Learn How to make sushi like a pro
Working in a Japanese restaurant has its benefits for a passionate foodie like myself. The fact that I can “steal” bits of knowledge from some of the best chefs means a lot to me. Even though I am a pastry chef and deal mostly with sugar, chocolate and fruits, it doesn’t keep me from peeking at other departments. And one of my favorites is the sushi station.
In my experience, I learned that sushi is made of nori seaweed, sushi rice, different kinds of fish (raw, smoked, cooked) or seafood, veggies, seeds and sauces.
The most popular ones are Maki Rolls and Nigri.
First of all, the rice is very important because it is the base ingredient. You will need sushi rice or white short grain rice. You’ll probably find it in any grocery store. You need to wash it a few times until the water becomes clear. I used 250 grams of rice and made 4 rolls.
So let’s see How to make Sushi
- 650 ml of water
- 250 g of rice
- 2 tbs of salt
- 2 tbs with sugar
- 50 ml of rice vinegar
- Boil the rice in a small pot and don’t forget to cover it with a lid.
- At first, set the fire high, until the rice starts boiling. Then stir and set the fire on minimum and let it simmer slowly for about 12 minutes until it sucks all the water.
- The rice’s texture has to be Al Dente and in noway over boiled.
Cut the veggies into long thin strips. You can even use exotic fruits but today we’ll stick to something simple like the red pepper, cucumber, avocado and spring onion.
The classic sushi is made with raw fish (tuna or salmon), crab or crab surimi, tempura prawns or smoked salmon (if you’re into raw fish check out my Salmon and Tuna Tartare). But of course, there’s loads other possibilities and you can use any kind of fish, raw, cooked or smoked.
Folding the Maki roll is very easy and you will need a bamboo rolling mat, which you will need to cover in cling film. Once you get the hang of it, it’s going to be very easy:
Set the nori seaweed on the bamboo mat, with its shiny side facing down.
Keep a bowl of water in the nearby to wet your hands, because the rice will be quite sticky.
Take a handful of rice (about the size of a golf ball) and gently press it over the entire nori, except for the last half-inch. You’ll need to moisten it at the end, and that will seal your Maki roll.
Try rolling the mat tightly, so the stuffing won’t unfold after you slice it.
As for the plating, I’ll leave the photos make a better description. Don’t overdo with the stuffing (as I once did 🙂 ) because it will make it harder to roll and keep everything together.
I would suggest you use different sauces like the wasabi mayo, chilli sauce, cheese cream and don’t forget about the pickled ginger. You can also add a bit of caviar to make it special.
Believe it or not, you just made your first sushi. From now on, it will be easier to experiment with it and try some other bold mixes.