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!