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At-home Sushi Making Tips & Tricks

My boyfriend and I had a fun date idea we wanted to try one night which was to make out own sushi. The rolls turned out much better than we ever expected lol. Everyone should try it!

We got ingredients for making Philadelphia Rolls, California rolls, and some random toppings like masago and mango to play around a bit and make our own rolls!

Ingredients/Supplies:

  • Nori (seaweed paper, we got a ten pack)
  • Spicy Mayo
  • Masago
  • Cucumber
  • Mango
  • Ponzo Sauce
  • Soy Sauce
  • Sushi Rice
  • 1 1/2 lb. of Sushi Grade Salmon
  • Ahi Tuna
  • Packet of Smoked Salmon
  • Cream Cheese
  • Bamboo Rolling mat
  • Large ziplock bag/ plastic wrap
  • Sesame seeds
  • Ginger
  • Wasabi or Sriracha (if you like spicy)

I can’t really properly show how to create a roll so I would recommend looking up how to roll the sushi on YouTube because that is what we did.

But some of the Tips I have for you include:

1. Cook the rice in the morning so it has the proper time to cool fully. We started late in the afternoon and got impatient so started with warm rice haha.

2. Keep a large bowl of water to dip your hands in every time you want to work with the rice its helps immensely.

3. Dip your cutting knife- I saw this on a YouTube video but when it came to cutting the rolls to make sure it doesn’t stick to the insides of the roll, dipping it in water after every cut helps so much. A lot of work but you kinda feel like a little sushi chief professional doing it, its fun.

4. Don’t slice or chop… Saw!- you will get the best cut rolls if you lightly saw when cutting the roll into pieces. This is definitely easier to do with a seraded knife so that’s what I would recommend. Do not use a lot of pressure or try and chop threw because you will just squish the roll.

5. You can switch between building the roll on the rice and having seaweed on the outside or build it on the seaweed side with rice of the outside if you want to change up the look of the rolls.

Tricks:

1. We started the sushi making process late at night and had a hard time finding all the fresh fish that late in the afternoon so go early in the day and keep it in the fridge.

  • note: we couldn’t find fresh tuna but instead bought a prepackaged set of albacore sashimi they sell at like Ralphs or any grocery store in the pre-made sushi section and used those!

2. Cut your veggies ahead and have them on a cutting board next to you.

3. Kind of a given but…look up what rolls you want to make before grocery shopping so you know exectly what you are looking for and don’t forget to get an item

4. PATIENCE is everything if you care about presentation.

5. Don’t put on toppings like a dot of sriracha or the massage till after you plate the rolls.

6. Do it with friends or a significant other! It helps having another set of hands when first getting the hang of cutting the rolls.

I LOVED how they turned out and we made 8 ROLLS out of it so could have fed a lot more people.

Our total cost for ingredients together came to about $50 which I think is totally worth it for the amount of sushi we were able to make and if you want to make less it would be even cheaper.

Another idea: I have seen people get edamame and miso soup from the store and serve it as a little appetizer while making the sushi and I thought that was so cute! Saki could be fun too!

Either way, this was so much more successful and fun than I had ever envisioned so please don’t be afraid to try it!

All my love, T

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