Do It Yourself: How to Make Sushi at Home
If you’re a sushi lover, you know all too well how tasty and satisfying it can be. From spicy tuna and Philadelphia rolls to ultra-fresh sashimi, there’s nothing like a visit to your favorite Japanese restaurant. With that said, sometimes you just want to enjoy your favorite rolls at home, and while you can always take your order to go or have it delivered, you can also make it yourself pretty easily. All you need is the right recipe, tips, and sushi-grade seafood to prepare a feast fit for even the biggest sushi enthusiasts.
Good news: We’ve got you covered! Here’s everything you need to know about making sushi at home (the right way):
Do It Yourself: How to Make Sushi at Home
First things first, you need to pick your fish. What kind of sushi rolls do you want? Is a rainbow roll your go-to, or do you prefer spicy salmon? This all depends on your personal tastes and preferences, but any sushi-grade seafood products will do.
Along with approximately 4.5oz of your favorite fresh fish, you’ll also need around 6oz of sushi rice, nori (seaweed sheets), and wasabi, soy sauce, and/or spicy mayo to top it off. Once you have your ingredients, you can start setting up your cooking space. A bamboo mat is ideal for making sushi rolls at home, however, if you don’t have one, you can substitute plastic wrap instead. You’ll also need a sharp knife and a cutting board to get started.
The first step is making your own sushi rice—we promise it’s easier than you think. For this you’ll need cooked rice (200g), rice vinegar (12g), sugar (6g), and salt (3g). Start by adding sugar and salt to the rice vinegar and mixing well. Then, put the slightly hard-cooked rice in a bowl and pour your sushi vinegar around it.
Using a spatula as a stand, mix about 10 times each, lengthwise and crosswise in a cutting motion. Bring the rice on top of the bottom and mix it the same way, about 20 times. Transfer the rice to a large, flat plate and cover it with a wet paper towel to prevent it from drying out.
Now that your rice is ready, you can start making sushi! First, cut the seafood into 1cm (0.4 inch) sticks and divide your sushi rice into two equal portions. Place the nori on the bamboo mat (or plastic wrap) and spread half of the rice thinly. Make sure to leave about 1cm of space at the top. Spread wasabi in a straight line, almost in the center of the rice, and place the fish on top.
Next, roll up the entire roll from the front while holding the ingredients together with your hands.
After winding it up, tighten it with both hands and move it from the bamboo mat to a dry cutting board. After rolling the sushi rolls, set them aside for a little while to allow the nori and sushi rice to blend. Then, after wetting a sharp knife, lightly dry it and cut the sushi with a large back and forth motion so as not to crush it.
And there you have it: Sushi at home, the right way! Feeling overwhelmed but still looking for a way to have your own sushi party at home? We have the perfect solution for you:
Introducing WAGYUMAN’s New Sushi DIY Kit
Our new sushi DIY kit comes with everything you need to make fast, delicious sushi rolls in your own kitchen. We created the sushi DIY kit with a focus on not only the quality of the sushi, but also the fun and ease of making it at home with family and friends. Each kit comes with a variety of sushi ingredients, pre-cut into perfectly sized slices, plus sushi rice. The sushi-grade fish is carefully selected and shipped directly from Japan, and the sushi rice is made under the supervision of real sushi chefs. (Soon, you’ll feel like one yourself!)
We offer 3 different sushi DIY kits featuring a wide range of fresh seafood, including:
- Tako (Boiled Octopus)
- Hirame (Fluke)
- Akami Yellow-Fin Tuna
- Aburi Salmon (Seared)
- Negitoro (Minced Big-Eye Tuna)
- Akami Blue-Fin Tuna
- Hotate (Scallop)
- Kinme (Golden Eye Snapper)
- Tuna Ground (Yellow-Fin Tuna)
- Otoro Blue-Fin Tuna
- Chutoro Blue-Fin Tuna
- Akami Big-Eye Tuna
- A5 Wagyu
- Hamachi (Yellowtail)
Once your sushi DIY kit arrives, making it is as simple as defrosting your unopened pack of fish under cold, running water for 30 minutes, heating your sushi rice in the microwave for 2-2.5 minutes, and rolling it all up! It’s literally as easy as 1-2-3. Just like that, you can make your own sushi and turn your kitchen into a high-end Japanese restaurant. Meshiagare!