SUSHI RECIPES: Japanese Sushi recipe

Japanese Sushi recipe

🍣 Japanese Sushi Recipe – Detailed Step-by-Step

Servings: 4–5 rolls (20–30 pieces)
Time: 60–90 minutes
Skill Level: Beginner–Intermediate

📝 Ingredients

For Sushi Rice (Shari)

2 cups Japanese short-grain rice (not jasmine, not basmati)
2¼ cups water (for cooking rice)
4 tablespoons rice vinegar
2 tablespoons white sugar
1 teaspoon salt
Optional: a small piece of kombu (dried kelp)

For Rolling & Filling

Choose any combination:

Seafood (fresh, high-quality sushi-grade):

Tuna (maguro)
Salmon (sake)
Yellowtail (hamachi)
Cooked shrimp (ebi)
Crab sticks (kani)

Vegetable options:

Cucumber strips
Avocado slices
Carrot strips
Pickled radish (takuan)
Japanese omelette (tamago)

Other needs:

5 sheets toasted nori (seaweed)
Soy sauce (shoyu)
Wasabi
Pickled ginger (gari)
Bamboo sushi rolling mat (makisu)
Bowl of water with a splash of vinegar (to prevent sticking)

🍚 How to Prepare Authentic Sushi Rice

Rinse the rice
Place rice in a bowl and rinse with cold water, gently rubbing grains until water turns cloudy.
Drain and repeat 3–5 times until water is almost clear.
Soak the rice
After rinsing, soak in fresh water for 30 minutes. This ensures proper texture.
Cook the rice
Cook using a rice cooker or pot. Add kombu if you want traditional umami flavor.
Once done, remove kombu and fluff gently.
Make sushi vinegar (sushizu)
Warm vinegar, sugar, and salt in a small pan until dissolved (do not boil).
Let cool completely.
Season the rice
Spread hot rice into a large shallow bowl or hangiri (wooden tub).
Pour sushi vinegar over and use cutting + fanning motion with a rice paddle to mix without crushing.
Allow to cool to room temperature, not cold and not hot — perfect sushi requires this.

🍣 How to Roll Sushi (Maki Sushi)

Lay the bamboo mat on a flat surface and put a sheet of nori shiny-side down.
Wet your fingers lightly with vinegar water.
Spread a thin, even layer of rice over 2/3 of the nori, leaving the top edge empty for sealing.
Add fillings horizontally 1 inch from the bottom edge — don’t overfill.
Lift the mat and begin rolling forward, using fingers to keep fillings in place.
Press gently to form a firm but not crushed cylinder.
Moisten the edge of nori to seal the roll.
Use a wet, sharp knife to slice cleanly into 6–8 pieces.

🍱 Serving Style

Serve with:

Soy sauce (dip fish-side, not rice-side)
Wasabi (mix into soy if preferred)
Pickled ginger (cleanse your palate between pieces)
Optional: sesame seeds or tobiko (fish roe) topping

📌 Sushi Variations

Type	Name	Notes
Rolls	Hosomaki	Thin roll, 1 filling, like cucumber
Rolls	Futomaki	Thick roll with several fillings
Inside-out roll	Uramaki	Rice outside, like California roll
Hand roll	Temaki	Cone-shaped, eaten by hand
Nigiri	Nigirizushi	Rice ball topped with fish + dab of wasabi
Pressed	Oshizushi	Mold-pressed sushi from Osaka

🔑 Important Tips for Authentic Sushi

Use only sushi-grade fish when serving raw.
Rice texture is more important than fancy fillings.
Keep rice covered to prevent drying.
Don’t press too hard when rolling; sushi should be airy.
Sharpen your knife for clean cuts.
Work in a cool, clean environment.

Optional Add-Ons

Spicy mayo: mix Japanese mayo + sriracha
Eel sauce: sweet soy glaze for rich rolls
Tempura bits for crunch
Cream cheese (American style, not traditional Japane

Ingredients:

Cooked octopus.
Cooked prawns.
Raw tuna.
Salmon.
Salmon caviar.
Japanese sticky rice.
Lava seaweed.
Wasabi.
Asparagus.
Shiitake mushrooms.

INSTRUCTIONS

Pour the cooked rice into a tray.
Finely slice the tuna and salmon.
Put the seaweed onto a sushi mat and press rice down onto it.
Slice the mushrooms and the pieces of asparagus and lay along the rice.
Add the wasabi.
Roll the sushi and cut into slices. And the Sushi recipe is ready to serve with salmon caviar, wasabi and soy. Enjoy it !
californian-sushi-roll-recipe.

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