The ultimate guide to making your own sushi

The different varieties of sushi

Commonly, when we talk about sushi, we mean a ball of vinegared rice topped with a strip of raw fish. From a culinary point of view, this is both wrong and right. Yes, the word “sushi” does not designate a particular type of sushi, but rather a dish with multiple variations. Composed of “shari”, vinegared rice and “neta”, its filling, it is available in rolls, balls, cones, etc. Maki sushi, presented in sections, is among the best known, but there are also pressed sushi, oshizushi, or in the shape of balls, like temari sushi. Besides, what we wrongly call “sushi” are in fact nigiri sushi. Finally, some, like chirashi sushi, are not served as bites, but in a bowl.

Maki vs california rolls

Although California rolls are very often offered in your favorite sushi restaurant, there is nothing Japanese about them. Indeed, California rolls were born in the United States, to adapt to the taste of Westerners, who are not fond of raw fish and seaweed. The rice is thus on the outside, and not enclosed in the nori seaweed, to hide the filling.

How to make sushi?

Vinegar rice

Vinegar rice is the base of all sushi, and its preparation begins with the choice of rice. But there is no question of taking just any one, sushi requires round Japanese rice. This rice is then rinsed several times, before being cooked in a rice cooker or in a saucepan. We then leave it to rest for around fifteen minutes, before adding rice vinegar, then leave it to cool under a damp cloth.

The garnish

Smoked salmon, avocado, cucumber, cream cheese, mango… The sushi garnish depends on individual tastes. Then cut all your ingredients into strips or julienne strips.

Be careful, raw fish sushi should be avoided during pregnancy and breastfeeding. Instead, choose vegetable ones.

Mounting

Before you start assembling the sushi, have a small bowl of water and rice vinegar to moisten your hands. This will allow you to work the rice without it sticking, and to seal the sushi.
You will also need nori seaweed and a bamboo mat, if you want to prepare makis or californias. The latter is generally sold in supermarkets, with sushi kits.

For the nigiri sushi

Place vinegared rice in the palm of your hand to form an elongated ball. Place a dash of wasabi on the rice ball and cover with a strip of fish, shellfish or raw vegetables.

For makis and futomakis

Cut a sheet of seaweed in half lengthwise. Place the half sheet on a bamboo mat. Spread a thin layer of rice, leaving a few millimeters of seaweed sticking out. Place the filling on the rice.
Moisten your fingers with a mixture of water and rice vinegar.
Start rolling the maki tightly. Once the roll is almost formed, moisten the edge of the sheet then finish rolling the maki. Position the roll on the junction of the seaweed, then set aside for 15 minutes in the refrigerator.
Cut the rolls in half to make futomakis, or into eighths for makis.

For the California rolls

As with makis, place half a sheet of seaweed on a bamboo mat. Spread a layer of rice over the entire surface.
Grasp the top two corners of the sheet and quickly turn it over. The rice should be against the mat, with the seaweed on top.
Arrange the filling towards the bottom part of the sheet, about 1 cm from the edge.
Roll the California Roll upwards, still tightening and using the mat to help you.
Refrigerate for 15 minutes then cut the roll into eighths.

The service

Consider serving the sushi with a bowl of salty soy sauce, for dipping the sushi toppings – but definitely not the rice – and some pickled ginger. And those who have not mastered the chopstick technique can rest assured, it is entirely possible to taste sushi with your fingers.

Now it's time to practice with these 16 sushi recipes.