Sushi - Sushi Class - Beginner Level
Sushi Class: Beginner Level
Making sushi at
home should be fun. If you
have no experience with making sushi, this is the perfect place to
will get the hang of it in a few tries, and then you should be able to
make them with ease.
In this section we will
cover the basic
preparations, and begin rolling the hand roll (temaki).
If you don't have any sushi equipment, there is no worry. The main
purpose of the beginner level is to get familiarized to the actual
preparations. The hand
roll requires no special skills nor it needs detail in presentation.
But that does
not mean that the taste should be ignored. There will be a lot of
weight put on
preparing the basic ingredients, since they must be prepared close to
perfection. The hand roll is a good way to determine how you are
ingredients. You can continue this level until you
reach a satisfying result and then move on to the upper levels.
Always keep the knife clean. Each time you use it, you must wipe it with a kitchen cloth.
Things to prepare:
Sashimi substitutes: egg
salad, tuna salad, ham…etc
Sashimi Kinife substitutes:
long, extra sharp knife
Rice Cooker (if you don’t
have one, you can
prefectly cook rice with a pot)
Japanese Short Grain Rice substitutes:Japanese Medium Grain Rice
Mineral or Purified Water
Premixed Sushi Rice Vinegar
Rice Bucket (Sushi
Oke or Hangiri ) substitutes:
large mixing bowl or a flat cooking pan)
Rice Paddle (Shamoji) substitutes:
plastic spatula, or a wooden spoon
Hand Fan substitutes:
magazine or small
(Japanese Horse Radish)
a market that sells sashimi grade
fish. A Japanese supermarket is recommended, since they have frequent
and that means the fish will be extra fresh.
Make sushi rice
sashimi into strips.
Make a hand roll
Common mistakes and remedies:
Rice was too hard:
you didn’t pre-soak the rice, didn't add enough water, or you didn’t
steam it enough. Most likely it is the second
reason, but if you are sure about your measurements, try working on the
two possible reasons.
Sushi rice was too bland, too strong:
the amounts of sushi rice vinegar
accordingly. You can also try to adjust the sushi rice vinegar by
should always be sealed when it is
stored. It is very sensitive to moisture. Also be sure to apply the
to the rougher side(not the shiny side) of the nori.
The sushi rice should always
be cold when used with nori
so it does not soak extra