How To Make Sushi

What type of rice is best for sushi?

The type of rice used to make sushi is crucial for achieving the right texture and authentic flavor. Below are the most recommended types of rice for making sushi at home, organized by item:

Short-grain rice (Japonica): This is the traditional rice used in Japan for making sushi. It is sticky, which allows the sushi rolls to stay together.
Round rice: Although not Japanese, this type of rice has a texture similar to Japonica and is easier to find in some countries.
Glutinous rice: Also known as "sticky rice," this type is even more adhesive than Japonica. However, it can be too sticky if not handled carefully.
Bomba rice: Commonly used in paella, this rice can be an acceptable alternative if you can't find Japanese rice.

It’s important to avoid long-grain or non-sticky varieties of rice, as they don’t have the right consistency for making sushi. Additionally, remember to wash the rice thoroughly before cooking to remove excess starch and achieve the perfect texture.

What type of fish is best for making sushi?

Fish is another key ingredient in sushi, and choosing the right one is essential for achieving an authentic flavor and ensuring food safety. Below are the most recommended types of fish for preparing sushi at home:

Tuna: Tuna is one of the most popular fish for sushi due to its rich flavor and firm texture. There are several varieties, such as bluefin tuna, yellowfin tuna, and albacore tuna. Bluefin tuna is especially prized for its intense flavor and buttery texture.
Salmon: Salmon is another favorite in sushi. It has a mild flavor and delicate texture. It is rich in omega-3 fatty acids and can be served raw or cooked. It’s important to ensure it is sushi-grade, meaning it has been properly treated for raw consumption.
Yellowtail (Hamachi): This fish has a delicate, slightly sweet flavor with a firm texture. It is widely used in nigiri and sashimi due to its versatility.
Eel (Unagi or Anago): Eel is commonly used in cooked sushi. It has a sweet flavor and soft texture, making it ideal for pairing with sweet or savory sauces.
Snapper: Snapper has a mild flavor and delicate texture, perfect for nigiri or sashimi. Its white flesh makes it a light and fresh option.

It’s important to ensure that the fish is fresh and sushi-grade to avoid health risks associated with consuming raw fish. Additionally, some fish must be frozen at very low temperatures beforehand to eliminate potential parasites.

How to cut fish properly for sushi

Cutting the fish properly is essential to achieve the perfect texture and presentation in sushi. Below are the recommended steps and techniques for cutting fish correctly:

Cut against the grain: Always cut the fish perpendicular to the muscle fibers of the fillet. This will make the pieces more tender and easier to chew, preventing the fish from becoming tough or stringy.
Use a pulling motion: Instead of pushing the knife forward, use a pulling motion, drawing the knife toward you in one smooth cut. This helps maintain the texture of the fish and prevents tearing.
Adjust the angle depending on the type of fish: The angle of the cut depends on the type of fish and its fat content. For fattier fish like tuna or salmon, it’s recommended to cut at wider angles for thinner slices. For leaner fish like yellowtail or snapper, thicker cuts are acceptable.
Clean the knife between cuts: It’s important to clean the knife blade with a damp cloth between each cut to prevent fish residue from building up and affecting the smoothness of your cuts.
Specific cuts for nigiri and maki:

Mastering these techniques will allow you to cut fish precisely, achieving perfect texture and impeccable presentation in your sushi preparations.

What utensils do you need to make sushi at home?

To prepare sushi at home properly, it’s important to have the right utensils that will help you achieve professional results. Below are the most recommended utensils for making sushi at home:

Makisu (Bamboo mat): A bamboo mat used to roll maki and uramaki. It helps shape the sushi rolls and keep them compact.
Hangiri: A wooden container where the sushi rice is cooled and seasoned. It helps the rice cool evenly while mixing with the vinegar.
Hocho (Japanese knife): A sharp knife, ideally Japanese, is essential for cutting fish and sushi rolls with precision. Knives like the Yanagiba are perfect for making clean cuts.
Shamoji (Rice paddle): A flat paddle used to stir and serve the rice without it sticking. It is frequently moistened with water to prevent the rice from adhering.
Suihanki (Electric rice cooker): This makes it easy to cook perfect rice, keeping it at the right texture and warm until ready to use.
Manaita (Cutting board): A sturdy cutting board, preferably wooden, is essential for cutting both fish and vegetables without damaging the knives.
Uchiwa (Japanese fan): Traditionally used to cool the rice quickly after mixing it with vinegar, helping it maintain its ideal texture.

Having these utensils will allow you to prepare sushi at home with greater ease and precision, achieving results similar to those of a Japanese restaurant.

Techniques to roll sushi like a pro

Rolling sushi correctly is an essential skill to ensure the rolls are well-formed and maintain their structure. Below are some key techniques to roll sushi like a professional:

Use a bamboo mat (Makisu): Place the bamboo mat on a flat surface and cover it with plastic wrap to prevent the rice from sticking. The mat will help shape the rolls evenly.
Place the nori correctly: Lay the nori sheet on the mat with the rough side facing up. This will allow the rice to adhere better.
Spread the rice evenly: With slightly damp hands, spread a thin, even layer of rice over the nori, leaving about 1 cm of space at the top to seal the roll.
Add ingredients in the center: Place the ingredients (fish, vegetables, etc.) in a line in the center of the rice. Don’t overload the roll, as it will be harder to roll.
Start rolling with the mat: Lift the bottom edge of the nori using the mat and begin rolling it over the ingredients. Apply gentle but firm pressure to keep everything in place.
Continue rolling until sealed: Keep rolling until you reach the edge of the nori without rice. Use a little water to moisten that edge and seal the roll.
Cut with a sharp knife: Use a very sharp knife to cut the roll into equal pieces. Wipe the knife between cuts to prevent tearing of the nori or sticking of ingredients.

These techniques will help you create well-formed and compact sushi rolls, ready to be enjoyed.

Ingredients needed to make sushi at home

To prepare salmon maki sushi at home, you will need several key ingredients for the rice, rolls, and sauces. Below are the ingredients with their respective functions and quantities:

For the sushi rice:

Japanese short-grain rice – 300 g: This is the ideal type of rice for sushi, as it has the sticky texture necessary to keep the rolls together.
Water – 300 ml: Used to cook the rice.
Rice vinegar – 5 tablespoons: Used to season the rice and give it its characteristic sweet-sour flavor.
Sugar – 1 tablespoon: To balance the flavor of the vinegar in the rice.
Salt – 1 teaspoon: Adds a hint of saltiness to the rice.

For the sushi rolls (maki):

Fresh salmon – 200 g: The main ingredient for the maki, it should be sushi-grade to ensure freshness and safety.
Nori seaweed – 4 sheets: Used to wrap the rice and ingredients in the maki.
Avocado – 1 unit: Adds a creamy texture that complements the salmon.
Cucumber – 1/2 unit: Adds a crunchy and fresh touch to the maki.

For sauces and accompaniments:

Soy sauce – To taste: For lightly dipping the maki before eating.
Wasabi – To taste: A spicy condiment that can be added to the rolls or mixed with soy sauce.
Pickled ginger (gari) – To taste: Served alongside sushi to cleanse the palate between bites.

With these ingredients, you will be able to prepare delicious salmon maki at home, combining fresh flavors and perfect textures.

How to make sushi step by step

Below, I will explain in detail how to prepare salmon maki sushi, from cooking the rice to rolling the sushi and preparing the sauces. Follow these steps carefully to achieve a perfect result.

1. Preparing the sushi rice

Rice is the fundamental element in sushi, and its preparation must be precise to achieve the right texture.

Washing the rice: Place 300 g of short-grain rice in a colander and rinse it under cold water. Stir with your hands to remove excess starch. Repeat this process until the water runs clear.
Soaking the rice: Let the washed rice soak in a bowl of water for 30 minutes. This allows the grains to absorb water evenly.
Cooking the rice: Add 300 ml of water to the rice and cook it in a rice cooker or pot. Bring it to a boil over high heat, then reduce the heat to low, cover, and cook for 18 minutes without lifting the lid.
Resting the cooked rice: Once cooked, let the rice rest covered for 10 minutes so it finishes cooking with steam.
Preparing the vinegar mixture: In a small saucepan, heat 5 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt until fully dissolved.
Seasoning the rice: Place the cooked rice in a hangiri or large bowl. Pour the vinegar mixture over the rice and gently mix with a paddle (shamoji) using cutting motions to avoid crushing the grains.
Cooling the rice: Fan the rice while mixing it so that it cools quickly and achieves the right texture.

2. Preparing the sushi roll (maki)

Once you have prepared the rice, it's time to prepare the ingredients and roll the makis.

Prepare the ingredients: Cut 200 g of salmon into thin strips (approximately 1 cm thick). Also, slice one avocado and half a cucumber into long, thin strips.
Place the nori: Place a sheet of nori on a bamboo mat (makisu), with the rough side facing up.
Spread the rice: Lightly moisten your hands to prevent sticking. Take a portion of seasoned rice and spread it evenly over the nori sheet, leaving about 1 cm free at the top edge.
Add ingredients: Place strips of salmon, avocado, and cucumber in a straight line in the center of the rice. Don’t overload with ingredients to make rolling easier.
Roll the sushi: Gently lift the bottom edge of the mat and start rolling it over the ingredients, applying gentle but firm pressure to keep everything compact. Continue rolling until you reach the edge of nori without rice.
Seal the roll: Lightly moisten the free edge of nori with water and press gently to seal it well.
Cutting the roll: Use a sharp knife moistened with water to cut each roll into 6 or 8 equal pieces. Clean your knife between cuts for smooth and uniform pieces.

3. Preparing sauces and accompaniments

To accompany your salmon maki sushi, you can prepare some classic sauces:

Soy sauce: Serve soy sauce in a small bowl. You can heat it slightly if preferred.
Wasabi: Place a small amount of wasabi in a separate bowl. You can mix it with soy sauce according to your personal taste.
Pickled ginger (gari): Serve pickled ginger as an accompaniment to cleanse your palate between bites.

With these detailed steps, you will be able to prepare salmon maki sushi at home like a professional, taking care of every detail from cooking the rice to final presentation.

Important note about salmon:

The salmon used must be fresh and raw, as long as it is sushi-grade (safe for raw consumption). However, if you prefer not to use raw fish, you can also use smoked or cooked salmon as a safe alternative without compromising too much on flavor or texture for your maki rolls.

How to present sushi attractively

The presentation of sushi is just as important as its flavor. In Japanese cuisine, the goal is to create a visual experience that complements the quality and freshness of the ingredients. Below, I explain how you can present your salmon maki sushi attractively by following some key principles:

1. Plate organization

Symmetrical arrangement: Place the sushi rolls in straight lines or a symmetrical pattern to give a sense of order and elegance. You can group the makis in rows or in a circular shape to create visual harmony.
Use of negative space: Leave some empty space on the plate to highlight the importance of the sushi. Negative space helps draw attention to the sushi pieces without overcrowding the plate.

2. Additional decorations

Edible flowers or herbs: Add small decorative touches like edible flowers (e.g., violet petals) or fresh herbs (e.g., chives or cilantro) to give it a sophisticated touch.
Decorative sauces: Use a piping bag or brush to draw fine lines of soy sauce or spicy mayo around the sushi, creating elegant patterns without overwhelming the plate.

3. Appropriate tableware

Minimalist plates: Opt for white or black plates with simple finishes that allow the colors of the sushi to stand out. Rectangular plates are ideal for presenting several aligned pieces.
Decorative chopsticks: Place Japanese chopsticks neatly next to the plate, preferably on a chopstick rest (hashioki) to add a traditional touch.

4. Additional elements

Gari (pickled ginger): Place a small portion of gari in one corner of the plate, not only as an accompaniment but also as a visual element.
Wasabi: Form small balls of wasabi and place them discreetly on the plate to add color and texture.

By following these principles, you can transform your presentation of salmon maki sushi into an impressive visual experience. Remember that less is more; simplicity and balance are key to highlighting the natural beauty of sushi.

Can you freeze sushi?

Yes, you can freeze sushi, but there are several important factors to keep in mind to preserve its quality and food safety. Sushi is known for its freshness, and freezing it can affect both the texture and flavor, especially if not done correctly.

Considerations when freezing sushi

Raw fish: Raw fish, such as salmon, is one of the most delicate elements of sushi. When frozen, its texture can become softer and lose some of its freshness. However, if you decide to freeze it, make sure it is sushi-grade and that it has been previously frozen at -20°C for at least 24 hours to eliminate potential parasites like anisakis.
Sushi rice: Rice can also be affected by freezing, as it tends to dry out and lose its characteristic sticky texture. To minimize this effect, it’s recommended to wrap sushi rolls individually in plastic wrap or aluminum foil before freezing.

How to freeze sushi properly

Wrap well: Wrap each sushi roll individually in plastic wrap or aluminum foil to prevent ice crystals from forming and to retain moisture.
Storage: Place the wrapped rolls in a freezer-safe bag or container. Be sure to label them with the date of freezing to track how long they’ve been stored.
Maximum freezing time: Sushi can be stored in the freezer for up to 1-3 months. However, the sooner you consume it, the better the quality will be.

Frequently Asked Questions (FAQs)

Q: Does sushi always have raw fish?

A: No, sushi does not always have raw fish. Although raw fish like salmon or tuna is commonly used, cooked ingredients such as eel, shrimp, or even vegetarian options can also be used.

Q: Is it safe to eat raw fish in sushi?

A: Yes, it is safe to eat raw fish in sushi as long as it is sushi-grade. This type of fish has been properly treated to eliminate parasites and ensure food safety.

Q: How long can I store sushi in the fridge?

A: Sushi should ideally be consumed on the same day it is prepared to maintain its freshness. If you need to store it, you can refrigerate it for up to 24 hours, although the texture of the rice and fish may change.

Q: Can I use any type of rice to make sushi?

A: No, the ideal rice for sushi is Japanese short-grain rice (Japonica rice). This type of rice has the right amount of starch to achieve the sticky texture needed to keep the rolls together.