MAKE SUSHI AT HOME
it ’s easier than you think!
Like a lot of people I know, I love sushi. Like other people who love sushi, I go out to my favorite Japanese restaurants
to get good sushi. After all, it's really hard to make, right? Well, as it turns out, it's extremely easy to make and actually
quite fun. I was amazed at how easy and inexpensive it is to make homemade sushi that is just like the kind served
in restaurants. Although real sushi chefs are trained to achieve the best cut, most people can use these instructions
to prepare sushi that is very tasty at considerably reduced expense.
WHAT YOU NEED
• raw fish: tuna, salmon, broiled eel (about 1lb of each)
T
he first step is to get good fish. This is the most important thing.
The quality and freshness of the fish pretty much determines
how good your sushi will be. You really need to go to your local Asian
food market to get good fish that's fit for sushi. Some grocery stores
will sell sushi-quality fish but it's better to be sure by going to an Asian
market. Just walk in and ask for some good fish for making sushi.
Fresh fish is best but frozen is ok, too if that's all you can get. For this
recipe, we will use tuna, salmon and broiled eel. The quantities are
ideal for about four hungry people. In addition to the fish, a few more
things are required, so here is our list of requirements:
• rice vinegar (be sure to ask for rice vinegar for sushi)
• a rice cooker
• rice (preferably short-grain glutenous rice)
• wasabi powder
• water
• plastic wrap
• soy sauce
• dried seaweed (nori)
• a good knife and some spoons
• scissors
Thawing the fish
If any of your fish is frozen, you will need to thaw it. Place the fish in
the sink (still wrapped) and thaw it by running cool water over it. It's
good to let the sink fill up a little bit with water if you can partially stop
the drain but make sure the water is flowing down the drain so that
fresh water is always flowing
over the fish.
• a cutting board
• a little rollable mat or something similar
• the kitchen sink
• some glass plates and bowls (various sizes) for serving
Rice preparation
While the fish is thawing,
start making the rice. Start
by washing the bowl from
the rice cooker and then
measuring the rice. For this
meal, you should use about
five scoops of rice. After
putting the rice in the bowl,
add some water and wash
the rice with your hands for
a minute or two. Drain the
water and then add some
more and repeat this step of
washing the rice one or two
more times. Now add water
and fill the bowl to the line
that corresponds with five
scoops of rice. Now wipe
off any excess wa \