Homemade Sushi

Name: Homemade Sushi
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: Japanese, Asian
Ingredients: 500g (550 ml) sushi (short grain) rice; 600 ml water; 6 tbsp rice vinegar; 3 tbsp sugar; 1 tbsp salt; 1 cucumber, core removed, cut to long strips; 1/2 carrot, cut to long strips; 1,5 avocado, cut to thin slices; 3 radishes, cut to thin strips; 50 g sushi-grade tuna, minced; 2 tbsp Sriracha mayo; 100 g Sushi-grade tuna, cut into 1x1cm cube long stripes; 100 g sushi-grade salmon, cut into 1x1cm cube long stripes; 80 g smoked salmon, cut into stripes; 4 imitation crab sticks; 200 g Philadelphia cheese; 3 tbsp black sesame seeds, roasted; 3 tbsp pickled ginger; 1 tsp wasabi paste; soy sauce; 5 nori sheets, cut in half

18 steps

Prep:1h 30minCook:30min

This recipe yields 8-10 rolls which should feed 4 hungry sushi lovers or 6 persons with some appetizer served before. It's a lit of work I will not lie, but if you like cooking and you enjoy sushi - it's definitely worth it! =) NOTE: You will also need a bamboo rolling mat. I made the following but you can play and adjust as you like: 1x Spicy tuna maki (spicy tuna, radish) 1x Tuna maki (tuna, avocado) 2x Salmon uramaki (salmon, avocado, cucumber) 1x Tuna uramaki with salmon (tuna, avocado, cucumber, smoked salmon on top) 2x California roll (crab, avocado, cucumber, optional: carrot, some Philadelphia) 2 x Philadelphia roll (smoked salmon, cucumber avocado Philadelphia, optional: thinly sliced avocado on top) Enjoy!

Updated at: Thu, 17 Aug 2023 11:36:28 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories659.2 kcal (33%)

Total Fat23.9 g (34%)

Carbs84.2 g (32%)

Sugars8.9 g (10%)

Protein23.9 g (48%)

Sodium1891.7 mg (95%)

Fiber6.1 g (22%)

% Daily Values based on a 2,000 calorie diet

Instructions

Prepare the rice vinegar

Step 1

In a small bowl mix rice vinegar, sugar and salt. Mix with a whisk and set asside.

Whisk

Making sushi rice

Step 2

Thoroughly wash the rice until you see clear water coming out of the rice.

Strainer

Step 3

Put rice and water in a pot, cover it with a lid and bring to a boil over medium heat.

CooktopHeat

Pot

Step 4

Cook for 12-15 minutes on low heat with a lid on.

CooktopHeat

Step 5

Turn off the stove and leave for another 10 minutes with a lid on.

Step 6

Transfer the rice to a narrow dish like a baking sheet or a baking dish.

Baking dish

Step 7

Start adding prepared rice vinegar to the rice making sure to distribute it evenly through the whole batch of the rice.

Step 8

Once all rice vinegar mixture is well distributed throughout the rice, set aside and let cool down.

Preparing the fillings

Step 9

Cut all the vegetables in advance and set them aside.

Step 10

Cut all the fish in advance and set aside. Spicy tuna: mix the minced tuna with the sriracha mayo in a bowl and set aside.

Assembly

Step 11

Prepare your working station with everything at hand for the rolling. Wrap the bamboo mat in clear foil. Prepare a dish with water (so you can wet your hands when handling the rice). Prepare damp kitchen towel.

Step 12

Start making your sushi wraps. Place the nori sheet rough side up (towards the rice) add some rice and distribute.

Step 13

For maki: leave 1 cm free on the top side, add fillings and roll. For uramaki: cover the whole nori, add some sesame if you wish, turn over and add fillings on the maki side. NOTE: the list of rolls I made is in the description. You can follow or make your own. NOTE: Resist not to overfill the rolls.

Step 14

Use the map to roll them closed. Press gently.

Step 15

Set aside for the cutting.

Cutting

Step 16

Dip the big sharp knife into the water and cut the roll in half. Now cut one half into half and cut those halves into halves - making 8 pieces in total. For the rolls that have toppings like avocado and salmon first put a clear foil over and then cut. After cutting use a bamboo mat over the clear foil to reshape them.

Step 17

Arrange nicely on the big serving plates. Don't squeeze them too much. Make sure to showcase the nice pieces - so you haven't slayed in the kitchen for hours for nothing... :D

Step 18