You’ll be pleased to know that making sushi at home is not nearly as difficult as it would seem. It does take a lot of prep time and patience to get it “perfect”, but achieving the flavor and consistency of your favorite simple maki is really not that hard. Here’s what you do.
What you need:
- Seaweed sheets
- Sushi rice (it’s the extra sticky kind)
- Rice vinegar
- Carrots, cut into long strips
- Cucumbers, peeled and cut in long strips
- Imitation crab sticks
- Shrimp – tails off, digestive pieces removed, and butterflied (sliced down the middle, but not all the way through)
- Tempura batter mix
- Corn starch
- Vegetable oil, for frying
- Soy sauce, for dipping
- Sushi roller (wooden/bamboo)
- Syran wrap
What you do:
Prep prep prep! Cook the rice according to the directions on the package. Mix in rice vinegar to taste and let it cool down a bit. Slice carrots and cucumbers and make sure everything is thawed.
Clean and prep the shrimp, dry with paper towel. Mix the tempura batter either with the box recommendations or to your desired consistency. Thicker mix means more crunchy bits. Roll shrimp in a bowl of corn starch, then dip into mixed batter and fry in a saucepan with the hot oil for a few minutes, until shrimp is golden brown. Set aside and let cool a little.
Rolling the sushi is the tricky part. On your sushi roller, put a layer of syran wrap. Place a seaweed piece on the roller and fill the bottom half to 2/3 with a layer of rice, about 1/4 inch thick. In the halfway point of the rice, line up your fillings – don’t overfill!
Starting from the bottom, use the roller to guide the seaweed over the section of rice. Go slow and try to keep everything in line. Once you’ve made the first roll, tighten everything by pressing in toward the middle of the roll. Lift the bit of syran wrap and roller off and move down to use the next section to keep rolling. You can also watch this video that helps show the technique well. Slice using a moistened knife (prevents sticking) and serve with gyoza!
- Making this with another person will go a lot quicker and smoother. The hubs and I made gyoza (with dough and filling made the day before) and sushi from scratch and together it took us just about two and a half hours.
- A little goes a long way! This is a great thing to make when friends are coming to dinner. 3 cups of rice and a full batch of gyoza (1 lb of pork) could easily fill up 6-8 people.
Have you made sushi? What did you do that worked well or didn’t work?
Thinking about dessert? Try one of these classic asian treats! (Pocky, Koala’s March, Mochi)
From this post:
Tools/In my kitchen: