How to Make the Best Sushi – Make Sushi Info
Leisure / Home Cooking
The general interest in making sushi at home has increased exponentially in recent years, no doubt because of the wide availability of the ingredients and the ease with which people can begin making their own sushi rolls in the comfort of their own homes.
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If you have ever been interested in making sushi, know that you can start making sushi even if you have never even seen how this Japanese “fast food” is actually prepared.
To start making sushi at home, you will need the following: a sushi recipe, sushi mat (bamboo rolling mat), your hands, fresh fish, and Japanese rice. Additional ingredients like wasabi paste and soy sauce will be added depending on the requirements of the sushi recipe.
If you have all your ingredients and you are ready to make some delectable sushi, here are some tips to get you started:
How To Make Sushi – Beginners Tips
1. The most important thing to remember when making sushi is to be as relaxed as possible throughout the process. Relaxation keeps your muscles flexible and adaptive, and this is incredibly helpful while you are developing your dexterity. Do not think that you are going to ‘mess up’ your sushi. In the event that your own output does not match your expectations, you can still eat that tasty sushi!
2. Always wash your hands before and after making sushi. This will ensure that your rice will always be clean and safe for consumption, and that the rice grains you will be handling will stay in the kitchen or on the plate. Have a moist towel nearby so you can remove sticky rice from your hands after making sushi rolls. Keep your workstation clean when making sushi – this will help inspire you even more.
3. Be precise when following sushi recipes so you do not end up overstuffing your sushi rolls. I know for a fact that making sushi for the first time is exciting, and sometimes it just feels right to add two or more tablespoons of ingredients into the mix.
However, in Japanese restaurants and sushi bars, less is considered better. Why? Because it is far easier to manage a smaller volume of ingredients than a larger one. This is not to say that you shouldn’t add enough or sufficient ingredients to your sushi. This just means that you should never add more than what is needed.
For example, if your recipe calls for four tablespoons of rice, do not add more even if the rice looks meager on the sushi mat. There is a reason why recipes are the way they are and at this point in time, you should focus on getting pre-made recipes right. Innovate and create your own recipes later, when you are better able to manage all your ingredients, including your Japanese rice.
4. When compacting a sushi roll, do not apply too much pressure to specific points of the roll. Instead, apply a general pressure throughout the roll so that your sushi will be equally shaped from one end to the other.
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