Introduction: Homemade Sushi Basics
There's nothing like going out for sushi on a hot summer day. It's cold, refreshing and exotic. Unfortunately going out frequently isn't always good for the wallet. Luckily there are a lot of simple versions that you can make yourself. This instructable has several different sushi options that you can make at home. I'm not an expert by any means so if I can pull it off so can you!
You will find most of the ingredients in Asian food markets. Bamboo sushi mats are pretty easy to find and usually only cost around 2$. Cling wrap is also a must, it will keep your work area clean.
Step 1: Sushi Rice
Your sushi rice is the foundation for everything you will make. Getting it right is the key to success. Too wet or too dry and you'll be in trouble. The rice vinegar adds a subtle flavor that you don't know your missing until its not there.
4 cups cooked calrose rice
1/3 cup RICE vinegar
1.5 tablespoon granulated sugar
1/4 teaspoon salt
After you've cooked your rice you will gently scoop it into a big bowl.
In a saucepan you will hear your rice vinegar, sugar and salt. Bring to a boil, stir until the sugar is completely dissolved.
Pour your vinegar over the rice. Using a rice paddle lightly fold the rice to mix the vinegar evenly. Taste to make sure it has the right ratio.
Step 2: Pickled Ginger
This is my personal favorite. Making it at home is incredibly easy. It won't have that pink color but it will taste just as delicious!
2 ounces ginger shaved
1/3 cup rice vinegar
2 tablespoon sugar
1/8 teaspoon salt
Shave the ginger using a vegetable peeler.
Bring vinegar, sugar and salt to a boil. After all the sugar is dissolved remove from heat and pour over the ginger. Refrigerate for at least an hour.
Step 3: California Roll
This American roll has taken over. It's usually one of the few that your kids will eat too. In general it consists of crab, avocado, and sometimes cucumber. Here is how I make mine.
1 cup of crab -OR- imitation crab
1.5 tablespoons mayo
1/4 avocado sliced
First you will shred your crab and stir in the mayo until evenly combined.
Place a sheet of plastic wrap over your bamboo sushi maker.
Place a sheet of nori on top with the rough side up. Cover it in rice about 3/8" thick. Sprinkle sesame seeds.
Flip the nori over so the rice faces down. Add a row of sliced avocado and then the crab meat mixture on top.
Roll your sushi using the bamboo mat. Squeeze the inner edge as you go. Make sure the plastic wrap is out of the way and pinch the edges together by tightening the mat.
I keep it wrapped until I'm ready to cut it. Cut using a serrated damp knife.
Step 4: Salmon and Ahi Nigiri
These are two of my favorites when we go out. Luckily they are ridiculously easy to make.
Cutting your sashimi grade fish is really simple. I cut slightly at an angle and pull straight back so your knife glides through easily. You can cut them as thick or thin as you like.
For the rice you will form an oval shape kind of like a finger. Make sure you wet your hands before handling the rice. Then using your pointer and middle finger together pat down the oval to form a slight arch.
Place your fish on top and form it to the rice using the same technique.
Step 5: Masago Gunkan
This one is my daughters favorite. The only one she will eat. It is basically a little pouch of rice and fish roe on top. You can find masago or tobiko at most places that sell sashimi grade fish. It is orange but can be infused with other things to make red, green and black.
First you start with a oval ball of sushi rice. Then you will roll the nori around it so it has a small edge sticking above the rice. This is where you scoop in the masago. So easy! And pretty to look at.
Step 6: Salmon Cream Cheese Roll
Where we live this roll is always named something PNW related. So of course we buy it. It is salmon, avocado, and cream cheese.
You cover your nori with rice. Flip it over. Add a row of avocado, cream cheese, and salmon. Roll and squeeze to seal it. To add more salmon or avocado slices on the outside simply lay it on top and lightly squeeze the bamboo mat over it once more to form it to the shape of the roll.
Step 7: Shrimp Tempura Roll
This one is a little more work then the rest. First you need to fry your shrimp. Here is the tempura recipe I use-
1/2 cup flour
1/3 cup corn starch
1/2 cup soda water
Mix gently until combined. Lumps are okay.
Make cuts on the back of your shrimp so they lay flat. Dip in the tempura batter and fry until golden.
To make the roll you start by covering your nori in rice. This time make sure you leave the edge of the nori uncovered like pictures. Place your shrimp on top of the rice. Roll and seal the edge with a little water.
Cut with a wet serrated knife.
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