How to make homemade sushi in 5 steps

On this show… well… this show has more noise than any other.

Hello, my dear friends at Paulina Cocina! Last recipe of the season . This time, a hit from any self-respecting modern home. Contrary to popular belief, making sushi at home isn't as complicated as it seems. If you're looking for a homemade sushi recipe, I'll tell you it's just the rice recipe, because you can actually fill it with whatever you want.

Go ahead and try it! It's a summer favorite.
Enjoy the video. Until next time,

Nicola Garupa
producer

Ingredients

for 4 rolls and 12 nigiri

• 2 cups sushi rice (see notes)
• Nori seaweed
• Wasabi
• Soy sauce

For sushi-zu

• 4 tbsp. rice vinegar (see notes)
• 2 tbsp. of sugar
• 1 cdita. salt

For different types of sushi

• Salmon
• Sole
• Prawns
• Crab sticks
• Salmon skin
• Avocado
• Carrot
• Cucumber
• Sundried tomatoes
• Walnuts
• Spring onion stalks
• Cream cheese (the firmest you can get)
• Sesame seeds (black and toasted)

Thousands of clarifications for this sushi recipe (and substitutions)

About sushi rice

The rice I use is a special sushi rice: round, transparent grains, very sticky. I'm using Dos Hermanos , which is produced here in the country. If you can't find it, you can try the more common Doble Carolina variety. It won't be exactly the same, but I promise you'll succeed.

Rice vinegar

It can be substituted with spirit vinegar. In this case, we use more sugar. Instead of 2 tablespoons of sugar for every 4 tablespoons of vinegar, we use the same amount: 4 and 4.

Fish that can be used

Salmon and bluefin tuna are commonly used. My fishmonger recommended sole, and I tried it. It's not bad, but I prefer salmon. The important thing is that it's tender, melt-in-your-mouth fish. And, of course, fresh. To learn how to cut it for nigiri (or sashimi), watch this video . It's in English but is quite clear.

How to make homemade sushi

5 steps to avoid dying trying

1. Wash the rice: Rinse the rice in water about 5-6 times until the water runs clear or almost clear. Let it sit for 30 minutes.
2. To cook the rice: Place the rice in a pot with the same amount of water (2 cups of rice, 2 cups of water). Cover. Don't remove the lid until the end of the cooking process. Heat the pot on high until it boils, then reduce the heat to low for 13 minutes. Never remove the lid! Never! After this time, turn off the heat and let it sit for 10 minutes, always covered. If you cook it like I do in a Pressure Cooker , simply add the rice and water to the 3-minute rice program, and when it's finished cooking, let it sit for 10 minutes without opening or unzipping the container.
3. Make the sushi: While the rice is resting, mix the 4 tablespoons of rice vinegar with the 2 tablespoons of sugar and the teaspoon of salt. Stir until the sugar is dissolved.
4. Cool the rice: After resting, place the rice in a large, open-sided mold (ideally a wooden one). Pour the seasoning over it and carefully spread it with a spoon and stir it while fanning it with a fan or a Paparazzi magazine. The idea is to let the rice come to room temperature while we spread the sushi-zu all over the rice.
5. Assembling sushi: Whenever you search for how to make sushi, you'll see the same thing: sushi is made with wet hands. This is because the rice is super sticky. There are several types of sushi; I'll show you the most common ones. To see how to assemble them, please watch the video. Don't make me explain something so complex at this point in the year.

How to make sushi rolls

What we do is place the nori seaweed on a mat. The seaweed always has the shiny side down, and the lines run in the same direction as the lines on the mat.
I usually cut off a piece because I don't like very "spiral" sushi. We place the rice on the seaweed with wet hands and spread it out until it covers the entire seaweed. We leave just 1 cm at the end for sticking.
Add any filling you like and seal. A roll with seaweed on the outside is called maki, and a roll with seaweed inside and rice on the outside (which usually has sesame seeds) is called uramaki.

Types of sushi

Nigiri

Nigiri is a croquetteishon with something on top. We form a kind of rice croquette with wet hands and place a piece of fish or shrimp on top (I've included the link so you can see how to cut it in the clarifications).
We flatten it with two wet fingers as seen in the video. For the salmon skin nigiri (which I HIGHLY recommend; for me, it was the most delicious of the whole batch), simply sauté the salmon skin until it's crispy, cut it into squares, and attach it to the rice with seaweed, glued with a little water.

Sashimi

You don't see it in the video. It's salmon cut a certain way (the video showing it is in the clarification section), without rice or seaweed or anything.

Temaki

It's the cone. Place a small piece of rice and the rest cut into strips (avocado, fish, carrot, whatever you like). Close it like a cone, and stick the seaweed in with a little water.

How to cut sushi rolls

Sushi rolls are cut into 6 or 8 pieces each, always using a wet knife and discarding the rough ends.

how to eat sushi

To eat, everyone has a small bowl. Usually, a little wasabi (horseradish paste, which is VERY spicy) and soy sauce are added to the bowl, mixed together, and the pieces are dipped in before eating each bite. If you're bored with chopsticks, it's better to use your hand than a fork. Another possible sauce (which a friend made that day at home) is soy sauce, honey, and grated ginger.

How to Make Sushi at Home: My Sushi

You know what? It was the second time I did it... not bad at all.