How to make Sushi

Over my visits to several Japanese food outlets recently, I kinda got mesmerized to their delicious dishes especially their infamous Sushi. They're various in types and are colorful too. So, I attempted to try making my own Sushi. It ain't difficult to gather enough information and resources about the making of sushi. The internet has a vast amount of information and Google was your best friend in finding them.

So, I'm off to go for some shopping to get everything I needed to make my own sushi.
Most of the ingredients are generally common and could easily found on any super market while I find the Rice Vinegar needed to make the Sushi Rice was a lil bit difficult to get. But somehow, I found out the Jusco and Giant has it on their shelves.

This is my recipe for making Sushi;
Calrose Rice
Nori Seaweed Sheet
Rice Vinegar
Bamboo rolling mat
Crab Stick
Ham
Sausage
Carrot
Cucumber
Mayonaise

I also get the Kikoman soy sauce and Wasabi. They're the perfect match for Sushi.

Preparing Sushi Rice.

Preparing the Sushi Rice wouldn't be difficult. I'm just going to cook the rice using rice cooker as how I cook rice regularly. But firstly, you got to soak the rice with water for 30 minutes. Then rinse the rice until dry and pour in clean water. The amount of rice to water is important as you wouldn't want the rice to be too soft or even too hard. So, the standard ratio for rice to water is 1:1.5.
Thats mean for every 1 cup of rice, you need to put 1.5 cup of water.

So, once you have the rice cooked, pour it out into a bowl and let it cold down for a while. Now it is time to mix the rice with Rice Vinegar. I'm cooking 1 cup of rice today, and the amount of vinegar would be about 3 table spoon. Just pour in the vinegar into the rice and mix it well for a few minutes.

Now, you have your Sushi Rice ready.

Whats inside the Sushi.

Well, I'm not trying to make any authentic Sushi here. I just put in what ever I could find inside my fridge and here is what I have for the inner part of the sushi;
Carrot and Cucumber, cut into long pieces.
Crab stick
Ham
Sausage
Egg, which fried into thin layer and cut to about 4 inch wide.

Rolling the Sushi
This the fun part of making Sushi. Getting the ingredients altogether and roll it. Somehow, I find the process isn't as easy as I think it was. But with some practice, I'm getting better and better.

Firstly, get ready a piece of the sea weed sheet on the bamboo mat. Then wet your have with water (this is to prevent the rice to stick on your hand) and grab some rice and put it onto the sea weed sheet. Press the rice flat evenly on the sea weed sheet.
*Note; you need to estimate the amount of rice needed to cover the inner ingredients of the sushi. Do not put too much rice or else your sushi will become too big in size.

So, once you have the rice in place, just put in the ingredients you will to roll and then start rolling the sushi. You could have a look on some of the videos of how to make the Sushi here to get a better picture.
How to make Sushi

Cut the Sushi
Once the rolling completed, you can cut the roll into finished Sushi. You need a sharp knife to cut the Sushi and you could try dip the knife into water before you cut it. This is to prevent the rice to stick onto your knife and you may end up with a terrible cut. Clean the knife if you notice the rice is sticking onto it.

The result

My version of California Roll Maki. Originally, it should be using fish roe as the outer layer finishing (the tiny orange bits) but mine was using shredded carrot instead. The inner part consist of fried egg which is rolled up, carrot and crab stick. Note that the rice layer were too much making the entire Sushi become too large. Thats why I said, estimate the amount of rice, don't put too much.

Here I have ham sushi, Sausage Sushi and a Gunkan-maki with shredded crab stick with mayonaise topping. Isn't too bad heh.

There is also some scrap out of the experiment. This piece of thingy here isn't something I could recognized as a Sushi. But whatever is it, I'm eating it anyway.

A whole bunch of Sushi I made. Got big got small tall and short. Just couldn't get myself to do it correctly but I'm getting the lesson. Hopefully next time, I would made better Sushi ;p

Read Also
Delicious Curry Chicken
Tom Yam Rainbow Fusilli
Disclosure Policy
Pork Chop
Home Sweet Home Fried Rice