#MannyMade Sushi
- Manuel Ambra
- May 19, 2020
- 3 min read
Updated: May 23, 2020
Sushi | noun
a Japanese dish consisting of small balls or rolls of vinegar-flavoured cold rice served with a garnish of vegetables, egg, or raw seafood.
Follow this easy recipe to prepare sushi in your very own kitchen. From uramaki to nigiri, the choice is yours!
Ingredients for about 48 pieces
- 300g (10oz) of sushi rice
- 750ml (25oz) of water
- 90ml (3oz) of rice wine vinegar
- 35g (1.25oz) of sugar
- 5g (1tsp) of salt
- 5 sheets of nori seaweed
My Chosen Fillings
- 300g (10oz) of raw salmon
- 50g (1.7oz) of surimi
- 50g (1.7oz) of cucumber
- 50g (1.7oz) of avocado
- 15g (0.5oz) of light mayonnaise
Preparation: 30min | Cooking: 30min | Overall Time: 60min
Start by preparing the rice. Wash it at least 4-5 times with cold running water, moving it with the hands. Drain it and put it in a pot with 750ml (25oz) of water. Cover it with a lid and place it on a medium flame. Let boil.
In the meantime, pour the rice wine vinegar in a saucepan, then add sugar and salt. Heat it up to melt the solids, but don’t bring it to a boil. When it’s ready, turn down the stove and let it cool.
Once the rice gets to the boil, lower the flame and cook for around 20 minutes. You’ll know it’s ready when the rice is soft and the water is absorbed.
Now, move the rice into a short and large casserole dish. Pour the vinegar mixture on the rice and move it gently with a wooden spoon. Let cool.
Meanwhile, prepare all the other ingredients. Cut the fish and the greens in thick strips of about 1cm (0.4in). Make sure that the fish has been blast chilled (-20°C to -40°C) to kill possible bacteria.
Hot Tips: If you don’t mind a more ‘woody’ taste and you want to avoid raw fish, go for slightly smoked salmon or tuna. The difference is minimal.
When the rice is at room temperature, you can start to prepare sushi rolls!
Here are some of the sushi styles I tried!
Sake Nigiri: Rice ball covered with a thin slice of raw salmon.
Sake Maki: Roll with external seaweed, filled with raw salmon, cucumber and avocado.
Sake Hosomaki: Roll with external seaweed, filled with raw salmon.
Sake Uramaki: Roll with rice on the outside, filled with raw salmon, cucumber and avocado.
California Uramaki: Roll with rice on the outside, filled with surimi, cucumber, avocado and mayonnaise.
Now it’s time to make your own!
Mix two parts of water and one part of rice wine vinegar. Any time you handle the rice, wet your fingers with this mixture.
Put a plastic covered bamboo mat on your surface and place a sheet of nori seaweed on top of it. Use a wooden spoon (or just your hands) to uniformly spread the rice on the sheet.
Hot Tips: Bamboo mat is really helpful to roll more uniform and firm sushi. However, you can use a simple sheet of plastic wrap.
Arrange your chosen fillings in a vertical line near the edge of the nori sheet. Help yourself with the bamboo mat (or plastic wrap) to slowly roll the sushi. Be sure to press it with your fingers to shape it better.
To prepare uramaki, spread the rice over the nori sheet. Then flip it and arrange your fillings on the seaweed.
To prepare hosomaki, cut you nori sheets in half. By doing so, you’ll obtain tinier pieces of sushi.
To prepare nigiri, simply shape a ball of rice with your hands. Then, place a thin slice of fish on top.
When you cut your rolls, be sure to use a sharp knife. Also, wet the blade with the same water-vinegar mixture. From each roll, you should obtain around 8 pieces of sushi.
Serve your sushi with soy sauce, wasabi and ginger! And, of course, your favourite chopsticks!
Have you tried to make sushi already? Send me a picture on Instagram or tag me in your stories!
How to Roll Sushi (without a Bamboo Mat)
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