**EDU** – Sushi (Maki and Nigiri) **56k Warning**

I try to make sushi once a month for a family/friends dinner night

FIRST THING BEFORE ALL: WASH YOUR HANDS

In this, I will be making a total of 6 cups Sushi Rice to make –
Maki (rolls): California, Rainbow, Unagi (Eel)
Nigiri (raw fish over rice): Sake (Salmon), Tuna (Tekka), Unagi (Eel), Yellowtail (Hamachi)

First off, you’re gonna need some Rice and a measuring cup!
Quick note though, make sure you use Calrose Rice. It’s a Japanese rice that is stickier and a shorter grain

I make 3 cups rice, with 3 and ¼ cups water, because I use a rice cooker. If you use a pot, use 1:1. Generally for every cup raw rice, is 2 cups serving. Anyways, first step is to wash the rice

You want to get a big sieve to hold the rice, and a nice stream of water over it. Move the rice around with your hands, shake the sieve. Do this for at least 2 minutes. Hold a cup under the sieve to capture the water, wash the rice until this water is clear

Now that your rice is washed, you need to let it drain. Shake all the water you can from the sieve, and now push the rice up against the sides, to help it drain faster

You’re going to let this drain for about 30 minutes. In the mean time you have plenty to do! First is the Vinegar-Sugar-Salt mixture simply referred to as Sushi-Vinegar. For my 6 cups of rice I’m going to be using, I will need:

2 Tablespoons sugar
1 Teaspoon salt
1/3 Cup Vinegar – I use Rice Vinegar, found in any Japanese market and most grocery stores

Now, you put these all in a small pot and place it on the stove.

Mix the ingredients till it’s a dusty white cloud. Heat this mixture until all of the sugar and salt dissolve into the rice. You want it to be clear like this:

After its done, put it in a small bowl to cool. Set this aside.

Since you should still probably have time to kill (waiting 30 mins for rice to drain), you can start preparing the fish
First off, lets take a look at everything else we will be using today

In this picture from top left, going to the right, then proceeding down each row: Nori-Seaweed, Sesame Seeds, Eel Sauce, Soy Sauce, Wasabi powder, Pickled Ginger, Cucumber, Avacado (Haas), Tobiko (Flying Fish Roe), Hamachi, Salmon, Crab, Unagi, Tuna.

First, you need to defrost your fish. They should all be in sealed, plastic (since they’re frozen). Place them in water, in a bowl

To keep them from floating I place another bowl with water in it, to full submerge it

This will defrost the fish. You should be using cold water. By the time the rice is done cooking, and sitting to cool, the fish should be ready to cut/prepare.

Now back to the rice. By now it should be dry. You want all the wash-water to have drained away

Now you place the rice in the Rice Cooker, or if you don’t have one a pot. Put in the Water. The rice should be fully submerged.

Turn the rice cooker on. If you don’t have a rice cooker, you bring the water to a boil. Once it’s boiling you let it simmer for about 10 mins, then let the rice steam for another 10. Let the rice cook

While the rice is cooking, this is good time to make the Wasabi. The powder stuff I use is 50% real wasabi, and it needs time to develop good flavor. First, two teaspoons powder

Add two teaspoons water (Use 1:1 waterowder ratio)

Once its done, set it aside next to your Sushi-Vinegar. Now you need to start preparing the ingredients for your rolls. Before you cut anything on the cutting board

CLEAN YOUR CUTTING BOARD

First up, the cucumber

Cut it lengthwise so they lay flat on the cutting board. Cut them into long strips

Now go get your Ginger. This really is personal preference but I like chopper ginger in my rolls. Just chop some up and throw it in a small dish

Next up, dish out some tobiko (Flying Fish Roe). Again, this is personal preference. It doesn’t add much to the roll, and can be expensive, but since I make this for my family/friends I go all out. It also makes for a nicer presentation

Next you want to get your Nori

Fold them, and pull them apart into two pieces. One piece per roll

Set all this stuff aside. Put the cucumber, ginger, tobiko in the fridge. Your rice should be ready by now

Here’s what you’re going to need to setup before mixing your rice. Get a cookie sheet. Cover it entirely with aluminum foil pretty well. This will make for a nice cleanup, and the purpose of this is to let the rice cool off quickly. Next get a Large Glass or Wooden bowl. Not metal. Glass/Wood allows the rice to cool more quickly. Also use a wooden spoon. Also you’re now going to need your Sushi-Vinegar.

Put all the rice in the glass bowl

Now, pour half the Sushi-Vinegar in with the rice. You’re going to want to fold the rice. Don’t crush it. The Vinegar will go to the bottom of the bowl so you’re going to want to keep mixing the rice, displacing the rice at the center constantly. I like turning the bowl, and folding the rice away from me at the same time.

Pour in the other half of the vinegar and continue. You will probably be mixing this for about 2-3 minutes, you want that vinegar distributed evenly. The rice should be very shiny by now.

Now, once you’re done mixing, you will be pouring all of the rice on the foiled cookie sheet.

Spread it out so its even

Now you let the rice sit and cool. Taste it if you like. It should be sweet and have a mild vinegar taste to it, and be very sticky. Just set the rice aside in a cool/dry place. The fish should be defrosted by now. Before handling the fish with your hands wash them again, as well as washing your cutting board another time. Open up each package, and rinse the fish under cold water. Dry it with a paper towel and place it on your cutting board. The fish should be pretty moist and soft.

Cut the fish into thin slices. This will all be used for nigiri, but you just want to slice the fish for now. You can make them nigiri size later.

Place all the fish on a plate, and place it in the fridge with plastic wrap

Also, now you can cut up your crab. I prefer to use real crab, but they didn’t have any at the store today, so I am reduced to fake crab =(

Place on a plate and put in the fridge. Now the Rice should be at room temperature by now. You can go ahead and put all the rice in a smaller bowl and put away the foil/cookie sheet.

OKAY! The rice is done, all the ingredients are prepared. Looks like we’re ready to roll! Pun intended. Get everything out. You need your fish, rice, crab, avocado, cucumber, nori, ginger, wasabi, cutting board, knife, bamboo mat and plastic wrap.

First step is to get your bamboo mat, and wrap it in plastic wrap.

Then start with a half sheet of nori

Next, you want to make sure your hands are moist. Run them under water to cool them down. The rice doesn’t stick as much to cool moist hands as opposed to hot sweaty hands. You will be placing a thin layer of rice on top of the nori.

Next, sprinkle some sesame seeds on top of the rice

Now, you take a sheet of plastic wrap and place it on top of the rice. Flip this over, so now the rice is facing down and the nori is facing up.

Now you place your roll ingredients on the nori. I start with some wasabi

Add ginger if you like

Throw down some crab

Lay down some cucumber

Now you can cut your avocado open. Just cut it in half and grab a teaspoon. You want to scoop out the meat

Put some avocado in your roll

Now take this beast and place it back on your bamboo mat. Keep the plastic wrap under the roll, between the roll and the bamboo mat. You will be rolling it inside the wrap to keep it secure.

Now you add more rice above your roll. This makes sure the roll wont fall apart, and also makes it more solid.

Now the tricky part which gets easier with practice. Actually rolling the maki

If done correctly, you should have your maki wrapped in the plastic wrap which was underneath it

Now use the mat to shape the roll. You want to give it a square shape

Bring this baby to your cutting board.

You want to get a moist cloth before cutting. In between every slice, you want to wipe off your blade, and remove any rice stickyness, so each cut will be using a fresh clean blade.

Cut in half, three times to get 8 pieces

Now you need to unwrap the plastic, and place the roll on a plate

Add some tobiko on top of the roll for some extra jazz, flavor and appeal

Now you’ve completed your first California roll!

Make another one!

When you’ve got your 2nd roll done you can place raw fish on top of the roll to make a rainbow roll. Simple addition really. Since you have 8 pieces, and I like Hamachi and Tuna, I use 3 slices of Hamachi and Tuna, and use 2 slices of Salmon.

Now on this plate you have:

1 California Maki – Crab, Avocado, Cucumber
1 Rainbow Roll – California inside, raw Salmon, Hamachi and Tuna outside

Next up: Some Nigiri. First step is to make all the rice pieces. You shape these in the palm of your hand. Make a cup in your right hand, and place some rice in it with your left. Grab the rice in your hand and use your left index finger to push down. Shape these and place them on a plate

Next up, put a little dash of wasabi on each rice ball

After this, you just place your raw fish ontop of the rice/wasabi

For my guests I give them 2 of each. I have only 2 guests tonight so I’m making 6 of every fish, so I’m making 6 salmon, 6 tuna, 6 hamachi, 6 unagi Nigiri. And yes, now this brings me to the Unagi, my favorite. This is saved till last because it is best served hot/warm. First take it out of its package and place onto some paper towels

I buy the prepacked already cooked unagi. It already has its bbq eel sauce on it. I microwave it for 1 minute. Remember this is already defrosted. Cut into sections

Use some of the Unagi to make Nigiri, some to make an Unagi Roll. You start off the same as you did the California, except you only place Avacado

and Unagi inside the roll

Roll, cut and place on a plate just like the other rolls

Now congratulations you’re finished! Take an awe inspiring look at your work

(that’s some miso soup I also made in that picture)

Enjoi!

hosting these pics, and writing this up made me starving
i REALLY need to find where they sell unagi here ..
that stuff is so damn nice
Good thread. Too bad I’m too lazy. How much did everything cost?
you might also want to add that the fish are sushi grade fish, so people won’t die trying to make this
awesome. even though the only sushi i will try is the one with fried chicken and crab from a local place. i’m still too scared of the rest

well the Hamachi I caught myself in loreto mexico. dunno how you wanna measure the price on that lol. At the store it could be expensive though.

All together in this edu, I’d apporximate 30 bucks. Now that will leave plenty of stuff for next time you make sushi, so its deceiving.

dont be afraid! Its the best part!

thats pretty much implied. you just have to be smart, keep your place clean… plus the worst that’d happen if you have really bad fish is you might throw up or feel sick for a day. Either way, in this edu I used frozen stuff, and showed how to keep it clean when cooking.

i REALLY need to find where they sell unagi here ..
that stuff is so damn nice

ive only been able to find it at japanese markets. Even then, it can be a pain to find it in the store. Found this next to the frozen shrimp.

goodluck, if its your first time making it, Id recommend just doing some california rolls. Make sure you have like atleast 2 hrs to do it too. First time is mostly a learning experience if you want to do it right.
ginger is just to cleanse the palate!

anyway, nice edu. great knife also. i use the same one.

ginger is just to cleanse the palate!

anyway, nice edu. great knife also. i use the same one.

yes true, but I also like the taste. Just a tiny bit in each roll. like I said, personal preference really. I always ask my guests before I put wasabi/ginger in any rolls
how much does this cost? because i love sushi and if it’s cheaper than all you can eat sushi i’ll do this everyday.
That looks absolutely delicious! Nice EDU!

but seriously

I try to make sushi once a month for a family/friends dinner night

clean your stove, that is gross
Great thread!

Unagi is also my fav, but I’ve never made it. I’ll have to try to find some.

But your avocado didn’t look so good… looks like it is bruised on the top

Haha was waiting for the stove response

and yeah, the avocado was bruised on top, but in the middle its fine.

Haha was waiting for the stove response

and yeah, the avocado was bruised on top, but in the middle its fine.

I always get grossed out when my avacado is bruised on the inside.

Also, why not pull all the meat out of the avacado and slice it instead of slowly spooning it out? Just trying to keep it from oxidizing?

I always get grossed out when my avacado is bruised on the inside.

Also, why not pull all the meat out of the avacado and slice it instead of slowly spooning it out? Just trying to keep it from oxidizing?

yep. Thats why I wait to cut it too. Cut it open right before you make the roll. I just had a bruised avocado. Tasted great still.
AMAZINGGGGGGGGGGGG

how much did all that cost? itemize it plz
It would be best if the fish were fresh and you didn’t have to defrost it…

/.02

It would be best if the fish were fresh and you didn’t have to defrost it…

/.02

well yes of course, but that makes it extremely inconvienent to make at home. If you get frozen, yet good stuff, its available whenever you need it. The tuna and salmon I got at the local Japanese market, come in those size packets, perfect amount for making sushi, so I just defrost one packet every time I make it.

Also if you must know, I caught that Hamachi myself in loreto mexico. I made sushi with it, within 2 days. Best stuff I’ve ever made myself.

best bet is a Japanese Market. If you can’t find one, just ask at your local fish market, or grocery store.
check out the good eats episode of making sushi if you dont get it from the EDU its a good one

you can see in this picture on the left is a plate of nigiri. When I make sushi, everyone gets their own plate of nigiri, and the rolls is community take however much you want.

All this fish here, fed 3 people.

EDIT: Actually Im sorry, there was a good amount of leftovers of the fish. That amount of fish should feed like 4-5 people

I’d love to see that

All sushi restaurants (excluding the ones on the coast who can get their fish fresh) are frozen fresh before being shipped.

You know that expensive toro (fatty tuna)? Yup, frozen. Too expensive and not enough people order it so its frozen and thawed.
Oh and nice Edu coming from a Sushi chef. Nigiri could use work but no ones expecting perfection especially when you don’t do this for a job.

Edit* btw I have the same knife, muthafucker cost me a 100 bucks.

Oh and nice Edu coming from a Sushi chef. Nigiri could use work but no ones expecting perfection especially when you don’t do this for a job.

Edit* btw I have the same knife, muthafucker cost me a 100 bucks.

yeah making the rice with the nigiri 1-stay together, 2-the right size is, is hard. Great Knife though

.
excellent edu , except for the frozen part, but i guess im spoiled because there is so much fresh fish available around here.

ive made sushi a couple of times at home but i always end up feeling the same way : id rather just go out and eat it at a restaurant, its way too much work to do at home and i *enjoy* cooking

ive made sushi a couple of times at home but i always end up feeling the same way : id rather just go out and eat it at a restaurant, its way too much work to do at home and i *enjoy* cooking

Yeah that’s why I try to not do it too often. Once a month at the most. But it is alot of fun when you do it with friends, plus the bill for the night is 80% less than if you just went out heh
true, true… but its soo much work..and for me its just not fun. I have fun cooking other things because im very "freestyle", but with sushi you have to be so meticulous it sucks the fun out of making it
everything in this is great except

frozen fish

everything in this is great except

frozen fish

its hard to find fresh ocean fish when you live in wisconsin. and river salmon doesnt quite have the same taste to it
i cant believe i just read all that but damn, looks great!

I just found that on google

your local asian grocery has one, at least all of mine do

everything in this is great except

frozen fish

yes lets see you get fresh fish everyday of the week or when you need it on a spur of the moment decision to make sushi that night. Frozen fish still tastes great when thawed and its extremely convenient. Of course fresh is better, its about availability

werd, and properly thawed, flash frozen fish is used in many sushi restaurants that arent near the coast
ive gone out for sushi 4 times this week lol im addicted, and i think ill be goin for it tommorrow too.

im really starting to LOVE good sashimi
Wish I had more time to make Sushi this week/weekend. Last week, and this week, and this weekend – will total 6 times going to get sushi. fuck so much money
excelent edu, I havent made sushi in a long time but thats pretty much the same way I do it. always gotta have the avocado.
i swear this thread needs to stop being bumped because every time I see it I start craving sushi.

That just fuckin happened to me. Mmmm . . . sushi. What the hell, today is payday.

Great thread. Thanks for taking the time to photograph everything.

That just fuckin happened to me. Mmmm . . . sushi. What the hell, today is payday.

Great thread. Thanks for taking the time to photograph everything.

my pleasure
is it considered fucking retarded to eat with your hands at a fancy sushi place?

rofl YES. Only thing afaik thats ok to eat with the hands is the handrolls.

if you can’t use chop sticks (learn how nooblet), most places will gladly give you a fork.

rofl YES. Only thing afaik thats ok to eat with the hands is the handrolls.

if you can’t use chop sticks (learn how nooblet), most places will gladly give you a fork.

my chopstick game aint bad, but after the first bite, the sushi just explodes all over the place as if dr. hannibal just disemboweled it. which way should i bite into it?

If you really get to using them without any problems ask for chopstick trainers. You are basically using the same chopsticks but they give a plastic piece that is placed towards your hands that help separate and align the chopsticks so you can grab things much easier for beginners.

As for your sushi exploding the only way to solve that is to be a man and devoure the whole piece of course you are eating a hand roll then you are just a greedy fat ass if you do that in one bite.
looks good, but that sushi isnt cut correctly. not that it affects the taste
you should put the whole piece of sushi into your mouth, dont bite it. unfortunately ALOT of places now make them too big for some people to even try to do this.
Fuck, it’s not even 9am and now I’m craving sushi! Thanks!

You did forget the Sapporo though.

Fuck, it’s not even 9am and now I’m craving sushi! Thanks!

You did forget the Sapporo though.

haha yeah

i went to this seafood buffet today. they had sashimi and it was damn good.

haha yeah

i went to this seafood buffet today. they had sashimi and it was damn good.

I never like eating any type of sushi at a buffet..maybe because I don’t know how long it has bueen sitting there

I waited until they put out fresh new plates, was delicious

haha yeah

i went to this seafood buffet today. they had sashimi and it was damn good.

I lived in San Jose for 7 years. Used to go to Todai (sp?) at I think the Eastridge mall. A tray of 40-50 pieces of salmon coming out is pretty awe inspiring. Some of the stuff though, you could see the very edge of the fish was dried out from sitting too long.
been so long sice i made some i think i might have to do this again next weekend. ill post more pics if i do

i feel honored to have brought out such a lurker
Is there going to be an edu for the ginger dressing used in salad?

Awesome edu…I’m gonna hitup the store tomorrow.

Is there going to be an edu for the ginger dressing used in salad?

Awesome edu…I’m gonna hitup the store tomorrow.

have fun
they sell sashimi grade tuna at Randalls and Krogers by my house here in houston, mmmmmmmmmm.

awesome edu! thanks.
Do you really need to buy sushi grade fish? Because I don’t live near a big city, and none of the grocery stores around here sell it.
I would have to see it, to really say yes or no. Generally no it won’t taste good raw. Ask the guy at the counter if he knows anything. Try to find an asian market?
first time I went to a sushi bar last night, had the boats floating by with the different plates. Was insane cheap and amazingly delicious
oh my god. THANK YOU! i will most definitely make this tomorrow.

tell me how it goes
I must make this sometime, lack of an asian market but I’ve been told Krogers sells sushi grade fish. Stupid small towns
krogers might, if they don’t just ask the guy at the counter where you could
aweosme thread man, i’ll move it to the edu archives here in a bit – thanks for the help

ur salmon looks really watery and your tuna looks frozen…

when u get good at rolling maki’s you can make these

lol sry i thought u were a sushi man but it looks like ur just a guy that self was self taught… not bad at all… Practice more on that nigiri(go buy some Cooked Shrimp sushi)… No prep needed in that and very good to practice on getting your form on w/ sushi. and your rice looks a bit swollen..

yeah i taught myself heh, my rice is cooked too much and i used too much sugar with it aswell

post pics
never used frozen fish before, I use sushi grade fish i get from the fish market. I am suprised you don’t get sick using old fish and eating it raw

So you’re professionally trained?

I need to try all this, except I won’t use frozen fish.

So you’re professionally trained?

I need to try all this, except I won’t use frozen fish.

Its harder than you think

A California roll should be made, cut evenly, and plated in about 30-45 seconds if not less, thats a good way to gauge yourself. And of course, the rice shouldn’t fall apart yet the rice shouldn’t be so compact where its just one giant glob of rice.

Nigiri was one of the hardest things I had to learn, I truly hate it when people are like "its just fish on top of rice, how hard is that? "

Its harder than you think

A California roll should be made, cut evenly, and plated in about 30-45 seconds if not less, thats a good way to gauge yourself. And of course, the rice shouldn’t fall apart yet the rice shouldn’t be so compact where its just one giant glob of rice.

Nigiri was one of the hardest things I had to learn, I truly hate it when people are like "its just fish on top of rice, how hard is that? "

haha yeah it is, ive found the cuting and plating isn’t so hard anymore, i can’t get the rice correctly done yet

looks good, but those rolls are huge, i would try splitting the nori into smaller sections so you get the normal sized rolls. easier to handle, cut and serve not to mention eat.
dude make me some fucking sushi with that hamachi you caught already. asshole.

im going to mexico again this summer, ill be bringing back some yellow fin tuna
it got the point, where we would not cut them up, and just eat them like borritos

hahaha, have a hard time cutting them? If you ended up doing this, you should try just making handrolls. Essentially it’s a roll, thats rolled up into a sort of cone, then you eat it just like that.

i didnt catch any quality fish this year – quite unlike last summer, but even if i had the answer would still be….. no
great edu!

not that it’s a big deal, but if you want to save some time & not drain the rice, i always make mine in my rice cooker with just a little bit less than a cup of water for each cup of rice.

personal preference, i guess.

great edu!

not that it’s a big deal, but if you want to save some time & not drain the rice, i always make mine in my rice cooker with just a little bit less than a cup of water for each cup of rice.

personal preference, i guess.

i wash it, after you wash it you let it drain; no point in washing it, if you don’t let the water drain out or else washing the rice is pointless.

sometimes there some bs coated on the rice and this can effect it’s stickyness – besides washing the rice never hurts.
i love sushi but dude, learn to cut the fish properly
I came across this article today, and immediately thought of this thread…

The problem is that when it comes to eating fish raw, freshness is not the only thing you have to worry about. Parasites are another hazard. Depending on the fish, they might pose an extremely small risk (to read all about them, see my posts on parasites, and ). But if you want to eliminate that risk completely by killing the parasites, the only way to do it is to freeze the fish for at least 7 days. Cooking kills them too, of course, but that doesn’t help you much with sushi.
I’m thinking I should make this soon, I just need to get all the ingredients. I’m guessing my local Asian market should have all of this stuff.

I probably wouldn’t buy fish at the local asian market. Ours has some older stuff that I wouldn’t be comfortable eating without cooking.
Thanks to your rice recipe (we were really missing the drying/cooling part) we make awesome sushi now.

Pic:

From left top, counter clockwise:
Plate 1:
Tuna and Yellowfin Nigiri
Plate 2:
Tilapia Nigiri (was a tad tough)
Marilyn Monroe (stole from a local shop, this is spicy tuna roll with salmon and roe on it)
Plate 3:
Spicy Tuna Roll
Unagi
Philly roll on rice paper

Mostly seafood market for ours.
pretty good EDU. I use a TB of dashi in my sushi rice. And I use a box fan and fold the rice until it is cool
so you let your rice dry for 30 minutes then you put it in water and cook it

it has to do with cleaning the rice. removing the talc (sp?) that most botan rice is coated with nowadays. It affects its stickiness. it is counterintuitive, thats why most don’t do it, thus why most never get good quality stickiness