Easy home made Sushi.

Eating sushi out is often a highly disappointing experience either very poor quality or very expensive, but it really is incredibly easy to make at home.

Using sushi rice (I like Clearspring) wash the rice until the water runs clear, and then heat in a rice cooker or lidded pan to the ratio of 100g rice to 125g water per person. Bring to the boil and then simmer until the water is absorbed by the rice, take off the heat and allow to sit without removing the lid for 10 minutes.

Make up a seasoning with 90ml sushi rice viegar, 2 tbsp sugar and 1 tsp salt stirring until these dissolve. Spread the rice out onto a large tray and sprinkle with the seasoning using a wooden spoon to  mix gently and allow to cool, using a fan is traditional here.

To make a simple Norimaki roll, lay down a sushi rolling mat with a sheet of nori seaweed. Dip your fingers into a bowl of cold water (this stops the rice sticking) and spread out some rice over two thirds of the nori, not too thickly. You can then lay thin strips of whatever takes your fancy on the middle of this, favourites are cucumber, carrot, avaocado, pepper, and then some fish if you fancy, salmon, or my favourite raw mackerel (you can use raw or smoked fish if you wish), and then a sprinkle of coriander, or a smear of wasabi, it really is up to you.

Once you have the sushi laid out it’s time to get rolling. Keeping an even firm pressure roll the end nearest you over and over again, releasing the front edge of the rolling mat as it goes over. The first one you do will probably be a bit loose, but you’ll soon get the knack of it.

Nigiri is made by shaping a small ball of rice in your hand, and simply laying a slither of fish on top, in my case I went for raw salmon, but you could use whatever takes your fancy.

Serve up with some soy sauce, pickled ginger and wasabi.

13 responses to this post.

  1. I am loving the sushi at the moment and I find the more times I make it, the better it gets, the more neat and tidy too! So I think if I made it all the time I would get really good at it. Once you’ve made it at home and you see how few ingredients you need, you realise how overpriced sushi in restaurants is!

    Reply

  2. […] as a scallop to cook, which really is quick. I served it as a starter before a main course of my Easy Homemade Sushi, and it went down a treat. The scallops are sweet and juicy at this time of year and have tender […]

    Reply

  3. Such a civilised way of eating at home – and fantastic photos of the process.

    Reply

  4. Thank you, thank you, thank you!! I can’t really go to sushi restaurants now because of my shellfish allergy. (last time I ended up in the hospital) I’m so excited to try this at home in a shellfish free zone!

    Reply

    • You’ll be surprised how easy it is really. And you can put in exactly what you like, tuna mixed with mayonnaise with cucumber is a good one, a california roll, or just go totally veggie with peppers avocado and cucumber.
      Let me know how you get on please.
      Cheers
      Marcus

      Reply

  5. Oh I would love to make sushi.. c

    Reply

  6. Sushi is a brilliant way of serving manner of bites – good call – looks great!

    Reply

  7. Looks lovely! This is the second time that we’ve posted similar things within days of each other – same with the cider making – great minds! 😉

    Reply

    • Yeah definately, have been writing this today, finally posted it, and noticed you’d done a wonderful sushi course posting.
      I narrowly missed out on a sushi course a few years ago, I arranged the course in exeter as part of a stag do, I was the best man, sadly I was delayed with work and missed the course, the lads who did it really enjoyed it. I’ve wanted to do a course fo a while, but have been doing my own sushi for quite a while now anyway.
      Cheers
      Marcus

      Reply

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Stories from the hearth

The BBQ World of mrdodd

Making simple food great, and great food right.

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