Going out for sushi is always a great time and a break from our everyday eating habits. It’s fun to eat, it’s healthy and (bonus!) it pairs well with a glass of white wine. The presentation and preparation is an art form, one that we don’t appreciate enough as we quickly chopstick the Futimaki into our mouths. Making sushi seems like a lot of work, but it can be a fun process and a great activity to do with friends and loved ones for a night in. If you were ever curious about how to make sushi take a look at this guide so you can host your own DIY sushi night.
The technique – “inside out sushi”
Mastering the “inside out sushi” is the first step for newbies. It’s also known as the “Uramaki” and is most common in western sushi bars. This technique is special because the rice is on the outside, wrapping all the tasty stuff on the inside.
You will need:
Nori sheets (seaweed)
Sushi rice prepared with rice vinegar
Imitation crab meat
Your choice of veggies (you can be creative with this)
Step 1: Wrap the rolling mat
Use the “one side round and one side flat” rolling mat, not the kind with both rounded sides. Cover the rolling mat with a plastic wrap starting with the round side and ending with it. Make about 2 to 3 full rounds of wrapping. After you are done wrapping, roll the mat to squeeze out all the air locked inside the wrapping. If needed, poke it with a toothpick to let the air out.
Step 2: Break Point
Take a nori sheet, and break it down the middle. Place the nori sheet on the rolling mat about 5 cms from the edge, with the rough side of the nori facing upwards.
Step 3: “The turn over”
Get both your hands wet and make a ball of rice using about a handful of rice. Place the ball of rice in the middle of the nori and start spreading the rice, pressing it down gently until it’s evenly spread along the sheet. Make sure this layer is at least 1 cm high and add more if needed, but remember to keep the layer even. Flip the nori over so that the rice is facing the mat and the smooth side of the nori is facing upwards.
Step 4: Fill it
Now place the crab meat on the edge of the nori, along with some avocado and 1 to 3 pre-cut slices of vegetables (go wild with this).
Step 5: Rolling sequence
Using the closer edge of the rolling mat, close on the filling with the nori making a rectangular shaped hill and tighten it from above.
Step 6: Continue rolling
Move forward, continue rolling in the rectangular hill steps, keeping it tight with every move until you reach the end of the nori. Put pressure on the roll from all three sides at all times.
Step 7: Cut it to pieces
Use a wet, sharp knife to cut the roll in to little sushi units. You can usually cut up 6 to 8 pieces per roll.
Step 8: Serve
Serve your freshly homemade sushi on a wooden tray to complete the sushi experience.
It’ll be difficult not to impress friends with your new-found sushi making skills, so use them wisely and don’t forget that practice makes perfect. Check out this helpful website for additional sushi tips and recipes.