Sushi, a popular Japanese dish, started as a method of preserving fish by putting it between layers of rice and salt and left to ferment. Over the centuries, the practice has evolved into what we know as sushi today, an appetizer, snack food or a meal of vinegar-flavored rice with topping or filling of a combination of or just seafood, meat or vegetable wrapped in nori, which is toasted seaweed sheet. Although sushi originally had raw fish, it is not the integral but just one of the varieties of ingredients used now.
There are many kinds of sushi, as one can see in a sushi bar, depending on the selection of fillings and toppings, and how the ingredients are assembled or presented. Actually, a sushi bar is also like a visual feast of colors and shapes. It’s like looking at a display of artworks. So, if you’re looking for an outlet for your creativity, why not try making your own sushi? It’s not as complicated as it looks and the ingredients are available in Asian food stores. You can even order the non-perishable items online. Just don’t forget that patience and the willingness to practice are important to come up with a masterpiece.
First, you have to decide on the kind of sushi you want to make. The most popular kind or form in sushi bars, which is also considered to be easier to make is the sushi roll or makizushi. Futomaki (thick rolls), hosomaki (thin rolls), and uramaki (inside-out rolls) are varieties of makizushi. Take note of the change from s to z if sushi is combined as a suffix.
Here’s how to make a makizushi (it could be a futomaki or hosomaki depending on the size of the roll). Start with a small quantity.
- Ingredients:
- Sushi rice or any short grained rice
- Nori or toasted seaweed sheet
- Rice vinegar
- Avocado, in strips
- Cucumber
- Carrot
- Smoked salmon
- Shrimp
- Imitation crab
- Condiments (e.g., pickled ginger, soy sauce, wasabi paste)
- You will need the following to assemble sushi:
- Bowl of water with lemon slices or vinegar drops
- Bamboo sushi roll mat
- Sharp knife
- Cutting board
- Hand towel
- Bamboo or wooden paddle
- Glass, plastic or wooden bowl big enough for mixing the cooked rice with vinegar.
- Cook the rice:
- Rinse 2 cups sushi rice until the water drained is clear.
- Add 2 cups water in a rice cooker or covered cooking pan and bring to a boil for around 15 minutes, then simmer for another 15 minutes over low heat. Check if rice is done (if this your first time to cook this variety), then turn the heat off.
- Let the cooked rice stand for about ten minutes before taking it out of the cooking pan or rice cooker.
- While the rice is cooking, cut into thin strips (like 3-inch long match sticks or thicker as long as it will be easy to bite.) the meat and vegetable for filling.
- Transfer the cooked rice into the glass or plastic bowl. Add 4 tablespoons sushi vinegar and gently fold using the wooden paddle until the vinegar is evenly distributed. May use a fan to speed up cooling and drying. Let stand for 10-15 minutes before using.
- Assemble the sushi roll. Always remember to wet the fingers in the water with lemon slices before handling the sushi rice and wipe them dry before touching the nori sheet.
- Place a sheet of nori, rough side up, on the bamboo rolling mat. Scoop a handful ( about one cup ) of vinegar coated rice and spread evenly on the nori sheet, about 1/4 inch deep, leaving about 2 inches on one short edge free. Don’t press the rice on the nori, It’s okay even if some spots of nori are visible. If a clean- cut look of the roll ends is preferred, leave around 1/2 inch along the length of the nori free of rice. The excess nori shall be cut later.
- Arrange the selected strips of filling in straight rows along the short edge of the nori. Start about 2 inches from the rice covered edge ( the edge near the sushi maker ) up to about the mid length of the nori.
Take note that you can vary the above-listed items 4 to 9 according to your preference.
