If you are a Sushi lover, you probably want to know how to make sushi. Well, it is easier than you think! You already know that it is more than just raw fish, and it is an art itself, but making Sushi, like everything, gets easier with practice. Let’s start with the basics.
To make sushi you will need:
- Fish – it could be tuna, salmon (better fresh but it can be frozen too) or broiled eel
- Rice (short-grain glutenous rice is better)
- Rice vinegar
- Wasabi paste (or powder to mix it yourself)
- Dried seaweed (nori)
- Water
- A cutting board
- A rollable matt or something similar
- A good knife
- Glass plates and bowls for serving
- Plastic wrap
Getting started
First, start with thawing the fish if it is frozen, by keeping it wrapped and running cold water over it in the sink.
Then, start cooking the rice. First, measure around five to six scoops of rice, then clean the rice with water a couple of times, and then cook it with the indicated amount of water.
While the rice is cooking, you should cut the fish. The experts say that the secret of great sushi is in the way the fish is cut, so it is easy to bite into it, not getting any hard pieces of fish or its skin. So, cut thin wafers of tuna until all the tuna is cut and put them on the glass plate. Boil some water in a pot.
Now, open the salmon, and cut it the same way as the tuna, in small wafers. It is time for the eel. The water in the pot should be boiling by now, so turn it off, and put the eel still wrapped in the water.
Make the wasabi paste adding water to the powder until you get a thick paste.
The rice should be ready, so start adding rice vinegar and stirring it until you like the taste of the rice. The rice should be sticky, so you can start making the rice beds.
Cut a piece of plastic wrap, and put a chunk of rice in the center. Fold the plastic wrap making a little pocket and compact it by pulling it with your fingers. Once the rice is compact, open the plastic wrap and your have your nice bed of rice.
Now, take one bed of rice, put a little amount of wasabi on top, and put a piece of tuna covering the wasabi. Repeat the same procedure with the
Salmon.
Take the eel out of the water, open it up, and cut it (its better to use scissors) to the same size as the other pieces of fish, and repeat the same procedure. Now you made sushi and it is ready to eat!
Making sushi rolls
Take the nori (dried seaweed) cut it in pieces of 5 inches wide, put it over the cutting board and the rollable matt, and extend a layer of rice on it, leaving around one inch of it uncovered. Wet your finger, then run it along the uncovered strip of seaweed, making a sticky edge. Lay a strip of tuna over the rice bed and roll it, making it tight with the rollable matt. Open it, and you’ll have a tube of fish and rice. Cut it in pieces to serve.
Enjoy!
