how to make sushi
[this booklet includes] • • • • • • • • • • • •
introduction ingredients tools cooking the rice preparing the ingredients rolling the sushi thin roll thick roll Philadelphia roll baked roll cutting the sushi presentation
table of contents
[introduction...] how · to · roll · your · own · sushi This booklet contains a list of all the tools and basic ingredients you will need, along with basic instructions for rolling your own sushi and some helpful diagrams. Thank you Sirarat Sarntivijai for being a wonderful teacher, and for sharing your techniques in the delicious art of sushimaking!
introduction
[basic ingredients] sushi rice · nori · sushi vinegar · sesame seeds Getting the first three ingredients right is a MUST. Not just any rice will do - it must be sushi rice (Japanese short-grain rice, though it is usually labeled as "sushi rice") or else the rolls will crumble apart. All rolls discussed in this booklet use nori (seaweed) to give some amount of structure, and for the rice to adhere to. Mixing in the sushi vinegar with the rice is essential to achieving quality sushi flavor. Lastly, sesame seeds can add flavor to any type of roll.
[center ingredients] cucumber · cheese · smoked salmon · cream cheese · carrot · avocado · crab You can fill the insides of your roll with anything you like! Some ingredients are listed above to get you started. You can always start with some basic vegetable rolls and expand your ingredient list as you feel more comfortable.
ingredients
[tools] sushi mat · sushi knife · saran wrap · bowl of water · damp cloth · cutting mat Listed above are the tools you will need to prepare your sushi rolls. • A sushi mat to roll the sushi cleanly and firmly • A sushi knife for slicing the rolls. If you don't have a sushi knife, any knife with a sufficiently sharp blade will do. It should be sharp enough to cut through the ingredients with a single slice, leaving no jagged edges. • Saran wrap to roll the sushi rolls with rice on the exterior, such as the Philadelphia roll. You may prefer to instead have two separate sushi mats, and cover one entirely with the saran wrap • Bowl of water to periodically rinse your hands while handling the sticky rice to prevent the rice from clumping onto your fingers • Damp cloth to frequently clean your sushi knife. Clean knives are essential for clean cuts • Cutting mat for all ingredient preparation Once you have all your ingredients and tools, let's get started!
tools
[ingredients for cooking rice] 1 cup rice · 1¼ cups water · 2 ½ tablespoons sushi vinegar Correctly cooking the rice is perhaps the most important step in sushi-making. Here are instructions and the proportions to make a batch of rice any size: • • • •
Measure out 1 cup rice to 1 ¼ cups water Heat water to a boil. Add the rice, mix once, turn heat to low and cover Leaved covered for 15-20 minutes Do not uncover, or the rice will not cook properly! If the steam is released, you will end up with rice that is raw in the center and soggy on the outside, which is not appealing to anyone. • Mix 2 ½ tablespoons of rice vinegar into rice while it is still hot, and spread out in a pan. Cover with cloth or waxed paper and set aside
cooking the rice
[tools needed to prepare ingredients] sushi knife · damp cloth · cutting mat The rest of the ingredients can be prepared while the rice is cooking, aside from the avocado – refrain from cutting the avocado until immediately before rolling the sushi. Keep a damp washcloth or paper towel nearby. Use it to rinse off the cutting knife between cutting each ingredient, and more often if necessary. A clean knife is important for making smooth cuts. All ingredients will be cut into long, thin slices to best fit inside the sushi rolls. Here are some specific examples: • Cucumber: two options. Can either be cut into 8ths, or into very thin strands. When cutting into 8ths, carefully slice away the interior (the soft section with the seeds) to prevent the roll from becoming soggy • Carrot: cut into thin strands along the length of the carrot, thick enough to retain its crunchy texture • Salmon and crabmeat: slice into long strips, ~ ¼" x ¼" cross-section • Cream cheese: cut a 1” chunk off the block. Slice further into 6 pieces • Avocado: slice the avocado in half, removing the seed. Slice into several long pieces, peeling back the avocado’s skin. Do this after any other ingredient preparation, and immediately before rolling the sushi to prevent the avoacado from browning
preparing the ingredients
[tools needed for rolling the sushi] sushi mat · saran wrap · nori · bowl of water · sushi ingredients Each type of sushi roll is rolled with its own particular technique; a few examples are listed in this booklet. There are however some general guidelines for any roll: • Keep a small bowl of water nearby. Periodically rinse off your hands to prevent the rice from sticking to your fingers and the palm of your hand • Work on a smooth, clean surface. Keep the surface clean by wiping it off after making each roll • Notice that the nori has a rougher side and a smoother side. Always place the rice on the rougher side of the nori • When applying the rice to the nori, you may way to use one hand to spread the rice, and the other to form a boundary. Be sure to gently spread the rice around, but don’t push down and mush the rice together • When pressing the roll together, use a firm grip and apply pressure on the top and sides of the sushi uniformly. This is important; if the sushi is not firmly pressed here, it will fall apart when cut later
rolling the sushi
[thin roll ingredients] cucumber 1. Place a half-sheet of nori onto your rolling mat, rough side up 2. Cover the nori with a thin layer of rice. Spread evenly across the whole surface, leaving space near the top of the nori. 3. Sprinkle sesame seeds onto the rice 4. Place two pieces of cucumber (or alternatively, two groups of cucumber strands) running lengthwise across the center of the rice 5. Begin to roll the sushi together by rolling the bottom of the sushi mat towards the top. Use your middle and ring fingers to keep the inner ingredients in place and prevent them from sliding outside of the rice and nori. Roll firmly in one smooth motion. 6. Firmly press the roll together by using one hand to push down on the mat, while using the other to pull the top upward Continue to apply pressure as you roll the sushi around in the mat.
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thin roll
[thick roll ingredients] cucumber · carrot · crab · avocado · cream cheese 1. Place a full sheet of nori onto your rolling mat, rough side up 2. Cover the nori with a thin layer of rice. Spread evenly across the whole surface, leaving space near the top of the nori 3. Sprinkle sesame seeds onto the rice 4. Place the cucumber, carrot, sauerkraut, avocado, and cream cheese pieces running lengthwise across the nori. Even with many ingredients, it’s important to keep them all located in the center of the rice 5. Begin to roll the sushi together by rolling the bottom of the sushi mat towards the top. Use your middle and ring fingers to keep the inner ingredients from sliding outside of the rice and nori. This can be tricky with so many ingredients! Roll firmly in one smooth motion 6. Firmly press the roll together by using one hand to push down on the mat, while using the other to pull the top upward. Continue to apply pressure as you roll the sushi around in the mat
thick roll
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[Philadelphia roll ingredients] smoked salmon · avocado · cream cheese 1. Place a half-sheet of nori onto your work surface, rough side up 2. Cover the nori with a thick layer of rice. Spread evenly across the whole surface, covering all of the nori. Sprinkle sesame seeds onto the rice 3. Carefully flip over the nori so it is resting rice-side down. 4. Place the salmon, avocado, and cream cheese slices running lengthwise across the center of the nori 5. Begin to roll the sushi together with your hands, using your middle and ring fingers to keep the inner ingredients from sliding outside of the rice and nori. 6. Place the saran-coated sushi mat on top of the roll. Apply pressure on the top and sides of the sushi uniformly. Continue to apply pressure as you roll the sushi around in the mat
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Philadelphia roll
[baked roll ingredients] crab · carrot · avocado · cucumber · cream cheese · pepperjack cheese 1. Place a full sheet of nori onto your clean work surface, rough side up 2. Cover the nori with a thick layer of rice. Spread evenly across the whole surface, covering all of the nori. Sprinkle sesame seeds onto the rice 3. Carefully flip over the nori so it is resting rice-side down 4. Place the crabmeat, carrot, avocado, cucumber, and cream cheese slices running lengthwise across the nori. Even with many ingredients, it’s important to keep them all located in the center of the rice 5. Begin to roll the sushi together with your hands, using your middle and ring fingers to keep the inner ingredients from sliding outside of the rice and nori. This can be tricky with so many ingredients!
baked roll
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[continued] 6. Place the saran-coated sushi mat on top of the roll. Apply pressure on the top and sides of the sushi uniformly. Continue to apply pressure as you roll the sushi around in the mat 7. Cut the sushi roll into 8-10 slices (see later instructions.) Place the roll in a baking pan. Cut the pepperjack cheese into thin slices, and cover the top of the roll. 8. Bake at 375ยบ F for 5-10 minutes until cheese is melted and golden brown on top
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baked roll
[tools needed for cutting sushi] sushi knife · damp cloth · cutting mat • Keep a damp washcloth or paper towel nearby. Use it to periodically clean off the cutting knife between cuts. A clean knife is important for making smooth cuts • The key to clean cuts is having a very sharp knife. Position the end of the knife above the sushi roll. Draw the knife back and cut through the entire roll in one smooth motion. This should require very little pressure, and should only require pulling the knife back once, not a back-and-forth motion • Cut the smaller rolls into 6-8 pieces, and the larger rolls into 8-10 pieces
cutting the sushi
[ingredients for the final presentation] soy sauce · wasabi · ginger root All that’s left is to bring out the wasabi, soy sauce, and ginger root. Artistically arrange the rolls as you see fit. Enjoy!
presentation