Homemade Sushi Tips
Calling all sushi lovers! Homemade sushi seems scary, but it’s easier than you think. The best part of having DIY sushi recipes under your belt is they’re there any time a craving strikes and you don’t feel like going out.
I have been making homemade sushi for years, mainly for special occasions such as New Years, Valentine’s day, anniversaries, etc. I will provide some tips below to create the perfect sushi rolls for your special night.
To make sushi at home, you’ll need a few essential tools for making sushi:
- Bamboo rolling mat (makisu)
- Plastic wrap
- Sharp knife
- Wasabi and Ginger
- Rice Vinegar
- Soy Sauce
- Nori (seaweed sheets)
- Short grain Japanese style sushi rice
- Make no mistake, sticky rice is in fact sticky. Your most faithful ally during this entire process will be water. Not only does wetting your hands keep the rice from sticking to your fingers, but it can also help to mold your rice ball tremendously.
- When you work with the seaweed, always keep the shiny side away from you. It seemed like every roll we learned, we were working on the opposite side of the wrap.
- The amount of sticky rice you need is equivalent to how much you can roll into a ball with one hand. Any more or less than that probably won’t cut it.
- While your hands are capable of making haphazard rolls, having a sushi-rolling mat is what makes them look so pretty and professional. You’ll also have the option of making your sushi square shaped or round.
- I don’t know about you, but after eating a lot of sushi, a feeling of intense dehydration tends to wash over me. I’m not sure if it’s the vinegar from the sticky rice or the salt from the seaweed, but in case you’re feeling a bit cotton-mouthed, try adding more spicy mayonnaise or other condiments to keep your sushi moist and easier to eat.
Here are some pictures for inspiration! Remember practice makes perfect!
