Restaurant Quality Sushi at Home

Restaurant Quality Sushi at Home

Homemade Sushi Night

After a few years of always being on the receiving end of great sushi, I thought that it was about time for me to try my own hand at making some of the tastiest food that has been introduced to me. So here are the basic ingredients needed and the tuna filet I purchased down the road at Blalock Seafood and Specialty Market (24822 Canal Rd Orange Beach, AL 36561). Whats needed for restaurant quality sushi at home?

~Nori (seaweed for wrapping)

~Mirin (rice wine similar to sake, but lower alcohol content and higher sugar content)

~Short grain sushi rice

~Wasabi paste/powder

~Soy Sauce

~Sriracha sauce (paste of chili peppers, distilled vinegar, garlic, sugar, and salt)

-Sushi mat, nonstick sushi paddle, rice cooker (optional), plastic film/wrap

Above: Ingredients needed

Step 1: Make the sushi rice. You can do this if you have a rice steamer, just follow directions, or if you do not, then stovetop works just fine. Again, just follow the directions given on the packaging. Once ready, you want to season the rice with the Mirin and lightly toss with the nonstick paddle. At this point, the rice will be very sticky, which is what is wanted. If your rice is wet and/or not sticky, then you have either added to much water or somehow didn’t follow the directions properly. Try again!

Step 2: Prepare the fillings. (choose whatever filling is desired…below are a few examples) To be eaten safely, sushi-grade fish must be handled correctly: It should be frozen for at least one day to kill any parasites. For the best flavor and texture in oily, strong-smelling fresh fish, such as salmon and mackerel, rub the fillets with fine sea salt and let stand for 30 minutes; rinse the fish well, pat dry and sprinkle all over with rice vinegar. 

Crab Meat from Dungeness, blue or king crabs is best. Pick over the meat for bits of shell.

Tuna If a piece of tuna is sinewy, simply scrape the meat off the sinews with a sharp knife.

Salmon Slice salmon across the grain into strips about 4 inches long and 1/4 inch thick.

Cucumber Seed a cucumber, then slice it—including some of the skin—into a thin julienne.

Avocado Cut a ripe Hass avocado in half. Carefully strike the pit with the blade of a heavy chef’s knife, then twist the knife to remove the pit. Peel the halves, then cut them into 1/4-inch-thick slices.

Step 3: Wrap bamboo mat in plastic wrap a few times. This is optional but I have found that by doing this makes rolling easier, cleanup easier, and you don’t have to worry about any leftover food contaminating the mat after use.

Step 4: Form the Maki - Spread the rice. Carefully wave a 4-by-7 1/2-inch sheet of nori over an open flame until crisp and fragrant, then transfer to a bamboo mat. Wet your hands in water that’s seasoned with rice vinegar, then scoop up 1/2 cup of sushi rice. Gently form the rice into a loosely packed, palm-width log. Place the log at one edge of the nori and begin spreading it across to the other side.

Step 5: Add wasabi and filling. Continue to spread the rice all over the nori, rewetting your hands as necessary, until an even layer covers all but a 1/4-inch border at the top edge. Spread about 1/4 teaspoon of wasabi lengthwise along the middle of the rice. Lay about 2 ounces of the filling (either a single ingredient or a combination) along the center of the rice.

Step 6 - Roll the Maki. Roll the bamboo mat up and away from you, curling the nori and rice around the filling; use your fingers to hold the filling in place as you roll. Secure the roll with the 1/4-inch flap of nori. Once the roll is sealed, gently squeeze, pressing gently on the top and sides, to compress the roll slightly and form a rough square shape. Press on each end of the roll to make a neat surface.

Step 7 - Cut and Eat. Lift the roll off the bamboo mat and transfer it to a work surface. Dip the tip of a long, sharp knife into vinegar water; let the water run down the length of the blade. Using a long slicing motion, cut the maki in half, then cut each half into thirds to form six even pieces, rewetting the blade as needed. Serve.

In the two photos above, I made the classic Spicy Tuna Roll. It is simply the best quality tuna made into a roll by itself and then served with wasabi, sriracha and spicy sauce (mixture of half mayonnaise and half sriracha). 

When heading out for sushi, follow the guideline below:

Do:

1. Greet the chef - When arriving, the chefs will greet you with “Irrasshaimase!” (“Welcome!”). Smile, bow slowly with both hands by your sides, and sit down.

2. Use your hands - Mom was wrong: picking up food with your fingers is acceptable as diving in with your chopsticks.

3. Sit at the sushi bar - this was you can interact with the chef and get each piece made fresh just for you. Hint: The main guy is usually at the station closest to the entrance.

4. Go fish first - When the chef says it’s OK to dip something into say sauce (a good one will let you know), place the edge of the fish, not the rice, into the bowl. The rice is too absorbent.

5. Order Omakase - The “trust me” menu, like a chef’s tasting menu, is the best was to experience a place if you’re a first timer. If the price is not already set, discuss what you want to spend up front.

6. Ask questions - proper queries include “What does the Chef recommend?” “Where is the fish from?” and “How is it prepared?” Never ask “What’s fresh?”, which is insulting.

7. Arrange your chopsticks - when not using them, place chopsticks parallel to the edge of the bar in front of yo on a chopstick rest, tips pointing left, or on the eye of your plate.

8. Open wide - Each piece is designed to be eaten in a single bite. Just pop in the whole thing and chew.

9. You will be provided with a warm washcloth, which is called an oshibori. Use this to wipe and clean your hands. Neatly fold or roll it and place it back in its container. You may use this throughout your meal to clean your hands.

Dont:

1. Leave chopsticks sticking up - A pair stuck in a bowl of rice is a funeral tradition.

2. Use your phone - When you must talk, apologize to the chef and go outside. And if that skipjack sashimi is just too pretty not to snap, ask permission.

3. Rub chopsticks together - It implies that the restaurant used cheap ones. If there are splinters after spitting, request a new pair.

4. Order drinks or soup from the Chef - Chefs handle sushi and sashimi only. Order everything else, like starters and dessert, from your server.

5. Pour your own - It’s more polite (and kind of a treat) for your companion to refill your sake or beer glass for you. Return the favor.

6. Put ginger on sushi - The pickled strips are not a garnish: they’re for cleansing the palate between bites.

7. Wear heavy perfume - Strong scents will pollute the pristine taste of the fish (and nauseate diners around you).

8. Mix wasabi in your soy sauce - If you want more kick from the green stuff, apply a small amount directly on the fish.