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Like making homemade sushi, the best I've had so far.
If you are wondering how to make homemade sushi that is delicious and easy to make, here you have after a long time cooking it at home the best recipe step by step.
A recipe that both us and our little ones love. And they not only like to eat the homemade sushi that we make, but they also love to participate in its preparation.
A recipe to make a great sushi plate cheaply and quickly to make in less than 40 minutes.
How to make homemade sushi step by step of the recipe and its tricks
Ingredients to make the best homemade sushi for 4-6 people
To do the arice for the sushi:
For rice:
- 250 grams of rice for sushi
- 500 ml water
- 50 ml of rice vinegar
- The juice of a lime
- 50 grams of white sugar
- 1 teaspoon of salt
Here is the link of the ingredients that I buy many times:
For make the makis (the roll with seaweed) with salmon and avocado:
- Two packets of nori seaweed
- 1 chubby marinated salmon loin (we buy it done or we do it, we always freeze the salmon first and then we marinate it in the fridge for 24 hours in a tapper with a glass of sugar and a glass of fine salt mixed to mix the salmon)
- 1 Avocado
- Or the raw or marinated fish you prefer or vegetables, fruit or whatever you want to fill. Example cucumber, cheeses ...
For dressing later of the sushi according to the taste of each one:
- Soy sauce
- Wasabi
Utensils
- A pan
- A tray to later stretch the rice
- A sushi mat
The step-by-step process of how to make homemade sushi in less than 40 minutes to make it perfect
In the following article, on how to make homemade sushi, I will explain the step by step so that you have the perfect rice and make a great sushi. Think that we have been making sushi for many years and this is the best recipe we have come up with so far. With her it is perfect and great.
We do it as a family even in our motorhome as you can see in this photo
STAGE 1: HOW TO MAKE THE RICE FOR SUSHI SO IT IS PERFECT: THE KEY TO SUSHI
Step 1: CLEAN AND SOAK THE RICE AT LEAST ONE HOUR BEFORE
The first place on how to make sushi rice so that it is perfect is to wash the sushi rice very well until the water is white, so that the starch goes well and put it to soak in a bowl of water at least one hour before putting it on. to cook it
Tricks:
- It is important that it is always sushi type rice, you will never have another rice the same.
- Wash the rice in a strainer and see how at first the water comes out white and then it comes out transparent. There it will be well washed.
- I put the rice in the morning in a bowl of cold water so I don't forget to put it an hour before doing it. It does not matter if it is soaked longer.
Step 2: PLACE THE RICE IN BOILING WATER COVERED ON FIRE MEDI-STRONG 5 MINUTES
Put the 500 ml of water to boil, when it starts to boil put the rice and put the lid on. Cover the rice for 5 minutes over high heat. I use a ceramic hob and put the fire degree 7 out of 10 during these 5 minutes.
Step 3: PUT THE FIRE TO LOW AND CONTINUE COOKING THE COVERED RICE 15 MINUTES MORE
After the previous 5 minutes and with the lid still on the pot, lower the heat to a minimum. I put point 1 of 10 on my ceramic hob. And leave it covered with the fire under the rice for 15 minutes.
Step 4: STOP THE FIRE, COVER THE POT WITH A RAG AND LET THE RICE REST FOR 5 MINUTES
After the previous 15 minutes, turn off the heat, uncover and make a clean kitchen cloth on top to soak up the moisture. And so let the rice rest for 5 minutes with the fire completely stopped.
Step 5: MAKE THE RICE DRESSING
While you let the rice rest for the previous 5 minutes, prepare the sushi rice dressing.
In a bowl mix the following ingredients well:
- 50 ml of rice vinegar
- The juice of a lime, with lemon is not so good or the original flavor
- 50 grams of white sugar, although it can be another type of sugar
- 1 teaspoon of salt
Step 6: STRETCH THE RICE ON A TRAY, PUT IN THE DRESSING AND LET IT COOL
Take the rice already rested to a tray, I use this glass. The important thing is that it is well stretched so that it cools down sooner.
Once the rice is stretched out on the tray, add the dressing prepared, distributing it on the tray, in the previous step and mix all the rice well.
STAGE 2: HOW TO MAKE THE MAKIS
Step 7: PLACE THE NORI ALGAE ON THE MAT
On a clean surface, stretch out the xuxi mat and place the nori seaweed with the shiny part of the seaweed touching the mat and the rough side facing out.
Step 8: PUT RICE OVER THE ALGAE AND OVER THE RICE THE INGREDIENT YOU WANT
In that part of the rough seaweed, rice stretches a third of the seaweed, as in the photo. All the rest of the length of the seaweed is left without rice. This is to make the small maki, if you want it large make it 1/2 of the seaweed rice. We like them small.
On the rice and in the center of it, put a thread of the ingredient ingredients you want.
Step 9: ROLL AND CUT THE ROLL
It's time to roll the maki. With the help of the mat, push to roll up the seaweed. But don't roll up the mat and seaweed! Just push until you turn around. Then he pulls the mat down and again pushes it to roll and turn into a rice roll, a maki.
To get the seaweed to stick to the seaweed itself, wet it a little with your fingertips (almost as if you were going to stick a stamp).
Finally, dip a knife that cuts very very well, and cut. The key is the knife that cuts well and its blade wet so that the algae does not break and you get an ugly cut.
Step 10: SERVE WITH SEPARATED SOY SAUCE AND WASABI
You already have your makis now serve them with soy sauce in a small bowl and with a wasabi pearl in another plate. Grab the chopsticks and eat it was said!
