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Tammi Kwok

How to make sushi!

Print Recipe
Ingredients Method Notes

Ingredients
  

For the rice
  • 1 cup sushi rice
  • 2 tbsp rice vinegar
  • 1-2 tbsp sugar
  • 1 tsp salt
Fillings
  • Cucumber
  • Pickled Daikon
  • Sashimi grade tuna
  • Sashimi grade salmon
  • Japanese Mayo
  • Whatever else you'd like to have!
  • Nori Sushi Seaweed Sheets

Method
 

  1. Rinse the rice with cold tap water and drain. Repeat 2 or 3 times to wash away the excess starch.
  2. Place the ingredients for the rice into a rice cooker and cook according to manufacturer's instructions.
  3. Let rice cool to room temperature before using.
For the maki rolls
  1. Place nori on a sushi mat.
  2. Spread rice in a thin layer over the nori and leave a 2cm gap on the furthest end away from you.
  3. Place the fillings - not too much! - in the middle.
  4. Start rolling away from you, tightening the roll as you go.
For the inside-out rolls
  1. Wrap the sushi mat in cling wrap.
  2. Lay the nori sheet on the sushi mat.
  3. Spread the rice in a thin layer over the nori, leaving a 2cm gap.
  4. Turn it over, and make sure the gap is on the end closest to you.
  5. Fill with desired toppings. (Not too much!)
  6. Start rolling away from you, tightening the roll as you go.
  7. Cut to size.
For the hand roll
  1. Cut the nori sheet in half, and roll into a cone.
  2. Stick shut with a bit of sushi rice.
  3. Using chopsticks or a narrow spoon, add a thin layer of rice to the inside of the cone.
  4. Add toppings.
  5. Serve with soy sauce and a bit of wasabi.

Notes

To keep the rice from sticking to your hands, keep a bowl of water close and keep your hands wet.
To cut the sushi rolls, wipe the knife with a damp cloth between each cut.