Step 2: THE VEG (and fruit) (and cheese)

All of your veg prep can be done while the rice is cooking.

I like the sweetness and texture of mango so I use it in my sushi. Mango is also very hard to prepare. I am just going to say this, buy a mango cutter at the store. It will save you some serious issues later. I end up cutting mine into strips about as wide as my fingernail on my little finger. Set it onto a plate and put it aside.

Cucumber: We have all seen the sushi master cutting cucumber in a spiral. THIS IS IMPOSSIBLE! They are somehow fooling us into thinking they are knife masters or something! ha ha ha.
Find a way to Julienne your cucumber. I cut mine into long strips and then into tiny strips.(Julienne) Set these strips onto your plate of veg and set it aside.

Avocado is awesome. It is also VERY easy to prepare. Hold it vertically with the stem nub up. Insert the sharp edge of your knife (at the midpoint of the blade) and rotate the blade around the avocado until you get back to the starting point. This is done because, unlike an apple or orange, you can not simply cut through an avocado. The seed is too hard. Therefore you must cut around the seed. Separate the two halves and keep the half with the seed in your hand. Hit the seed like a samurai, only not as hard, and then while holding the knife firmly, twist the avocado and free the seed. Throw the seed away unless you want to plant it. 
While it is still in the shell you will want to cut it. WITHOUT piercing the skin, draw your knife tip through the avocado lengthwise. You should get three or four cuts. Use a serving spoon and gently dig the avocado out of the skin all the way around. It should come out quite easily. Set in onto the plate and set it aside. 

Scallions.......cut with scissors or a knife into little tiny rings of green onion. Put into a tiny ramekin or shot glass and set them aside.

Cream cheese is tricky. If you have ever tried to cut it with a knife then you know it likes to stick to everything. This is where the ice water comes into the mix. Dip the knife blade into the ice water and cut a slice of cream cheese about 1/4 inch thick. Lay it over and cut the slice in half. you now should have two strips of cream cheese 4 inches long and 1/4 inch by 1/4 inch. Dip the knife between each cut and wipe the residue off as needed. PLATE.........set.
This is simply the best way to make sushi. <br><br>Melton taught me this method one evening, and i've been hooked ever since. <br><br>And one night he even brought me some to work. <br><br>I &lt;3 Melton.
<p>It's quite like to roll a joint. </p>
There's actually a really easy way to slice mangos. Here's a video I found that shows you how to: http://www.youtube.com/watch?v=lvLdPjpELyU
favorite food ever! must try this.
Yes you must.
This is still simply the best way to make sushi.
Remember sushi rice is named calrose, and ussualy is a short grain rice. <br>You must wash it till water comes clean to remove all glutten on it to make it sticky not gooey.
That and the best sushi rice is ate at corporal temp even if it went on the fryer.
Great Ible! I've been making sushi at home for several years, and I too started because I was tired of spending so much money on it. My two favorites are Salmon Nigiri, and Crab/Cream Cheese/Avacado Maki. <br /> <br />Just seeing your instructable makes me want to go make some right now!
you sir, have made my day...and it's only 8:30 AM!<br><br>This has to be one of the easiest to follow sushi recipe i've seen.<br><br>I do have one question, is there a visual difference between tuna and salmon? (I apologize if this is an obvious question, I'm partially colorblind, so I can't tell if there's a color difference)
Salmon does tend to have stripes in it. They would appear as white to a color sighted person. Naturally Salmon is orange and Tuna would be a bright Red or Magenta. Hope that helps.
Next time my best friend and I feel like some sushi, I will definitely be doing this instead of dropping $50 at the local sushi bar. <br> <br>Thanks for writing a clear, concise and easy-to-follow instructable!
Good... <br>but That's not the Sushi... <br>That's Kimbob... <br>
Thanks for the instructable.
Thank you for reading it!
Nice job! I love making my own sushi too. Asian markets have a powder you can buy, to flavor the rice after it has been cooked. I always add the powder and a little bit of rice vinegar. <br><br>Also, I like to cover my rolling mat with plastic wrap. I find it easier to roll the sushi and less clean up. Especially with inside out rolls.
Nice tutorial :) I've made it at home a few times, and the vinegar thing is a great suggestion. <br><br>Added ideas: I like rolling sticky-side out sushi in black or regular sesame seeds -great with the tuna.<br><br>I like the frozen fish idea too - I'll keep that in mind the next time I don't want to run to the expensive store and search for fresh sashimi grade tuna and just keep it stocked in the freezer for when I have a hankering.<br><br>BTW - imitation crab stick is not crab legs-just sayin :) I hate the stuff though, so I'm biased.
That is why it is listed as crab like substance in the list of ingredients.<br>
Inside out style is actually with the rice on the outside; it's called uramaki.
After reading your comment and googling &quot;inside out sushi&quot;, I have edited my ible. Thank you for letting me know I was making it in the more traditional way.<br>
I like it better with the nori on the outside, myself; rice on the outside = sticky fingers. Now, 'scuz me, I have to go and download your 'ibble. You have all the directions I need to avoid my own $70 sushi restaurant tab. : )

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Bio: Just a dude who is somewhat crafty, sometimes.
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