How to Make Sushi
Lots of people wonder
how to make sushi. Sushi chefs are
very skilled at what they do and thus make beautiful
But you too can make sushi rolls… probably
after a few practice rolls that might not look too
appealing. Here’s a little help and
instruction so that you can create your own sushi
rolls at home!
How To Make Sushi
Making sushi is really not as
difficult as you might think. To begin, there is
only one must have small tool that is probably not
in your kitchen… you really need a
Bamboo Sushi Roller.
Also, if you don’t have a rice cooker we
highly recommend this
Electric Rice Cooker By Tiger Electronics. A rice cooker is not necessary for
making sushi, but it does guarantee that
your rice is properly cooked, which means soft and
sticky. We have been using this same rice cooker
(well, an earlier model of the same cooker by the
same company) for 20 years and it still makes
perfect rice each and every time. Another advantage
of using a rice cooker is that most come with a rice
scoop that is perfect for spreading the rice on the
seaweed to make sushi.
Today we are going to concentrate on
how to make sushi, specifically a California
roll, it seems to be the most universal sushi roll
since even those who are squeemish at the thought of
raw fish can comfortably bite into a California
roll. And, once you master
making California rolls, you have
the basic knowledge to continue on with
making sushi of any type that you
can imagine! Some alternative ways
to make sushi rolls are listed at
the end of these instructions.
How To Make California Rolls
california Roll Ingredients:
Rice (short grain Japanese rice is preferred)
Rice wine vinegar
Crab (we use imitation crab which is fish made to
look and taste like real crab)
Cream cheese (we use whipped cream cheese to make it
Seaweed sheets (called
or Sushi Nori)
That’s it for the roll, but then for the
dippping sauce (which is optional to some) you will
need Soy sauce, Wasabi paste and Pickled ginger.The
steps to make dipping sauce are detailed below.
Steps To Make Sushi: The California Roll
Make rice according to manufacturer’s
directions (be sure to rinse first). Three cups of
raw rice is plenty to make about 8-10 California
rolls (figure 1-2 rolls per person).
While the rice is cooking, get a sharp knife and
start chopping. Slice the carrots, cucumber and
avocado into long strips. The trick is to try and
slice everything thin and uniform. If you have a
regular cucumber, you probably want to peel it
Chop or shred the crab or imitation crab into fine
bits and mix in a bowl with cream cheese. Use about
1/3C of cream cheese per 16oz package of crab.
When the rice is done (or pops if you have a rice
cooker), put about 2 cups cooked rice into a bowl
and mix with about 1/4 cup of rice wine vinegar.
Put a sheet of seaweed onto your rice roller with
the shiny side down and the embedded lines lined up
in the same direction as the strings of your rice
roller. Tip: Having a cutting board under your rice
roller helps because then at the end of the roll,
you can just slide the roll off the rice roller onto
the cutting surface to cut sushi pieces.
Get a small bowl, add some water and place it next
to your rice roller. This is to dip your fingers in
later on when it is time to seal your roll (and to
clean your fingers between rolls).
Take your rice paddle (or a firm, flat utensil with
rounded edges) and quickly spread a very think layer
of prepared rice (about 2 scoops) onto the seaweed
sheet leaving about 1/2″ of blank seaweed on
the end away from you. Tip: Work quickly because as
the seaweed becomes moistened from the rice, it will
begin to stretch and tear. This is especially true
if the rice is still warm like we use it because,
although California rolls are pretty to look at,
they taste amazing fresh and warm.
Begin to layer on the side of the sheet closest to
you first the crab mixture, then the sliced
vegetables. You want crab and a slice of each
vegetable all the way across the width of the
seaweed as shown.
Now tightly squeeze the ingredients downward with
your fingers and then upward with your thumbs as you
use the rice roller to come across the top of your
newly forming roll. Continue to pull the rice roller
across the top with constant gentle pressure until
you reach the other end of the seaweed. Now hold the
roll with one hand and dip the other in your bowl of
water and use the bit of water on your fingers to
run across the blank seaweed on the end (this is to
seal the roll). Then put a little pressure on your
rice roller back & forth across the top to seal
Slide or transfer the roll to a cutting board and
slice the roll along the line marks with a very
sharp knife. It’s ready to go!
More on Making Sushi
Mix soy sauce with a small amount of
wasabi. Delicate palates will want nothing to do with
wasabi, while the adventurous one may want a large
dab. Pickled ginger is meant to cleanse the palate
between courses, or can be used to add a little
flavor to your dip.
Some alternatives to the California Roll:
Make an inverted California roll. After you spread
the rice onto the Nori, sprinkle some toasted sesame
seeds on the rice and then flip the sheet over onto
you sushi roller before adding the crab and
vegetables. This will make a reverse roll, that is
even prettier than the basic roll. But, if you are
making this variation wrap your entire sushi roller
with plastic wrap (saran wrap) first so that the
rice does not stick to the sushi roller and make
things very messy and difficult.
Use whatever vegetables you enjoy or have on hand.
works well, as does hearts of romaine
lettuce, asparagus (slightly cooked), red pepper and
(seeds removed) to name a few.
Make a Philadelphia Roll. A
Philadelphia roll is made exactly the same as a
California roll, except that the filling needs no
mixing as it consists of slices of
smoked salmon, slices of
red onion, and
instead of the ingredients listed above.
Thanks for reading. I hope you enjoy the experience of