Who is afraid of making sushi at home? I’ve heard this fear…and honestly, it stems from lack of access to sushi-grade fish. It can be hard to find at typical grocery stores. My go-to is @bluehousesalmon, which is sushi grade. Plus, their fish is eco-friendly and sustainable. Hand-rolled sushi is like a top 5 date night activity…give it a try.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Lay a bamboo sushi mat on a cutting board with one of the short sides facing you. Cover the surface of the mat with plastic wrap.
Place a piece of nori on the mat, with the shiny side down and one of the short sides toward you.
Wet your hands (a bowl of warm water with a splash of rice vinegar helps here) and pick up about ½ cup of rice. Wearing non-latex food service gloves works well too.
Spread the rice evenly with your hands over the surface of the nori.
Near the end closest to you, lay a few strips of fish and some avocado and cucumber across the entire width of the rice.
Using your finger, wet the bare strip of nori to ensure it will seal the roll.
Lift up the edge of the bamboo mat closest to you and tuck your thumbs underneath.
Use your fingers to hold the fillings in place while you roll the mat away from you to enclose the filling in nori.
Continue to roll the mat away from you, pressing gently and pulling slightly toward yourself at the bottom, to shape the roll.
Remove the bamboo mat.
Wipe the blade of your sharp knife with a wet paper towel or kitchen towel. Cut the roll in half crosswise, and then slice each half into three or four rounds.
Sprinkle with roe, scallions, and/or sesame seeds, if using.
Serve with soy sauce for dipping and wasabi and pickled ginger, if you like.
Make sushi rolls within the hour that you’d like to eat them.
Store leftover sushi rice in a tightly sealed container in the fridge for up to a week. Use leftovers for poke bowls and sushi bowls rather than for rolls.
Wet your knife blade with a damp towel before slicing the rolls to ensure clean cuts.
Using sushi-grade fish is essential for safety and flavor.
What is sushi-grade fish?
Sushi-grade fish is fish that is safe to eat raw. It is typically frozen at very low temperatures to kill any parasites and ensure safety.
Can I use regular rice instead of sushi rice?
Sushi rice is recommended because it has the right texture and stickiness for making sushi. Regular rice may not hold together as well.
How do I store leftover sushi rolls?
Sushi rolls are best eaten fresh. If you must store them, wrap them tightly in plastic wrap and refrigerate for up to 24 hours, but the texture may change.
What can I use instead of a bamboo sushi mat?
You can use a clean kitchen towel or parchment paper as a substitute for a bamboo sushi mat.
Can I make sushi rolls in advance?
It's best to make sushi rolls just before serving to maintain freshness and texture. If needed, prepare all ingredients in advance and assemble closer to serving time.
Food is our common ancestral language. I'm on a mission to Nourish community through food.
