How to make sushi at home

A sophisticated Japanese dish - sushi - is easy to repeat at home. It is only necessary to accurately follow the instructions. It is in this oriental scrupulousness that the art of an experienced dry man lies. The more often you make sushi at home, the tastier they will be.

Pick your recipe

You will need

- rice;
- rice vinegar;
- sugar;
- sea salt;
- nori;
- wasabi;
- seafood;
- raw or freshly salted fish;
- avocados, cucumbers, pickled radishes, etc.

Instruction manual

How to cook rice for sushi

Perfect sushi starts with the right rice. It should be round and short grain varieties with white, polished rice. For beginners sushi, rice sold in various grocery stores is ideal, on packages with which there is a special mark "For sushi". Over time, you can switch to premium brands from specialized Japanese stores such as Tamaki Gold, Tamanishiki, Kokuho Rose, Nozomi and Yume.

Rice for sushi needs to be thoroughly washed under running water. The cereal is put in a colander and kept under running until transparent water begins to drain from the sieve. This way you wash away all the starchy rice powder that has stuck to the grains. The washed rice must be dried. Otherwise, the finished rice will be hard inside.

The easiest way is to cook rice for sushi in a rice cooker or in a slow cooker, but if you do not have them, then this is not an obstacle. Take a pan with a thick bottom, put dried rice in it and pour in cold water. Water should be only a little more than cereals, otherwise the rice will turn into a dough ball. It is enough that the liquid level is 3-4 centimeters higher than the cereal level. Bring the rice to a boil, then cover the pan with a transparent lid and cook the cereal on the smallest fire for 8 to 12 minutes, until all the liquid has been absorbed. Remove the pan from the heat and let the rice stand for about 10 minutes.

While the rice is cooking, prepare the seasoning - teza, mixing rice vinegar, sea salt, sugar and warm boiled water. Heat it over low heat until the salt and sugar have completely dissolved. Transfer the rice into a wide plastic, and preferably a wooden bowl, previously rubbed with a damp towel soaked in vinegar water. Add a quarter of thesa and begin to gently mix the rice with a wooden spatula. Avoid metal contact with rice, as it can oxidize from vinegar and ruin the taste of the whole dish. Gradually add all the vinegar water while continuing to stir the rice.

Before you start making sushi, rice must be cooled and dried. To do this, you can vigorously fan the groats for 5-6 minutes or use a hairdryer that is turned on for cool airflow. Ready rice for sushi before cooking should not be stored for more than 5-6 hours. It is not cleaned in the refrigerator, but left at room temperature, covered with a clean cotton towel.

How to make nigiri sushi

Nigiri sushi is one of the easiest sushi to make. It consists of a handful of pressed rice, a drop of wasabi and a slice of fish, seafood, omelet or vegetables, sometimes intercepted by a strip of nori. When working with rice, your hands should be constantly wet, so put a bowl of water with acidified vinegar next to it. Take a small handful from the bowl of rice, it should weigh about 20-30 grams, and form an oval elongated "drop" from it. Spread rice on a cling film surface while lightly crushing it. The bottom of the land should be flat and the top rounded. On a piece of filling about a centimeter thick, apply a drop of wasabi. Put the seasoning slice on the sushi and lightly push to fix. Cut nori sheets into strips and wrap them in sushi nigiri.

How to Make Maki Sushi

Maki sushi - twisted sushi or rolls - one of the most popular varieties of sushi. For its preparation you will need makisa - a special bamboo mat. They put a sheet of nori on it. The sheet must be very dry, otherwise it will begin to stick to the hands, mat and products before the rolls are rolled up and will not keep their shape. The sheet is laid on the mat with the rough side up.

Wet hands, take a handful of rice, put it on the makis and spread it evenly, rolling the rice on the mat away from you. So that the grains do not stick to your hands, do not forget to moisten them with vinegar water. The rice layer should not be thicker than a centimeter and about a centimeter along the upper edge of the mat should remain free. Put the filling on the bottom edge of the rice. It can be slices of cucumber, avocado, raw, freshly salted or smoked fish, shrimp, squid, octopus, tofu cheese or cooked omelet in a special way. Philadelphia fatty cheese is often added to Europeanized sushi. Holding the filling, with the index fingers tightly roll the roll. Cut it into 5-6 pieces.

Ur maki is a variety of sushi maki in which rice is located on the outside of the roll and the nori leaf is on the inside. To make such sushi, the Makisa is covered with cling film so that the pictures do not stick to it and do not get stuck between the strips of bamboo. Cut the nori sheet in half, lay it on the mat with the matte side up and spread the rice in a centimeter layer, pressing it lightly. If desired, sprinkle rice with white or black sesame seeds, spread small fish caviar or shavings from dried tuna. Gently holding a sheet of nori, turn it over onto a film-covered mat so that the rice is at the bottom. Put the filling on the edge of the nori and roll the roll. Cut it into pieces.