Sushi comes in many shapes and sizes, however the classic "roll" is the most popular. In theory, you can use any type of ingredient and experiment with every combination. In addition to the traditional Maki with Nori seaweed on the outside, you can also prepare sushi with rice on the outside or in the shape of a cone (temaki). Follow these instructions if you are serious about serving self-made sushi at your next party.
Steps
Method 1 of 3: Making the Maki
Step 1. Place a sheet of Nori seaweed on the sushi mat
The seaweed sheets have a rough side and a smooth side, place the latter on the mat.
You can find the mat and Nori seaweed in the best-stocked supermarkets and ethnic food stores. Alternatively, you can order them online (in this case the seaweed is dried)
Step 2. Spread a ball of sushi rice over the seaweed
You need to cover it evenly up to about 2.5cm from the edges.
- Place a handful of rice in the center of the sheet and spread it evenly.
- With your fingers distribute the rice all over the Nori seaweed. Wet your hands with a mixture of water and rice vinegar.
- Do not crush or press the rice, otherwise it will not stick properly when you roll it.
Step 3. Add the “stuffing” ingredients
Distribute them aligned starting with the edge of the layer of rice closest to you. Each ingredient should occupy its own row well spaced from those of other foods. Here are some classic Maki combinations:
- Tuna or salmon sushi: this roll usually consists only of rice and fish without any other ingredients.
- Ouch: yellowfin tuna, cucumber, avocado and daikon (Chinese radish).
- Fried shrimp: shrimp tempura, avocado and cucumber.
- Phoenix roll: salmon, tuna, crabmeat, avocado and tempura batter (deep fried).
- If you use raw fish, use only the one prepared specifically for sushi, to avoid food poisoning and cestode infestations.
Step 4. Grasp the edges of the mat with your thumbs
Start with the edge where you placed your first ingredient. Lift the seaweed and fold it over the first "filling". Make sure that all the elements are firm and that the rice is well compacted.
Step 5. Continue rolling the sushi
Fold the edge of the seaweed inside the roll and remove the mat as you close the sushi on itself. Roll slowly so that the sushi is uniform and compact.
Step 6. Tighten it
Now you have to tighten the roll to prevent the ingredients from falling out during the cutting operations. Remember to press the roll with the mat quite thick, without applying excessive force. Move the barrel back and forth with the pad to seal it.
Step 7. Let the sushi rest for one minute before cutting it
In the meantime, you can prepare another roll. This waiting time allows the Nori seaweed to slightly moisten thanks to the rice, reducing the chances of it tearing.
Step 8. Cut the roll into six or eight parts with the help of a sharp, wet knife
The thickness of each "slice" is given by the number of ingredients. If you have a lot of items in the roll, you should cut smaller pieces.
Step 9. Serve the sushi immediately
Its flavor is much better when eaten fresh. Avoid storing it in the fridge to eat later. Experiment with different ingredients until you find your favorite combination.
Method 2 of 3: Make Uramaki
Step 1. Place a sheet of Nori seaweed on the bamboo mat
Leave the rough side of the seaweed upwards.
Step 2. Spread a rice ball on the seaweed
Try to do a neat and even job leaving a 2.5 cm free space on the edge. For the moment, remove the seaweed and rice from the mat.
- Place a handful of rice in the center of the sheet and spread it evenly.
- With your fingers distribute the rice all over the Nori seaweed. Wet your hands with a mixture of water and rice vinegar.
Step 3. Prepare a piece of cling film similar in size to the seaweed
Place it on a flat surface and dampen it with a wet cloth.
Step 4. Place the film over the rice and seaweed
Step 5. Turn everything upside down
Place one hand over the transparent film and with the other grab the whole on one edge and turn it over. It should all stay in the palm of your hand. Put the bamboo mat back on the work surface and lay the seaweed, rice and cling film so that it is in contact with the bamboo.
Step 6. Add the “stuffing” ingredients
Distribute them aligned, starting with the edge of the rice layer closest to you. Each ingredient should occupy its own row well spaced from those of other foods. Here are some typical combinations:
- Cucumber, crabmeat and avocado.
- Salmon (also smoked), cream cheese and cucumber.
- Eel, crab meat, cucumber and avocado.
- Sushi is a food where appearance and appearance are very important. Try to find combinations of ingredients that match not only for flavor, but also for aesthetics.
Step 7. Start rolling
Grab one edge of the mat with your thumbs. Start from the edge where you placed your first "filling". Lift the cling film over it and make sure everything is compact and stable. Continue to wrap the rice on itself and block the Nori seaweed inside.
Step 8. Remove the plastic
Once the rice is well compacted, carefully remove the foil. Continue this action as you fold the roll.
Press the cylinder while you fold it: in this way the ingredients remain well fixed inside
Step 9. Garnish the sushi
Based on the recipe you are following, you can consider adding avocado, sesame seeds, fish, tobiko (fish roe) or any other ingredient you like.
Step 10. Cut the cylinder into 6-8 segments with the help of a wet and well sharpened knife
The thickness depends on the number of ingredients you used as a filling; the higher this number, the thinner the "slices" must be.
Step 11. Bring the sushi to the table immediately
Method 3 of 3: Prepare the Temaki
Step 1. Put a sheet of Nori seaweed in the crook of your hand
You must use your non-dominant hand and the smooth part of the seaweed must be in contact with the skin.
One end of the sheet must be on the palm and the other must go beyond the fingertips
Step 2. Place a rice ball in the center of the palm of your hand
Dip your fingers in water and rice vinegar to prevent the ingredients from sticking to the skin. Spread the rice so that it occupies about 1/3 of the surface of the seaweed.
For each temaki you should use about 90g of rice
Step 3. Create a small depression in the center of the rice
Add the filling in this hole without exaggerating the quantities, otherwise you will have difficulties in the rolling phase. Here are some ideas:
- Minced tuna, mayonnaise, hot sauce, cucumber and carrots.
- Eel, cream cheese and avocado.
- Omelette, lettuce and avocado.
Step 4. Start closing the cone
Lift the bottom corner of the seaweed sheet and fold it over the filling, creating a conical shape. Continue closing by tightening the roll as much as possible.
- Press several grains of rice on the bare end of the seaweed, it will act as a glue to maintain the cone shape.
- It is not necessary to cut temaki. Dip the corner you want to eat in soy sauce instead of pouring this over the entire cone, so you avoid it breaking.
Step 5. Finished
Advice
- Use a sharp knife to cut the sushi, or it may break.
- A light soy sauce, such as Kikkoman (also sodium-free), is perfect for sushi. A strong-flavored Chinese soy sauce could cover that of your plate.
- You can decide to cook fish and avoid health risks. There are several fish cooked in traditional sushi, such as shrimp, octopus and eel. Smoked salmon is technically not raw.
- Pay attention to the fish you buy, but remember that it is not difficult to find what you are looking for if you know where to go; ask and don't use only cooked ingredients because you are afraid of raw fish. Food hygiene is important, but consider that, before being sold, fish that can be eaten raw must undergo treatment by law to eliminate the risk of parasites. Of course, then you have to know how to prepare it and there can be human errors. Buy ready-made fish from someone you trust so you don't have to worry about consuming it. But if you've made it this far, maybe you're planning on trying your hand at this recipe, so do your job and enjoy the sushi!
- For best results, use only sushi rice and cook it according to the instructions on the package.
- Serve with Wasabi, soy sauce, and powdered ginger.
- If you spread the rice with your hands, moisten them with a little rice vinegar to prevent the Nori seaweed from sticking to you. You can also use a spatula to spread it out.
- Wasabi is usually sold in powder form. Mix a teaspoon with a few drops of water without stopping stirring until you get the desired consistency.
- Be creative with the ingredients, especially the fish. Use crunchy vegetables with some texture.
Warnings
- Sushi rice is a special type of rice that becomes sticky when cooked. It is essential to use the right type of rice, you can find it in all supermarkets.
- When cooking rice, use short grain rice. Do not add oil as it must be rather sticky.
- Be cautious when handling raw fish; wash your hands often.
- Crab meat and other shellfish are extremely dangerous to eat raw. The fish used for sushi has been properly prepared to avoid parasites. Play it safe, look for the product that best suits your needs.
- Be careful when rolling and cutting.
- Remember that fresh and raw fish for sushi must undergo "a rapid reduction in temperature" to ensure its safety, although this is not the only process it must undergo. Fast freezing kills tapeworm spores.
- Use the freshest, high-quality ingredients. No expense spared if you want to eat great sushi!
