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Making Sushi at Home

By: Dennis Shomaker

It goes with out saying that sushi is the most famous Japanese dish in the world. You can buy sushi in just about any corner of the world. There are many types of sushi, from the traditional nigiri zushi, sliced raw fish on sweet vinegar rice to California sushi roll.

The toppings along with the flavor of the sushi change from place to place but but they are start from the basic ingredients of sweet rice and raw fish. You would think that making sushi would be difficult but it is quite simple. Many Japanese people often make it at home because going to sushi bars can be expensive.

First making the rice. The rice can be any kind of white rice, but better the rice better the taste. It is said that if you make rice it tastes better if you make at least 2 cups of rice. So, We are going to make 2 cups of rice, but to make make 10 to 12 pieces of traditional sushi you need about 1 cup of rice, about 2 servings. You can put the remaining rice in a resealable container and freeze it for later.

To make the rice you will need 2 cups of rice and 2 cups of water. Wash the rice by hand in a large sauce pan. Wash and repeat at least 3 times. After you wash the rice let it stand in water for 30 minutes. When the thirty minutes are up, pour two cups of water in a small sauce pan and cover with a lid. Bring the water to a boil and then turn the temperature down to a small flame and add the rice. Cover with a lid and let the rice cook for 10 minutes and turn off the heat. Leave the sauce pan covered and let it sit for 30 minutes.

Now for the sushi rice. In Japan and many Asian food stores you can buy a powder called "sushi no ko" or the liquid called "Sushizu." If you don't have access to either of these products you can make your own Sushizu. For now we are going to say that you don't have access to either of these products, and we are going to make our own.

Sushizu is pretty easy to make. The ingredients are, 15g sugar, 5g salt, 2 table spoons of vinegar. Put all ingredients in a small sauce pan and heat until the sugar melts and it is all liquid. This is good for 1 1/2 cups of rice. Mix rice and your sushizu and keep the rice warm. When the rice cools it will stiffen a little.

After you have made the sushi rice mix the rest is simple. Take your raw fish and slice it (I like thin) about 1 inch wide and 3 inches long. Next shape your rice. This is done by putting rice in the palm of one hand and pressing it with 2 fingers of the other hand. It takes some practice, but once you get the hang of it it is a breeze. After you shape the rice put your sliced sushi on top. Gently press it and place it on a serving plate. If you are eating is soon, cover and place it in the refrigerator.

Eat with soy sauce. Most Japanese people like Wasabi (the green spicy radish paste) on their sushi. If you get a chance give it a try. Enjoy your sushi!

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