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)
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.
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.
Shape rice ball
Shape the rice ball into an oblong by squeezing it with firm but gentle pressure.
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.
Press rice against fish
Press the shaped rice against the fish and gently but firmly cup the two together until they adhere.
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.
Place the finished sushi on a serving plate or sushi board, and continue making pieces until all the fish is used.
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.