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20th March
2011
written by Nibblish

Everyone loves sushi nowadays, but very few know how to prepare restaurant quality sushi at home, which is a shame given how crowded and expensive Japanese restaurants can be! Now, the good news is that making sushi at home is actually very easy and I can guarantee you will love it and it will become your favourite dish for dinner parties! The only difficult part is finding high quality sea food and sushi rice, so that it has the correct amount of starch needed to make the rice glossy and sticky, not mushy or dry. You can find this style of rice at most well-stocked grocery stores or Asian markets and sashimi fish from a good fishmonger.

Ingredients: (12-16 pieces)

200g fresh sashimi fish, such as salmon and/or tuna
2 cups sushi rice (also called japonica rice)
1/4 cup Japanese rice vinegar + extra to moisten your hands
1/4 cup sugar
2 teaspoons salt
Wasabi
Soy sauce
Pickled Ginger

Instructions:

1. Soak the rice for 15 minutes in cold water and rinse several times until the final change of water runs almost clear. Steam the rinsed rice following the package’s directions.

2. Heat the vinegar, sugar and salt in a sauce pan over medium heat until fully dissolved, but without boiling the mixture. Take off the heat and let it cool.

3. When the rice has finished cooking, transfer it to a wooden bowl or at least non-metallic, as metal can react with vinegar and ruin flavours. Using a plastic or wooden spoon, cool down the rice by gently spreading it out and folding in the vinegar mixture gradually until evenly sticky and shiny.

4. To shape the sushi rice, dampen fingers and hands with a small amount of rice vinegar to make it non stick. Pick up about 2 to 3 tsp. rice in one hand and shape into a rectangle with rounded corners. Repeat the process until you’ve got enough sushi pieces. Dip your forefinger into wasabi and spread a small amount onto the rice.

5. Slice the fish into thin slices. Aim for an opposite angle to the veins and using a long sharp knife, cut straight across the width of the block at a 45 degrees angle, in one long stroke. Repeat with the rest of the fish.

6. To assemble the nigiri, pick up a slice of fish, place it on top of the sushi rice base in the palm of your hand. Press the sides and top to place fish firmly onto rice. Continue with the rest of the fish.
Place on a plate and serve with pickled ginger, wasabi and soy sauce.

Make sure you give it a fair go. While step 5 and 6 may be a bit tricky at first, you’ll feel much more confident by your second or third piece and the result will be really rewarding!

If you found this one easy and feel up for more, why not take a look at my California Roll instructions to make it a full sushi mix platter!


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