One of my favorite meals to have out is sushi. This is strange, I know coming from someone who lives in Montana but I didn’t always live here. I first learned to love it many, many years ago when it became popular in New York – I am old, remember. The hubby was always OK with eating raw fish but it took me a little longer to get on board with that. Now I will eat tuna but that is about it. In fact sushi salad is one of my favorite meals around here when I can find sushi grade ahi. It is not that difficult to make sushi at home and if you have a sushi maker it gets even easier. The biggest trick is getting the rice correct. I haven’t had any in a while so I am bringing back this recipe as inspiration.
All purchase links are affiliate links which means if you buy anything through them I will receive a small commission (at no additional charge to you)
Homemade Sushi – Make Sushi at Home
Sushi Rice:
2 cups sushi rice
1 3/4 cups – 2 cups water
1/3 cup rice vinegar
1 TBS sugar
1/2 tsp salt
For the Sweetened Omelette:
2 eggs
1 TBS sugar
1/2 tsp salt
1/2 tsp soy sauce
1 tsp butter
For the Sushi:
nori
raw ahi tuna
slices of pickled carrot
sliced avocado
sweetened omelet
pickled ginger
wasabi paste
For the Sushi Rice:
Rinse the sushi rice very thoroughly. This is an important step and should not be passed over. I put mine in a strainer and let the water run through it for about 5 minutes until it is almost clear as it runs out.
Add the rice, the water ( I am at 3,000 ft and have learned through much trial and error how much water to use in cooking rice so I used 1 3/4 cups) and some salt to a heavy bottomed pot over medium heat.
Cook for about half an hour until all of the water is absorbed.
While the rice is cooking mix the rice vinegar, sugar and salt.
Immediately remove the cooked rice to a bowl and pour the vinegar mixture over the top.
Stir to mix.
Spread the rice out on a cookie sheet to cool. Cover it with a damp towel until you are ready to use it.
Make the Omelette:
Add the two eggs, the sugar, the salt and the soy sauce to a bowl,
Stir with a fork until well combined.
Heat a small saute pan over medium high heat until hot.
Add the butter.
When the butter is melted and sizzling add the egg mixture and make an omelette as you normally would.
Remove the omelette to a cutting board and cut into strips.
To make the sushi at home:
Have everything at hand
Put the rolling mat on the Sushi Quik base and lay a piece of nori down.
Put the frame over the nori.
Cover the nori with prepared rice in a single layer being sure not to exceed the height of the frame.
Remove the frame. About a quarter of the way up the sushi roll add your fillings being sure not to include too much.
Wet the top of the exposed nori.
Hold the roller from the bottom and start to roll the sushi, pulling the roller out as you go.
When the sushi is rolled take it from the roller and place it on a cutting board and cover it with the cutting guide.
Use a very sharp knife to cut the sushi, cleaning the knife after ever few cuts.
Serve the sushi with wasabi paste and pickled ginger.
How Was it to Make Sushi at Home?
It was very good! And it was fun to make. It was easy having the guide to help make it. I’ve tried rolling it without an aid but my rolls were … interesting. This is why I make so many rice salads. Ha! But sometimes you just want the real thing. We are so far from restaurants that it’s nice to be able to make sushi at home.
PrintHomemade Sushi
three kinds of homemade sushi
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: to be determined
- Category: sushi
- Method: various
- Cuisine: Japanese
Ingredients
Sushi Rice:
- 2 cups sushi rice
- 1 3/4 cups – 2 cups water
- 1/3 cup rice vinegar
- 1 TBS sugar
- 1/2 tsp salt
For the Sweetened Omelette:
- 2 eggs
- 1 TBS sugar
- 1/2 tsp salt
- 1/2 tsp soy sauce
- 1 tsp butter
For the Sushi:
- nori
- raw ahi tuna
- slices of pickled carrot
- sliced avocado
- sweetened omelet
- pickled ginger
- wasabi paste
Instructions
For the Sushi Rice:
- Rinse the sushi rice very thoroughly. This is an important step and should not be passed over. I put mine in a strainer and let the water run through it for about 5 minutes until it is almost clear as it runs out.
- Add the rice, the water and some salt to a heavy bottomed pot over medium heat.
- Cook for about half an hour until all of the water is absorbed.
- While the rice is cooking mix the rice vinegar, sugar and salt.
- Immediately remove the cooked rice to a bowl and pour the vinegar mixture over the top.
- Stir to mix.
- Spread the rice out on a cookie sheet to cool. Cover it with a damp towel until you are ready to use it.
Make the Omelette:
- Add the two eggs, the sugar, the salt and the soy sauce to a bowl,
- Stir with a fork until well combined.
- Heat a small saute pan over medium high heat until hot.
- Add the butter.
- When the butter is melted and sizzling add the egg mixture and make an omelette as you normally would.
- Remove the omelette to a cutting board and cut into strips.
To make the sushi:
- Have everything at hand
- Put the rolling mat on the Sushi Quik base and lay a piece of nori down.
- Put the frame over the nori.
- Cover the nori with prepared rice in a single layer being sure not to exceed the height of the frame.
- Remove the frame. About a quarter of the way up the sushi roll add your fillings being sure not to include too much.
- Wet the top of the exposed nori.
- Hold the roller from the bottom and start to roll the sushi, pulling the roller out as you go.
- When the sushi is rolled take it from the roller and place it on a cutting board and cover it with the cutting guide.
- Use a very sharp knife to cut the sushi, cleaning the knife after ever few cuts.
- Serve the sushi with wasabi paste and pickled ginger.
Notes
If you don’t have the sushi quick you can use a rolling mat to roll the sushi and then just cut it with a sharp knife.
Keywords: sushi, homemade sushi, ahi, tamago
