This International Sushi Day (18 June), embrace the meditative art of sushi-making. With patience and practice, you’ll soon be creating beautiful, delicious rolls that rival your favourite restaurant’s offerings.
1. Perfect your sushi rice
The foundation of exceptional sushi lies in perfectly prepared rice. Use short-grain Japanese rice and rinse it thoroughly until the water runs clear. Cook with a 1:1 ratio of rice to water, then season with a mixture of rice vinegar, sugar and salt to taste while the rice is still warm. The rice should be glossy, sticky and at room temperature when you’re ready to roll.
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2. Invest in quality ingredients
Fresh, high-quality ingredients make all the difference. Invest in sushi-grade fish, which is extra fresh (preferably from a reputable fishmonger). If you’re hesitant about raw fish, start with cooked options like tinned tuna, shrimp tempura, crab or even vegetarian fillings like cucumber, avocado and pickled vegetables.
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3. Master the rolling technique
Use a bamboo sushi mat (makisu) covered with plastic wrap to prevent sticking. Spread rice evenly on nori seaweed, leaving a small border at the top. Place fillings in a line about one-third from the bottom edge. Roll firmly but gently, using the mat to guide and compress the roll. Use a sharp knife to slice the sushi.
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4. Keep everything moist
Sushi-making is all about moisture control. Keep a bowl of water nearby to wet your hands when handling rice, preventing it from sticking to your fingers. Cover prepared rolls with a damp towel while you work on others to prevent the nori from becoming tough.
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5. Practice portion control
Less is often more when it comes to sushi fillings. Overstuffing makes rolling difficult and can cause the nori to tear. Start with small amounts of filling and gradually increase as you become more comfortable with the rolling process.
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