Make Sushi at Home
Make Sushi at Home
Shopping Cart Check Out
Shopping
Cart
Check Out
Sales & Service Info
Customer
Service
& Sales
Contact Us
Contact
Us &
Feedback

Make Sushi at Home Products

Sushi
Items

Tea Products

 Tea
& Sake

Free Recipies and Shopping List

 Free
Recipes
& Tips
Make Sushi at Home - Home Page Home
Page

Links

Sushi 101
The 3 most common styles of sushi are

Sashimi: slices of raw seafood

Nigiri: pats of sushi rice or squeezed sushi topped with slices of raw or cooked seafood

Maki: sheets of dried seaweed spread with a thin layer of sushi rice and rows of filling ingredients rolled together and cut into slices. Temaki or hand roll, is variation of this style where the ingredients are rolled into a small cone shape and served without slicing.

Sushi is served with a teaspoon or less of wasabi very hot Japanese horseradish on each diner's plate, usually arranged in a small mountain shape. A small portion of Wasabi is taken with chop sticks to a small dipping bowl and dissolved in soy sauce to taste. Sushi pieces are dipped into the soy wasabi mixture as they are eaten. Also served on each plate is a tablespoon mound of pickled ginger slices called gari, eaten to clear the palate between rolls.

Sushi Rice & Sushi Roll Making Tips
- buy Sushi rice or short grain white rice
- follow the sushi rice recipe exactly
- use & serve rice after cooking and cool but not refrigerated (for texture & taste)
- spread and compress cooked sushi rice on Nori (seaweed) using the back of the rice paddle (the rice wont stick to the paddle like it does to your hands)
- smooth rice over seaweed in a flat and even layer
- buy only sashimi grade raw fish from a reputable dealer, if not available use cooked fish and seafood
- skewer raw shrimp lengthwise before cooking to avoid curling into a fetal position
- cut an un-peeled avocado in half all the way around lengthwise, twist apart into two halves, hit the avocado pit with the blade of a knife to imbed it and grab the pit - lift and twist out, slice avocado and lift out from the shell
- experiment with different fillings like cooked or canned sardines, salmon, tuna or teriyaki mackerel
- don't over use fillings or roll wont seal
- crimp as you roll to avoid loss of fillings after slicing
- dampen the far edge of the Nori (seaweed sheet) with water to make edge stick to the roll
- let rolls set for a few minutes with seam side down before slicing
- keep your knife sharp and clean to cut smoothly and avoid tearing the seaweed wrapper
 

you can check the international / Asian section at your larger local grocery store, or look for Asian markets in the yellow pages under grocers

Shopping List
(in case your do not already have these ingredients)
___ Sushi Rice: raw white short grain
___ Rice Wine Vinegar
___ Mirin - sweet cooking sake
___ Salt, iodized table
___ Sugar, granulated white (regular)

Condiments for serving with sushi
___ Soy Sauce (recommend low sodium)
___ Wasabi (hot green horseradish paste)
___ Gari (sliced pickled ginger root)

Equipment List
___ Rice Cooker or pot (with a tight lid)
___ Measuring cups and spoons
___ large non metallic bowl

Recipes

Sushi Rice . . .
the most crucial element to good sushi

- measure 1½ cup Rice, rinse in fresh water 2 or 3 times, drain well place in small rice cooker or in a pot with a tight fitting lid, along with the following ingredients:
- 1 ¾ cup Water
- 2 teaspoons Mirin
- cook uncovered in a pot on medium high until boiling, cover and turn down to low, simmer for 20 minutes - or - cook as directed by manufacturer using a rice cooker

- while rice is cooking combine rice seasoning ingredients in small pot over low heat and stir until sugar is dissolved then remove from heat to cool
- 3 tablespoons + 1 teaspoon Rice Vinegar
- 1 tablespoon Sugar
- 1 tablespoon Mirin
- 1 ½ teaspoon Salt
- remove the cooked rice to a large non metallic container, pour seasoning liquid over cooked rice and mix with rice paddle by cutting vertically & horizontally to avoid breaking the rice (don't stir)

makes sufficient rice for 3 - 4 long thick rolls, feeds 2 to 4 adults depending on menu and appetite

add these California Roll items to the Sushi Rice shopping & equipment list above

 

 

double the sushi rice recipe to make both the California & Spicy Tuna Rolls -or- cut the roll ingredients in half to use just one batch of rice

Shopping List
makes 3 - 4 long thick rolls
___ Nori: dried seaweed sheets (not strips) 1 pkg. (you will use only 4 sheets)
___ Fresh Cucumber, small
___ Fresh Ripe Firm Avocado, small
___ Surimi: imitation crab flakes, ¼ LB

Equipment List
___ Bamboo Rolling Mat
___ Plastic Wrap (to keep mat clean)

California Roll . . . [does not contain raw fish]
- Chop Surimi into fine pieces or cut into thin strips
- Peel Cucumber, slice lengthwise into ¼" strips, cut away pulp with seeds
- Slice Avocado lengthwise into ¼" sections [see tip above]
- Lay Bamboo Mat out flat, cover top side with plastic wrap
- Place sheet of Nori shiny side down, on top of mat and plastic wrap
- Spread Sushi Rice from center outwards, to within ½" of the far edge
- Load ingredients in consecutive rows lengthwise starting at the edge closest to you
- Roll Nori by lifting the edge closest to you over the ingredients, pull back plastic , gently squeeze and continue rolling

add these Spicy Tuna Roll items to the Sushi Rice shopping & equipment list above

Shopping List
makes 3 - 4 long thick rolls
___ Nori: dried seaweed sheets (not strips) 1 pkg. (you will use only 4 sheets)
___ Fresh Raw Tuna ½ LB
___ Togarashi (hot Japanese pepper)
___ Toasted Sesame Seeds
___ Mayonnaise

Equipment List
___ Bamboo Rolling Mat
___ Plastic Wrap (to keep mat clean)

Spicy Tuna Roll . . . [contains raw fish]
- Chop Raw Tuna
- Mix in 1 tablespoon Mayonnaise & ½ teaspoon Togarashi
- Lay Bamboo Mat out flat, cover top side with plastic wrap
- Place sheet of Nori shiny side down, on top of mat and plastic wrap
- Spread Sushi Rice from center outwards, to within ½" of the far edge
- Sprinkle 1 tablespoon sesame seeds over rice
- Load filling ¼ of tuna mixture
- Roll Nori by lifting the edge closest to you over the tuna, pull back plastic , gently squeeze and continue rolling

  Return to top & navigation menus
Send us e-mail at: info@makesushiathome.com
Phone us at: Online Purchase 1-805-934-1334 pst
please note that our office will be closed 12/23/06 - 1/2/07
Or mail us at: Make Sushi at Home, PO Box 7169, Santa Maria, CA 93456-7169