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Daniel holds an AA in Restaurant, Culinary, and Catering Management from The Art Institute of California, Orange County. Make that your knife actually has a bit of moisture, dip the edge of your knife in a bath of water before cutting, to prevent the rice from sticking. If any fillings are squeezing out of the sushi, this is a good time to force them back into place.
Most experts recommend allowing the rice to soak in cold water for 30 minutes prior to cooking. This is said to allow the rice to rehydrate and prepare it for cooking. Most of the time, I skip this step, especially when using the Zojirushi rice cooker.
Experience Omakase
Take your fish fillets and cut them into thin strips. Since you’ll be constructing your sushi roll lengthwise, aim to make your fish pieces long and narrow. Ideally, try to keep these pieces around 0.25 in (0.64 cm) wide and 4 in , so they can fit nicely in the center of your sushi roll. Choose crab and tuna without bits of shell or sinew.
But trust me, once you’ll see my tips and tricks and my 4 easy sushi recipes you will surely make homemade sushi like a pro. The Asahi Rubber cutting board is scratch- and stain-resistant, and it's regarded as the industry standard for sushi chefs. According to Haraguchi, the synthetic material is relatively soft and gentle on sharp knives, helping them maintain their edge. It resembles wood in appearance and texture, but it repels water and is easier to clean, making it a great option for working with raw fish.
Homemade pickled ginger
Select raw tuna or salmon for an authentic sushi roll. If you’re using fresh or raw fish for your sushi roll, leave it in the freezer for at least 24 hours to get rid of any possible parasites. While it’s tempting to use fish that you just purchased from the store, you don’t want to risk spreading any food-borne illnesses. If you’d prefer not to worry about food parasites, try using cooked meat instead.
Wet your hands a bit, then take about 2 tablespoons of rice and shape it into a 2 1/2-inch oblong ball. Repeat with the remaining rice, you should get about 8 pieces. Bear in mind that the rolls must have a balanced rice-to-filling ratio. If you add too much filling it won’t roll and seal, and if you add too much rice it’ll come out way to bland. By now you should have a better idea of how to make sticky rice for sushi, so I’m going to focus the next tricks on the rolls.
Homemade Salmon Nigiri Sushi Recipe
Thanks to all authors for creating a page that has been read 989,967 times. Yes, you can use white wine vinegar, but use only half the amount of the rice wine vinegar. Don’t apply too much force—you’re only trying to shape the sushi. Try to keep the grains of rice fairly separated, instead of clumped together. Always wash your hands before handling any type of food. Cover the rice with a damp towel to help the cooling process.
Sushi rice is a special preparation of rice flavored with rice vinegar, sugar, and salt. It's made from short-grain rice , typically made in Japan and parts of California and Italy. With homemade sushi rice, you're aiming for rice that's fluffy and a little sticky but not too sticky. All you need is a bamboo mat, nori, some cooked rice seasoned with a mixture of rice vinegar, sugar, and salt, and a few ingredients to fill your rolls with.
Choosing Sushi Rice
For this post, I made it both ways to demonstrate, but when I’m just making it for my family I always do nori on the outside. If you’re like me, you would like to enjoy sushi more often, but don’t want to eat out too much. That’s why I taught myself how to make sushi at home many years ago. Horizontally arrange asparagus, bell pepper, avocado and nutritional yeast, starting at about 1 inch (2.5cm) from the bottom border.
Look for short-grain rice, or in some cases, you may find some medium grain rice works. Try exploring the local Asian Supermarket or mom-and-pop shops to find what you’re looking for. Arrange a bamboo mat onto a flat surface, where you’ll be able to assemble all of your ingredients. Next, take a flat sheet of nori, or dried seaweed, and arrange it 1 in (2.5 cm) away from the edge of the mat.
Repeat this process with the remaining nori and fillings. Repeat the process with the remaining nori and fillings. Using a very sharp knife (holding it at a 30° angle), finely slice the salmon against the grain.
While you could buy it, it’s easy to make from scratch, and is tastier and healthier than the store-bought varieties. Spread a small amount of wasabi onto each rice ball, and cover with a salmon slice. Horizontally lay about 2 Tbs of spicy tuna mixture, starting at about 1 inch (2.5cm) from the bottom border.
Keep pinching until you’re satisfied with the way that your sushi looks. Mix a small amount of salt, sugar, and rice vinegar together. In a separate bowl, mix 4 tablespoons of rice vinegar, ¼ cup of white sugar, and 1 tsp (5.7 g) of salt together. Stir the ingredients with a spoon and wait for the salt and sugar to dissolve completely. Once you’ve made your vinegar solution, set it aside for later.
The Umami Micom Rice Cooker and warmer comes withZojirushi’s Umami settingthat soaks and steams the rice longer for enhanced flavor. It also has a Slow Cook function that allows the rice cooker to work like a slow cooker. There is a setting on the cooker for sushi rice which makes the process as easy as touching a button.
Since you might be adding other ingredients into your sushi roll, try to keep your fillings as manageable as possible. Add your ingredients toward the center of the rice-covered nori. If you're making a roll with the rice on the outside, simply turn the nori over, placing it rice-side down on the rolling mat.
If you’re working with shrimp, crab, or another shellfish, you don’t need to worry about this. Firm it up by squeezing the mat around the roll until it feels uniformly snug. Be careful not to squeeze so hard that the ingredients are smashed or come oozing out the sides.
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