I love Sushi, I enjoy the mix of flavors that explode with every bite, dipping it in soy sauce and wasabi. If you try homemade Sushi, you will find it is also very easy to prepare. However, pay close attention to the fish you use: you need to buy high-quality fish that has been frozen at a temperature between -4 and -22 degrees Fahrenheit for 24-48 hours. This treatment kills the anisakis, a small parasite that, if ingested, can cause serious intestinal issues. And now let’s start the preparation.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 1 Hour 30 Minutes
- Portions: 5/6 people
- Cooking methods: Stovetop
- Cuisine: Japanese
Ingredients
- 2 1/2 cups sushi rice
- 3 cups water
- 2 teaspoons coarse salt
- 1.7 oz apple juice
- 3 teaspoons white wine vinegar
- 8 sheets nori seaweed
- 14 oz salmon (frozen)
- 1 cucumber
- 1 avocado
- 1 carrot
- to taste white sesame seeds
- to taste black sesame seeds
- to taste soy sauce
- to taste wasabi
- to taste ginger (pickled)
Preparation
Start preparing the sushi by washing the rice.
Place the rice in a strainer covered with a towel with rather large holes and rinse it with cold water, rub it with your hands, change the water several times until it becomes clear. You can also use a colander if you prefer.
At this point, leave the washed rice in the strainer to drain well.
This way, you will remove all the starch.
Now put the washed rice in a pot and cover it with water (you will need about 3 cups), add the coarse salt and cook it on low heat with the lid on.
Cooking time varies depending on the rice, generally it takes 10-15 minutes.
When it has absorbed all the water, the rice is ready. Let it cool, leaving the lid on the pot.
Now prepare the syrup to drizzle the rice. If you don’t have apple cider vinegar, you can make it with apple juice and white wine vinegar by mixing them well, or simply with half white wine vinegar, half water, and a tablespoon of sugar (in this case, heat it to allow the sugar to dissolve).
Completely drizzle the rice. Stir with a wooden spoon or mix with your hands to distribute the liquid evenly.
Take a sheet of seaweed (dimensions about 7×8 inches, weight each 0.09 oz) and cut it in half. Place it on a slightly damp towel (better if you have a bamboo mat).
Position a strip of cooked rice at the bottom, leaving an inch free at the top.
To spread the rice better, wet your hands in a bowl with water and a teaspoon of white wine vinegar (better if you have apple cider vinegar).
On top of the rice, place the salmon cut into pieces and the avocado, washed, peeled, and sliced.
Wet the top of the seaweed with a little water and vinegar, and with the help of the towel (if you have the mat, this process will be easier), roll the seaweed until you get a small cylinder.
To prepare sushi with rice on the outside (called Uramaki), always place half a seaweed sheet on the damp towel, cover it with rice, and sprinkle white sesame seeds on top.
Flip it over (so the rice is now on the towel), place salmon, carrots (washed and peeled), and sliced avocado on top.
Close it as before.
You can also prepare them with black sesame seeds, following the same procedure as above, filling them with salmon and cucumber, previously washed, peeled, and sliced.
Of course, you can vary the filling with the ingredients and mixes you prefer.
Now cut your rolls with a sharp knife, wet in water and vinegar, into pieces about 3/4 inch long, you will get about ten pieces per roll.
Enjoy them by dipping them in soy sauce and wasabi (if you love a strong taste), accompanied by pieces of ginger.
Tips/Advice
In this version, we have prepared only a few types of sushi:
Hosomaki, where the seaweed wraps the rice with only one ingredient inside, salmon or vegetables (carrots, cucumber, avocado)
Futomaki, which have at least four different ingredients inside in addition to the rice.
Uramaki, also known as California Roll, which have rice on the outside of the seaweed, covered with white or black sesame seeds.
Of course, anyone can prepare Sushi with the ingredients they prefer.
Besides salmon, you can also use frozen tuna.
Not having apple cider vinegar at home, I used apple juice with a bit of white wine vinegar, but the ideal is to use apple cider vinegar with a bit of sugar to drizzle the rice. This is a viable alternative nonetheless.
To roll the seaweed better, it’s best to use a bamboo mat, but if you don’t have one, you can replace it with a wet towel. The operation will be a little less easy, but you will still be successful in your intent.
If you liked the homemade Sushi recipe, try other Japanese recipes:
Dorayaki: Japanese pancakeshiwawa69/
Mochi filled with anko and banana
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