Homemade Sushi?

hollydays

Thanks- i am going to to price it at the supermarkets first-then go into a japanese supermarket and see if its cheaper or better.

Re Wasabi- does anyone know if the paste or the powder is better? Which type of soy sauce is authentic?

hollydays

so far-a quick check from www.mysupermarket.com shows tesco online have:
wasabi paste 43g @.89p (2.07 per 100g)
nori 11g@ .89p (£8.09 per 100g)
kikkomi naturally brewed soy sauce .88p (150ml) (58.7p per 100ml)
sushi rice,Yutaka, .89p per 5009,(17.9p per 100g).I wont be buying online,but it just gives me something to go on.

mattogier

MRSMCAWBER wrote: »

Hi there... I have some place mats with chopsticks and the mats are what are used to roll sushi...

When I was at Uni (1984 ish) we had some of those mats... but I'm sure it wasn't sushi we were rolling!

There is a good Japanese centre on the A5 in London south of the N. Circular - all a bit expensive BUT I did get some great "raku" fired plates and dishes that really set sushi off well!

Advent_2

The Works has got a couple of Sushi books with bits & pieces included in with them - not sure how much but its usually quite good on price.

nuttywoman

I bought my daughter a sushi making kit a couple of years ago from the japanese kitchen, cost me about £12 for the starter set.Very quick delivery.

joeyizzy

Has anyone made Sushi from scratch? I seem to remember hearing that you can make lunch for a week for only a few £. I love eating sushi but can't bring myself to spend 4 quid on lunch everyday. I'd love to know how you did it and what works

cheers

Gingernutmeg

It can be a bit expensive initially to buy the bits and pieces (like seaweed, sushi rice, a rolling mat, rice vinegar, wasabi etc) but once you've got the bits you can make the actual sushi really cheaply, as the main ingredient is rice and you don't need a lot of the more expensive stuff. I've made really simple sushi with rice, shaped into 'squares', topped with bits of smoked salmon, taken for lunch with a bit of soy sauce/rice vinegar mix for dipping. Or you can make a California roll kind of thing with tinned tuna and cucumber, or seafood sticks and peppers, it takes a bit of practice to get the rolling right but it's not too tricky - there are loads of websites which will show you how. It works out so much cheaper than the shop bought stuff, and I think it's just as tasty, even if it's not totally authentic.

The only thing you do need to be careful of is keeping the rice cool, as it's a high risk food so you really need a good insulated lunch-box and ice packs, but again you can pick these up cheaply.

HelenYorkshire

Mmmm sushi!! :T

A lot easier if you have a chinese supermarket handy.
The seaweed for the outside is called Nori, it's in flat paper-like sheets.
The rice has to be shortgrain, sticky type, I buy special sushi rice but I daresay risotto rice would work?
Next you need sushi vinegar - it's basically sweetened vinegar, yellowy in colour, NOT rice vinegar!

There are instructions on the packets as to quantities, the rice needs to absorb all the water in cooking so it gets sticky (also better to over- rather than under-cook). You can always top up with extra water if needed.

Once cooked, stir in the vinegar - I like loooooads of it :rolleyes: it is recommended that someone "fans" the pan as you're stirring, to bring off the steam. It only makes a small difference though so don't worry about it too much.

So now with rice cooked, lay out a sheet of nori. It should have stripes/dents across one side of it, I put these dents horizontally and facing up.

Critical step: WET HANDS!!
Else you'll never get un-stuck :eek:

Dollop some rice on the bottom end of the nori sheet, from side to side, about 1cm deep, and going 2-3cm up the sheet. Put your filling (spring onion etc) along the middle of your strip of rice, side to side again.

And roll up!

Tip - the sticky gunk from the inside of the rice pan makes THE best glue to stick your nori together after rolling.

I tend to chill them as these logs, then cut them up (WET KNIFE!!) when needed.

Fillings I have attempted: tuna mayo, smoked salmon, raw tuna, smoked mackeral, veg including spring onions, peppers, carrot, cucumber. Anything that can be cut into thin strips (julienne-d if you're posh ).

Hope this helps!


I want sushi now...

HelenYorkshire

:eek: :eek: :eek:

I almost forgot!!


The pieces chopped from each end of the "log" will be far too messy to serve. They must immediately be tasted by the chef for quality control purposes....

joeyizzy

HelenYorkshire wrote: »

:eek: :eek: :eek:

I almost forgot!!


The pieces chopped from each end of the "log" will be far too messy to serve. They must immediately be tasted by the chef for quality control purposes....

Lovely! My favorite sushi has always been the one with the yellow pancake type stuff wrapping the rice. Do you know what this is called?