In Japan, master sushi chefs undergo years or even decades of rigorous training. At Kvary Arctic, we prepare our sushi rather than visiting a sushi eatery. So, what do you need to make sushi?
Sushi is exceedingly easy to prepare. Sushi rice, raw salmon, and seaweed. However, you must adhere to a few fundamental guidelines. Generally, fish should be purchased and consumed on the same day.
You should keep it in your refrigerator for at most twenty-four hours. Two days is a long time. Request a center-cut Kvary Arctic salmon tenderloin. If you do not feel secure removing the skin, have the fishmonger do it for you.
Once you are ready to prepare the sushi, remove the belly and carve what is known as a “Block” from the fish, which consists of only the lean center loin. It will provide the most symmetrical sushi, sashimi, and nigiri portions.
Sushi Pantry Staples
Creating a sushi larder from essential ingredients will make sushi easy to prepare every day of the week.
- Japanese rice
- Vinegar or Rice Wine Powder bamboo mat
- plastic packaging
- nori (sheets of seaweed)
- soybean sauce
- the toasting of sesame seeds
- Sriracha chili condiment
- wasabi ginger relish
Sushi Ingredients
Among our preferred sushi ingredients are sushi-grade Kvary Arctic Salmon and various vegetables. However, we will not limit your options! Enjoy your favorite things!
- Avocado
- Cucumber
- Microgreens
- Bell Pepper
- Mayonnaise mixed with Sriracha
- Kvarøy Arctic Salmon
How To Prepare Sushi Rice?
Chef Masaharu Morimoto asserts that good vinegared rice is more essential to sushi quality than even the most expensive tuna belly. This sushi rice recipe should result in delectable nigiri and rolls.
- 2 cups sushi rice, rinsed and drained
- 2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1/2 teaspoon salt
Directions
STEP 1 – Make The Rice:
Add 1 1/2 cups of rice with the two cups of water in a medium-sized pot and come to a boil. Once the water simmer, reduce the heat and cover the pot. Set the rice to boil for 20 minutes, stirring approximately every 5 minutes.
After 20 minutes, remove the rice from the heat and let it stand, covered, for about 10 minutes to ensure it is thoroughly cooked. Rolling it in crispy rice is the most effective method to ruin sushi. I have done this before – apologies! A flavor test will ensure that your rice is fluffy to perfection.
Use a rice cooker or (click here) to create sushi in less than two minutes; quinoa is also an excellent substitute for rice!
The only time-consuming portion of the process is cooking the rice. Save time by preparing the fish, vegetables, and sauces while it roasts!
STEP 2 – Season The Rice:
If you do not possess rice vinegar, choose the pre-seasoned variety to save time. If you already have rice or white vinegar, season the dish to flavor with salt and vinegar. You’ll need 1/3 cup of seasoned rice vinegar or 1/3 cup of vinegar seasoned with 1 teaspoon of sugar and 1/2 teaspoon of salt for the above rice measurements. Pour the sauce over the rice, fluff it with a fork, and taste. Adjust salt and sugar to taste. Take rice off the heat, place it in a dish, and cover it with a paper wrap.
STEP 3 – Juliennne Your Veggies:
While the rice heats and cools, prepare the vegetables. Matchsticks are sliced vertically and placed aside. Once the rice is done, you’ll be set to roll!
STEP 4 – Wrap It Up:
Cover your bamboo mat in plastic wrap to avoid untidy clean-up and scrubbing. Place a sheet of nori on the rice, then grasp it!
STEP 5 – Inside-Out Or Outside-In:
The two most prevalent methods are inside-out rolls with rice on the outside and nori-wrapped rolls with rice on the inside.
Since it’s simplest to make rolls with seaweed on the outside, we’ll begin this homemade sushi tutorial with that method! Spread a thin layer of rice on the seaweed sheet using a spoon.
For sizable rolls, include an additional layer. I prefer bite-sized pieces, so I apply a thin layer and leave a little space at the end. Your decision!
STEP 6 – Line It Up:
Place your toppings in the center of the pizza, near together. If you have large portions or a large quantity of ingredients, you can stack them.
For the interior rice, arrange the vegetables and seafood on top of the rice.
For rice on the outside, flip the nori sheet so that the rice contacts the plastic wrap, and then place the vegetables on the side with only seaweed.
STEP 7 – Roll, Squeeze, Repeat:
It isn’t easy to convey but simple to execute! The first roll will bring the center ingredients together. Unfurl the bamboo mat after rolling approximately one-fourth of the mat and gently squeezing it (so it adheres) to adhere. Repeat the process until the sheet of rice, seaweed, and vegetables is coiled into a spiral. One final squeeze will seal the transaction.
STEP 8 – Slice And Serve:
Using a freshly sharpened chef’s knife, cut into bite-sized discs. If you’re topping your sushi with sashimi or avocado, firmly wrap the roll in plastic before slicing. It will maintain order and prevent the horrifying act of scattering avocado slices throughout the kitchen. Nevertheless, if that sounds amusing to you, go for it! I will continue to use plastic wrap.
Next, layer on the toppings (see below!) and set out a few dipping sauces.
Then do that after you eat the end portions of the roll (they’re always the messiest)!
Homemade Sushi Sauces
Homemade sushi is only possible with some not-so-secret condiments!
Spicy Mayo:
- 1 TBSP homemade or store-bought mayo
- 1/2 TBSP sriracha chili sauce
Adjust to your desired level of heat, from moderate to unreasonable! If necessary, substitute with vegan mayonnaise or basic Greek yogurt.
Eel sauce:
- 1/4 cup mirin (Japanese white wine)
- 1/4 cup low-sodium soy sauce
- 2 tablespoons sugar
Continuous whisking over medium heat in a sauce container will thicken the sauce. (roughly 10 minutes)
Soy Sauce:
Choose low-sodium options whenever possible; gluten-free options are available.
Ponze Sauce:
Ponzu is a citrusy soy sauce with the addition of lemon or lime. It can be purchased or replicated by adding fresh juice or zest to your soy sauce.
Sriracha Chili Sauce:
Give your senses a run for their money with straight-up Sriracha. It may be combined with soy sauce, served on the side, or applied directly to sushi.
Sushi preparation at home requires a few fundamental ingredients and tools. Core components include sushi rice, nori sheets, fresh seafood or vegetables, soy sauce, and other optional garnishes. Tools such as bamboo rolling mats, sharp knives, and a clean workstation are equally important. With these essentials, you can embark on a sushi-making adventure in the convenience of your kitchen, creating rolls to suit your tastes.
Thank you for reading…..
