Calling all sushi lovers!

[emilycat]

I love sushi, but like everything I love to eat, I'd really like to know how to make it myself. However, I have absolutely no clue. Is anyone familiar with sushi making who could give me some tips? You would be forever in my favor http://www.cookinglight.com/bbs/wink.gif . Thanks!

[BJennif]

It's harder than you think!!! We have a great Japanese/Korean/Thai place we go to weekly and they had a class once that my brother in law went to and he said it was alot harder than you think. Since we have a great place, he doesn't really care that he can't make it, we just go there and Ho makes it for us!!!! Good luck finding a place though. I have seen the supplies at various cooking stores.
Jen

[Wendy w]

Sometimes it is best to go out for something that you don't or can't make at home - sushi is one of them!

Wendy

[venus]

Em, I have never tried making sushi, but I would love to know how. My best friend in high school was part japanese, and her grandmother used to make tons of sushi for family events. We would sit there and eat the ends of the rolls--it was sushi heaven. I know you can buy sushi kits in grocery stores like Wegmans that have the bamboo rolling mats and nori in them. I also know that the rice is mixed with sake and sometimes bonito to get it to stick together. I hope you try it and post your results! It's something I've wanted to try making ofr a long time

[greta]

emilycat, i wish you the best in your sushi endeavors...here in nyc, you find affordable good sushi everywhere--the money for ingredients, and the time and talent it takes to make it wouldn't be cost-effective.
sushi is one thing i crave regularly!

[venus]

Hi greta! It's great to see another New Yorker on these boards. I agree you can get fast, very fresh sushi all over NYC--it's one of the great parts of living here http://www.cookinglight.com/bbs/smile.gif

[Norma]

I'm not even sure I know what sushi is.

[Laura]

I love sushi and so does my 11 year old daughter so on our "special days" we will often go out for sushi. I have mastered making california rolls but that is it. I am unwilling to trust any of the markets where I get fish to eat things raw. I got my nori (seaweed wrap) and the bamboo mat and paddle, and wasabi all in the asian section of my grocery store. I have made it with both imitation and real crab and prefer the imitation. I think the recipe I got was from the epicurious.com web page. I also have a recipe (for the rice) that one of my students gave me. I can post it if you would like.

[This message has been edited by Laura (edited 11-02-2000).]

[emilycat]

Okay, all you sushi experts, correct me if I say anything wrong here:
Norma,
Sushi is Japanese stuff (I'm so technical, I know http://www.cookinglight.com/bbs/smile.gif )made with nori seaweed and sticky rice. It's often rolled up with assorted filling, like avocado, carrot, cucumber, and lots of different kinds of raw sushi grade (which is the quality of fish I'm sure has to pass an inspection of some sort)fish like tuna, crab,oh gosh just about anything. It's also served not rolled up (I don't know the name for this because I refuse to eat them) with a huge chunk of raw fish on seaweed and rice. I don't do this kind, because it sends shivers down my spine, kind of like eating raw oysters. Anyway, this was a crypic and very uneducated sounding definition, but hey, at least I know I like it, right? http://www.cookinglight.com/bbs/smile.gif

[emilycat]

Laura, I would so love to have your recipe! And any instructions you might have...that would be great! Thanks!

[lorilei]

A very good friend of mine (whose step-father is a sushi chef) says that the secret to good sushi is in the rice. As he put it, "maki is essentially the art of rolling perfect sticky rice" http://www.cookinglight.com/bbs/smile.gif Ingredients, apparently, are incidental.

There are a couple of recipes for basic vegetable sushis in this month's VEGETARIAN TIMES. I've also come across two very helpful books that you might want to check out if you're seriously considering making your own!

SUSHI(Essential Kitchen Series) by Ryuichi Yoshii

THE SUSHI COOKBOOK : A Step-By-Step Guide to This Popular Japanese Food by Katsuji Yamamoto, Roger Hicks


[This message has been edited by lorilei (edited 11-02-2000).]

[Peggy]

emilycat,

I think that I may be of some assistance to you on the sushi making question. I married into a Japanese family in my "youth", (That is a whole other story. Let me just say I am now in my second, very happy, marriage). Anyway, I immersed myself into the Japanese culture for years and managed to pick up a fair amount of knowledge in the area of Japanese cooking. My ex-mother-in-law is an excellent cook and we are still close.

Peggy's Sushi 101 Class:

First of all, if I remember correctly, sushi means "vinegared rice". Most people think sushi means "raw seafood" but that is not the case. Raw seafood is called "sashimi".

There are three kinds of sushi.

1) Hakozushi- The sushi, or vinegared rice, is placed in a rectangular wooden box with the topping or "neta" (usually raw fish) placed on top. A wooden top is place on top of the box and it is pressed down tightly. The pressed rice/fish product is removed from the box and sliced into bite-sized pieces. I have never made this type as I do not own the special box.

2) Nigirizushi - This is the type that is hand formed without seaweed. The sushi rice is pressed into an oblong size shape with your hands. A small amount of wasabi (Japanese horseradish - the hot green stuff) is spread on top of the sushi rice and the topping or "neta" is placed on top. The neta can be raw seafood, egg omelette (wrapped with a strip of dried seaweed) or cooked seafood such as large prawns.

3) Makizushi - This is the sushi rolled in dried seaweed ("nori") with a bamboo mat into a cylinder shape. Various types of neta (filling) can be used. We are all familiar with the California roll using vegetables and cooked crab meat. Sashimi and japanese pickles, can also be placed in the center.

The key to making good sushi is a good recipe for the vinegared rice. Below is my ex-mother-in-law's tried and true recipe.


Sushi Rice
(makes enough for 10 good sized rolls)

8 cups cooked Calrose rice (Not long grain!!!)
1 cup rice vinegar, plus "a little extra" -her exact instructions!
3/4 cup white sugar
3 teas salt
1/2 teas MSG (can be omitted)

Cook the calrose rice in a rice cooker. Stir with rice paddle to fluff up the rice and remove some of the steam. Mix together the rice vinegar, sugar, salt and MSG. While the rice is still warm, add the vinegar mixture to the rice and mix well.

Nigirizushi - Dampen your hands with water to prevent rice from sticking. Pick up a small amount of rice (2-3 teaspoonfuls). Shape it into an oblong shape, put a dab of wasabi on the top of the sushi. Place a small amount of wasabi on the back of the sashimi or other topping. Gently place and squeeze the sashimi into place on top of the sushi.

Makizushi - This method is a little more complicated. You will need a bamboo-sushi making mat, toasted nori (seaweed) in full sheets, sushi rice and your fillings.

Place the bamboo mat in front of you positioned so you can roll it away from you. Place a piece of nori lengthwise with the shiny side closest to the mat. Dampen you hands with water. Measure about 1 cup of the rice mixture and place it on top of the nori. Carefully and evenly spread the rice over the surface of the nori leaving a one inch margin of the nori at the far end free of rice. Spread a little wasabi across the center of the rice. (If making California rolls, spread a small amount of mayonnaise on top of the wasabi). Place your filling on top of the wasabi and/or mayonnaise. Wet the rice free end of the nori lightly with water. Pick up the mat edge closest to you. Partly roll over the mat to enclose the nori and filling inside. Continue to roll the mat until you are to the other end of it. Wrap the completed roll in the mat and squeeze for a few second to secure the roll. Cut to desired size.

It is kind of hard to describe the making of makizushi. If you lived near by I would just show you because that is how I learned. However, I suggest experimenting on your own and before you know it you will be an expert! One caution: Don't put in too much filling!

Hope this helps. Let me know if you have any further questions!

To the rest of you sushi lovers: You should give it a try! It really is quite simple to make and then you can have it anytime the craving arises!! http://www.cookinglight.com/bbs/biggrin.gif

Peggy

[This message has been edited by Peggy (edited 11-02-2000).]

[BethH]

My SO and I love sushi so I dragged him to a sushi-making class last summer. We've made it ourselves a few times and its really not too terribly difficult.

You need: sushi rice (I bought bulk at wild oats), rice vinegar, wasabi powder--to make the paste, Nori sheets (toasted seaweed), toasted sesame seeds, soy sauce, any other ingredients you want inside (for california rolls, you can buy the fish cake (aka: imitation crab) at an asian market) We do california rolls because I'd rather let the professionals handle the raw fish--(but, we did do tuna once and it was fine)

For california rolls, make the sushi rice--rinse it until the water runs clear and cook according to directions. Add salt, sugar, and rice vinegar (don't remember exact proportions) and it will be very sticky and will get all over your hands so have a damp towel around to wipe them off. Matchstick the avocado and cucumber and set aside.

Cover your bamboo rolling mat with plastic wrap and lay a 1/2 sheet of nori down. Stick the rice all over the sheet using the paddle or your hands and sprinkle with sesame seeds. Flip over and place cucumber, avocado, and fish cake down the middle. Roll up with map (takes practice) and squeeze until its a fairly neat roll. Slice and serve with soy sauce and wasabi.

I hope this wasn't too confusing. Feel free to post more questions. It takes awhile to do but is actually pretty fun to do together. My SO is a much better roller than I am! http://www.cookinglight.com/bbs/smile.gif

[emilycat]

Peggy and BethH,
Wow, thanks so much guys! I was getting a little discouraged, but you sure came to the rescue! http://www.cookinglight.com/bbs/smile.gif I'm definitely going to make this a new project...I can't wait to get started! I'll let you know how my endeavors turn out http://www.cookinglight.com/bbs/biggrin.gif
Emily

[Laura]

Wow! Peggy and BethH you guys are awesome. Emilycat the only tips that I can add are have a small bowl of rice vinegar to dip your fingers into when spreading the rice. The other is you need a VERY sharp knife to cut the rolls otherwise you end up squashing them when you try to cut them.

[This message has been edited by Laura (edited 11-03-2000).]

[MaryB]

My husband is Japanese-American and his mother always made sushi rolls for special occasions. Since she has moved back to Hawaii, he decided last year to try it himself. Peggy's descriptions are very good. It does take him some time, so he only makes it for special occasions (parties, Christmas Eve, etc). When he makes cucumber rolls, he coats the cucmber with wasabi. I have also had roasted red peppers and smoked salmon (my favorite) and the California roll. However, when a craving for sushi hits I get it at our local grocery store (Sentry) where they have sashimi and other kinds that we don't make.

[KateH]

What great information in this thread!

In the past, I've never been willing to eat/make sushi from fish bought at the grocery store fish counter, but we just moved to Champaign-Urbana, IL and there is a local Asian grocery that sells fresh sashimi one day a week. You have to order two days in advance, and they get it right from Chicago. Some friends ordered a sashimi plate two weeks ago and made some rolls, and it was the freshest sushi I have ever had, barring the sushi I had once in San Francisco.

I don't know if a lot of Asian grocery stores do this, or if it's unique to this "city". In Lafayette, Indiana I never found this service.

Kate H.

[Natasha]

Originally posted by lorilei
A very good friend of mine (whose step-father is a sushi chef) says that the secret to good sushi is in the rice. As he put it, "maki is essentially the art of rolling perfect sticky rice" http://www.cookinglight.com/bbs/smile.gif Ingredients, apparently, are incidental.

There are a couple of recipes for basic vegetable sushis in this month's VEGETARIAN TIMES. I've also come across two very helpful books that you might want to check out if you're seriously considering making your own!

SUSHI(Essential Kitchen Series) by Ryuichi Yoshii

THE SUSHI COOKBOOK : A Step-By-Step Guide to This Popular Japanese Food by Katsuji Yamamoto, Roger Hicks


[This message has been edited by lorilei (edited 11-02-2000).]

Does anyone have either of these cookbooks or another sushi book? If so, what do you think of it? I'm considering picking up a sushi cookbook for my SO who is a sushi fiend and is fascinated by it as "edible art". That might balance out his other present(s), which will probably be something jocky/outdoorsy. ;)

Thanks!
Natasha

[JHolcomb]

What a timely thread. I've decided to give sushi making a go. I bought the nori, the rice wine vinegar and the rice. I've even got some cukes and asparagus to stick in the rolls. I'm going to stop at the grocery store on the way home tomorrow to pick up a sushi rolling mat. Thanks for all the tips-I'll let everyone know how the little experiment goes.

Oh, I don't have a rice cooker. Would a stovetop or microwave method work ok for the rice?

[JennieL]

I just started making sushi and was thrilled with my first results. I made california rolls and tuna rolls. I cooked the rice on the stovetop and it turned out great. I bought a sushi "kit" at Henry's Market (aka Wild Oats) It came with everything you need to get started.

Here is a great web site: www.skickyrice.com
:)

[Little Bit]

Another type of sushi, not yet mentioned on this thread (at least I don't think so) is the sort called 'inari' or something like that. You put a small ball of prepared 'sushi rice' in a little pocket made of a seasoned tofu stuff. (I think the tofu is fried or something. The sort I buy is sold in the canned goods section of the Japanese market near my home.) The tofu pieces are little pockets that you stuff with rice and a bit of roasted sesame seeds. YUM!
This sort is by far the easiest type for me to make at home.

I also like the powdered vinegar product that you can sprinkle over your cooked rice to season it for sushi. Much easier than trying to deal with rice vinegar, sugar, etc., and also tasty in a barbecue sauce!

[Karen M]

putting in another plug for www.stickyrice.com

[drloverde]

Not only do I love sushi more than I can say (or afford for that matter) but making it is so much fun!

First off...books...

Amazon has 2 books -

Sushi at Home by Kay Shimizi and Sushi and Sashimi by Yasuko Fukoka that look pretty good - I've seen them elsewhere.

Williams Sonoma has a book called Sushi, it's from their Essential Kitchen Series - very good.

Also you can go to any bookstore and leaf through Japanese cookbooks that have recipes that appeal to you. The key is finding recipes that look interesting to you. Once you understand the keys to making sushi then you can make anything!

Next...rice.

The recipe posted here for sushi rice is very good. The key is getting the rice the correct consistency and cooled enough. Also you must dampen your hands. Otherwise you will end up with a sticky mess.

Next...fish.

When you go to buy the fish, it is critical to buy good quality fish. Out here on the west coast there is a place called the 99 Ranch Market. They have sushi quality fish, check with Asian markets in your area. A sharp (very very sharp) knife is critical to getting the fish cut thin enough for sushi.

Next...utensils.

In addition to having a knife sharp enough for the fish, you also need it to be able to go through the rolls. Speed is the key here, you don't want to saw like with chicken or steak, but instead use quick motions. William Sonoma sold (a year or so ago) a sushi making kit. It contained a rolling mat and a box (for box sushi). I didn't see it on their site - but I'm sure that you can get the utensils from any Asian market.

Finally...instruction.

I took a class from Sur La Table - a cooking store and school here in California. I highly recommend it - they give you great tips and teach you to work with the rice and the fish. The assembling can be tricky so I found that it was a good idea to have someone show me once.

I just love it and am planning my first sushi dinner party for the beginning of next year.

Dena.

[kwormann]

Dont know how to make it, but wanted to say YUUUMMMMM!:D WE are going out for sushi tomorrow night!!!!

[heatherfeather]

Basic sushi rolls are really quite easy to make at home with a little practice. The directions someone else already gave you on how to make the vinegared rice are good - I've made sushi at home several times and am going to give her recipe for the rice a try. Usually I microwave up some Jasmine rice (which is naturally sticky) I then let it cool to room temp before adding some seasoned rice wine vinegar, and a splash of sweet soy sauce to the rice. I usually use strips of fake crab, carrot, avocado, and a little wasabi paste as the filling. I roll them up by hand without the bamboo mat (which is helpful, but not essentail if you are careful). I have also made kimbap, which is Korean sushi - theydo not sweeten their rice, but add a little salt. The Korean sushi has a thin strip of pickled daikon radish, carrot, cooked beef strips, and sometimes a little fake crab too.

The important thing is - make what you like for the filling, but get the rice done correctly. Do NOT refrigerate your rice to cool it down - it needs to cool at room temp. If you cook your rice and don't let it cool, it will start cooking your nori and you will have a very unpleasant cooked sewaeed scent in your house (which I personally have experienced - the first time I made sushi) Once you have made your sushi rolls, you can chill them if you need too, but let them come to room temp befre serving.

[Natasha]

One of my presents for my SO this Christmas consisted of a sushi cookbook, together with chopsticks, ginger, and wasabi. The cookbook was full of interesting lore about sushi, clear, attractive photos, and tips from beginning to end. We enjoyed reading it together, bought some ingredients from an Asian market, and then had a sushi night when we made a couple of recipes. It was so much fun!! The food did not look quite as perfect as when we go out for sushi - and no wonder, when you consider the years of training that sushi chefs have - but it was still attractive, and tasted the same as at the restaurant! We have created a new tradition and look forward to inviting others for sushi nights - and perfecting our sushi-making skills. :) Healthy and delicious cuisine to fuel our athletic training - I m all for that!

I will edit the post to put in more info about the cookbook if anyone is interested. I do recommend it!

Happy sushi making and eating!

Natasha

[SusanMac]

I know lots of people have mentioned how easy it is to find good sushi, but it's definitely fun to make it, too. Very impressive appetizer to bring to a party!

We typically don't make any raw sushi at home, because I don't trust myself with the raw fish. We do make California rolls (I know, not authentic, but yummy) and spicy tuna rolls.

a few of those, along with some homemade pot stickers, and you've got a really fun evening of food at home.

I don't have any more tips other than what's been mentioned. I have a recipe somewhere for the spicy tuna rolls and will try to dig it up.

[RD chef]

I got a sushi making kit for Christmas. We've had lots of fun making different combinations of fillings. I've had one problem and that is cutting the rolls. Any recommedations for a good knife for cutting the rolls?