World's King

First off... this is the first time I'v been in Tilted Cooking.


Now I have a way to get sushi grade fish but I have no idea how to make sushi myself. I've tried to watch the guys at the place I go to but they move so fast I can't keep track. Are ther any tips or steps I need to know?


Anthing would help?

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Average-Joe

what kind of fish?

maguro, tuna
toro, fatty tuna belly
shiro maguro, albacore
hamachi, yellowtail
katsuo, bonito
kohada, Japanese shad
saba, mackerel
sake, salmon
tai, porgy, red snapper
hirame, halibut
suzuki, sea bass
unagi, freshwater eel
anago, sea eel
tako, octopus
ika, squid
awabi, abalone
mirugai, geoduck clam
torigai, Japanese cockle
aoyagi, Japanese red clam
akagai, pepitona clam
kobashira, small scallops
kaibashira, large scallops
kani, crab
ebi, cooked prawn
ama ebi, raw prawn
ikura, salmon roe
uni, sea urchin roe
tobiko, flying-fish roe
masago, capelin roe
tamago, hen's egg omelet

what style?

nigiri, maki, oshi, inarizushi

World's King

Any type of fish I want.


As far as style... I don't know the difference.

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forseti-6

Where do you get such fresh fish?

I've never made sushi myself, but I know a little about making it.
You'll need to buy those bamboo rolls, seaweed and sticky rice. Open up the rolls and line it with the seaweed. Next place a layer of rice on the seaweed. Then place a line of fish across it. Then roll it up, cut and eat.

I know I made it sound a lot easier than it actually is. I'm sure it's a lot tougher to get the roll to stay than it seems. I would assume your first couple attempts will fall apart, but I'm also sure you'll get the hang of it fast.

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lordjeebus

It is important to flavor your rice before you use it.

You'll need rice vinegar, sugar, and a little salt.

For four cups of dry rice:

Cook the rice, then add about 4 tbsp of vinegar, 3 tbsp of sugar, and a teaspoon of salt. You can play with this ratio to taste.

Making rolls (see forseti-6's post) is much easier than making nigiri.

Another option, which is done in Japan, is to cover the bottom of a tray with rice, about 1.5 to 2 inches thick, and put layers of fish and other things you like on top of that. It's a lot easier and can look quite nice.

edmos1

I also recommend covering the bamboo mat with plastic wrap. this allows the reverse roll (rice on the outside sometimes covered with toasted Sesame seeds) leave about 3/4 of an inch (2cm) of seaweed uncovered as you are going to roll to this.
I recommend starting with a full sheet of seaweed first, but once you get a hang of it use half sheets.
When rolling once you have folded over the wrap, use the bamboo to tighten and form. Your first couple of rolls will not be great, but if comes pretty quickly
I have rolled about 10 times, and each time I get better, I now only use bamboo once I am done to tighten and shape, also be creative I now use Macadamina nuts, terriyaki steak in my ingredient lists. We have what we call the philly cheesesteak roll: steak, cooked onion, and cheese, and the Arbys roll, steak, cheddar and bbq sauce. I am certain you will not find these in your normal Sushi places, and I may get struck down by the Sushi gods for putting it together.

World's King

Cool. Thanks.

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suviko

Other ppl said what I had in mind, so have fun inventing new sushi variations. The hardest part is getting the rice right. Been training it 3 years now.

edmos1

for video
http://www.foodnetwork.com/food/ck_d...370797,00.html
on technique

cantseeme

I've read that the fish is frozen to -7 degrees before it's cut. The book I read it in said that step was to kill the bacteria, but I've always heard that cold just suspends it. Be safe no matter what you do.

splck

I've been making , buying, eating sushi for over 20 years now, and the only think I can say is read a lot and practice a lot if you want to make your own. Getting the rice just right was the hardest part for me, but now I can have dinner for six done in a little over 40 minutes.

Here's a page on rice preparation.
And another on rice.

I haven't looked at these site in a few years, so they may be dead.
http://japanesefood.about.com/librar...indexsushi.htm
http://www.sushifaq.com/
http://www.eatsushi.com/demos.asp
http://www.stickyrice.com/sushi/archives/archives.html
http://www.bento.com/tf-recp.html

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frankdrebben

I need to second what edmos1 said...the plastic wrap on the sushi rolling mat is key. The other keys are to have a bowl of water for your fingers so that they don't stick to the rice as much. Also, a good asian knife like the ones from global (see
knife merchant - global knives ) is a great help. By the way, knifemerchant.com has the best prices that I have found on all knives...