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How to Make California Maki

With a basic sushi mat, you can indulge your fondness for inside-out Japanese rice rolls anytime. By: Mishell Malabaguio

Click to find more sushi recipes

cooked Japanese rice (in a rice cooker, cook 2 cups short-grain Japanese rice in 3 cups water) ground white pepper mirin (Japanese rice wine) bowl of water nori (seaweed) sheets, cut in half wasabi Japanese mayonnaise ripe mango slices cucumber slices crab sticks fish roe bamboo sushi mat

Make the vinegared rice: Season the cooked rice with a pinch of ground white pepper and 4 tablespoons of mirin. Using a wooden rice paddle or a fork, lightly stir the cooked rice to incorporate the seasoning. This makes the rice cool down quicker too.

(For the procedure, please see demonstration below)

Sushi tips

To make maki: Lay nori on sushi mat, shiny side down, followed by layer of rice. Spread wasabi, then top with fresh salmon or tuna and Japanese mayonnaise. Roll and seal. Slice into 1-inch rounds.

To make nigiri sushi: With two fingers, pat rice gently to shape it into oblong. Put wasabi and mayonnaise on the rice. Press a piece of fresh tuna or salmon on top of the wasabi and wrap with nori strips.

Photography by David Hanson | Text by Mishell Malabaguio | Demonstration by Chef enrico magtanoing of Center for Culinary Arts (CCA), Manila

1 Spread rice on the sushi mat, leaving half an inch of margin on the edge.

How to Make Sushi.

New Years Eve is a distant memory. Ours, involving a keyboard playing, pantless 4 year old, and his drunk-off-sparklingcider brothers was relatively uneventful. You know, as uneventful as watching your child do Gangnam style naked can be. Despite the fact that I spent the evening indoors with my children and didnt get to make ans epic toast or wear a single sequin as I rung in 2013, there was something spectacular I did get to do Make sushi! I even got a little assistance from my sushi-loving family. It was easy to rally the troops when they realized:

Theyd get to use their hands. Theyd get to eat the rejects. Theyd get to use chopsticks. Theyd get sushi. Lots and lots of sushi!

Come 2013 we had very round rice-stuffed-bellies, and not a roll of sushi left in sight. Want to give it a go yourself?! How about a So-Easy-a-Dummy-Can-Do-It Make-Your-Own Sushi Tutorial! 15 steps to get your sushi on! Step 1. Buy the right stuff. You will need sushi rice (you dont need a lot, maybe 4 cups cooked to make 5 sushi rolls). Sometimes the bag wont actually say Sushi Rice. They do this to confuse you. When this happens, buy the one that says short grain rice. NOT LONG. Youll be ruined before you start if you buy long.

You will also need all of the following:

Rice Wine Vinegar Sugar A Rice Cooker (this is not a necessity, but it will make your life easier, both now and forever) Nori (the green seaweed thingys you wrap the sushi in; usually found on the ethnic or Asian aisle of your grocery store) Bamboo sushi rollers (or the pseudo-bamboo equivalent you can snag at Walmart for under $2) Sushi guts. I used shrimp (the frozen kind), salmon (the smoked kind), avocado (a ripe one), and zuchini (many people use cucumber, I accidentally bought a zucchini so thats what we used). You can get carrots and Wasabi paste if you like as well (I forgot them; no one cared).

Step 2. Wash the rice. This is possibly the most important step of all of the steps. You MUST wash the rice until it is clear. Not sorta clear, not mostly clear, not almost-prettymuch-basically clear. ALL THE WAY CLEAR. It requires patience for a repetitive task. If you dont have this then you wont have perfect sushi rice. And be gentle about it too. No need to destroy your rice in your haste to wash it. Wash it like you would your baby; your soon-to-be-in-you-belly rice baby. Step 3. Cook the rice. In the rice cooker. Or on the stove if youre a cavewoman. Step 4. Mix 1/4 cup of the rice wine vinegar with about 3 tablespoons of sugar. Heat in microwave or on stove to dissolve. Once its cool, pour over rice and mix.

Step 5. Let rice mixture cool to room temperature. While this is happening, check out parenting BY dummies on Facebook. Step 6. Roll out bamboo so its flat on your workspace. Place one sheet of Nori on top. Step 7. Scoop out some rice. Not too much, not too little. Eyeball it and try to start with enough to cover the entire Nori with a thin layer of rice. Its cool if you have to add a little more, but start small. Its easy to add then it is to remove.

Step 8. Push the rice around the Nori with your fingers to spread into a thin layer. All of Nori should be covered with rice. You should still be able to see a little green peeking through though. Step 9. Add your guts. Line your internal ingredients up on the side closest to you so you can easily roll them up. We used shrimp (3), avocado, and zucchini in our first rolls. Dont. Over. Stuff. That will make your sushi hard to roll and equally hard to eat. Its not a burrito, okay champ. Step 10. Begin to roll. Tightly. Like a cigarette. Only, if youre me and youve never actually rolled a cigarette, youre probably still uncertain about how exactly to roll it. Just make it tight. And grip the ingredients in there so they dont fall out. Step 11. As you roll, pull out the bamboo. You actually arent supposed to eat that part. Its just for ease of rolling so it needs to move as the sushi rolls up. Watch the video, its short and youll understand all of this after you see it. Step 12. Once rolled, admired, and photographed for proof to your Facebook fans, cut the rolls into bite sized pieces. Each roll usually makes 6-8 pieces depending on your interpretation of a bite. Step 13. Repeat until you have more sushi than you can shake a stick at. Everyone over does it the first time which is too bad because day old sushi is nowhere near as tasty as just made sushi. You may not have known this if youve only previously enjoyed grocery store sushi; youll know it for certain after this.

Step 14. Take more photos of your sushi: stack them up, dab them with soy sauce, put some wasabi on the side. Your friends on Instagram will like this.

Step 15. Throw down.

California Roll

I tend to categorize American sushi restaurants into two buckets: traditional places where you can get a wide selection of fresh nigiri sushi, and the non-traditional places that have pages upon pages of inventive makisushi. If I had to choose between the two, Id take the one with the stoic Japanese dude forming little

pillows of rice with a thin slice of aquatic bliss on top, but thats not to say I dont enjoy the raucous places with frat boys slinging sake bombs, phonebook sized menus, and of course the California Roll. As the name implies, California Rolls were invented in the late 1960s by a creative sushi chef in Los Angeles. Lamenting the lack of sushi grade fish in the US he decided to turn to ingredients that were readily available for his new creation. The avocado approximates the rich creaminess of toro (tuna belly), while the use of crab is a nod to the abundance of Dungeness Crab along the left coast. Rolling the rice on the outside and the nori on the inside, was an innovation designed to appease customers who balked at the notion of eating seaweed at a time when sushi was amongst the most exotic of foods.

Youre probably not too surprised by the fact that California Rolls werent created in Japan, but did you know that rolls in general arent especially popular in Japan. Known asmakisushi (rolled sushi), most sushi restaurants in Japan only serve a handful of simple rolls, such as kappa maki (cucumber), tekka maki (tuna), or takuan maki(yellow pickle). For many, theyre considered an inexpensive filler reserved for the end of a meal when you start to worry about the escalating bill. I love the fact that we have a much broader selection of rolls in the US. Sadly, many places seem to think that California Rolls are made with mushy cloyingly sweet rice and cheap imitation crab smothered in mayonnaise. Having grown up in the Golden State, Ive had more than my fair share of these abominations, but when theyre done justice, with fresh crab and ripe creamy avocado rolled in a glistening layer of well seasoned rice, California Rolls can be a real testament to the deliciousness of inauthenticity. To make this, youll need to make a batch of sushi rice first.

This California roll includes real crabmeat, creamy avocado and crunchy cucumber rolled inside-out on a bed of sushi rice.

Type Appetizer, Brunch, Entree, Rice Diet Dairy-Free, Gluten-Free Cuisine Japanese Ingredient Seafood, Starch

Prep Time 20 MINUTES


1 batch sushi rice 1 avocado sliced into strips 9 ounces crabmeat 1 hot house cucumber seeds removed with a spoon and julienned 1 pack unseasoned nori toasted sesame seeds wasabi for garnish soy sauce for dipping

1. Prepare a batch of sushi rice. 2. Because a California Roll gets rolled inside out, you need to cover your makisu (bamboo mat) with plastic wrap to keep the rice from sticking to the mat. You'll also want to prepare a small bowl of

water to dip your fingers in to keep the rice from sticking to them.

3. Carefully fold your nori in half, if the nori is fresh, it should split in half along the fold to give you two 3.75 inch x 8 inch pieces. If your nori is stale and refusing to split, you can toast it by gently waving it over an open flame, or simply use a pair of scissors.

4. Lay one sheet of nori towards the bottom of the mat. Lightly wet your fingers in the bowl of water and top with a small amount of rice.

5. Making sure your fingers are moist to prevent the rice from sticking, use your fingertips to gently spread the rice out to the edges of the nori in a thin even layer. Don't use too much pressure, or you'll end up with mushy rice.

6. Sprinkle the rice with sesame seeds, then flip the rice and nori over so that the rice is on the bottom and the nori is facing up.

7. Along the bottom edge of the nori, put a few strips of cucumber down, followed by a few strips of avocado. Finish, by spreading some crabmeat across the roll. Be careful not to add too much filling or your roll won't seal properly.

8. To roll, tuck your thumbs under the bamboo mat and use them to lift the mat and rice over the filling, while using the rest of your fingers to hold the filling in place.

9. Use the mat to continue rolling the rice over the filling until the rice hits the nori.

10. At this point you'll probably need to start pealing the mat back away as you continue to roll, otherwise you'll end up rolling the mat into the rice.

11. Once, the rice has been completely rolled into a cylinder. Give the matt a firm hug with your fingers to compress the rice a little so it doesn't fall apart when you cut it.

12. If you're not going to eat the roll right away, wrap it in plastic wrap until you are ready to eat your California Roll. Putting the rolls in the refrigerator will make the rice hard and is not recommended, but if it's going to be more than an hour before you're going to eat the roll, you should put it in the fridge to keep the crab from spoiling.

13. To slice the rolls, use a long sharp knife, and place the back edge of the blade at the very center of the roll. Pull the knife towards you, letting the weight of the knife cut through the roll. If put pressure on the knife, it will squish the roll and the filling will come out. Repeat cutting each half into thirds to make 6 pieces of sushi. 14. Serve your California roll with soy sauce and wasabi.

How to Make a California Roll

Edited by Maluniu, Krystle, Jack Herrick, Sondra C and 20 others

A California roll is a creative American twist on sushi. This page will describe the California Uramaki. Uramaki has nori or seaweed on the inside and the rice on the outside, as opposed to a regular sushi roll, which usually has the seaweed on the outside.


a sheet of nori (seaweed)

sushi rice

crab meat (can be imitation or real)

avocado slices

mayonnaise or cream cheese - optional

sesame seeds or "tobiko" (flying fish eggs) - both items are optional

Use Saran wrap to cover your sushi rolling mat. This method avoids rice getting into the mat.

Place the seaweed sheet, shiny side down, on the mat.

Pour water into a bowl and dip your fingers in it. Wetting your hands makes the rice less sticky while you work with it so it stays on the seaweed instead of your fingers.

Get a small handful of rice and thoroughly spread it on the seaweed, completely covering it with a thin layer. Don't mash the rice down but be sure it sticks to the seaweed. Sprinkle with sesame seeds.

Turn the seaweed to its other side, so the non-rice side is facing you and the rice is on the bottom.

Place the strips of avocado in the middle of the seaweed sheet, parallel with the length. Usually it will take at least 2 or 3 slices, depending on how long each slice is.

Spread a thin layer of mayonnaise either on the top or bottom of the avocado.If you use a squeeze container (like a restaurant ketchup bottle), the mayonnaise will appear neater on the seaweed.

Place the individual crab pieces on the mayonnaise. While doing this, make sure that everything is even; this is important when you actually make the roll.

Make the roll by starting out with the seaweed side closest to you. Start folding the sushi mat away from you in a circle, so it forms a roll. Be sure not to squash the items in the roll as you go along, but make sure that it's sturdy, an even size, and firm.

Take a knife and cut the uramaki in half. Place one slice above the other and divide both pieces into thirds. This will give you 6 equal pieces.


Serve the pieces on their side to present the ingredients that are inside of the roll. This is to create a colorful and interesting palette to the person eating it.

How to Make Cucumber Maki

Edited by Flickety, Sondra C, Maluniu, Hockeyhamster and 2 others

A quick, easy way to make a maki sushi roll. Seaweed sheets, cucumber and rice are combined the authentic, Japanese way. A must for all sushi connoisseurs.


Nori (dried seaweed sheets)

sushi rice

some cucumber strips

Sesame Seeds



Moisten your hands in a bowl of water. This will stop the rice from sticking to your fingers.


Lay it out. Spread a layer of sushi rice over the nori.

Leave about 1 cm, or half an inch bare at the top you will need this bare strip to hold the roll in place.

Make sure the rice lies evenly over the Nori as this will make the rolling stage far easier.


Put the Nori and rice onto the makisu.

Sprinkle on some sesame seeds.

Lay the cucumber strips horizontally across the centre


Roll. Using the makisu, fold the maki and apply pressure. This shapes the maki.

Fold the mat forwards once again and apply more pressure.


5. 5
Slice the sushi.

To ensure a smooth cut, dip the end of your knife in water.

Slice the maki in half.

Trim off the uneven ends.

Cut the maki into 6 even pieces.


Display the maki. Put the maki on a plate, with each piece facing up. Serve.

Uramaki Chessboard How to make Sushi


Step 1 of 18
You will need (for one person): 3.54 oz/100110 g prepared sushi rice 11.5 oz/30 g smoked trout 1 oz/20 g bell pepper 2 tsp cream cheese 2 tsp black sesame seeds 2 tsp white sesame seeds 2/3 nori sheet

Step 1

You will need (for one person): 3.54 oz/100110 g prepared sushi rice 11.5 oz/30 g smoked trout 1 oz/20 g bell pepper 2 tsp cream cheese 2 tsp black sesame seeds 2 tsp white sesame seeds 2/3 nori sheet

Step 2

Take a cutting board, a sharp knife, a bamboo mat covered with plastic wrap and a bowl of clean water.

Step 3

Slice the trout fillet about 1/4 thick. Cut slantwise against the grain of the fish.

Step 4

Then cut into thin strips against the grain again.

Step 5

Cut the bell pepper in half lengthwise, remove the seeds and cut each half into thin strips.

Step 6

Place nori on the top of the mat shiny side down. Take a handful of rice and cover the nori sheet with it evenly. Leave about half an inch on the top uncovered. Let the rice go beyond the nori edge a bit at the bottom. Wash your hands in the bowl.

Step 7

Cover the rice with the bottom part of the mat and gently press on it to make the rice layer even.

Step 8

Unfold the mat and sprinkle one half of the rice layer with white sesame seeds. Sprinkle the other half with black sesame seeds.

Step 9

Cover the rice with the bottom part of the mat and gently press on it again. Then flip the mat over and unfold it.

Step 10

Spread the cream cheese in the center of the nori with a teaspoon.

Step 11

Place 2-3 strips of trout over the cheese. Make sure there are no gaps between the strips you need to have an equal amount of filling over the whole length of the roll.

Step 12

Add the bell peppers.

Step 13

Position your thumbs under the edge of the mat closest to you and start lifting it. While folding the mat, hold the ingredients with your fingers to make them stay in the center.

Step 14

Finish rolling and squeeze the roll to form a tube shape.

Step 15

Put the roll on the cutting board and cut it in half with a wet knife. Then put the two halves together and cut off the outside edges of the roll for a clean look.

Step 16

Cut both parts in half again and then again to get eight pieces. Moisten the knife before each cut.

Step 17

Uramaki "Chessboard"is ready to serve.

Step 18

Serve with soy sauce, wasabi and pickled ginger.

Uramaki California How to make Sushi


Step 1 of 16
You will need (for one person): 44.5 oz/120130 g prepared sushi rice 3/4 oz/20 g cooked crab meat 23 tsp tobiko (flying fish roe) 3/4 oz/20 g cucumber 3/4 oz/20 g avocado 1/2 nori sheet

Step 1

You will need (for one person): 44.5 oz/120130 g prepared sushi rice 3/4 oz/20 g cooked crab meat 23 tsp tobiko (flying fish roe) 3/4 oz/20 g cucumber 3/4 oz/20 g avocado 1/2 nori sheet

Step 2

Take a cutting board, a sharp knife a bamboo mat covered with plastic wrap and a bowl of clean water.

Step 3

Cut the cucumber in half lengthwise and remove the seeds with a teaspoon. Then cut each half into thin strips.

Step 4

Cut the avocado in half lengthwise, peel it and remove the stone. Then slice each half lengthwise in half again and into thin strips.

Step 5

Place the nori on top of the mat shiny side down. Take a handful of rice and cover the nori sheet with it evenly. Leave about half an inch at the top uncovered. Let the rice go beyond the nori edge a bit at the bottom. Wash your hands in the bowl.

Step 6

Spread tobiko over the rice.

Step 7

Cover the rice with the bottom part of the mat and gently press on it to make the rice layer even.

Step 8

Flip the mat over and unfold it.

Step 9

Place the crab meat in the center of the nori. Make sure there are no gaps between the pieces of meat you need to have an equal amount of filling over the whole length of the roll.

Step 10

Add the cucumber and avocado.

Step 11

Position your thumbs under the edge of the mat closest to you and start lifting it. While folding the mat, hold the ingredients with your fingers to make them stay in the center.

Step 12

Finish rolling and squeeze the roll to form a tube shape.

Step 13

Put the roll on the cutting board and cut it in half with a wet knife. Then put the two halves together and cut off the outside edges of the roll for a clean look.

Step 14

Cut both parts in half again and then again to get eight pieces. Moisten the knife before each cut.

Step 15

Uramaki California is ready to serve.

Step 16

Serve with soy sauce, wasabi and pickled ginger.


by rupamagic
22 Steps + Collec tion I M ade it! Favorite

If you love to eat piles of sushi but hate the huge tab, here's how you can save lots of cash, have fun and entertain your dinner guests. Be like a cowboy, baby, and roll your own! RICE FIRST: You can find a million recipes for sushi rice, but here's the gist: short grain, pearl or calrose rice is my preference, cooked in whatever way you prefer (I use a rice cooker since I usually make a huge batch). Generally it's safe to do 1.5 cups water to every 1 cup rice. Your "cup" can be any size. Just stick to the general ratio. I find that it helps to rinse the rice first until the water runs clear. When rice is finished cooking I fold in a couple tablespoons of rice wine vinegar with about a tablespoon of sugar dissolved in it. Just sprinkle it over the rice and gently fold the rice over and over. Don't actually stir it or you will make a smashed mess of the rice. Be loving and gentle with it or it will bruise and weep! You really only need one special tool, a bamboo sushi rolling mat. This can be found for about $3 at many stores, including most cooking shops, Cost Plus, Uwajimaya or any other Japanese market. I've heard of people using a flexible plastic cutting board or even a piece of stiff cardboard (cereal box etc) so you can do without the actual mat, but they are so cheap and common (wow, that sounded like an insult!) and perfect that you really should get one if it's not too inconvenient.

You can make sushi without using raw fish, but if you want to include some, you will need to find a fish market (or counter) that sells "sashimi grade" fish. I have made an entire vegetarian sushi feast using tofu, fruits and veggies, eggs and cheeses. Of course I am all about the fish myself, but you gotta give the people what they want, right? Play and experiment, you can't really mess this up.

Step 1: Step One

Start with a good sharp knife and a clean cutting surface.

Step 2: Gather and slice.

Gather and slice all of your fresh and colorful ingredients. Here I have tuna, salmon, octopus, yellowtail, prawns, avocado, cucumber, tiny stalk mushrooms and radish greens.

Step 3: Inside-out.

For "inside-out" rolls you start by spreading rice evenly on cello-wrapped bamboo mat.

Step 4: Cover rice.

Place any "in-betweens" you want, I used tobiko here for color, flavor and pop.

Step 5: Nori layer

Place a sheet of nori over rice, then add rows of your desired fillings. Here we start with fork-smashed avocado.

Step 6: Sneak peek.

A meek peek at the weak peaks that sneak beneath.

Step 7: More fillings.

Crab mix and avocado. I make my crab mix very simple. Shredded crab meat (or fake crab in a pinch) mixed with mayonaise and a pinch of salt.

Step 8: The Power of Cukes!

And a couple of slices of cucumber. This adds a delicious crisp crunch, and makes rolling easier by adding some architectural structure to it.

Step 9: Roll, roll, roll your mat.

Roll it up, applying enough pressure to form a solid roll, but not so tight that you bruise or crush the rice or squeeze the filling out the ends.

Step 10: Naked

The naked California roll.

Step 11: Nori on the outside.

This roll would be done if we were doing it the simple way. And it would look like this.

Step 12: Back to our naked roll...

Scatter sesame seeds, tobiko, or dried fish and seaweed flakes on mat, for dressing up the outside.

Step 13: Roll it up!

Give it one final roll and a gentle squeeze to imbed the dressing, then slice into eight slices and serve.


And here we have some tobiko bejeweling our tasty roll.

Step 15: Practice rolls.

You can practice rolling simple rice rolls to hone your skills for pennies a lesson.

Step 16: Play with your food!

Add a little wasabi and soy, and the results make a pretty tasty snack!

Step 17: Sizes and shapes.

Practice making skinny rolls, fat rolls, triangles and squares... this is a short fat rice and nori roll... sliced in half. Why, you ask?

Step 18: Rip it again!

Quartering and inverting a short fat roll gives you some interesting possibilities for square sushi, with fillings in the center. Like this.

Step 19: Wrap it up...

You CAN wrap fresh rolls in cellophane to store (not more than a few hours or the rice begins to stiffen).

Step 20: I'll take it!

I suggest storing at just below room temperature, if possible, as a fridge causes the rice to become unpleasant. I suggest a picnic cooler or even laying the rolls on a plate that is resting on top of a bowl of ice.

Step 21: Plate and feast!

Slice up your rolls, plate them on a variety of mismatched festively colored plates if you have them. Chill (or heat) some sake, steam some edemame, toss a simple seaweed and sesame salad and prepare to feast!

Step 22: Chirashi

If you don't want to go to all the trouble of rolling, you can always opt for chirashi. A beautiful and delicious assortment of sashimi over rice. It's also a great way to use up all those yummy scraps. I usually have this for lunch the day after a sushi party.

How to Make Sushi!!! Maki style (rolled sushi)

by sk8trboipyro
8 Steps + Collec tion I M ade it! Favorite

Sushi. I japanese it means "Vinegared Rice." It has nothing to do with raw fish, that is sashimi. It can contain raw fish, but that is not what the name means. So, Do you love sushi? Do you think it is too hard to make? Well that, is why you fail!!!! But if you believe you can do it, and pretty much anyone can, continue on reading!!!! My first instructable!!!!!!!!!!!! Also, all credit for this recipe goes to Alton Brown, the most awesome chef in the world. He has a show on food network called good eats. CHECK IT OUT!!!!!!!!!! I should have washed the rice more, it turned out more gummy than it usually does.

Step 1: Gather all of your ingredients

Show All 13 Items

The kind i am going to make today is a California roll. All of the ingredients you need are: Nori, people say it is roasted seaweed, but it is really algae, Short or medium grain rice, long grain will not work, it has to do with the starches rice vinegar salt sugar sesame seeds avocado, or cream cheese, i ran out of avocado so i am doing this with cream cheese crab sticks gari, pickeled ginger wasabi, i dont use it but you are welcome to cucumber shoyu ,soy sauce

Step 2: Gather your tools

Show All 11 Items

You will need: A bamboo rolling mat: found on asian aisle at local grocery store Chopsticks and stand (not needed but fun to use) A Fork A large glass or wooden bowl Various Measuring Devices Small Microwave safe bowl A Nuking Machine! i.e. microwave Sauce pot with lid Long, thin, sharp knife, NO SERRATIONS PLZ!!!!!!! Small receptacle to hold soy sauce in Cup with tall sides (you could just use measuring cup) A sink (not pictured)

Step 3: Making Rice!!!!!

Show All 12 Items

1:Get your rice, whether it be medium and short grain, and put 1 cup of it into the cup. Cover it with water and swish it around, pour out the water, and repeat about 5-6 times or until water comes out clear. 2:After rice is washed, put it in a small-medium sauce pot and put 1 cup of water on top of it. 3:Bring it up to a boil. 4:Reduce heat to low and let simmer for 15 minutes 5:Remove from heat and let stand for 10 minutes covered 6:

Step 4: Make vinegar syrup for rice

Show All 10 Items

1;Put 2 tablespoons of the rice vinegar into the microwave safe bowl 2:Put 2 tablespoons of sugar into the mixture 3:put 1 tablespoon of salt into the mixture 4:STIR!!!! It will not all dissolve so bring out your nuking machine! i.e. microwave 5: Nuke for 45 seconds on high, be careful to stop the nuker if it boils over, then restart 6:Remove syrup from nuking machine, but dont inhale the vapors, they smell and burn!!!!! 7:You have your syrup!

Step 5: Mixing Vinegar syrup and Rice.

I forgot to take pics of this step

1:Pour rice out of the sauce pot and into your big glass or wooden bowl. 2:Add the syrup 3:Dont stir, but cut and fold the mixture until the syrup is completely integrated. 4:Let the rice come to room temperature before you use it.

Step 6: Putting It Together

Show All 11 Items

1:Lay out a piece of Nori 2:Put large ball of rice on the Nori, it is always easier to take away than to add more. Cover the whole thing, leaving about a half an inch on one side unriced. 3:Sprinkle on sesame seeds (i used black sesame seeds, the look better to me 4:cut up a cucumber into strips and put about 1/8 of the cucumber if you are making half a roll, what i am making in the pics, or 1/4 of the cucumber if you are making a full sheet of nori roll 5:Add 2 sticks of the crab, again with half of a roll, double if using full roll, pulled apart. 6:Add the cream cheese, or avocado, look at pics for amount.

Step 7: Rolling It up and cutting

Watch the Video Between each cut, lubricate the knife with water, it will make the cuts easier and cleaner. Camera ran out of memory in the middle of the video, didn't finish cutting the roll.

Step 8: Plating and serving

Show All 7 Items

You can plate it pretty much however you want, but this is how i do it 1: Place sushi in a ring formation around the plate 2: Place Gari and wasabi, if you want, in the center of the rolls 3: Put shoyu ,soy sauce, in the little bowl we had earlier 4: Place chopsticks on the side 5: Serve with Sake, if you are of age, ocha, green tea, or anything you want p.s. it is disrespectful to the itamae, sushi chef, to mix wasabi with soy sauce and dunk the sushi in, if they wanted it in there, he would have put it there.

Sushi Rice How to make Sushi


Step 1 of 12
You will need (for 1lb/0.5 kg prepared rice): 8 oz/250 g short grain white rice (or special Japanese sushi rice) 8 oz/250 g water For the dressing: 1.5 oz/45 g rice vinegar 1 oz/30 g sugar 0.5 tsp salt 2-3 pieces of konbu seaweed (to taste)

Step 1

You will need (for 1lb/0.5 kg prepared rice): 8 oz/250 g short grain white rice (or special Japanese sushi rice) 8 oz/250 g water For the dressing: 1.5 oz/45 g rice vinegar 1 oz/30 g sugar 0.5 tsp salt 2-3 pieces of konbu seaweed (to taste)

Step 2

Put the rice in a strainer. It is recommended to use sushi rice the same day it has been cooked, so try to cook only as much rice as you need for todays sushi party. While measuring the rice, keep in mind that it will weigh twice as much when it is cooked.

Step 3

Rinse the rice with clean water until the water runs completely clear.

Step 4

Put the rice in a heavy-bottomed saucepan and add the water. The weight of the water should equal the weight of the uncooked rice.

Step 5

Cover the pan with a glass lid and heat it until the water starts to boil. Dont remove the lid until the rice is cooked! You dont need to stir the rice. Some rice will stick to the bottom of the pan, but this is necessary to prevent the rest of the rice from getting crispy.

Step 6

If you are cooking on an electric stove, turn the heat off when the water boils, but dont remove the pan until the stove cools down. On a gas stove, minimize the heat when the water boils and let the rice simmer for 57 minutes. Turn the heat off and leave the rice 15 more minutes with the lid on.

Step 7

While the rice is cooking, prepare the dressing. Put the vinegar in a small saucepan and add the salt and sugar.

Step 8

Heat the saucepan, stirring constantly, until the sugar dissolves. Dont let the dressing boil!

Step 9

When the sugar dissolves, remove the saucepan from the stove, add the konbu and let the dressing cool.

Step 10

Transfer the rice to a wooden bowl. Dont try to scrape the rice from the bottom of the pan it is too dry and crispy for sushi. Remove the konbu from the dressing and add the dressing to the rice, turning it constantly with a wooden spatula.

Step 11

Cover the bowl with a damp kitchen towel to prevent the rice from drying and let it cool before cooking sushi.

Step 12

The sushi rice is done!

How to Make Sushi

by scoochmaroo
7 Steps + Collec tion I M ade it! Favorite

You can enjoy nigiri sushi at home with these simply tips to make your own sushi! Of course, there is something extraordinary about sushi made by a professional sushi chef. However, there is a very simple method for anyone to make delicious sushi at home. It all depends on your quality of fish (or veg) and one easy technique for forming the rice (that I'm going to show you). Other than that, you can customize your nigiri to your heart's content. It certainly doesn't need to be limited to raw fish - steamed fish, tofu, vegetables, and even other meats make for great sushi. I've even seen BBQ chicken nigiri on a menu. So don't let your fear of making sushi stop you any longer.

Step 1: Ingredients

Use whatever sashimi-grade fish you can get your hands on that suits your taste. It's not easy to find sashimi-grade fish unless you live near a Japanese market. Most supermarkets and fishmongers will not carry this grade of fish. Some grocers will care "sushi grade" fish, which has undergone deep freezing, intended to kill bacteria. If you aren't fortunate enough to live somewhere that sashimi grade fish is available, either cook your fish or research more on the freezing process to remove parasites. You can also purchase sashimi grade fish online. Here's just one highly reputable vendor for example: Catalina Offshore. They even carry some harderto-find items, like abalone, uni, and monkfish liver!

I used:

Maguro (tuna) Hirame (fluke or halibut) Hamachi (yellowtail or amberjack) Tamago (sweet omelet)

You'll also need to prepare sushi rice:

Short grain rice - white or brown Rice Vinegar Salt Sugar

Additional ingredients include:

Wasabi Soy Sauce

Optional ingredients include:

Nori (seaweed sheets) (typically used, but I don't like it, so I didn't use it) Pickled Ginger Tobiko or Masago (fish eggs) Sesame Seeds

Step 2: Make Rice

Preparing rice is something that everyone has their own take on. Do you rinse your rice in three changes of clean water? Let it soak for half an hour before cooking? Do you use a pot or a rice cooker? Do you add salt and butter? Konbu? Or do you add hot water to dry rice and let it absorb on its own, adding no additional heat source? These are all acceptable techniques. I would recommend skipping the butter and salt when making sushi rice. What you want is a nice big pot of short grained rice*. Either brown or white is fine. The important part is what you add to your rice. For 3 cups of cooked rice: Add

2 Tbsps sugar 1 tsp salt


1/3 cup rice wine vinegar

Stir together and let cool. Spreading the rice out and placing in front of a fan will supposedly give it a nice shiny look. I don't have a fan, so I don't know. I always stick it in the fridge.

*Japanese rice is short grain rice and gets sticky when it is cooked. Long grain rice isn't proper for sushi because it is drier and doesn't stick together well.

Step 3: Tamago

Tamago has to be my favorite sushi. I always save it for last, because its sweetness fills in as my "dessert sushi." It's definitely not for everybody. This is by no means meant to be a professional guide to making tamago (else it

would be it's own Instructable, like this one!), since I don't have a proper pan or tools, and had never even attempted it before this time. But this will show you how to make a reasonable sweet omelet to slice and use for sushi.


4 eggs 3 spoons of mirin 2 spoons of soy sauce 2 spoons of sugar

Typically, a square pan is used, but my regular fry pan worked just fine for me. Combine the ingredients for form the tamago batter.

Oil your pan and cover it with a thin layer of tamago batter. After 2-3 min, when the bottom of the omelet gets brownish, use a kitchen spoon to fold the omelet twice. First from the closer end towards the middle, and second towards the far end of the pan. There's no need to flip the omelet, just fold it. Even if the upper side of the omelet seems uncooked before folding, the "inner layers" of the omelet will get done by the end of the process. Lightly oil the pan again and add another round of tamago batter. The batter you have just added should touch the omelet you folded in the last step. Mine totally did, but it still tasted good. Repeat steps 2-3, until you run out of tamago batter. Cut into strips. (sorry I missed that picture!)

Step 4: Prepare Fish

If you wish to cook your fish or other toppings, now is the time. Cook fish, veg, or other meat to suit your tastes. Steamed asparagus makes surprisingly good nigiri! Next step: sharpen your knife!!! And finally, slice toppings into even strips.

Step 5: Shape Rice

The secret to perfectly shaped rice is the air pocket in the middle. Professionally made sushi had a subtle fluffy quality to the rice that can be

quickly destroyed by too heavy a hand when making it at home. This simple technique is your guide to perfectly formed sushi rice every time.

Wet your hands in vinegar-water and place a small amount (~20g) of sushi rice into the palm of your hand. Pinch the rice together using your thumb and forefinger. Using your other thumb, hold in place and lightly apply pressure to form the shape.

That's it! It may take a couple tries to perfect, but once you do, your guests will swear you trained in Ginza. Top your rice with wasabi to suit your tastes and hold your neta (toppings) in place.

Step 6: Marry Fish to Rice

To make a perfectly formed piece of nigiri, cover the rice with the topping of your choice. Use the same trick you learned in Step 5 to add a bit of pressure so the topping fits neatly onto the rice. Turn 180 degrees and repeat one last time to adjust its shape. Finally, if adding a wrap of nori (dried seaweed), consider using a grain of rice at the edge to hold it together like glue. Enjoy!

Step 7: A final note

For everyone who has concerns about the safety of eating raw fish: There's good stuff and bad stuff about it. If you're pregnant or nursing, don't do

it. Don't feed it to your baby, young children or the elderly. People with compromised immune systems or liver disease - stay away. It probably contains mercury* (esp. tuna and swordfish), so don't overdo it. No, cooking will not remove the mercury. There is a very tiny chance that parasites can be passed on via raw fish. If you're concerned, cook the fish or else freeze it at least three days, though neither of these methods are guaranteed to prevent parasites. If you suffer pains within 12 hours of eating raw fish, go to the hospital. The good stuff is that sushi is a relatively low-calorie, low-fat, nutrient-dense meal, which can provide you with extra vitamins, complex carbs from the rice (bonus fiber and whole grains for brown rice!), a great source of protein, and healthful omega-3 fats. Many countries have strict guidelines on what can be defined as "sushi grade" fish which may entail special deep freezing, intended to kill any bacteria present. And remember, you can still enjoy sushi without the raw fish. Be creative!

* According to the Food and Drug Administration, one week's consumption (<12oz) doesnt change the level of methylmercury in the body much at all.

How to make California & Maki rolls

5 March 2012 by Marina Pape in

We have a hunch that California rolls have something to do with the Beach Boys and surfing but dont yet have conclusive evidence. While we gather facts, learn how to make two iconic sushi dishes with raw salmon, avocado, cucumber and sesame seeds.

Ingredients to make California or Maki rolls Cooked, cool sushi rice (learn how to make sushi rice) Half a side of Alaskan salmon (it is on the SASSI green list, read more here) a cucumber, peeled, deseeded and sliced an avocado, peeled and sliced thinly lengthways 6 sheets of nori 20g sesame seeds, toasted It is very helpful to have a silicone sushi mat (pictured below, buy one here) otherwise covering a traditional bamboo sushi mat in Clingwrap does the trick. Make sure you

have a sharp knife for cutting your raw fish and the sushi, when rolled. Without a sharp knife, you will end up squashing your creation before it sees the light of plate. Very simply, California rolls have their rice on the outside and are finished with sesame seeds while Maki rolls have their rice on the inside and are finished off with an outer layer of nori (seaweed sheet, tasty).

Making California rolls 1. Wet your hands and take a handful of sushi rice and press in an even layer onto the sushi mat, cover with a sheet of nori.

2. Place the avocado, cucumber and salmon horizontally the nori making sure that you have left a 2cm gap.

3. Lift the edge of the sushi mat closest to you and gently roll the sushi as you press the rice together until the ends of the mat meet.

4. Open the mat and place the California roll on the clean counter or table surface and roll into toasted sesame seeds.

5. Drape the mat evenly over the California roll and press gently to shape the roll into a rounded tube, then slice the sushi into 6 equal portions using a wetted sharp knife.

Making Maki rolls

1. Place a sheet of nori onto the sushi mat, wet your hands and take a handful of sushi rice and press in an even layer onto the nori. 2. Repeat the steps above as for the California rolls (but leave out the sesame seed bit).

The Alaskan Salmon can be swapped for fresh, uncooked tuna, slices of shelled prawn or anything else you are adventurous enough to try. Serve with wasabi paste, sushi mayonnaise and pickled ginger. Sushi ahoy! Download print-friendly recipe for California rolls Download print-friendly recipe for Maki rolls

How to make sushi rice

2 March 2012 by Marina Pape in Recipes 3 Comments

Making sushi is just plain fun. It starts with a good tray of steaming, sticky sushi rice and this step by step recipe will help you make it like youre big in Japan.

Ingredients 250mls sushi rice 375ml water 5ml salt 30ml rice vinegar 30ml sugar

Cooking the rice | Place the rice into a colander and rinse thoroughly under a cold running tap until the water runs clear. Put the rice, water and salt into a pot and soak for 30 minutes.Cover the pot with a lid and simmer for 15 20 minutes, or until all the water has been absorbed. Remove from the heat and remove the lid, cover the pot with kitchen towel and return the lid to the pot. Allow to stand for 15 minutes.

Preparing the sushi vinegar | Mix rice vinegar, sugar, and salt in a sauce pan then put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture. Spread the hot steamed rice onto a baking tray to allow it to cool. Sprinkle the vinegar mixture over the rice and fold the rice using a spatula, be careful not to break the rice.

California Roll

Today Im guest posting my recipe on Rasa Malaysia. The author Bee shares over 400 easy Asian recipes on her website, and her first cookbook Easy Chinese Recipes will be published on September 10th, 2011 in the US (its already published in Asia). When she had asked me to guest post on California Roll for her readers, I was extremely delighted! I had been wanting to share this popular sushi for a while and it was perfect timing. Please click here to read more about California Roll and the recipe. While you are there, make sure to check out her beautiful collection of Asian recipes. Have a great weekend!


California Roll
Prep Time: 60 minutes Yield: 8 rolls


8 cups prepared sushi rice (Click the link to see How To Make Sushi Rice)

9 oz (255 g, or 2 cans) cooked crab meat 6 Tbsp. Japanese mayonnaise 1/2 English cucumber 2 avocados 1/2 lemon for avocado 8 sheets nori 1/4 cup white sesame seeds Toppings Ikura (salmon roe) Tobiko (flying fish roe)

You will need:

Bamboo mat, covered with plastic wrap Tezu (vinegared hand-dipping water): 1/4 cup water + 2 tsp. rice vinegar

PREPARE INGREDIENTS: 1. Crab meat: combine the crab meat with Japanese mayonnaise and mix together.

2. Cucumber: Peel and remove seeds. Cut into thin long strips, same length as the nori sheet.

3. Avocado: Peel, pit, and cut into 1/4" (0.5 cm) thick slices (See How To Cut Avocado). Squeeze the lemon juice over the avocado to prevent browning.

4. Nori: Cut off 1/3 and use 2/3 sheet of nori.

5. Prepare the bamboo mat, covered with plastic wrap and Tezu (vinegared hand-dipping water).


6. Lay a nori sheet, shiny side down, on the bamboo mat. Wet your fingers in tezu and spread 1 cup of the rice evenly onto nori sheet.

7. Sprinkle the rice with sesame seeds or tobiko.

8. Turn the nori sheet over so that the rice is facing down. LIne the edge of nori sheet at the bottom of the bamboo mat. Place the cucumber, crab meat, and avocado at the bottom of the nori sheet.

9. Grab the bottom edge of the mat while keeping the fillings in place with your fingers, roll it into a tight cylinder, tucking the fillings in firmly.

10. Lift the edge of the bamboo mat slightly and roll it forward while keeping gentle pressure on the mat.

11. With a very sharp knife, cut each roll in half and then cut each half into 3 pieces. Remember to clean the knife with a damp cloth after every few cuts.

12. You can use the left over 1/3 of nori sheet to make Ikura Sushi. Cut the nori sheet into half lengthwise. Make small balls with sushi rice and wrap it with nori sheet. Place ikura on top.

Cover the sushi rice and the completed rolls with a damp cloth at all times to prevent from drying. Enjoy!