Sushi Making Tutorial!

One short month ago, I had never made homemade sushi. Now? It's a near-weekly event here at our place.

Making sushi at home is easy, but can be a bit time-consuming depending on how many people you are making it for, so keep that in mind.

Without further ado, here are the 10 steps to making fabulous sushi at home.

1) Gather the ingredients/equipment. If you have one of those fancy sushi kits, that will do the trick, or you can take a trip to your local Asian market. There is even the boring (yet convenient) option of getting everything at Publix. You will need:

• Sushi rice (any short grain rice will do...you can get a 1 lb bag of Mahatma short grain rice at Publix for $.87), 
• Rice vinegar
• Sheets of pressed, dried seaweed (Nori)
• Sushi rolling mat
• Your preferred sushi fillings (I like avacado, cream cheese, cucumber, and some sort of fish--I have used imitation crabmeat and cooked mahi so far)
• Soy sauce, wasabi, and pickled ginger to go along (if you so desire!).

2) Make the sushi rice. First, rinse your rice until the rinsing water no longer gets cloudy. To cook the rice, you will add 1 1/4 cups water per cup of uncooked rice used. Place rice and water in a saucepan and bring to a boil. Once it comes to a boil, cover it and simmer on reduced heat for 20-25 minutes (until the water is absorbed). Let cool in the pot for 10-15 minutes (sometimes I skip this step!). Fluff with a fork and pour into a non-metallic bowl. Sprinkle with rice vinegar (2 TBSP per cup of uncooked rice) and stir to mix. Now your sushi rice is ready to go!

3) Slice your sushi fillings into strips while the sushi rice is cooking.

4) Cut a piece of seaweed in half and place on your sushi mat (I cover my mat with either saran wrap or a large plastic baggy to prevent rice from getting in the cracks and drying).

5) Place several spoonfuls of the cooked sushi rice onto the piece of seaweed and press the rice down, covering the sheet of seaweed. Tip: Keep a bowl of water nearby for keeping your fingers wet. It keeps the rice from sticking to your fingers!

My mom rolling some sushi

6) If you want the rice on the OUTSIDE of your sushi roll, flip the piece rice-covered seaweed over so that the rice side is touching the mat.

7) Add your veggies/fish/cheese/whatever-you-want onto the edge of your seaweed.

8) Roll. When I start rolling, I find that I have to hold onto the veggies with my fingertips at first to keep them from sliding.




9) Slice your roll with a sharp knife. Tip: Dip your knife in water prior to making each slice. If you like, sprinkle the rolls with sesame seeds.

10) Enjoy your sushi with soy sauce, wasabi, and ginger. Oh so good!



 Resistance is futile.

Linked to Top Ten Tuesday, Tasty Tuesday, Tuesdays At The Table, Tempt My Tummy Tuesday, and Delicious Dishes.

Sushi Making Tutorial!