January 16th, 2018
Everybody loves sushi, especially in New York City. When it comes to healthy and delicious food, you really can’t beat this Japanese treat. There are about a million amazing places to nab sushi in this city, but with a little effort you can make it yourself! We’re here to hook you up with the inside secrets to amazing homemade sushi. Once you get down the basics, you’ll be rolling sushi like a master! Before You Roll: The creation of any sushi roll requires a couple of basic things. Once you have these, you’ll be able to make sushi any time you please.
- Sushi Rolling Mat: Sushi is traditionally rolled on a bamboo mat. There are all kinds of modern gadgets and gizmos that promise to make sushi rolling quick and easy, but you really can’t beat the traditional way. A sushi mat is super cheap, you can pick one up on Amazon here for just $8. It even comes with a handy rice paddle and rice spreader, which are helpful, but not required.
- Nori: Nori is the edible seaweed that holds everything together. If you plan to make a lot of sushi, you should always keep your pantry stocked with it. You can nab it at most Asian markets or at fancier food spots like Whole Foods.
- Sushi Rice: Without that slightly sweet, sticky rice your sushi roll will just fall apart-it’s the soul of any sushi roll. You can buy it pre-made or make your own sushi rice at home. Here’s a quick and easy recipe for homemade sticky rice:
- First, you’ll want to prepare your rice. Simply mix one and a half cups of rice and 1 cup of water in a pan. Bring the water to a boil and then reduce to a simmer for about 20 minutes, stirring occasionally. Finally, remove it from the heat and let it sit aside for about 10 minutes before moving on to the next step.
- Mix one cup cup of your rice vinegar, a half cup of sugar, and a quarter cup of salt in a separate saucepan. Cook over medium heat, stirring until the sugar and salt fully dissolve into the mixture. This mixture is called sushi-su.
- Move your rice to a wood or ceramic bowl. Ideally, you’d be using a sushi-oke, but most people don’t have one lying around. Pour a small amount of your sushi-su into the rice, and turn it over with a spatula or spoon. Repeat this process until your rice has reached the desired consistency. It should be shiny and sticky, but not clumpy. If you’ve got clumps, you’ve still got work to do.