Making Sushi at Home

August 1, 2019

It does not matter whether you have just recently developed a love for sushi, or whether you have been eating sushi for a long period of time because chances are that both of you have dabbled with the idea of making sushi at home. It sounds more practical, and it can end up saving you money in the long run, especially when compared to eating regularly at expensive sushi restaurants. Now, if you are very serious about learning to make sushi, then you will have to be willing to spend extra money to buy the necessary materials that are needed for making sushi, and this is apart from the actual ingredients that you need.

Your sushi will be just as good as your prep work, and the amount of time you have taken to try and learn it. You will not get it right off the bat, instead, it will take a lot of practice and time till you can be comfortable enough to make sushi rolls with ease.

  • The first tool that you will need is Hangiri. A hangiri is essentially a wooden bowl that is used to mix the steamed rice in, and while you can use a regular bowl, the use of wooden bowls helps because it allows for more moisture to be absorbed from the rice, leading to dryer rice that will adhere better and hold its shape.
  • Bamboo mats, also known as makisu, is a very important item that should be in your kitchen from the start. You basically make your sushi on the bamboo mat, and then use the mat to turn your sushi into the rolls that we know and love. So, you absolutely cannot skip out on getting a bamboo mat.
  • Wooden paddles can be used to scoop out and then spread the rice on the mat, and since they are made of wood, they once again lead to better moisture absorption.
  • Nori, also known as seaweed is also an essential part of making sushi. You need nori regardless of whether you are making outside rolls like California rolls or uramaki. Seaweed basically serves as a glue that keeps all of your ingredients intact.
  • Sushi rice is very important, and you absolutely cannot substitute it for any other kind of rice. This short-grain rice is very high in its starch content, and this allows it to be possible for the rice to remain stuck together and have the fluffy texture that we all know and love.
  • Rice vinegar is also an important part of making sushi, and you need it when you are seasoning your rice or it will lack that oomph that you normally find in restaurant sushi.
  • Of course, you will need sushi-grade fish. This will be expensive since it will be the freshest fish that you can find, and when it comes to sushi-grade fish, you want to make sure that you consume it within a day or else the fish will begin to lose its taste.
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