Sushi is a popular Japanese dish. It consists of cooked rice and other ingredients prepared with vinegar and sugar. If you want to learn how to make sushi at home, keep reading!
Cutting the fish
First, whether you’re cutting the fish into small pieces, thin slices or long strips, you’ll need to cut it into cubes. To do this, place one side of your knife on top of the piece of fish and then gently slice through in one direction only – be sure not to run your knife back and forth across the meat as this will create tears in its flesh. Repeat until all four sides are sliced into cubes, and repeat with the remaining pieces until done.
Once your fish is cubed (and we recommend using a sharp knife), look at how many different ways you can slice it! Cutting sushi rolls requires smaller pieces than nigiri, so you may find that using either method works best depending on what kind of sushi plate or bowl you plan on serving them on (more about serving methods below).
Types of rice
Before we get into the details, it’s important to know that there are many different types of rice.
- White Rice: This is the most commonly used variety and has no special qualities in sushi making. It’s light, fluffy and delicious.
- Brown Rice: This type of rice has a nutty flavour that can be great for certain recipes but not so much for sushi making because its texture doesn’t hold up well under pressure from being rolled in seaweed or pressed into moulds as other varieties do.
- Wild Rice: Wild rice has a distinct earthy taste which lends itself well to many types of dishes, including soups and salads, but not so much when working with raw fish since there’s no way around this one fact: wild rice isn’t quite as clean as other types out there (think about what goes down into an animal’s digestive tract before they’re harvested).
Other ingredients you can use to make sushi include ginger, cucumber, avocado and carrot. These are all fairly easy to cut into thin slices with a knife or vegetable peeler. They’re also relatively easy to use in your sushi if you keep these simple tips in mind:
- You’ll probably want to prepare one ingredient at a time as you make it; this will help prevent them from getting too warm or soggy while they sit on the cutting board.
- Cucumbers are usually sliced lengthwise (longways) and crosswise (sideways). The horizontal lines on the side of the cucumber will give your roll something extra special when it’s finished!
- Ginger is often sliced into coins instead of squares because they look prettier in rolls. Don’t forget about carrots—they’re perfect for making little picket fences around other ingredients!
4 Simple steps to cooking Japanese at home!
To start, you will need to cut the fish into thin slices. This can be done with a sharp knife or a sushi knife. The former is more common for home use, but if you’re serious about making sushi at home, then it might be worth investing in a good quality (and expensive) sushi knife.
Next up is making the rice. There are plenty of different recipes, but all you really need to do is cook rice with vinegar and sugar until it has absorbed all the liquid and turned sticky. The amount of sugar depends on how sweet your taste buds are: some people like their sushi very salty while others prefer it less so – this will depend on what kind of filling you use! It’s best not to experiment with new ingredients when learning how to make Japanese food at home; stick with something simple like tuna before trying out something unusual like salmon roe or octopus tentacles!
Now that we have our base ingredient ready let’s start assembling our roll! First, lay down wet nori onto a rolling bamboo mat (makisu).
So there you have it! These 4 steps will make sure that you’re making sushi at home with the best ingredients and in no time.