Making sushi at home may seem intimidating when really there's a method to the madness and it's such fun to make at home! As you'll learn, once you've got your base down, you can get as creative as you like with ingredients making it your own.
In this recipe, we show you how to master sushi rice and get the rolling technique down. We'll showcase how to create a popular California roll, Spicy ahi tune, vegetable and salmon!
Check out our YouTube Channel to see a video demonstration as you attempt this one at home.
Sushi Rolling: Spicy Ahi Tuna, California, Vegetable & Salmon
2 Cup dry sushi rice
2 Tbsp. Rice Vinegar
2 Cups of water
1 oz. of sugar
2 oz. Tuna
2 oz. Salmon
4 oz. Lump Blue Crab
8 Sheets of Nori
2 oz. Soy Sauce
2 oz. Sambal
1 Red Pepper
2 oz. Sesame Ginger Vinaigrette
Small sauce pot
Pour the rice into a bowl and cover it with water. Stir and strain the
water. Repeat 6 times or until the water looks clear.
Place rice in a small sauce-pot and add 2 cups of water. Bring to a boil,
reduce heat to low, cover and cook for 10-12 minutes (until all water is
absorbed). Turn off the heat and remove the pot from the stove. Let sit
for 5 additional minutes before removing the lid. Season the rice by
adding rice vinegar and sugar. Gently fold to incorporate and set aside
to cool (do not over-mix).
Maki (nori on the outside)
Place sushi mat on your worktop. Lay nori sheet (the rough side facing
up) on the mat and cover with rice (all the way to the right and left
edge, leaving an inch from top and bottom). Press the rice down and
place fillings neatly in the middle. When ready to roll, lift the mat and
carefully roll the nori sheet over the fillings then press down the mat. Lift
it slightly and brush the nori sheet with water to create the seal. Roll the
sheet a bit further, using the mat to apply pressure. Repeat until done.
Use plastic wrap to cover the sushi mat. Cut about an inch and a half off
the top of the nori. Place the shiny side down on your sushi mat, cover
the entire rough side of nori with rice. Sprinkle sesame seeds over all the
Flip the nori/rice so the rice is now touching the sushi mat, add fillings of
your choice. Using your sushi mat to roll tightly. Use a wet, sharp knife to
cut 3/4 inch pieces. Enjoy!
*Half of the cucumber, red pepper, and avocado are intended for your
chopped salad. Chop veggies and lightly toss in sesame ginger
vinaigrette. Garnish with sesame seeds & wontons. Enjoy!