Become One With Your Inner Sushi Chef


Today our "travels" took us to the elegant cuisine of Japan. Sushi, one of their most popular exports, happens to be a really big weakness of mine. However it's a rather expensive - and delicious - hobby. At some point I was eating it several times a week and decided that I could no longer justify spending that much money on it. So I took the frugal route and decided to make it at home instead. If you've ever wanted to try making your own sushi, you're in luck. I've got some great tips to help you get started. If you're scared of eating raw fish at home, don't forget, you can always make California or vegetarian rolls. To check out my tips, read more

  • The first thing you need is a sushi roller. Once you have yours take a piece of plastic wrap and cover it lengthwise - making sure the edges are sealed. Next, take a piece and cover it the other way - also covering all edges. Now you won't contaminate your roller. When you clean up your mess, you'll be able to simply remove the layers of plastic wrap.

  • Every sushi restaurant does their rice differently. Some places even have a secret hand-crafted seasoning, while others simply use a powder or a vinegar mixture. You can try to find your own powder/mix or try one of these sushi rice recipes.
  • You will want to season your rice while it is warm. Use a wooden spatula to mix the seasoning into it. Remember to be gentle, you don't want to crush the grains. Once seasoned, use a fan (we plug the electric one in) to cool the rice. Your rice should be glossy, but not wet.
  • Before you begin rolling, be sure to pre-slice all of your fish, vegetables, etc. I like to create little plates of ingredients, so that I can just grab what I need when rolling.
  • If you're opting for fish, be sure you get it from a trusted source. Tell the fishmonger that you're planning on using it as sushi. It should not smell "fishy" (it shouldn't really smell like anything). It should also be bright in color and moist looking. For more tips check out sushi links.
  • When rolling, place all of your ingredients on one side. Do not overfill. Roll gently, tucking the ingredients in as you go.

  • Once you have your sushi rolled, use a clean sharp wet blade to slice through. You can try to use one long motion, but you will be better off to use a sawing motion. Also, be sure to wipe the blade off every now and again.

Know a great sushi trick? Share it with us below!

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