How to Prepare Sushi Rolls at Home
Sushi is one of my favorite Asian cuisines. I was first introduced to this Japanese delicacy back in the late seventies. I never realized that raw fish on rice could taste so good, till I first tried it. That was the beginning of my love affair with Sushi. Ever since then I wanted to be able to prepare this marvelous cuisine myself, and much to my surprise, I discovered that with the right tools and some know how, it is very easy to prepare.
Here you will learn how to make various types of Sushi rolls, also known as Maki rolls. The recipes include Tekka roll, Kappa rolls and white fish, omelet and Japanese cucumber rolls. I will also teach you the method for making Sushi rice, which absolutely essential for making any type of Sushi. Now for a little history of how Sushi came to be the popular delicacy that it is today.
Sushi’s History from Japan to your home
The origin of Sushi goes as far back as the forth century BC in Southeast Asia. It then spread throughout China around the eighth century AD. It was around this time that Sushi was first introduced to Japan. Sushi evolved when it was introduced to the Japanese. It was in Japan were Sushi was first eaten together with rice.
Later in the Edo era the Japanese created what was known as haya-zushi. This was a way to eat both the rice and the fish together. This type of Sushi was unique to the Japanese culture. Instead of being only used for fermentation, rice was mixed with vinegar and combined not only with fish but also with various vegetables and dried preserved foods.
At the beginning of the nineteenth century when Tokyo was still called Edo the food service industry was dominated by mobile food stalls, which is from where nigiri-zushi originated. Edomae which means in front of TokyoBay was where fresh fish and tasty seaweed were obtained for making nigiri-zushi. This is how we get the name Edomae-zushi. Sushi then became popular in the region of Edo when Yohei Hanaya, a creative Sushi chef reinvented Sushi and transformed to a simple but delicious food.
Sushi’s popularity further spread over Japan due to the Great Kanto earthquake. After the earthquake edomae-zushi chefs had lost their jobs in that area and were diffused all over Japan.
In the seventies and eighties Sushi became a hit in the United States and it popularity has become the food culture phenomenon that it is today. There are now countless Sushi restaurants, Sushi bars, and even Sushi you can purchase at the market to take home with you.
What you will need before you begin
- Bamboo mat (makisu) comes it three sizes
- Large 12 x 10 ¾ in (30 x 27 cm.)
- Medium 10 ¾ x 9 ¾ in (27 x 25 cm)
- Small 9 ¾ x 9 ½ in ( 25 x 26.5 cm)
- Wooden Paddle (Usually is included with the bamboo mat)
- Mixing Tub (Used for mixing cooked Sushi rice with the vinegar flovoring)
- Rice Vinegar
- Wasabi (aka Japanese horseradish)
- Nori Seaweed- comes in three sizes
- Large Sheet 8 ½ x 7 ¼ in. (21 x 18 cm)
- Medium Sheet 7 ¼ x 4 1/8 in ( 10.5 x 1
- 8 cm)
- Small Sheet 2 ½ x 2 ½ in (6.5 x 5.5 cm)
Video YouTube by UKTVFoodChannel
Ingredients for Tekka Rolls (makes 4 seaweed tubes, 24 rolls)
- 1 ½ cup cooked Sushi rice (Obtain this at an Oriental store, buy a package marked for Sushi)
- 2 oz (60g) tuna
- Two large sheets nori seaweed
- 1 Tbsp. Wasabi
- Cut tuna in pieces the same length as nori seaweed and ½ inch thick
- Place the ½ large sheet nori seaweed on the bamboo mat with the shiny side down.
- Spread Sushi rice on nori seaweed making a layer of rice, make the rice layer 1/8 inch thick, and spread with paddle or back of spoon. ( tip: Sprinkle rice vinegar on your hands so the Sushi rice doesn’t stick to your hands, also dip paddle in rice vinegar)
- Put some Wasabi in the center of the rice
- Put tuna on the rice.
- Roll with bamboo mat, roll up tightly, press ends. One roll makes six pieces.
- Slice the rolled nori seaweed tube into 6 slices wetting knife in rice vinegar after each cut.
Video YouTube by HowCast
Ingredients for Kappa Rolls (makes 4 seaweed tubes, 24 rolls)
- 1 ½ cup cooked Sushi rice
- 1 Japanese cucumber or ½ zucchini
- 2 large sheet nori seaweed
- 1 Tbsp. Wasabi
- Cut cucumber into pieces the same length as the nori seaweed
- Cut cumber in half lengthwise. Cut these pieces again lengthwise to make 4 pieces.
- Place the ½ large sheet nori seaweed on the bamboo mat with the shiny side down
- Spread Sushi rice on nori seaweed making a layer of rice, make the rice layer 1/8 inch thick, and spread with paddle or back of spoon.
- Put some Wasabi in the center of the rice.
- Put cucumber pieces on Sushi rice.
- Roll up bamboo mat tightly, press ends. One roll makes six pieces.
- Slice rolled nori seaweed tube into 6 slices wetting knife in rice vinegar after each cut.
Video by YouTube by Huwtowyn
Ingredients for White Meat Fish, Omelet and Japanese Cucumber rolls (12 to 16 rolls)
- 4 oz (100g) white fish fillet
- 2 Tbsps. Teriyaki sauce
- 1 ¾ oz (50g) thick omelet
- 1 Japanese cucumber or ½ zucchini
- 2 large sheet nori seaweed
- 1 ½ cups cooked Sushi rice
- Marinate fish in Teriyaki sauce for one hour
- Heat oil in skillet and grill fish on both side, cut fish into pieces 2in (5cm) long, and ¾ inch (2cm) wide.
- Cut the thick omelet into ¼ inch (7mm) pieces
- Cut Japanese cucumber in half lengthwise, makes thin pieces.
- Place nori seaweed on bamboo mat with the shiny side down
- Spread half the rice onto the nori seaweed, making 1/8 layer, spread with paddle.
- On nori seaweed leave 3/8 inch (1cm) at front uncovered and ¾ inch (2cm) at end uncovered.
- Place the white fish, omelet, and Japanese cucumber pieces in center of rice.
- Left bamboo mat with finger, while holding ingredients with fingers.
- Roll tightly
- Press ends of tube with fingers
- Cut in half
Video YouTube by RunnyRunny999
Method for making Sushi Rice
Best rice to buy for Sushi is white, short grain, Japanese rice.
As a general rule you use equal amount of rice and water, for fluffy rice use 1 cup rice for 1 ¼ cup water.
- Measure rice and water carefully
- Wash rice in a big bowl of water. Rub grains gently; wet grain can break easily
- Drain of rice well. Keep repeating this step till the water is clear.
- Let rice sit for at least 30 minutes in summer and one hour in winter. This allows ample time for rice to absorb the water.
- In a cooking pot, place rice and water. Cover with lid.
- Cook rice in medium heat until it boils, do not bring rice to boiling point quickly.
- When rice begins to boil then turn heat to high and cook for 1 minute. Never lift lid while cooking.
- Turn the heat to low for 4-5 minutes
- Turn to the lowest heat setting for 10 minutes.
- Turn off the rice and let it stand for 10 minutes.
- Mix the rice with rice vinegar, sugar and salt amount vary depending on how much rice.
- For example 2 ½ cups cooked rice take 2Tbsps. vinegar, ½ tablespoon sugar, and 1 tsp salt.
- Put rice into mixing tub and spread evenly over the bottom of the mixing tub.
- Mix vinegar with sugar and salt
- Spread vinegar mixture over the rice.
- Mix the rice with the vinegar mixture with a wooden spoon or wood paddle.
- Keep Sushi rice in wooden tub covered by damp towels, until read to prepare rolls.
If you are planning a party or just want to surprise your family, you may want to try this Japanese delicacy. Once you get the hang of it, Sushi is very easy to make and fun too. You can teach your children how to master Sushi making skills and make it a fun meal for the whole family. Sushi is also great for parties. Whatever the occasion, Sushi is a great choice.
This is the book I use. I highly recommend this one for anyone who wants to learn how to make Sushi. Whether you are a beginner or an expert this book will meet you needs.
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