Going out for sushi is one of my favorite things to do. The rich and delicate flavors of the fish mesh so perfectly with the sour vinegar tang of properly made sushi rice. All rolled up into a neat, delicious package, it is the perfect meal.
While many see sushi-making as an intricate cooking process, it is relatively simple (and incredibly fun) to prepare some at home. With a few simple tools, you can be on your way to becoming a great sushi chef. And who knows, maybe you'll be the next Jiro.
In just a few simple steps, and using the right ingredients, you will be set for one fun meal. Read on to learn how!
While many see sushi-making as an intricate cooking process, it is relatively simple (and incredibly fun) to prepare some at home. With a few simple tools, you can be on your way to becoming a great sushi chef. And who knows, maybe you'll be the next Jiro.
In just a few simple steps, and using the right ingredients, you will be set for one fun meal. Read on to learn how!
Download Recipe
What you need to get started:
One bamboo rolling mat
Plastic wrap
Package of dried nori (dried seaweed)
Sushi rice Sushi-grade fish of your choice
Though this is all you need to get started (with the help of some creativity), here is one great sushi recipe to help you get started on your way.
Seared Tuna Sushi Roll
For the seared tuna:
8 oz. fresh tuna fillet
1/4 tsp. shichimi (Japanese 7-spice powder) or a pinch of cayenne
1/3 cup soy sauce
For the rolls:
3 sheets toasted nori (dried seaweed)
1/2 recipe Sushi Rice, slightly warm
3 Tbs. wasabi powder, mixed with 2 to 2-1/2 Tbs. cold water to make a paste
6 scallions
4 oz. Japanese radish sprouts
julienned cucumber
Preparation:
Season the tuna fillet with the shichimi or cayenne and marinate it in the soy sauce for 5 minutes. Heat a skillet over medium-high heat. Sear the tuna for 1-1/2 minutes on each side. Slice the fillet against the grain into horizontal strips.
Lay one sheet of nori on a bamboo rolling mat, aligned with the edge of the mat that's closest to you. Moisten your hands with a water to keep your hands from sticking. Grab a large handful of rice and squeeze it lightly to form a loose oval ball.
Spread the ball of rice across the top of the nori. Using both hands, "pull" the rice down to cover the nori. Spread a pinch of wasabi in a stripe across the middle of the rice (a little goes a long way). Arrange the strips of seared tuna, the radish sprouts and the scallions in a band over the wasabi.
Moisten the strip of nori farthest from you. Lift the edge of the rolling mat closest to you. Tucking the ingredients into the middle of the roll, bring the edge of the mat over the ingredients and straight down. Press the roll together with your thumbs and middle fingers, while pressing down on the roll with your index fingers.
Lifting just the edge of the mat, pull it forward so that the nori roll rolls another quarter turn. The seam will now be on the bottom. Press again with fingers and thumbs, molding the roll into a squared log.
Dip a sharp knife into a bowl of water. Cut the roll in half and then into thirds into thirds. Enjoy!
Preparation:
Season the tuna fillet with the shichimi or cayenne and marinate it in the soy sauce for 5 minutes. Heat a skillet over medium-high heat. Sear the tuna for 1-1/2 minutes on each side. Slice the fillet against the grain into horizontal strips.
Lay one sheet of nori on a bamboo rolling mat, aligned with the edge of the mat that's closest to you. Moisten your hands with a water to keep your hands from sticking. Grab a large handful of rice and squeeze it lightly to form a loose oval ball.
Lifting just the edge of the mat, pull it forward so that the nori roll rolls another quarter turn. The seam will now be on the bottom. Press again with fingers and thumbs, molding the roll into a squared log.
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