Make Sushi at Home!

Make Sushi at Home!

Eating sushi usually requires going to a restaurant, but you can learn to make it yourself at home with these great tips!

Roll at Home

with Scott Benson from Lespri


Things you will need:

  • Maki su (bamboo mat for rolling sushi)
  • Chop sticks
  • Rice (medium grain calrose)
  • Sushi seasoning

  • 1 cup rice vinager
  • ½ cup sugar
  • 1/4 cup salt
  • Mix till everything is dissolved

  • Soy sauce
  • Wasabi
  • Ginger
  • Sharp knife
  • Nori (toasted seaweed)
  • Plastic wrap
  • Your choice of ingredients

Options/ ideas

  • Proteins (Smoked salmon, crab, shrimp or sashimi grade fish from market
  • Veggies (cucumber, avocado, sprouts, carrots, peppers, lemons, limes or any fresh fruit)

Places to go to get ingredients:

  • Southeast Asian market on 422 e and 900 s
  • Aquarius fish market 314 W 300 S
  • Fog River 1360 w. redwood rd

Recipe

California roll - Crab ,cucumber, avocado
Emperor - Certified sustainable 100% red lump crab, cucumbers, cilantro topped with tuna, avocado, thinly sliced limes, citrus jalapeño reduction, eel sauce

Step by step instructions
  1. Wash rice for about 10 minutes
  2. Let dry
  3. Cook in rice cooker usually about 40-45 minutes (times and water ratio will depend on type of cooker and rice)
  4. Prep all your ingredients for rolling
  5. Cool rice and add vinegar mix, flip every 10 minutes till rice is slightly warm to the touch (2-3 times)
  6. Wrap makisu in plastic wrap
  7. Lay out a sheet of nori, slightly wet your hands with water and grab a baseball size ball of rice, use your finger tips to spread evenly over nori
  8. Lay out ingredients on seaweed side of rice covered nori
  9. Put nori on makisu about ½ in from edge closet to you
  10. With your fingertips grab the edge of nori and mat and wrap over the ingredients. Take a peek to make sure everything is in place and give a slight squeeze to tighten ingredients. With one hand Pull the mat upward away from you and use your other hand to control roll
  11. As long as the the roll has sealed you can place the makisu back over it and shape it however you like.
  12. Dip the tip of your knife in water and using your entire blade slice slice your roll in 6 to 10 pieces
  13. Enjoy
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