Sushi is now consumed all around the world, yet it is often considered as something that is best left to the experts than to be made at home. Making sushi can be fun, creative and healthy, but one bad experience could put you off making more.
With the dangers of soggy rice, bulging, unsightly maki rolls and not knowing what ingredients to use, it can be a culinary minefield. Here are some tips on how to make sushi yourself.
Sushi Rice Should Not be Soggy
Japanese rice is a short grain rice and is stickier than long grain varieties. This is good because it can be moulded into shapes for nigiri but it does have a tendency to become too soggy if overcooked and will just fall apart in a gelatinous mess.
Always follow the instructions for cooking sushi rice carefully. Adding more water than is needed, using too large a saucepan or nervous peeking under the lid during its steaming time can all be disastrous for the rice. It is also important to cool the rice down as soon as possible once cooked, by spreading it out onto a wooden board and fanning it to cool. If the rice continues to cook the starches will continue to break down and result in watery, soggy and flavourless rice.
Do Not Overfill the Maki Rolls
Making maki rolls is one of the most fun things about making sushi and children especially love it. Rolling up your filling and slicing a perfectly formed maki roll is a proud moment for any cook! But there is a tendency to pile too much rice onto the nori sheet before filling and rolling, making the roll itself too wide, and difficult to eat and also cut, and resulting in the rice oozing messily out of the ends of the roll.
Maki rolls only need a small amount of rice dabbed evenly across the whole of the nori sheet, leaving a gap at the top to help seal the roll. Make sure the rice layer is not too thick. Be cautious and put a little less than you think on the first try. Arrange the filling in a thin strip just a little above the bottom of the sheet. With practice it will soon be easy to determine the amounts needed to achieve a good firmly rolled maki.
Be Adventurous with Sushi
Sushi is not just about raw fish, although it features heavily on sushi menus. If using raw fish it is important to use very fresh fish from a trusted source. Grabbing a packet of salmon on its use-by date at the supermarket is not an option.
While salmon is rich in essential omega 3 oils, and is undeniably healthy, other ingredients can also be used. Try rolling up maki rolls with a strip of tuna mayonnaise with salad greens and a dab of wasabi. Equally good is maki with cooked shredded chicken and then drizzled with a mild curry sauce (katsu).Try also red pepper, cucumber, avocado or grated carrot with a small amount of ginger.
For nigiri, top formed rectangles of rice with roasted peking duck for a fusion treat, or try using strips of omelette, cooked king prawns or roasted yellow or red peppers.
Sushi is Fun
The key to success in making sushi at home is to master the preparation of the rice and learn to roll the maki. Once that is done, allow creativity to flow, using not just traditional Japanese fillings but other favourite ingredients too. Children will eat red peppers, avocado and cucumber if rolled up in sushi. Sushi could be made at home for parties, family dinners or for packed lunches to make the most of this versatile and healthy dish.
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