The Best & Easy Homemade Sushi recipe!

The Best & Easy Homemade Sushi recipe!

Medium - 20 Min

  • style Dish type: Lunch & Dinner
  • poll Difficulty: Medium
  • access_time Preparation time: 20 min
  • timer Cooking time: 20 min
  • place Region: Japan

Preparation

For Rice
Sushi Rice
Cold Water: 1 1/2 Cups 
Rice Vinegar: 4 Tablespoons 
Granulated Sugar: 3 Tablespoon
Salt 1 Teaspoon 

For Negitoro Filling
Salmon Fillet
Cucumber
Avocado
Sesame Seeds: 2 Teaspoons 

For Roll
Pack Unseasoned Nori for Sushi: 1
Bamboo Makisu (Bamboo Matt for Rolling Sushi): 1

Steps:

1. The rice for sushi rice should be washed in a sieve until it is almost clear. Drain and place in a heavy pot with water. Turn the heat to low, cover the pot with a lid, and set a timer for 15 minutes.

2. As soon as the timer goes off, turn off the stove and allow the rice to steam for another 10 minutes. Do not open the lid during this time.

3. Combine vinegar, sugar, and salt in a small bowl. Put the cooked rice in a large bowl, then add the vinegar mixture. Stir together the rice and vinegar, cooling the mixture with a fan as you do so. Continue to fan until the rice is at room temperature. Also you can customize your options from the ingredients.

4. Mix together salmon, cucumber, avocado, tuna and, sesame seeds. To prevent the rice from sticking to your fingers, prepare a small bowl of water to dip your fingers into.

5. Place the nori on the bamboo mat, shiny side down.

6. Spread a thin layer of rice about 3/4 of the way up the nori using your fingertips. Just keep moistening your hands and gently spread out the sticky rice with your fingertips. Don't overwork the rice or it will become mushy.

7. Spackle some negitoro between both ends of the nearest rice row.

8. Put your thumbs below the bamboo mat and roll the edge up and over the filling. During this point, do not squeeze the negitoro, otherwise it will not stay in place.

9. Roll the sushi mat carefully so as not to roll the sushi along with it. After you've reached the end, squeeze the rice roll from all sides to set the shape. The roll should be slightly square.

10. Score the roll at the midpoint using a very sharp knife (a sushi knife is ideal), then score the middle of each half, and then score the middle of each quarter (you should have 8 segments).

Ingredients Quantity Price
Out of stock Japanese Sushi Rice 2.28KG/Pack AED35.00
Japanese Rice Vinegar Mizkan 710ML AED19.00
Bytewise Organic Sugar 500g AED11.00
Cucumber Fresh / KG AED6.00
Avocado +/- 500g AED22.00
Japanese Sesame Seeds White 1KG/Pack AED54.00
Japanese Sushi Nori Blue 10 sheets/ Pack AED11.00
Japanese Sushi Mat Marufuji Makisu 24x24CM / PC AED24.00
Chutney Mango 100GR AED15.00
Asparagus Green / 420g AED37.00
Japanese Soy Sauce 1LTR AED31.00