Homemade Sushi?

Gingernutmeg

joeyizzy wrote: »

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?

Is that a thin omelette? If so, there's a tutorial here.

liz545

Do you mean Tamago (omlette) or Inari (sweet tofu pouches with rice inside)?

Pink.

Hi joeyizzy,

There's an earlier thread that may help so I've added your thread to it to keep all the replies together.

Pink

GFN123

It seems most of it has been covered, but if anyone wants any specific or more advice I'm happy to chip in My mum is Japanese and I used to work in a sushi shop, so have spent a large portion of my life making and eating (the best bit!:D) sushi.

HelenYorkshire is right - using lots of sushi vinegar is a must, poured straight onto the hot rice so it absorbs well. The fanning has a dual purpose, it cools the rice down more quickly, but also adds a 'gloss' to the grains. Japanese food is all about really detailed presentation!

debtmustgo

I know sushi is not an old style dish by any means, but we absolutely love it, but it's so expensive to buy in a restaurant. Has anyone ever made it at home?

There's a great book which explains the recipes in detail but i think it retails for about £22 :eek: I can't afford it..

I think Sainsburys stock all of the required ingredients, like the wasabi, seaweed etc but when i had a look at the prices i thought it might just be as cheap buying it from somwhere. I'm not a fan of the small convenient packs they sell in supermarkets, i wonder if there is an outlet where you can get it all from?

Has anyone any ideas?

x

misskool

If you go to a Chinese supermarket they will have a Japanese foods section or if you're in London, there are a few Japanese supermarkets

The most important thing about sushi is the rice. It is a special kind of rice that has extra starch to make it sticky. Cook it according to the instructions, then add the required amounts of vinegar and sugar. Stir the rice until it is cool to the touch. You cannot stop stirring as otherwise the rice will stick together unevenly.

Your fillings for sushi can be anything you fancy so just prepare them, slice them up and then get ready to roll.

You will need your seaweed and a rolling mat. Place the seaweed smooth side down and your rice (must be quite cool or you will melt the seaweed!!) on the coarse side. Fill with desired ingredients and then in one fell swoop roll it up. Pull the mat under the seaweed to tighten the roll.

Slice and enjoy

baby_fuzz

ditto, Chinese supermarket, and I know that there are chinese and japanese supermarkets online that cater for all this kind of stuff. I, for one, love making sushi, and whilst it doesn't always turn out 100% correct, it's really good fun. Only problems are that it takes a long time (so you might was well make a lot of friends and family all at the same time!) and that you get really really stuffed on all the rice!

floyd

Sushi can be surprisingly OS if you opt for non-fish/meat versions. OH made some and we had enough for 6 people and it cost very little to make. For basic maki/futomaki roll type sushi you only need seaweed (£1.15 for 10 sheets), sushi rice (£5 for 2.5kg), vinegar (£1.25) wasabi (£1.25), pickled ginger (95p), avocado/cucumber/crabstick or whatever and a rolling mat (£1.50).
If you can find a small asian grocer it will cost approximately what I have listed above plus your fillings but the rice and other bits will do quite alot of sushi meals.

This is a good picture guide to the basics but its hard to go wrong as log as your utensils and hands are clean and you make sure not to keep the rice too long http://www.sushi-master.com/usa/whatis/recipes.html

Where are you in the country? Most Chinese supermarkets sell Japanese stuff and its usually very cheap and in bulk so it will bring down the cost even further

shopaholictiedtheknot

We make our own sometimes, it is very time consuming but satisfying, we usually use cucumber, tuna and mayo and omelette to make maki rolls and then smoked salmon and smoked fish (the ones you get pre-cooked in shrink wrapped packaging) to make nigiri, it is not too expensive once you have the basic ingredients as they go a long way.

Penelope_Penguin

I'll add this to the existing sushi thread to keep ideas together

Penny. x