From a heavy sushi eater like me, the price of sushi can start getting expensive really quick. This homemade sushi recipe can help save a lot of money for you in the future. All you need is the finest Japanese rice cooker and a couple of other tools to help make your sushi taste just like in restaurants.
What Is Sushi?
Sushi is a common meal in Japan and in Japanese dining establishments around the globe. But it’s thought that it may in fact go back to the 2nd century BC where it originated from a Chinese dish called narezushi. It’s thought to have then spread to Japan in the 8th century. And by the 18th century, sushi dining establishments were hugely popular in Japan.
The following is our inspired, plant-based take on this tasty dish.
Can You Make Sushi Without a Mat?
Start by making the ideal sticky sushi rice (or attempt this brown rice variation) and chopping up your veggies of option.
We don’t have access to much sushi-grade seafood in the Midwest, so I frequently stick with veggies. However if you live near the coast, get crazy and do the dang thang. (Also, invite me over because I enjoy seafood sushi.).
A thick towel acts like a mat and also wipes up your mess when you’re done: win-win. Due to the fact that it’s so versatile it enables you to form and roll the rice easily into a stunning roll. Oh how I enjoy cutting corners.
This method not just enables you to make a traditional sushi roll, you can also go inside out (rice on the outside, nori on the within).
What seaweed should you utilize for sushi dishes?
To begin, you require the ideal kind of seaweed. The one on the left below is best and thick for rolling sushi (this is the one I use). The one on the right is too lightweight. I use that seaweed for snacking. Ensure you get seaweed specific for sushi-making, which it should state on the package.
Spread out the seaweed with a layer of prepared sushi rice (this whole post covers how to make the rice), and flatten gently with a rice paddle (but do not smash the rice, as my mother would constantly say).
How to cut raw fish for sushi:
Here is how I cut salmon for my sushi rolls. Initially, cut directly down through the filet, then cut that piece in half through the center so you have a little strip:.
Put your preferred ingredients onto the rice. I’ve got avocado, salmon, and cream cheese (I understand, I know. However Philly-style rolls are my preferred):.
Roll it up firmly, utilizing a bamboo mat. It’s a particular kitchen area item, however you can get a good one for less than $2 on Amazon, so I believe it’s worth having.
If you do not have one, you can sort of use parchment paper or plastic wrap, but you won’t be able to cover it as securely, so buy one if you plan to make sushi frequently.
Use a sharp knife to cut the sushi roll into pieces. I don’t discover it particularly better to use a serrated knife. Simply make sure to use a sharp one!
What to serve with your sushi?
Now you’re ready to eat the rolls with some soy sauce, marinaded ginger, and wasabi, as desired!
Homemade Japanese Sushi Rolls
- Japanese rice cooker
- Bamboo Sushi Mat
- Sharp Knife
- Preheated Oven to 300 degrees
- 4-5 Sheets Of Dried Seaweed
- 1 Cup Short-Grain White Rice
- 4 Tablespoons White Sugar
- 2 Teaspoons Salt
- 4 Tablespoons Rice Vinegar
- Your Option Of What You Would Like To Put Into Your Sushi
- Add your rice and some water together and place it into your rice cooker. Follow the rice cooker instructions to make sure the rice gets cooked correctly. The rice should be nice and soft texture when it becomes done. Next, mix in your salt, sugar, and rice vinegar to your rice. Make it into a mix even distributed blend throughout the rice. Then place to the side for a little bit until need in step four.
- Preheat your oven to approximately 300 degrees. Place your seaweed in a single stacked row on a baking sheet. Put in the oven for only a couple minutes for the seaweed to become warm enough to be able to roll. Be very careful not to leave the seaweed in the oven for too long or else they will burn or become too crispy to be able to turn into a beautiful sushi roll.
- Gather the ingredients that you wish to add to your sushi roll. One by one wash and slice into thin, long strips. Put into separate bowls and then place to the side next to your cooked rice and warmed seaweed slices.
- Gather your bamboo mat and wash it off to make sure it’s completely clean. Find a cleaned, open space on your counter and put your mat down. Place one of your seaweed wraps on your bamboo mat. After washing and wetting your hands, place a thin layer of your rice mixture onto your seaweed slice. Press the layer of rice into place, and then place some of your add-ins into the middle of the rice. Use the mat and roll over your ingredients, pressing gently for the rice to form into a roll. Continue this until you run out of seaweed slices or your add-ins.
- Place your sushi rolls into the fridge for 30 minutes first to help with the slicing. Using your sharp knife cut your rolls into pieces. Each roll should make at least 5-6 pieces depending on how big of a seaweed slice you had used. Top with any topping you would like. Plate how many rolls you want to eat and enjoy. Put the remainder of the sushi in the fridge to enjoy at a later time.