Making Sushi at Home – A Guide For the novice Cook
Making sushi at home isn’t really that difficult, and certainly isn’t difficult for anyone with even the lowest level of skills. If you can boil water and get noodles, then making sushi should be no more complex than that. Making sushi at home isn’t just for beginners, however. Even if you’ve never had sushi before, you can make it in your very own home.
For starters, start by preparing all your ingredients. This will include a traditional nori sheet, rice, some vegetables, and any other extras you are trying out. Cutting up the vegetables into strips is one of the hardest parts, since it can be hard to cut them precisely. For beginners, it’s best to use a plastic cutting board, since it will be easier to focus on making sushi with a uniform thickness. Another great thing about plastic cutting boards is that they’re relatively inexpensive.
To begin, mix the rice and vinegar together. Don’t forget to stir it! Then, take your wooden or plastic chopsticks and submerge the ingredients into the water. Add the vinegar mixture and let the ingredients soak until the ingredients are fully mixed. This will let you know when it’s time to take the ingredients out of the water.
Once your ingredients are soaked, it’s time to mise en place. Mise en place is the traditional way of making sushi, but it’s not necessary if you don’t wish to. Just remember that when mise en place is used, the rice must be immersed completely. You don’t want it to be partially submerged! If you feel that the rice is still too moist, add a little bit more vinegar to help the rice become more sticky.
At this point, it’s time to slice the rice into chunks. The key to making sushi with a wooden or plastic knife is to slice it with the knife pointing down. Try and slice the chunks straight down, and not angle the knife downward. Also, make sure not to move your knife too fast or too far away from the food, both of which do damage.
Now it’s time to prepare the other ingredients and set up the sushi making process
After all the ingredients are ready, it’s time to cut the fish. It’s best to slice the fish immediately after it has been cooked. It’s also important to use a sharp knife to prevent injury. If you slice the fish too quickly or slice it too low, you’ll find that the rice underneath is difficult to detect, and your fish will tend to fall apart because of “undercooked” fish.
When cutting vegetables and fruits, remember to make sushi on a bamboo mat to protect it from burning. If you make sushi on a wooden cutting board, it can burn unevenly. When making sushi rolls, it’s best to make them on bamboo mats rather than wooden cutting boards, as the bamboo mat absorbs the heat from the ingredients better than the wooden one. When it comes to ingredients, it’s best to make sushi on a cold cutting board so that it’s easier to control the heat.
Finally, it’s time to assemble the sushi. When making sushi at home, it’s best to mix the rice in one bowl, and the soy sauce and shoyu in another bowl. Mix them well, and then place them in their serving bowls. If the rice is too loose, it won’t hold well together, but if it’s too packed in its own starch, it won’t taste right.
The first roll is the most difficult, so use a really sharp knife
You’re looking for a firm and even surface when rolling the rice. Start with a rice ball the size of a marble. Use a very sharp knife, or else it will tear up the nori when it reaches the desired diameter. Using the correct size and rolling motion, gradually roll the ball into a circle with the nori on the inside of the circle.
The second roll is much easier, since it has a firm and consistent texture. Start with the same size rice ball but now cover it with the avocado mix. With the rolling motion used in the first step, gradually roll the mix into long strands that lie tightly against the nori, but keep the strands within about 2 inches of the nori itself.
Finally, the final step for making sushi is to assemble the pieces. The ingredients can be cut into bite size pieces and placed securely inside the bamboo mat. Then, using the appropriate size bamboo mat, carefully assemble all the pieces onto the mat and place them aside. Make sure not to put them into the water, as this could cause the mat to warp. Let the sushi sit for a few minutes, and serve with soy sauce and wasabi.