Cleaning your rice is an important process in the sushi-making process, as it helps improve the quality of the rice. It might take a minute or so before the water looks clear, depending on how much rice you’re using.
If you don’t add enough water to your rice, it’ll be dry instead of fluffy.
If you added too much water to the rice, it might not be able to soak up the water.
This mixture helps add flavor to the sushi rice, and prevents it from tasting bland. You can also make the vinegar mixture over medium heat on the stovetop by mixing the sugar, salt, and vinegar with 1 tablespoon (15 mL) of vegetable oil. [7] X Research source
Cover the rice with a damp towel to help the cooling process. You can also fan the rice to help it cool more quickly. [9] X Research source Don’t leave cooked rice out for more than 2 hours, as it can spoil after that time. [10] X Research source
Always wash your hands before handling any type of food. Try to keep the grains of rice fairly separated, instead of clumped together. This helps the rice to feel and taste fluffier.
Salmon and tuna are some of the most common raw fish used to make sushi.
Cooked shrimp are another great alternative for people who don’t like raw fish.
This works best with large fish fillets, like tuna, salmon, or mackerel. If you’re working with shrimp, crab, or another shellfish, you don’t need to worry about this.
Vegetables add a delicious crunch to your sushi roll.
Use canned crab to avoid running into any shell pieces. Additionally, canned tuna won’t have any sinew.
Since you might be adding other ingredients into your sushi roll, try to keep your fillings as manageable as possible.
You’re welcome to slice your vegetables more thinly, especially if you’re trying to fit a lot ingredients into your sushi roll. Aim for your vegetable slices to look like a julienne. It’s okay if you leave the skin on your cucumber.
Since ripe avocados are soft, they are pretty malleable when used in a sushi roll. If needed, you can always trim your avocado into smaller slices.
Nori sheets come in packs, which works well when you’re preparing a lot of sushi at once.
The amount of rice you add is completely up to you. If you’re thinking about adding a lot of fillings, only use ½ cup (100 g) or so of rice.
To add some kick to your roll, try including ¼ tsp (1. 25 g) of wasabi as a filling in your roll.
This process helps you form the sushi roll without losing any of the toppings or other ingredients in the process.
If any fillings are squeezing out of the sushi, this is a good time to force them back into place. Don’t apply too much force—you’re only trying to shape the sushi.
Don’t be discouraged if your sushi doesn’t look great on your first try. It takes a lot of time and practice to master the art of sushi rolling!
Once you have 2 equal halves, continue cutting chopping each half into 3 even pieces. Arrange these pieces of sushi vertically or horizontally on your plate, depending on how you’d like to present them![26] X Research source
