There's nothing quite like a night out at a sushi restaurant. The best sushi chefs manage to make this type of food feel like an edible work of art.
One of the main obstacles to enjoying sushi at home is getting your hands on top-quality ingredients. The Wagyu Shop™ makes that process simple with a selection of the finest premium seafood, including yellowfin tuna steaks and Ora king salmon fillets. Learn more about how to utilize these ingredients to host your own at-home sushi night.
Step One: Get the Right Equipment
The great thing about sushi is that it requires very minimal kitchen equipment and tools. Here are some of the options to consider:
- Rice cooker: One of the most important considerations for your sushi night is the rice. It should be perfectly sticky and light. A rice cooker helps to streamline this process by cooking the rice to perfection every time. This piece of equipment is optional, however, since you can use a pot on the stovetop instead. Be sure to keep a close eye on your pot since the process isn't as automated as it is with a rice cooker.
- Sushi mats: If you want to create enticing sushi rolls, you'll want to use mats called makisu to roll them. The mats make it easier to keep your rolls tight, and they allow you to create longer rolls that can be cut uniformly with crisp edges. Alternatively, you can create hand rolls without the mat. These will be just as tasty, but they may not be as visually appealing.
- Hangiri: A hangiri is a large wooden bowl used to cool the rice when preparing sushi. It also helps to absorb excess moisture so the rice is just the right amount of sticky. This is another optional piece of equipment because you can use a plastic bowl instead if you do not have a hangiri.
- Sharp knife: A good knife is absolutely essential for cutting your seafood and any sushi rolls you crate. Crisp cuts are an important part of successful sushi making.
Step Two: Gather Your Ingredients
It's important to get high-quality ingredients for your sushi dinner, such as:
- Nori seaweed sheets (for sushi rolls)
- Rice (short or medium grain white rice is best)
- Rice wine vinegar
- Seafood (tuna steaks and salmon fillets are great options for beginners)
- Vegetables (avocados, asparagus, cucumber,
- Garnishes (wasabi, ginger, etc.)
Step Three: Assemble Your Sushi Rolls
Start by washing and cooking your rice. You'll want to allow some time for the rice to cool before you begin assembling your sushi.
While the rice cooks, you can prep any vegetables you plan to use and cut your seafood as needed.
Finally, it's time to assemble your sushi. Avoid overfilling the rolls.
Here's a quick guide to making sushi rolls with a sushi mat (makisu):
- Place plastic wrap over the mat and lay down a piece of nori rough side up.
- Add a handful of rice along the nori, leave the top inch bare.
- Press the rice down a bit in along the center to create a small indent.
- Place rectangular pieces of tuna or salmon in the indent.
- Dip your fingers in water to wet the top edge of the nori.
- Roll up your roll tightly using the mat until it sticks to itself at the top edge.
- Slice the roll into bite-sized portions.