How to Easily Make Sushi in Just a Few Moments

All our tips for easy sushi preparation

Welcome Japanese cuisine enthusiast, if you're here, I take it you don't know much about sushi... Don't worry, we're going to fix that!

You're not a professional Japanese chef from the start so if you mess up, you've probably chosen the wrong recipe, please verify carefully and read the whole thing through.

You're going to see, it's very easy, in no time at all you'll have great homemade sushi. Did you know that top Japanese chefs use Damascus knives? Yes, they do, to be able to slice their fish into perfect slices.

So if you want to dazzle your friends at happy hour for example, beautifully presented sushis are better than having just good taste, we strongly advise you to order a damascus knife.

To start here are some sushi that you can make yourself :

Sushi: Sushi are rice quenelles topped with a thin slice of shrimp or raw fish.

Sashimis: Sashimis are simply thin slices of raw fish.

Makis: Makis are rolled up and covered in rice or grilled seaweed known as noris.

Ingredients :

This recipe serves 3 or 4 people or maybe just you if you're motivated to eat everything!

You are free to switch up the ingredients and add the fish of your choice to spice up the taste.

• 300 g of japonica rice
• Rice vinegar-based sushi mix. But you can also prepare it yourself with simply 4 tablespoons of rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt.
• Roasted nori seaweed sheets.
• Tuna fillet.
• Salmon fillet.
• Shrimps.
• Avocado.
• Sesame seeds.
• Pickled ginger, wasabi, soy sauce, etc. For seasoning.

Most of these products are available in supermarkets.

Utensils :

• Maki mat
• Kaitsuko damascus knife (which are knives specialized in Japanese cutting and preparation)
• Cutting board

Preparing your rice :

Step 1 : Gently rinse the rice in a strainer until the water runs clear. Then, let it drain for about 30 minutes.

Step 2 : Deposit the rice into a pot, and add the same amount of water to rice. For example 200 ml of water for 200 g of rice. Then bring to a boil.

Step 3 : After, once the water is boiling, lower the heat and place a lid on top. Leave to cook like this for about 10 minutes on low heat.

Step 4 : Finally, turn off the heat, let it stand for 10 more minutes with the lid on. For it to be perfect, the rice should have absorbed all the water.

Step 5 : Finally, spread the vinegar mix by gently stirring. Be careful not to destroy the rice clumps, as they need to stay quite sticky.

Preparing and cutting your ingredients :

It is very important to have your ingredients well prepared, like having a damascus knife, which is very useful for sushi, a chef's feedback trust me on this.

Thin slices of fish fillet cut with a kaitsuko knife to cover your sushi, or to be eaten alone (sashimi);

Peel the shrimps and slice then in half lengthwise so they can cover the sushi;

Thin slices of fish and avocados cut with a damascus knife, to later put inside your makis;

Preparing your sushi :

To begin, you simply form your rice quenelles with a spoon, compacting the rice in the pot first.

Secondly, you then place a thin slice of fish or shrimp on top, sliced with a kaitsuko knife preferably.

Preparing your sashimis :

There isn’t much to say since the task is simple. All you need to do is cut your salmon, tuna or other fillets into thin slices about 1/2cm thick with a good damascus knife.

I would only recommend you to get a kaitsuko knife, to ensure a good cut.

Preparing your Makis :

You need to know that makis are already a lot more complex, so read carefully not to make a mistake, otherwise, you'll be back to square one.

Equip yourself with a maki mat and a damascus knife to make good cuts.

Cut your seaweed sheet in half and place it shiny side down on the maki mat.
Distribute the rice on your nori sheet making sure to leave a space at the top about 1 cm with no rice at all.

Place the fish and/or filling in the center of the rice along its length.
Using the maki mat, wrap up the maki to close it.

Roll the maki while gently pushing on the side and top to shape it into a square or rectangle as you wish.

Finally, using a damascus knife you would have previously moistened the blade of, cut the maki into six fairly regular segments.

Now you just have to enjoy your sushi alone or with your family, friends, bon appetit!

If you succeeded congratulations, you've become a Japanese sushi master! Don't hesitate to check out other blogs on our site. You can also visit our damascus knife shop to better prepare your sushi as indicated all along the blog.

All right, see you soon sushi master!