I absolutely love healthy food, and sushi is definitely my number one favorite. Dating back to the second century, sushi was originally used as a way to preserve the food.The fish was placed in rice, to ferment, which allowed people to keep the fish edible for a longer period of time. Later, the rice would be thrown away and the fish eaten. Clever or what?
Since then, sushi went through a lot of changes, and evolved from a very simple to a very elaborate meal, going from being served at food stalls to being served at some of the best restaurants around the world.
I believe every dish tastes even better when you make it at home, with a lot of love, so last year, I’ve decided to give it a first try. And it worked beautifully, so I want to share my first experience of making homemade sushi.
I know it might seem hard to make, for a beginner, but practice makes perfect, so you can try as many times as you want, until you’re happy with the results. Actually, I was surprised to see my rolls look pretty decent on the first try (beginner’s luck I guess).
What I love most about sushi is probably the preparation process. It teaches you patience in order to turn your food into a piece of art. Maybe this is why I like it this much 🙂 Besides, the longer you wait, the better it taste, so in the end, it’s worth it!
Ingredients (for 4 rolls):
- sushi mat
- 1 cup sushi rice (short-grain rice)
- rice vinegar
- 4 nori sheets
- cream cheese
- 1 pack smoked salmon
- 1 avocado, halved, stoned, peeled, sliced intro long strips
- one carrot sliced into thin long strips
- one egg for an omelette
- soy sauce
- wasabi paste
- pickled ginger
- sesame seeds
1. Cook the rice with vinegar – after boiling it should have a sticky texture – then divide it into 4 equal portions.
2. Cut the salmon and omelette into 1 cm wide strips. Peel the avocado, half it, then cut it into long strips.
3. Put the sushi mat on a cutting board with the slats running horizontally. Place the first nori sheet, shiny-side down, on the mat.
4. Spread the first rice portion evenly, on the nori sheet, leaving a 2 cm wide border along the edge furthest away from you.
5. Place the salmon, egg and / or avocado strips on the rice, 1 cm away from the border closest to you. You can add wasabi, in case you want to make your rolls spicy, cream cheese, ginger.
6. Holding the filling in place, roll the mat over to enclose the rice and filling.
7. Repeat with the remaining ingredients for the other 3 nori rolls.
8. Use a sharp knife to slice the sushi rolls into 1.5 cm thick slices.
Excited to see the first rolls look edible, in spite of being told it’s not nice to do this at the table, I’ve decided to play with the food, and see what else I can achieve. Let’s just say the results were delicious 🙂
Inside Out Rolls
Next, I made an inside out roll, for which I turned the nori rice side down, facing the mat, and added the filling directly on the nori, closing it using the mat, and coating the rice roll with sesame seeds. You can see how they turned out like, after slicing the rolls, in the last picture of the post.
Sesame Seeds Maki Rolls
I absolutely love the sesame seeds sushi, so I had to try making some of these, as well.
I usually leave these for last, as the mat gets dirty and sticky, so you can’t use it anymore for the nori rolls.
Here’s how you make them:
1. Place the sesame seeds on the mat, for the entire length of a roll, twice the size of a sushi roll, in width.
2. With your fingers, place the rice carefully on the sesame seeds, until you cover them completely.
3. Place the filling ingredients, in the middle of the roll.
4. Use the rolling mat and bring the two ends together.
5. Use a sharp knife to slice the sushi rolls into 1.5 cm thick slices.
These are tricky, because you have to get your hands dirty 🙂 No other way to do them, but they are definitely worth it!
Here’s how I make them:
1. Take one spoon of rice, and shape it in your hand, until it looks like in this picture.
2. Use the egg, salmon strips and add them on top of the nigiri.
3. You can cut 1 cm long strips of nori, and wrap the middle nigiri with them, so it holds the filling into place. Remember to add water to the nori first, become cutting the strips, so it becomes soft, otherwise it will break.
4. Voila! 🙂
I hope you enjoyed the tutorial and you will find the tips and tricks useful, for when you decide to make it at home. Bon appetit!