Sushi recipe to make at home: makis and nigiris

hristohristov | Shutterstock

Probably when we think about eating sushi The idea of ​​going out to lunch or dinner to a fabulous Japanese restaurant comes to mind, but for those little moments when we want to spend a little time and cook for us enjoying our space at home we always have the option to make it from home, also reducing the expense because as we know sushi is not always within reach of all pockets.

Its preparation requires some patience and perseverance, although if it goes well the results will be surprising. Do you encourage yourself to make them yourself at home? Take note, you will love them.

Ingredients

For this we will need a series of main ingredients:

  • Nori seaweed in sheets: we can find them in herbalists and other specialized stores probably today we can find them in large commercial areas.
  • Special rice for sushi: this is a Japanese variety rice that is a variety of Italian arborio and carnaroli rices, used to make risottos. Its grain is shorter and without peel in its refined version. Once cooked its grain is bright and with a pleasant texture, firm but not hard.
  • Ingredients to introduce: those that most appeal to us.
  • Japanese wooden tablecloth to make sushi rolls.
  • Soy sauce to accompany.
  • Wasabi if you like and like it.

Let's do it…

For about 2-3 servings we will need about 25 minutes of preparation and the following ingredients:

  • 1 large glass of rice for sushi.
  • 1 large glass of water
  • Rice vinegar, about 70 ml.
  • Sugar, 3 tablespoons.
  • Salt, 1 teaspoon.

For the preparation of the makis and nigiris:

  • 2 sheets of dehydrated Nori seaweed.
  • ½ zaharoria.
  • ½ cucumber
  • ½ avocado
  • About 100-150 grams of salmon, loin or frozen belly for 48 hours.
  • Wasabi, to soften it we can use Wasabi mayonnaise: 2 tablespoons of mayonnaise with 1 teaspoon of Wasabi.

Preparation of sushi

  1. We will wash the rice thoroughly under cold water in a sieve so that it is well rinsed.
  2. The next step will be to cook it in a cauldron with a lid, we will add our glass of rice with the same amount of water on the extinguished fire. We will give good intensity to the fire until it boils. It is advisable to use a glass lid to see when it breaks but be attentive but never open the pot during cooking.
  3. When it has boiled we lower the heat to the minimum and count about 10 minutes.
  4. We remove it from the heat and let it rest for 5 minutes without uncovering the cauldron. If we live in a very humid place it will not be necessary to make this break.
  5. While the rice is cooking, prepare the seasoning by heating the rice vinegar for 15-20 seconds in the microwave while dissolving the sugar and salt.
  6. When the rice is ready we will extend it on the table in order to add the previously prepared seasoning. It will be convenient to mix the rice and the seasoning with a wooden fork, do not use anything metallic after the vinegar.
  7. The next thing will be to cool it and for that we will pass the teeth of the fork between the rice as a rake. The mission will be to put it at room temperature in the least possible time. Important to know that sushi is not eaten cold.
  8. We will prepare the vegetables and cut them in the form of canes in addition to doing the same with the fish.

To do the makis ...

We will wrap our bamboo mat with film paper and on top we will place a sheet of Nori seaweed. Previously we will wet our hands so that the rice does not stick to our hands.

We will spread a ball of rice over the seaweed and place the rice sticks on top of the rice, you can use a bit of Wasabi to make the vegetables stick to it and make it easier. When the roll is ready with the ingredients we will cut it with a knife and with the wet leaf.

For the nigiris ...

We wet our hands in water for several times and we will form a kind of rice croquettes and on top we will add a little bit more Wasabi so that the fish is stuck on top. Next we will add soy sauce in a bowl and enjoy!

What types of ingredients can we use?

  • Fish: tuna, salmon, eel. Important that it be fresh and free of parasites.
  • Fish roe: like caviar but more accessible to all pockets.
  • Meat: we can also find meat sushis, although it is not common, we can use chicken, veal or pork.
  • Vegetables and vegetables: such as carrots, cucumbers, avocados are a classic in Japanese cuisine but the best thing is that rice combines almost with everything such as pepper, spinach, bamboo.
  • Tortilla: it is not like ours, it is a kind of crepes made with dashi broth, flakes of grated dried bonito and kombu seaweed, soy sauce, sugar and egg.
Ievgeniia Lytvynovych | Istockphoto

These are usually the most common ingredients but it should be noted that if you are vegan we can also make many other combinations so you can enjoy them such as: rice makis, california roll, quinoa temakis, daikon turnip nigiri, trunk of deliciously stuffed avocado ...

In summary it is important for our recipe ...

  • That our hands are moistened so that the rice does not stick.
  • It is convenient to use a wooden fork rather than a metal fork.
  • Once we are working with the vinegar, do not use anything metallic.
  • The Wasabi in small quantity will help us initially to fix the vegetables in the makis and in the nigiris the fish.
  • Better to use a glass lid than a normal lid for our cauldron and thus control the rice
  • The sushi is not eaten cold.
  • Much better to use sushi-specific rice than regular rice.
  • If we do it as a couple we will go a little faster.

Have you already decided to make your first homemade sushi? Comfortable, simple, without moving from home and with a somewhat less cost and increasing the number of rations to enjoy them the following days.

How to Make Nigiri Sushi 【Sushi Chef Eye View】 (April 2024)