for the rice to taste like sushi
rice (and not like ordinary rice), you
need to add vinegar to it right after it
is taken out of the pot. Most sushi
masters and sushi sites will tell you only
to use rice vinegar, and that using other
vingars will taste bad, the decision is up
to you, but using ordinary white wine
vinegar works just as well as expensive
rice vinegar, and is available almost
everywhere - the choice is yours.
For 3 cups of (uncooked) rice, use ½ cup
of vinegar, 2 tablespoons of sugar and 2
teaspoons of salt.
Let the rice cool down for a few minutes
until it reaches room temperature. Don’t
put the rice in the fridge to make it cool
faster – that will damage the rice.
So, there you have it, sushi rice...
HOW TO MAKE YOUR OWN SUSHI
Now get rolling....
Take a sheet of nori, place shiny side down on
your sushi mat. (your mat should be flat side
Take a spoonful of rice and place it on the
mat. Depending on how large you want
your finished sushi either spread your rice
all over the nori, or only half of it.
leaving about 1/2cm at the end so that you can
Put what ever you want on top of the rice and
get ready to roll...
Continue to roll using the mat to compress the
sushi as much as possible (you don't want
loose wobbly sushi!)
You now have a sushi roll. Some people
slice there sushi up immediately, however
placing it in the fridge allows for the nori
to soften and soak up, making slicing a lot
easier. When slicing sushi, use a very
sharp knife, wetting the blade in between each
Serve with soy sauce
and/or wasabi, or make your own spicy sauce
as explained below. Chopsticks optional.
EXTRA NOTE: Thanks
have to go to Mari of S/Y
Sailaway. Mari came up with the
idea of using a glass or rolling pin to
'spread' the rice. It gives a much
tighter, thin, and even layer of rice
(ensure that the rolling pin or glass is
wetted to avoid any rice sticking to
it), we tried it and it is a game
changer, particularly when making inside
out sushi - try it yourself.
Mix 1/3 cup mayonnaise
with 1/4 cup ketchup and 1 teaspoon each of
cayenne pepper and garlic powder. Add a
drizzle of coconut milk to thin to desired
Making inside out sushi
So you want to know how to
make inside out sushi? Good. Then you are in the
right place. The inside out sushi roll, also known
as Uramaki, is more common in the U.S.A. than in
Japan and is very popular in western sushi bars.
Get both your hands wet and make a ball of rice,
using about a handful of rice. Place the ball of
rice in the middle of the nori and start spreading
the rice, pressing it down gently, until it is
equally spread along the nori sheet. You should
now have a 1cm high, equal layer of rice on top of
the nori. If needed, add some more rice – just
remember to keep it even. Flip the nori over so
that the rice is facing the mat and the smooth
side of the nori is facing upwards. Some
people like to cover their mat with cling film
beforehand to make this part just a little bit
Now it’s time to place a slice of fish (preferably
no more than one) on the edge of the nori, along
with 1-3 pre-cut slices of vegetables (carrot,
cucumber, green onion, asparagus, and so on.. allow
yourself to get wild on this matter)
Using the closer edge of the
rolling mat, close on the filling with the nori
making a rectangular shaped hill and tighten it
Move forward, continue
rolling in the rectangular hill steps, keeping it
tight with every move until you reach the end of
the nori. Put pressure on the roll from all three
sides at all time, especially on stops to allow it
to roll tightly. And there you have it,
inside out sushi. Rolling your roll in
sesame seeds will give it a slightly more
There is obviously a whole
world of different types of sushi out there, just
get stuck in and try out different styles and
Try making vegetarian sushi
for when you have no fish, it's not as difficult
as you think, will look and taste great and
doesn't cost a lot. Once you get the hang
of the rolling, spreading and neat slicing, you
can whip up your own fresh sushi, share with
friends and serve at parties. Here's a
basic recipe, so get rolling... Don't
forget to get a bamboo rolling mat with one flat
side and one round side!
4 nori (seaweed) sheets
1 small cucumber
1 cup carrot shreds
2 cups sushi rice
2 cups water
Vinegar (rice,white wine or cider)
Black and white sesame seeds, optional
Bamboo rolling mat
What is Sushi?
Raw fish and rice.
What is Nori?
What is Sushami? Raw fish.
What is Wasabi?
Japanese horseradish (green).
What is Tamago? A
Japanese omelet commonly used in maki, nigiri
and Temaki sushi. Unlike a regular omelet, the
tamago is made with sugar and soy sauce.
What is Maki? Rice
and fish rolled in nori.
What is Nigiri? Rice
shaped by hand used as a base for a slice of