How to Make Sushi
You may think sushi is just raw fish, but you’d only be half right. It’s actually the combination of fish and rice – and how it’s combined is an art form in itself.
Up next in Introduction to Sushi Making (8 videos)
Save money by learning to make a few of your favorite sushi rolls at home with the recipes and instructions in these food videos.
You Will Need
- At least a quarter-pound of trimmed, uncooked saltwater fish
- A sharp knife
- A cutting board
- A dollop of prepared wasabi
- A bowl of water
- Some ice or a refrigerator (optional)
Steps
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Step 1
Slice fish
With a very sharp knife, slice the trimmed fish slab into individual portions so each piece is a rectangle approximately 2-inches long and ¼-inch thick.
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To make things easier, cut all your fish at one time, but keep the pieces cold until you use them —put them on a plate and keep it in the refrigerator or on top of some ice.
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Step 2
Roll rice into ball
Moisten your hands with water from your bowl, and scoop an ounce of sushi rice—about the amount that will fit into your palm—and roll it into a ball.
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Step 3
Shape rice ball
Shape the rice ball into an oblong by squeezing it with firm but gentle pressure.
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Your rice should be about the same size as your cut piece of fish.
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Step 4
Dab wasabi on fish
Pick up a piece of sliced fish. While palming the shaped rice, scoop up a tiny amount of wasabi with your index finger and gently dab it onto the middle of the fish.
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Step 5
Press rice against fish
Press the shaped rice against the fish and gently but firmly cup the two together until they adhere.
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Step 6
Squeeze together
Firmly squeeze the sushi together until the fish and rice become one. Tap with your right index finger as you go to create a uniform shape.
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Step 7
Continue process
Place the finished sushi on a serving plate or sushi board, and continue making pieces until all the fish is used.
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Step 8
Garnish plate
Garnish the plate with a mound of Japanese pickled ginger and a smaller mound of wasabi. Pour some soy sauce into a small dish and get ready to dunk.
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Real wasabi is notoriously expensive, so most sushi restaurants just use a mixture of horseradish, mustard powders, and food coloring.
