How to make sushi at home (step-by-step)

Today we’ll show you how to become a master sushi chef and how to make sushi at home in a simple way. With practice you’ll perfect this art becoming a master in sushi making.

  1. The first thing we’re going to do is to wash 500g of sushi rice in room temperature water to remove the excess starch from the outside as we don’t want it to go too sticky. rinse until the water gets clearer and less milky as you go (3/4 times depending on quantity).
  2. put the rice into a pot and add 660ml of water, boil with a lid on and let it simmer for 10 minutes. After the rice is cocked let it stand for another 10 minutes without taking the lid off.
  3. You can make your own Mirin (rice wine “vinegar”) with 1 tbs salt, 2 tbs sugar and 4 tbs of rice wine. Now incorporate in the rested rice and gently mix without breaking it too much in smaller pieces.
  4. Now you can be creative and start chopping vegetables and fish or even fruit if you want to be creative and place them in separate plates ready to be at hand at the right time.
  5. To roll the sushi you’ll need a bowl of clean water on your side, your temperature rice, a sushi mat, dried nori and your dressing.
  6. Use some glove to avoid stickiness. Wet your hands and put the rice on top the seaweed nori. Press and spread the rice equally leaving few centimetres space on the top to centre the dressing. Roll your sushi and enjoy!

IMPORTANT: do not put warm rice on nori or it will shrink with the heat making the roll not crunchy and ecstatically unpleasing.

TOP TIP: keep your hands constantly wet during the rice spreading step.

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