The Best Way To Make Sushi At Home (Professional Quality) | Epicurious 101

Introduction

Making professional-quality sushi at home can seem daunting, but with the right techniques and ingredients, it can be an enjoyable culinary adventure. This tutorial will guide you through the essential steps to prepare sushi rolls like Kappa Maki (cucumber roll) and Tekka Maki (tuna roll), using expert tips from Chef Taka Sakaeda.

Step 1: Prepare Sushi Rice

• Ingredients:

  • 2 cups sushi rice
  • 2 1/2 cups water

• Instructions:

  1. Rinse the sushi rice under cold water until the water runs clear, removing excess starch.
  2. Combine the rinsed rice and water in a rice cooker or pot.
  3. Cook according to the rice cooker's instructions or bring to a boil, then reduce heat and simmer covered for about 20 minutes.

Step 2: Make Sushi Vinegar

• Ingredients:

  • 1/2 cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt

• Instructions:

  1. In a saucepan, combine rice vinegar, sugar, and salt.
  2. Heat gently until sugar and salt dissolve. Do not boil.
  3. Let the mixture cool and set aside.

Step 3: Prep the Ingredients

• Common Filling Ingredients:

  • Cucumber (for Kappa Maki)
  • Fresh tuna (for Tekka Maki)
  • Nori sheets

• Instructions:

  1. Julienne the cucumber into thin strips.
  2. Cut the tuna into long, thin strips suitable for rolling.
  3. Lay out all your ingredients in an organized manner for easy access during rolling.

Step 4: Mix the Rice

• Instructions:
  1. Once the rice is cooked, let it cool for about 10 minutes.
  2. Transfer the rice to a large bowl and gradually mix in the sushi vinegar using a wooden spatula.
  3. Be gentle to avoid crushing the rice grains; use a folding motion.
  4. Allow the rice to cool to room temperature before rolling.

Step 5: Roll the Sushi

• Equipment Needed:

  • Bamboo sushi mat
  • Plastic wrap

• Instructions:

  1. Lay a sheet of plastic wrap on the bamboo mat to prevent sticking.
  2. Place a sheet of nori, shiny side down, on the plastic wrap.
  3. Wet your hands to prevent sticking and take a handful of sushi rice, spreading it evenly over the nori, leaving a 1-inch border at the top.
  4. Arrange your fillings (cucumber or tuna) across the center of the rice.
  5. Lift the bamboo mat and begin rolling tightly away from you, using the mat to shape the roll.
  6. Press gently to maintain shape while rolling.

Step 6: Cut the Rolls

• Instructions:
  1. Use a sharp knife dipped in water to avoid sticking.
  2. Cut the roll into 6–8 equal pieces, wiping the knife clean between cuts for a smooth finish.
  3. Arrange the pieces on a serving plate.

Conclusion

You've now mastered the basics of making sushi at home! Remember to practice your rolling technique and experiment with different fillings. With time, you can refine your skills and even explore more complex sushi recipes. Enjoy your homemade sushi with soy sauce and wasabi for an authentic experience!