Homemade Sushi: Tips, Tricks, and Toppings!

Name: Homemade Sushi: Tips, Tricks, and Toppings!
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 sushi rolls
Ingredients: sushi rice; bamboo sushi mat; plastic wrap; Nori seaweed sheets; low-sodium soy sauce; toasted sesame seeds; Sriracha; wasabi + pickled ginger; cucumber; avocado; asparagus; jalapeños; green onion; carrots; sprouts; bell peppers; pineapple; Mango; apple; pear; tempura [cooked] shrimp; imitation crabmeat [cooked]; raw sashimi grade salmon; smoked salmon; raw sashimi grade tuna; and the list goes on and on!; sesame seeds; thin slices of fish; shrimp or crab salad; seaweed salad

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Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
2 sushi rolls
Course
Main Course
Cuisine
Japanese

Homemade Sushi: Tips, Tricks, and Toppings!

Aiden Richards

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The post itself has all the details and photos you will need to whip up delicious sushi bar style sushi... at home! This printable guide can be used as a quick reference when you're in full on sushi mode in your kitchen! Hope it helps! xo

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Ingredients

Servings

sushi-making staples:

sushi rice
bamboo sushi mat
plastic wrap (cling/saran wrap)
Nori seaweed sheets
low-sodium soy sauce
toasted sesame seeds
Sriracha
wasabi + pickled ginger

STELLAR SUSHI INGREDIENTS - CHOOSE YOUR FAVORITE FILLINGS

cucumber
avocado
asparagus
jalapeños
green onion
carrots
sprouts
bell peppers
pineapple
Mango
apple
pear
tempura [cooked] shrimp
imitation crabmeat [cooked]
raw sashimi grade salmon
smoked salmon
raw sashimi grade tuna
and the list goes on and on!

TASTY TOPPINGS

sesame seeds
thin slices of fish
shrimp or crab salad
seaweed salad
sliced almonds
sprouts
thinly sliced avocado
volcano topping

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Instructions

STEP ONE: Make your sushi rice on the stove top or using a rice cooker. Quinoa works excellent too!
STEP TWO: Season the rice with seasoned rice vinegar or a combination of plain rice vinegar, sugar, and salt. Pour over your rice, fluff with a fork, taste, and adjust as desired. Remove rice from heat, fluff into a bowl and set aside.
STEP THREE: While the rice cooks/cools, prep your veggies! Slice into matchsticks and set aside. Once the rice is done you'll be ready to roll!
STEP FOUR: To avoid messy clean-up and scrubbing, wrap your bamboo mat in plastic wrap. Lay a sheet of nori on top and grab your rice!
STEP FIVE: Use a spoon to spread a thin layer of rice on the seaweed sheet.
STEP SIX: Place your toppings in the center, very close to one another and practically in a little veggie dogpile.
For rice on the inside, line your veggies/seafood on top of the rice.
For rice on the outside, flip the sheet of nori so the rice touches the plastic wrap and then add your vegetables to the seaweed-only side.
STEP SEVEN: roll, squeeze, repeat: This one's hard to explain... but it's easy to do! The first roll will bind the ingredients into the center. Roll approx 1/4 of the mat and gently squeeze (so it sticks) and unfold the bamboo mat. Repeat the process until you've rolled the sheet of rice, seaweed, and veggies into a spiral. Give it one last squeeze to seal the deal.
STEP EIGHT: Slice into bite-sized discs with a freshly sharpened chef's knife. If you're topping your sushi with sashimi or avocado, first tightly wrap the roll in plastic wrap prior to slicing. This will keep everything neat and pretty an avoid the horrific act of flinging avocado slices all over the kitchen. Though if that sounds like fun to you, fling away! I'll stick with the saran wrap!
Next pile on all your favorite toppings and set up a few sauces for dunking.
Enjoy!