Move over Nobu: Here's how to make amazing sushi at home
The best way to make sushi at home: from beginners to seasoned chefs - just in time for International Sushi Day
Making a sleek, well-presented sushi roll at home can seem very daunting, but with a few tools and attention to detail, making restaurant-quality sushi at home is easier than you may think.
Homemade sushi also allows you be more creative and adventurous with your choices of filling, presentation, and serving options. Choose from thin-roll sushi with a single filling, thick-roll sushi with multiple fillings, inside-out sushi coated in rice and topped with fish roe and tempura flakes, cone sushi, or a more rustic-looking hand-rolled sushi – whatever you choose, the options are endless.
The tools you use can truly make all the difference when it comes to preparing sushi.
Using a rice cooker, as opposed to a pan to cook your rice, can expedite the cooking process and gives you time to prepare the other ingredients in the meantime. Be sure to use a sharp, sushi-grade knife to slice all your vegetables and seafood components – a chef's knife with a heavy, curved blade can work well for this.
Use a bamboo mat to roll your sushi, and keep a small bowl of a 4:1 ratio of water to vinegar on the side, to intermittently dip your fingers and prevent them from sticking to the rice. Use a rice paddle or a wooden spoon to mix around the rice and smooth it onto the nori.
This will all help to take your sushi at home to the next level!
- 4 sheets of nori
- 1 cup of uncooked sushi rice (or short-grain rice)
- 1 1/2 cups of water
- 250g of raw salmon, sliced, or cooked shrimp
- 1 avocado, thinly sliced
- 1 cucumber, thinly sliced
- 1 carrot, thinly sliced
- 2 tbsp of sugar
- 1/2 tsp of salt
- 3 tbsp of rice wine vinegar
- 1/4 cup of soy sauce (for serving)
- 1/4 cup of pickled ginger (optional) (for serving)
- 1 tsp of wasabi (optional) (for serving)
- Prepare the rice by rinsing the rice in water and allowing to soak for 10 minutes.
- Strain the rice until the water runs clear.
- Add the rice to a medium saucepan with 1 1/2 cups of water, over a medium heat. Cover the pan and bring to a boil.
- Allow the rice to boil for 15 minutes or until all the water is absorbed.
- In a separate small pan over a medium heat, add the rice wine vinegar, salt and sugar and cook for 3 minutes or until all the sugar and salt is dissolved. Remove from the heat.
- Once the rice is cooked, pour the vinegar mixture over the rice and mix through. Avoid over-mixing the rice, but mix it just until it becomes sticky.
- Place the bamboo mat on a flat surface and cover with a layer of cling wrap.
- Place one sheet of nori on the mat, with the shiny side facing up. Cover the nori with a thin layer of rice and ensure the layer is even and flat. Make a groove in the rice for adding in the filling.
- Place the slices of salmon, avocado, cucumber and carrot, slightly above halfway on the layer of rice, where the groove is made.
- Roll inwards the front edge of the bamboo mat to cover the filling, and tuck the mat tightly. Press down on the mat to form a roll.
- Remove the mat from the roll and roll again to include the remaining flat free edge of the roll. Use the mat to press down again to secure the roll.
- Once the roll has been formed, use a sharp, clean knife to first cut the roll in half, and then cut each half into even slices, depending on how thin you would like each piece.
- Plate up the sushi and serve with soy sauce, and if you prefer, wasabi and pickled ginger.