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How to Make Sushi
In Japan, cooks train for years, even decades, to become master sushi chefs, but here are a few tips and tricks for making your own sushi at home.
“Sushi chefs know good vinegared rice is more important to top-quality sushi than even the most expensive tuna belly." Chef Masaharu Morimoto
MAKE MORIMOTO'S PERFECT SUSHI RICE >
Step 1: Make the Right Rice
The right variety of rice, ample seasoning and proper technique are key to making fluffy, flavorful sushi rice.
Step 2: Prep Fillings
Well-balanced sushi calls for pristine fish and the freshest vegetables. Buy only sushi-grade fish, and use a sharp knife to remove any sinews.
Julienne crisp vegetables, like cucumbers, carrots and peppers, so they can easily be added to cylindrical maki or temaki (hand rolls).
Step 3: Assemble
Maki are cylindrical rolls of seafood, vegetables and vinegared rice wrapped together using nori (dried seaweed). To make maki, place toasted nori on a bamboo mat. Wet hands in seasoned water, then form a log of sushi rice on one edge of the nori. Spread the rice gently across until evenly layered; add an 1-2 ounces of your favorite filling.
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Nigiri are slices of fish or shellfish pressed onto a mound of vinegared rice, with wasabi in between. It can take years to perfect the art of pressing rice into a perfect nigiri shape, but our mold can help you make impressive nigiri in no time.
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Step 4: Serve
Serve immediately with wasabi and soy sauce on the side for light dipping and pickled ginger slices to cleanse the palate in between bites. PSA: It’s okay to eat with your hands, too!
Learn Even More About Making Great Sushi at Home
READ ABOUT IT ON OUR BLOG >