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Table of contents
Introduction ................................................................................................ 3
Types of Sushi .............................................................................................. 4
Tools You Need to Make Sushi ................................................................ 6
Serving Sushi ............................................................................................... 7
So just how important is the rice? ........................................................... 7
Now it’s time to dive in the pool!............................................................ 8
Japanese Rainbow Roll.......................................................................... 11
California Roll ........................................................................................... 12
Dynamite Roll ........................................................................................... 14
Chirashi Sushi ............................................................................................ 15

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Introduction
Sushi is a well-known Japanese delicacy in the world. Sushi is characterized as
any dish that's made with vinegared sushi rice. Since Japan is encompassed
by the sea, Seafood has continuously been broadly devoured as well as rice.
Initially, sushi was fermented fish with rice, and this was a staple dish in Japan
for a thousand a long time until the Edo Period (1603 to 1868) when modern
sushi was developed. The word "sushi" implies "it's sour," which reflects back to
sushi's roots of being fermented in salt. Today’s sushi was created to be sort of
quick munch or as a fast food and remains so to this day.

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Types
of
Sushi

There are six main types of sushi found in restaurants. Below are the six
different types of sushi and what their basics consist of.

 Sashimi  Maki
 Nigiri  Uramaki
 Chirashi  Temaki

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Sashimi
Sashimi is an immensely popular
form of Sushi. Sashimi is raw fish
usually Salmon, served with soy
sauce and sometimes wasabi as
well.

Nigiri
Nigiri is a form of sushi consisting
of vinegared rice topped with
slices of either raw Tuna, Salt
water Eel, Clam fish or cooked
Abalone.

Maki
Maki is a form of sushi when vinegared rice are rolled in the thin sheet of Nori
(Seaweed) paper and then cut into bit-sized pieces. It’s usually enjoyed with
different seasoning, mostly with soy sauce.

Uramaki
Uramaki is the form of sushi that is similar to Maki, although the vinegared rice is
molded on the outside of the Nori rather than the inside. The Nori is usually wrapped
around the filling.

Temaki
Temaki is another type of sushi rolls, although in case of Temaki , we prepare them
by rolling the thin sheet of seaweed into a cone shape. This cone is then filled with
rice, vegetables, and fish.

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 Tools You Need
to Make Sushi
Following are the essential tools that you
need to make sushi at home.

1. Rice Cooker
Although you can cook and boil the rice in
a pan but at the same time, an electric
rice cooker can make the process a little
easier and quick. When the sushi rice is
done, it is advised to not to leave them in
the already warmed cooker. Transfer it to a
mixing bowl to cool.

2. Rice Paddle
Once the rice has been cooked and has started to cool, it is necessary to mix the
rice vinegar into the rice. This gives the sushi its unique flavor. The bamboo rice
paddle is used to disperse the vinegar throughout the rice.

4. Bamboo Mat
Bamboo mats make the sushi easier to roll and
shape into the desired shape, whether it is
more of a circular or square shape.

5. Sharp Knife
While you are making sushi, you need to work
with a sharp knife when you are slicing the rolls.
It’s important to make clean, exact cuts. Our
sushi chefs use knives that have been
specifically designed for sushi. At home, you
don’t need this; you will simply need a sharp
knife.

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 Serving Sushi
Sushi is typically served with three
condiments on the side - soy sauce, a
decent amount of wasabi (a dry green
paste), and gari (pickled ginger). In the
case of a nigiri, you need to turn the
sushi around (rice up, fish down), lightly
dip it into the soy sauce making sure
that you don't dip the whole thing in,
and eat it. Nori is one of the primary
ingredients that are used while
preparing sushi as it acts as a wrapper
to hold certain types of sushi together.
It is a kind of edible seaweed, and
normally available as paper-thin green
sheets in the supermarkets

So just how important

is the rice?
Just to be very honest, there’s definitely a reason
why chefs all over the world spend a long time
learning how to cook perfectly soft and sticky
sushi rice or cut raw fish like a magician, because
for the people with real taste, this is what matters.

Sushi chefs spend a long time to work on the rice

for years before even being allowed to touch the
fish. So while true sushi needs years of effort and
perfection, you can actually make good quality sushi rice at home with a little
experimentation and patience. You can even make good brown Sushi rice if that's
your thing.

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Now it’s time to
dive in the pool!
Step 1
Instructions

Before you start cooking the rice,

make sure you have sushi rice
vinegar ready. Alternatively you
can of course buy readymade sushi
rice vinegar.

Seasoning mix for Sushi Vinegar

 200 ml rice vinegar
 90 g regular white sugar
 Large piece of Kombu dried seaweed
 20 g sea salt
First you need to turn the seaweed into small little
pieces by simply just breaking it then add all
ingredients together and let it rest until everything is
mixed well. This process of dissolving everything takes
at least one hour. It’s best to prepare the sushi rice
vinegar a few days beforehand. This makes the
vinegar more saturated and full of flavors.

Step 2
Cooking Sushi Rice
 Now that the sushi rice vinegar is ready, let’s prepare the rice. The simplest
way to cook sushi rice is in a rice cooker. Most common way is to cook rice in
a pot or pan.

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  Start by measuring the
amount of rice. Take about 80
grams of uncooked sushi rice per
sushi roll. Put the rice in a sieve and
wash it gently under the kitchen tap
with cold water. The purpose of the
rice washing is to get rid of excess
starch.
 Keep washing the rice until
the water is nearly clear. This should
take 7 or 8 washes. Then it’s time
when we put the rice in a large
bowl and fill it with cold water.
 Bring to the boil. Reduce heat
to low and cook, covered, for 12
minutes or until all the water is
absorbed. Remove from heat. Set aside, covered, for 10 minutes to cool
slightly.
 Now add sushi rice vinegar. This will give the rice that special lightly sour taste.
Add 20% of the volume of the uncooked sushi rice. To keep things simple,
count 1 gram as 1 ml. For example: if you start with 500 g uncooked rice,
count it as 500 ml. Add 20% of 500 ml = 100 ml sushi rice vinegar.

Step 3
Nori and Fillings
Place a sushi mat on a clean surface with
slats running horizontally. Place a Nori sheet,
shiny-side down, on the mat. Use wet hands
to spread one-sixth of the rice over the Nori
sheet, leaving a 3cm-wide border along the
edge furthest away from you.

What is Nori?

Nori sheets are thin layers of dried seaweed

and are available from supermarkets and
Asian grocers.

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What goes in Sushi?
You can put almost any filling inside a sushi
roll, such as seafood, chicken or
vegetables. Basically, sushi is a dish that
combines “Sushi Rice“(vinegared rice) with
other ingredients. The ingredients can sit on
top of the rice or rolled into a roll to make a
sushi roll. Whatever your heart desires—go
for it. Just make sure that you cut into small
strips.

Step 4
Rolling Sushi
Place salmon and avocado along the
center of the rice. Roll the Sushi Part Way.

Next, carefully roll the sushi so that the end

piece of the Nori, rice, and ingredients curve over so that you have a shape that
looks almost like a snail. Repeat with remaining nori, rice, salmon and avocado.

Step 5
Slicing Sushi Roll
Use a sharp knife to slice sushi width ways into 1.5cm-thick slices. Place on serving
dishes with soy sauce, wasabi and pickled ginger, if desired.

Tips
 Don’t rush the rice washing. It’s very important to rid the grains of starch,
otherwise you’re left with what the Japanese call ‘smelly rice’, which is no
good for making great sushi. Properly washing the rice yields a clean, fresh
taste.
 Make sure to clean the blade of the knife after every time you cut off a piece
of sushi. The blade will quickly become sticky, so if you don't clean it, the sushi
will be very difficult to cut.

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 Here are some recipes specially prepared for so that you can learn different ways
of making sushi and enjoy!

Japanese Rainbow Roll

Ingredients

3 pieces sashimi grade salmon

sliced thinly

3 pieces sashimi grad tuna slice

thinly

1 avocado sliced thinly same size as

the fish, plus pieces for inside roll

2 pieces imitation crab meat

1 cucumber peeled and sliced

lengthwise

Prepared sushi rice

1 piece of nori seaweed sheet

Eel sauce Store bought

Instructions

On your work surface, lay a piece of and toward the bottom third of the
seaweed smooth side up. roll.

Press your prepared sushi rice over Roll it up, using your sushi rolling mat.
eighty percent of the seaweed. (It will
spread out to the edges when you roll Add the pieces of fish and avocado
it.) on the top part of the roll alternating
pieces.
Place your sushi rolling mat.
Using a plastic wrap again and the
Put down a piece of plastic wrap over rolling mat, gently roll the fish and
the mat and then flip the seaweed avocado pieces onto the roll.
over so the rice is now on the bottom.
Using a very sharp knife, slice the roll
Place the cucumber slices, avocado into 8 pieces
pieces and imitation crab lengthwise

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Plate and then drizzle with the eel Have fun and try it!
sauce. If you can't find eel sauce, it is
also delicious by just dipping it into
some soy sauce and wasabi.

California Roll

Ingredients
6 cups sushi rice (cooked and ½ lemon (for avocado)
seasoned)
For Vinegar Water for Dipping Fingers
8 sheets nori (seaweed) (Tezu)

4 Tbsp toasted white sesame seeds ¼ cup water

For Fillings 2 tsp rice vinegar

9 oz cooked crab meat (I used 2 cans) For Toppings (Optional)

6 Tbsp Japanese mayonnaise Ikura (salmon roe)

½ English cucumber (or Yuzu-flavored tobiko (flying fish roe)

Persian/Japanese cucumber)
Eel sauce Store bought
2 avocados

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Instructions

Gather all the ingredients. Sushi rice the cucumber, crab meat, and avocado at
should be at room temperature. Each the bottom of the nori sheet.
California Roll requires ¾ cup (135 g) of
Grab the bottom edge of the mat while
sushi rice, so you'll need 6 cups (1080 g)
keeping the fillings in place with your
of sushi rice to make 8 rolls.
fingers; roll it into a tight cylinder, tucking
Cover the bamboo sushi mat with plastic the fillings in firmly.
wrap and prepare vinegar water (Tezu) to
Lift the edge of the bamboo mat slightly
dip your fingers to prevent them from
and roll it forward while keeping gentle
sticking.
pressure on the mat. Cover the completed
To Prepare the Fillings rolls with a damp cloth at all times to
prevent them from drying. Continue
Crab meat: Combine the crab meat with
making the rolls until the ingredients are
Japanese mayonnaise and mix together.
finished.
Cucumber: Peel and remove seeds with a
You can use the left over ⅓ of nori sheet
spoon. Cut into thin long strips, the same
to make Ikura Sushi. Cut the nori sheet
length as the nori sheet.
into half lengthwise. Make small balls with
Avocado: Peel, pit, and cut into ¼" (0.5 sushi rice and wrap it with nori sheet.
cm) thick slices .Squeeze the lemon juice Place ikura on top.
over the avocado to prevent browning.
To Serve
Nori: Cut off ⅓ of a nori sheet (save it)
With a very sharp knife, cut each roll in
and use the ⅔ sheet of nori.
half and then cut each half into 3 pieces.
To Roll Sushi Remember to clean the knife with a damp
cloth after every few cuts.
Lay a nori sheet, shiny side down, on the
bamboo sushi mat. Wet your fingers in
Tezu and spread ¾ cup (135 g) of the rice
evenly onto the nori sheet.

Sprinkle the rice with sesame seeds or

tobiko.

Turn the nori sheet over so that the rice is

facing down. Line the edge of nori sheet
at the bottom of the bamboo mat. Place

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Dynamite Roll
Maple Soy Sauce: Roll Ingredients:
1 tablespoon Organic Maple Syrup Sushi/Sticky Rice (approx 1 cup of
uncooked rice, prepared as per
1 tablespoon Soy Sauce
package instructions)
Dynamite Sauce: Mango (sliced)
1/2 cup Olive Oil Mayo Cucumber (sliced)
1 tablespoon Sriracha Hot Sauce Avocado (sliced)
1/4 teaspoon Roasted Sesame Oil 2 Nori Sheets

3-4 Tempura Shrimp

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To make dynamite roll sushi, the only cooking involves is of cooking the rice. Other
than that, you just have to assemble everything to make sushi rolls. Let’s see how to
prepare this dish.

Instructions
 Cook the rice as per the Place Nori sheet on a damp
instructions given on the packet. towel. Wet the fingers and
You can add apple cider spread the sheet. Spread a
vinegar in place of rice vinegar. small amount of dynamite
 To prepare the sauces, just mix sauce over the rice, like a line.
the ingredients given as per  Slowly roll the sheet. Make sure
each sauce. Use different your hands do not touch the
containers for a different sauce. nori sheet. Apply little pressure
 Prepare the filling of shrimp or on the rice roll to seal.
vegetables or fruit as per the  As the roll is completed, slice
desired filling. them into small pieces
 If you do not have a sushi mat,
then use a damp dishtowel.
.

Chirashi
Sushi

Yield: 2 servings

Ingredients
 2-3 cups Sushi Rice  Tuna,Sashimi grade

 Tamagoyaki for Sushi  Yellowtail, Sashimi grade

 shrimp (cooked)  Salmon, Sashimi grade

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  Salmon roe  Cucumber slices

 Kizami Nori (shredded Roasted  Pickled ginger for Sushi

Seaweed)
 Wasabi paste
 Shiso leaves
 Soy Sauce
Instructions
1. Prepare Sushi Rice and Tamagoyaki in advance. Let cool. Cut Tamagoyaki
into thin desirable size pieces. Set aside.

2. Slice shrimp on the underside to open (butterfly) and lie flat. Slice fish thinly.
Place rice flat in a plate or bowl, and add Nori on the rice. Arrange
Tamagoyaki, shrimp, fish, and salmon roe on the Nori and rice, typically in
groups using Shiso leaves and cucumber slices as dividers between toppings.
Garnish with ginger and Wasabi. Serve with soy sauce.

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