How to Make Sushi

A Beginner’s Cookbook to Learn the Sushi

Making Processes & Recipes
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 Table of Contents
Introduction
Chapter 1: A Brief Walk through the History of Japanese Cuisine
Chapter 2: Kinds of Sushi and Nutrition
Chapter 3: Equipment Needed, Proper Storage, and Hygiene
Chapter 4: Common Ingredients, Selection, and Storing
Chapter 5: Sushi Sauce and Side Dishes
Chapter 6: Foods and Drinks that Pair with Sushi
Chapter 7: Cooking Rice for Sushi
Chapter 8: Step-by-Step Instructions for Making Sushi
Chapter 9: Step-by-Step Instructions for Making Nigirizushi
Chapter 10: Sushi Roll and Nigirizushi Recipes
Conclusion
 Introduction
Is there a country in the world that doesn’t have Japanese food among its favorite
global cuisine? Perhaps in remote areas of the globe, but in most cities, the simplicity,
bright colors, freshness, and unique flavors of Japanese cuisine entice people to eat it
almost every day!
What most people don’t know is that being a skilled sushi chef involves many years of
training. A small serving of steamy rice topped with a portion of fish may not appear to be
a complicated delicacy, but simplicity is essential to Japanese cuisine.
Japanese courses usually consist of just a few ingredients that are fresh and
flavorful. Selecting high-quality items is, for that reason, a significant part of the culinary
process. Japanese chefs are expected to use simple cooking methods to emphasize
the natural flavors and colors of the items they use.
It’s astonishing how they can create delicious meals using such simple main
ingredients, like seaweed, rice, fish and noodles. Sushi is considered an art form and
must be prepared following strict guidelines.
Needless to say, the sushi chef profession is highly appreciated in Japan. To be a
conventional sushi chef, one must undergo numerous years of OJT training with sushi
masters. Before learning to cut and make sushi, the trainee must first learn secondary
tasks, like preparing the ideal sushi rice, picking and buying fish at its best, grating
ginger, and making the other necessary fixings.
Once these duties are perfected, the apprentice advances and will probably be
assigned to prepare take-out sushi orders. Once the master of the sushi trainee is
pleased, the trainee can be raised to the position of sushi chef. This process usually
takes more than ten years.
With enough enthusiasm and perseverance, you can learn to make your own sushi
and nigiri through this book. This will help you diversify your home’s healthy meals.
After all, sushi is high in omega-3 fish oils, essential fats that the human body cannot
make.
These oils have many health benefits, including reducing cholesterol, risk of
cardiovascular disease, inflammation, triglycerides, blood pressure, and maintaining the
rhythm of the heart. Moreover, learning to make your own sushi can save you some
money. So, shall we begin?
Chapter 1
 A Brief Walk through the History of Japanese Cuisine
Japanese cuisine is inspired by the cooking traditions of other countries but has
been polished to make its own exceptional style. China was the first external inspiration
around 300 B.C. as this was when the people of Japan learned to grow rice.
Using chopsticks as a dining utensil and eating soybean curd, or tofu, as well as the
use of soy sauce, also originated from China. Noodles and rice are the primary foods in
Japanese fare. Rice, either steamed or boiled, is served at each meal, while noodles
come with many varieties.
Among the popular noodles are udon, white, thick wheat flour noodles; soba, brown,
thin buckwheat flour noodles; and ramen, tiny, curly wheat flour noodles. Soy products,
particularly soy sauce, are also Japanese staples. These include fermented soybean
cream, or miso, and tofu, which is a curd made of soybean resembling a custard. Other
common Japanese ingredients include daikon, which is an oversized white radish,
bamboo shoots, ginger, sesame seed and seaweed.
Tsukemono, Japanese pickles, are served at each meal. Seafood is also plentiful in
Japan. Green tea is the national Japanese beverage, though black tea is also available.
Sake, a rice wine, is usually served balmy, and beer is also prevalent.
Japan takes pride in their two unique foods: sushi (rice with fresh seafood) and
sashimi (fresh seafood with soy sauce), which both depend on freshly caught seafood or
fish. Nabemeno, or dishes cooked in one pot, are popular all over Japan.
Sukiyaki is a dish of paper-thin chicken or beef slices, vegetables, and tofu cubes
cooked in soup. Shabu-shabu is vegetables and beef, also prepared in a soup, but later
dipped in tasty sauces. Each area has its own favorite foods.
For example, people residing in Hokkaido, the chilly northern island, enjoy corn,
potatoes, and grilled meats. Foods in the western region of Japan are more delicately
seasoned than those in the eastern part. Japanese dishes are famous for using
fantastically fresh fixings.
They favor using seasonal, fresh ingredients, which are often bought on the exact
day they are to be cooked. Perhaps it is the healthy eating custom of the Japanese
people that makes them renowned for their long lives, their graceful aging, and their
low rates of heart illness.
 Sushi can be traced back to almost a thousand years ago when uncooked fish was
well-preserved by packing it between rice layers. For weeks, this rice would ferment
and the substances produced protected the raw fish from spoiling. Once the process of
fermentation was finished, the fish was ready for consumption.
Eventually, the people of Japan began consuming fish and rice together. This long-
established sushi, narezushi, is still consumed in Japan, though its taste is rather strong.
Even to this day, it is created by layering fish, salt, and rice inside a wooden container with
a cover that is protected by a massive rock for a couple of weeks.
The discovery of vinegar made from rice made fermentation unnecessary. Thus,
Osaka chefs began molding toppings and rice in small molds made of wood to create
oshizushi. Sushi then became popular in the Edo area, which is Tokyo today, where chefs
created nigirizushi by manually molding the rice into little pockets and putting the topping
on.
Today, the dish internationally recognized as sushi, created by Hanaya Yohei, is a
food anyone can easily enjoy in Tokyo and most cities of the word. Since the Tokyo
people lived in haste for hundreds of years, sushi became popular. Even nigirizushi
became a hit as it could be consumed using chopsticks or fingers in a public place or
inside the theater.
These foods were first seen in America in the 19th century as a result of the influx of
Japanese immigrants following the Tokugawa Shogunate yielding to Meiji’s imperial
period. In 1966, Harry Wolff and Noritoshi Kanai opened the Kawafuku Restaurant, which
offered traditional nigirizushi to American customers in Little Tokyo, Los Angeles,
California.
It was so popular with Japanese entrepreneurs that their American colleagues ended
up enjoying sushi as well. In 1970, Osho was opened to cater to celebrities in Hollywood.
In the U.S., makizushi is the most common sushi form. This involves nori, toppings, and
rice rolled up on a mat made from bamboo, then sliced in small rolls which can be eaten
in one bite.
The standard California roll exists as an inside-out reel with avocado, crab meat and
cucumber. Rice is still the critical element in all kinds of sushi. Medium or short grain is
carefully cooked and mixed with a distinct mix of vinegar, rice, salt and sugar.
The rice’s consistency and texture are both critical to making good sushi. It ought to
be slightly sticky, but not clumpy or gooey, and with the vinegar not suppressing the
rice’s natural flavor. Moreover, sushi can be made in various sizes and shapes. In fact,
the U.S. rice salad, or chirashizushi, is nothing but a sushi rice bowl with toppings.

Sources:
Food in Japan - Japanese Food, Japanese Cuisine.
http://www.foodbycountry.com/Germany-to-Japan/Japan.html#ixzz5pqsTyHi7
The Birth of Modern Sushi.
http://www.eat-japan.com/sushi-perfect/sushi-knwoledge/the-birth-of-modern-sushi/
History of sushi.
https://ipfs.io/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/History_of_sushi.html
Chapter 2
 Kinds of Sushi and Nutrition

There are five general kinds of sushi. Under each type are various versions due to the
variety of available ingredients and ways to combine them. Let’s start with most common
kind:
Rolls
Roll sushi is the style that westerners prefer. A simple roll usually contains rice outside
a seaweed layer that covers the contents, as shown below:

Another variation is its opposite, where the seaweed is outside, followed by a layer
of rice, which wraps the fillings in before being manually rolled together, as shown
below:

In many instances, the California Roll is the center of a more complicated roll,
because it is plain, but tasty, and allows other flavors to shine. Here are some
conventional rolls you are probably familiar with:
California Roll – This generally has no toppings and contains avocado, cucumber
and crab. It is recommended for people who do not really enjoy eating raw fish.
Caterpillar Roll – If you like avocado and cooked eel, then you would enjoy this roll.
It also has cucumber inside.
Crunch Roll – Enjoy eating raw tuna and foods that are crispy and crunchy? If so, try
this sushi roll that contains crispy seaweed, spicy tuna and tempura.
Dragon Roll – This sushi roll contains cucumber, eel, crab and avocado, and is
cooked with eel sauce. If you prefer your sushi to be warm and buttery, then go for
this roll.
Dynamite Roll – This baked roll contains warm scallops blended with spicy
mayonnaise. Inside is the California Roll, making it the best roll for folks who like their
sushi warm, crunchy and creamy.
Maki - This is what people tend to think of as sushi. If it is a thin roll, it is called
hosomaki. When thick, it is called futomaki. Since its outer layer consists of rice, its
versions come with an array of rice blends or toppings.
Philadelphia or Salmon Roll – This sushi roll has raw or smoked salmon on the outside
and contains cream cheese, cucumber or avocado. Generally, no topping is needed,
but you may use sliced cucumber, sesame seeds, chives, scallions or fish roe, as
shown below. Obviously, it is a creamy sushi roll that is best served cold.
Rainbow Roll – The exterior consists of salmon, yellowtail, tuna, snapper, eel, white
fish, and avocado. Inside is a California Roll. This roll is best for sashimi lovers.
Seattle Roll – Another sushi roll without a topping, it contains raw or smoked
salmon, avocado and cucumber.
Spicy Tuna Roll – Of course, it has tuna, as well as chili sauce and mayonnaise for
people who love hot, but cold sushi.
Spider Roll – There is no spider in this type of sushi nor any topping. Best for lovers of
crunchy tempura and crab, it contains avocado, cooked softshell crab and spicy
mayonnaise.
Shrimp Tempura Roll – This is sometimes topped with breading and contains crab,
fried shrimp and avocado.
Spicy Tempura Asparagus Roll – Topped with spicy mayo and teriyaki sauce, this
sushi roll has cream cheese, stir-fried asparagus and avocado inside.
Surf and Turf Roll – Like cooked beef and raw fish? This one is for you! It has tuna,
cucumber, fish cake or crabstick, beef, carrot, salmon and avocado.
Tempura Roll – Sometimes, this sushi is browned in a flimsy batter as a whole or
just the filling.
Tiger roll – This type of sushi contains shrimp tempura, avocado, cucumber and
tobiko, or flying fish eggs.
Vegetable Roll – Perfect for vegetarians, this sushi contains fresh asparagus, carrot,
cucumber, scallion, avocado and cream cheese.
Volcano Roll – This kind of sushi requires creativity from its maker as its contents
differ and it requires a topping that makes the roll look like it is exploding.
Nigirizushi
The second kind of sushi has a topping, typically a fish, that is served atop a sushi rice
ball. Not all nigirizushi is raw, but this dish is best for folks who value the taste of shellfish
and fish. Its varieties include:

Ahi (tuna nigirizushi)

Ebi (shrimp nigirizushi), in which the shrimp is sliced to cover the sushi rice finger,
as shown below:

Sake (salmon nigirizushi), as shown below:

Unagi (anago nigirizushi), consisting of eel on top of a rice finger and tied by a strip
of seaweed
Hamachi (yellowtail nigirizushi)
Ika (squid nigirizushi)
Kani (crab meat nigirizushi), in which crabstick is usually used and tied by a strip of
seaweed
Hotate (scallop nigirizushi)
Tako (octopus nigirizushi), in which a slice of octopus tentacles is placed on top of
the rice finger and fastened by a strip of seaweed
Uni (sea urchin nigirizushi)
Chirashi-sushi
The third kind of sushi has fish, vegetables, and other ingredients on top of sushi rice
in a little bowl. Traditionally, it is consumed on Hinamatsuri, or the Doll’s Festival, every
year on March 3rd. The image below is an example. Its topping consists of salmon roe,
sea urchin, and a wasabi ball. Underneath is the sushi rice.
Oshizushi
This is among the oldest kinds of sushi. It originates from the timeworn technique of
preserving fish through packing it securely in containers with fermented rice. Hence, it
is simply shaped rice with fish beside toppings in a wooden box and is typically cut into
rectangles or squares that can be eaten in a single bite. Here is what it looks like:
Temaki
This sushi is hand-rolled to form a cone. Though very tasty, this type of sushi is not
recommended for sharing.

Sushi is a challenging food to master and may even be a bit difficult to understand.
However, if you try to understand it, you will see how parallel it is to living. It is like
taking things one at a time, and never all in one sitting.
If you have never tried eating sushi, which I doubt, go out and try it right now. When
you end up liking it, it will be time for you to experiment with making it. Who knows?
Maybe you will even create your own version, a dish that you and your family can happily
share.
Nutritional Value
In terms of low-calorie cuisine, it is hard to beat Japanese food, especially sushi.
This is because it is generally not deep fried or overflowing in sauce, and has no added
fat. When eaten in moderation, standard sushi is a healthy delicacy. Each type of sushi
has a typical calorie count. Here are some examples:
California Roll – 255 calories for a roll of six slices
Nigirizushi – ranges from 40 to 65 calories per slice depending on the kind of fish
used
Shrimp Tempura Roll – 508 calories
Spicy Tuna Roll – 290 calories
Just like any hand-crafted dish, the same sushi item created by two different chefs
might have different amounts of ingredients, which means it will have different values of
carbohydrates, calories, fat, and protein. Restaurants may also include components like
mayonnaise to some sushi rolls that can increase their caloric values.
The information here, however, can provide a reasonable estimate of the nutritional
content of some sushi items so you can make an informed decision about what kinds of
sushi to eat depending on your personal nutritional requirements.
Sources:
Kennedy, Brittany. (2017). The Different Kinds of Sushi: Types, Names, and Photos.
https://delishably.com/meat-dishes/The-Different-Kinds-of-Sushi
Sushi Calories and Nutritional Information.
https://www.sushifaq.com/sushi-health/calories-in-sushi/
Kazato, Masayoshi. From nigirizushi to street stalls: the birth of modern sushi.
http://www.eat-japan.com/sushi-perfect/sushi-knwoledge/the-birth-of-modern-sushi/
Chapter 3
 Equipment Needed, Proper Storage, and Hygiene

Sushi isn’t usually prepared in Japanese homes. Sushi bars are ubiquitous, and
many Japanese people believe that only expert sushi chefs can make tasty sushi. So,
when they enjoy sushi in the comfort of their homes, it is usually bought from sushi
bars. For special occasions, however, preparing sushi at home can be amusing and
entertaining.
Take note that ready-to-eat sushi is considered a possibly hazardous food.
Therefore, its preparation must be handled carefully to prevent foodborne illness. The
danger comes from the acidified rice and uncooked seafood products. Raw seafood
can contain infectious organisms, such as Diphyllobothrium and Anisakinae. Sushi rice
is traditionally kept at room temperature, which may lead to the development of
pathogenic microorganisms if not adequately and uniformly acidified.
Food handlers and preparers, therefore, must make sure to store sushi at 5°C
(41°F) or below during transfer, storage, and presentation. Because sushi is consumed
without much cooking, it’s essential that it’s prepared safely and correctly. Here are the
essential sushi-making equipment and utensils:
Rice paddle – Made from bamboo, this is used to get rice from your rice cooker, as
well as to mingle the rice in the sushi oke. Since it is not metal, it will not have any
reaction with the vinegar and change the rice’s taste or harm the non-stickiness of
your rice cooker. It is easy to get online.
Rolling mat – Also made from bamboo, this is used to create the rolls and is sold
online.
Sushi oke or Hangiri – Optional, but suggested, these shallow, flat-bottomed
containers are made from hinoki, a kind of cypress in Japan. Before using it, it must
be drenched in water. When the rice is cooked, it’s spread inside the hangiri to be
 seasoned with the rice vinegar using a rice paddle for mixing. Afterward, it is
covered up by a towel to keep it moist. The wood of this bowl absorbs the excess
moisture from the rice and gives it a suitable consistency for sushi. Also, the large
top area cools the rice for handling. This item can be bought online.

Besides the three items mentioned above, wooden utensils should not be utilized
for the food arrangement. All equipment should be cleaned and sanitized regularly. It’s
recommended that before preparation, all utensils and tabletops which may touch the
sushi and its ingredients are disinfected.
If you are using a sushi rolling machine instead of the traditional bamboo rolling mat, it
must be cleaned and sterilized each day to remove the collection of rice and destroy
pathogenic microbes. Other equipment and utensils will also require periodic cleaning to
remove the possible rice buildup and that of other ingredients.
Utensils and boards must be washed and sanitized between uses, especially when
preparing dishes that do not require further cooking, such as heated teriyaki chicken and
raw fish. As mentioned earlier, bamboo mats should be cleaned and sanitized daily. When
bamboo mats are used, it’s suggested that they are covered with a fresh cling wrap that is
changed every hour or two.
Always remember that display cabinets don’t effectively cool down the prepared
sushi. So, businesses with inadequate display and storage space should make the
quantity of sushi that’s capable of being placed correctly in the display or storage
section.
Sushi must never be left outside of the refrigerator. In a sushi retail display, sushi
should be kept away from direct sunlight and refrigerated at 5°C (41°F) or below.
Display cabinets at sushi bars must have doors to protect the sushi from
contamination.
 When not in use, the doors of the display cupboard must be shut. Make sure that
each kind of roll or set is easily identified. Display cupboards must be scrubbed and
disinfected daily. All equipment, utensils and containers used for selling sushi should
be kept spotless and sanitized every day.

If using a sushi conveyor structure, all plates on the conveyer should be covered for
protection from contamination. Every dish must be assigned to a set of plates, and after
use, all lids and plates must be washed and sanitized. Pickled ginger and wasabi
should be independently packed to avoid cross-contamination. Finally, to ensure proper
food handling, recall the following tips:
When making sushi, the cook should not engage in any other food preparation or
activities.
Wash your hands before preparing sushi, between touching ready-to-eat and raw
ingredients, and after smoking, using the lavatory, eating, and holding nonfood
items.
People who are sick, vomiting, feverish, or have diarrhea must not make or cook
food.
Use only washed and sanitized utensils and equipment.
Use separate tools and cutting boards for ready-to-eat and raw products.
Keep all potentially hazardous foods inside the refrigerator until use.
Defrost foods in the fridge. Tuna and other fish are in danger of histamine growth,
so they should be defrosted in the fridge. Never leave them out overnight at room
temperature.
Sources:
BC Centre for Disease Control. Sushi Safety.
http://www.bccdc.ca/resource-
gallery/Documents/Educational%20Materials/EH/FPS/Fish/SushiSafety.pdf
Manitoba Health. (2013). FOOD SAFETY GUIDELINES FOR THE PREPARATION OF SUSHI.
Guideline #HPU13-02.
https://www.gov.mb.ca/health/publichealth/environmentalhealth/protection/docs/sushi.pdf
Hill, Kathryn. A Roundup of Sushi-Making Essentials.
https://www.thekitchn.com/a-roundup-of-sushimaking-essen-103264
Chapter 4
Common Ingredients, Selection, and Storing
Nori (roasted seaweed pieces)
These thin pieces of cooked nori seaweed are the traditional casing for making
sushi rolls. Very nutritious, it is also great when cut into pieces and used as a topping
for miso soup and rice bowls. It can be found in Asian groceries and is also available
cheaply online.
Once you have opened the packet, make sure to seal any extra nori sheets inside a
Ziploc bag or an airtight container to preserve its freshness. This ingredient is vital to
making sushi, so make sure to use excellent sushi nori, which is black, not green.
Sushi rice
This is the most significant ingredient in sushi. Buy only the rice that’s marked “sushi
rice.” It is short-grain and has a sticky consistency when cooked. You cannot form
nigirizushi with rice that cannot stick together! Just like nori, it’s available online and in
Asian markets. Sushi rice’s premium grade trademarks include Nishiki, Kokuho Rose,
Akita Otome, Tamaki Gold, Koshihikari, and Tamanishiki. Do not use long-grain rice
because it’s dry when cooked.
Rice vinegar
This ingredient is essential for putting flavor in sushi rice with sugar and salt. It can
be found in most large grocery stores as well as online. This kind of vinegar is created
from fermenting rice and has a mild, somewhat sweet flavor. It is a staple fixing in many
dishes in Asia, including pickled veggies, sushi rice, slaws and salad dressings. If you
happen to have no rice vinegar there are some simple alternates, such as:
Apple cider vinegar – This has a slight flavor that’s like rice vinegar. To use this as a
substitute, use the same amount as you would rice vinegar and add one gram or
1/4 teaspoon of sugar for every 15 ml or one tablespoon of vinegar for sweetness.
Champagne vinegar – This has a warm taste but can take the place of rice vinegar
in practically all recipes. Use the same amount as you would rice vinegar.
Lime or lemon juice – This can add flavor and acidity to slaws, sauces and
dressings. Use twice the amount as you would rice vinegar. Just take note that this
will increase the distinctive flavor of sushi rice.
Sherry vinegar – This is made from sherry and has an acidity and flavor profile like
rice vinegar. Replace rice vinegar using an equal ratio in all recipes.
White wine vinegar – This has a sharp taste that’s slightly less sugary than rice
vinegar. Use the same amount as you would rice vinegar and add a gram or 1/4
teaspoon of sugar for every 15ml or one tablespoon of vinegar.
Kombu
This is a desiccated seaweed mainly utilized in dashi. It’s among the suggested
ingredients aimed at making excellent sushi rice. It’s placed inside the rice cooker or
pot during the soaking and boiling of the rice to give it a trace of dashi taste.
Sake
This is another optional but highly recommended sushi ingredient for the same
reasons as Kombu.
Fish
The most common fish used in sushi are Salmon and Bluefin or Albacore Tuna,
cooked and smoked or flaked. When you decide which kind fits your palate, make sure
it’s fresh. This means that the fish, being freshly caught, smells clean. If it’s whole, it
must have bright, not red, eyes and firmly attached scales. If you are looking for fillets,
make sure it has no soft spots or discoloration as these are indications that it’s not
fresh.
Salmon, for example, is flash iced up the minute it’s caught. If you do not live close to
the sea you might not find newly caught, sushi-grade fish. Moreover, frozen fish must be
completely defrosted in the fridge before use. So, if you opt to use uncooked fish in sushi,
be exceedingly careful where you buy it.
You also cannot use just any raw fish, but only sushi-grade fish at the Japanese
markets. Regular fish isn’t handled as intended for not cooking. Thus, it tends to
contain parasites and bacteria that can be removed through cooking.
Freshwater fish are also not okay to eat uncooked. The other kinds of fish
recommended for sushi are Yellowtail or Japanese Amberjack, Saba or Mackerel, and
Hirame or Halibut.
Seafood
This includes squid (Ika), shellfish, sea urchin, octopus, prawn, crab, lobster and
more. Shrimp, lobster flesh, and scallop should be unblemished with a color like a pearl
and no or little odor. Some chilled seafood may show time or temperature displays on
their wrapping, which indicate if the merchandise has been kept at the appropriate
temperature. Always check these indicators when available and only purchase seafood
when the indicator confirms that the item is safe for consumption. The general
guidelines for safety in selecting shellfish are as follows:
Check the label - Search for tags placed on containers or sacks of live crustaceans in
shell and tags on packages or containers of shucked lobsters and other shellfish.
These labels contain detailed information about the product, along with the certification
number of the processor. This indicates that the items were harvested and processed
according to the national shellfish protection controls.
Discard cracked or broken shellfish - Throw away oysters, clams, and mussels
when their shells are broken or cracked.
Do the “Tap Test” - Clams, mussels, and oysters that are alive will close their shell
when it is struck. If they do not close when struck, do not pick them as they are
dead.
Check for movement in the legs - Live lobsters and crabs show some action through
their legs. Remember that they spoil fast after death. Thus, only live lobsters and
crabs should be picked and used for food preparation.
Vegetables
This includes cucumber, asparagus, carrot, eggplant, ginger, radish, fermented
soybeans (Natto), Shiitake mushrooms, soybean curd, tofu, and red and green bell
peppers. The people of Japan usually don’t eat raw, simple veggies in sushi rolls.
Instead, they mainly use egg roe, cooked shrimp, egg, crab, fresh fish, and preserved
daikon radish.
The rare lacto-vegetarian friendly items you’ll find are usually avocado and
cucumber. This is because they have good texture when raw and are not cooked.
Firmer vegetables are blanched or mildly steamed for more natural chewing. However,
you do not have to boil your crunchy veggies if you do not want to.
Eggs
This is the main ingredient of tamago, a Japanese omelet used as a topping in
nigirizushi or as a sushi roll. It’s made by rolling together more than a few layers of
scrambled egg.
Obviously, it’s recommended that fresh eggs be used. To pick fresh eggs, gently
drop one in water in a pot. If it rests on its edge on the lowest part of the pan, there is
little air inside and it is very fresh. If the egg rises on its end and moves up and down
on the lowest part of the pot, there is more air inside, indicating that it is not fresh. If the
egg stays on the surface of the water, it’s not edible and must be discarded.
Fruits
This includes avocado, peach, pickled plum, pear, strawberry, cantaloupe, apple,
ripened mango, and more. To pick ripened fruit, examine the color. You may also gently
clasp the fruit because some fruits are firm, like apples, while others aren’t firm, like
peaches.
Try checking the stems, too, as some fruits, such as pears, should be slightly softer
near the stem. You may also smell it and look for luster.
Roe
This is the orange substance atop sushi. It is recognized for its utility in creating
specific sushi types. The eggs are small - less than a millimeter. Tobiko is bigger than
masago or capelin roe, yet smaller than salmon roe or ikura.
Natural tobiko has a red-orange hue, a mild smoky or salty flavor, and a crispy
texture. Roe is male fish sperm or fish eggs.

Sources:
U. S. Food and Drug Administration. (2019). Selecting and Serving Fresh and Frozen Seafood Safely.
https://www.fda.gov/food/buy-store-serve-safe-food/selecting-and-serving-fresh-and-frozen-seafood-
safely
Link, Rachel. (2018). The 6 Best Substitutes for Rice Vinegar. Healthline.
https://www.healthline.com/nutrition/rice-vinegar-substitutes
All about Sushi Guide.
https://www.allaboutsushiguide.com/Sushi-Ingredients.html
Chapter 5
 Sushi Sauce and Side Dishes

When you dine at a sushi bar, you will probably see various items, such as soy
sauce of various brands, small plates of ginger, wasabi, and more.
Soy Sauce
This is used as a condiment and is a staple in Asian cooking. It is prepared by
fermenting simmered soybeans and toasted barley or wheat. Most Americans are only
accustomed to one soy sauce type, which is a light version.
There are, however, lots of varieties made in Japan and China, ranging from fair to
opaque in color, with thin or thick textures. Light soy sauce is usually saltier and
thinner, whereas its dark counterpart is thicker, as well as salty, but with more flavor.
Also, there is black Chinese soy sauce which is dark, syrupy, and thick because it
contains molasses.
Wasabi
This is a condiment for nasal passage-clearing that is made from Japanese
horseradish, which is an Asian root plant that is very difficult to cultivate. The spice is
green with a fiery and sharp flavor.
It’s hard to get fresh wasabi unless you live near a specialty food store. However, there
are now online stores where you can buy certain ingredients not commonly found at local
markets or groceries. Wasabi is also obtainable in both powder and paste form.
If you are a big wasabi fan, you might be disappointed to learn that most joints serve
fake wasabi, which is a concoction of Chinese mustard, hot horseradish, green food color,
and cornstarch. Real wasabi is expensive, since one horseradish root costs around $10.
When eaten, real wasabi produces a warm burst on your taste buds that quickly changes
to a somewhat sweet, lingering taste.
The good news is that when it’s stored correctly, it lasts for several months. Wasabi
root must be wrapped in a damp paper towel before being stored in the fridge. Make
sure to rinse it with chilled water every three days or so. Wasabi powder and paste
should be kept in a cold, dark pantry when unopened. When open, keep it in the
refrigerator.
Gari (Pickled Ginger)
As a palate cleanser, gari is eaten in tiny bites between sushi bites. It is sold in
mainstream grocery shops occasionally but mostly found online and in Asian shops.
Pickled young ginger is generally preferred for its natural sweetness and tender flesh.
In Japanese cooking, it is regarded as essential for sushi presentation. Ginger is
famous for its bumpy and gnarled root and mostly supplied by Jamaica to the world.
Fresh ginger is peppery and slightly sugary with a strong aroma. For this reason, it is
frequently slivered and preserved in sweetened vinegar. It is served with sashimi and
sushi, as well as presented as a flower-shaped garnish by sushi cooks.
Daikon
This is a big, white radish with a fresh, sweet flavor that is served as a condiment or
garnish with both sashimi and sushi. It is usually shredded, but can also be boiled, fried
or sautéed.
Although a bit difficult to do at home, it is lovely having exotic side dishes with a
meal. This way, moms can make the food more appetizing for the family, and especially
for children. In fact, several side dishes can be standalone dishes, although some
really complement the central plate. Here are some side dishes in Japan that go well
with sushi:
Kinpira Gobo – This is a customary Japanese dish frequently enjoyed in homes,
and typically served inside a bento case. It is perfect for a midday meal or a busy
dinner. Kinpira is a style of cooking where you sauté and simmer a vegetable with
soy sauce and sugar.
Eggplant with Sesame Ponzu Sauce – A side dish that is also an appetizer, this easy
and quick pan-fried cut eggplant is served with a delightful sauce made of sesame oil
and ponzu. Ponzu is a citrus-based dip commonly found in Japanese cooking. It is
acerbic, with a watery, thin consistency and a dark chocolate color.
Boiled Squid with Miso Vinaigrette - Among the more prevalent squids is the spear
squid (Yari Ika), which is recommended as a side dish or appetizer that goes well with
alcoholic beverages. The meat of this type of squid is soft and tastes sweet. The
sauce used here is Miso vinaigrette, which is tart and sweet and is created from rice
vinegar and mirin. It is also used for sashimi, blanched vegetables, shabu-shabu pork,
and others.
Pickled cucumber - Commonly called pickles in Canada and the U.S., and gherkins
in New Zealand, Ireland, Britain, South Africa, and Australia, it is whole or sliced
cucumber that is soused in a vinegar, brine, or other mix and fermented for some
time, by being submerged inside an acidic mixture or through lactic fermentation.
Cucumber and Chicken Marinated in Chili Oil – This is a side dish that can also be
the main course. It’s as straightforward as its name. Chili oil or La-yu marinade is
used for this dish, which contains cut chili pepper and sesame oil to increase the
spice in Japanese food. It is created using spring onion, hot oil, chili pepper and
other spices.
Simmered Kabocha with Shio Koji – Kabocha is the Asian variation of the winter
squash, which has a tough texture and exterior when raw, and is covered by a thick,
intensely green skin. Kabocha is called Kabocha squash in the United States and
Japanese pumpkin in New Zealand and Australia.
Sources:
Yoshizuka, Setsuko. (2019). Make Kinpira Gobo.
https://www.thespruceeats.com/kinpira-gobo-recipe-2031655
What to Eat with Sushi – Dipping Sauces.
https://www.sushi.com/articles/what-to-eat-with-sushi-dipping-sauces
De Greff, Dana. (2016). Sushi Guide for Beginners.
https://delishably.com/dining-out/Sushi-Guide-for-Beginners-and-Lovers-and-Everyone-in-Between
Chapter 6
 Foods and Drinks that Pair with Sushi

You might think sushi is complicated to match with wine and other foods, but
surprisingly, that is not true. Of course, there are different fillings and toppings for sushi,
where some are mild and some are quite strongly seasoned. It’s important to
remember that you are not just dealing with raw fish, but its freshness, as well as how
much wasabi and soy you add. Here are some drinks and foods that pair well with
sushi:
Crémant d’Alsace
This goes well with sushi, and so do other low-dosage bubbly and dry Champagnes or
sparkling wines. This is the second sparkling wine, following Champagne, as far as quality,
popularity, and intrigue are concerned.
Dry Riesling
Riesling is a variety of white grape that originates in Germany. It is a fragrant grape
variety with flowery aromas and high acidity. It’s used to create dry, semi-sweet, and
sparkly white wines that are usually pure and seldom oaked.
Edamame
This is another veggie you can serve alongside sushi and just about any other dish.
It can be steamed or boiled with salt. These are young soybeans in the peapod. Since
the beans are green and young when picked, they are edible and soft. When mature,
they become dry and hard soybeans that are used for making tofu and soy milk.
Fairly Tender Steak
This is an excellent meal to serve with sushi. Just slice it into bits and enjoy it in
small pieces as it has a pleasant, contrasting taste and texture with sushi.
Green Bean Shiraae
Shiraae is when you mix lightly cooked veggies with sesame seeds, miso, and
crumbled tofu. Often, green beans and spinach are used for this dish. If you love eating
vegetables, this can be a perfect pair for your sushi.
Green Tea (Ocha)
This is served with sushi regularly in Japan. Like ginger, it’s used to pep up the mouth
between bites and before eating. It also helps to stop the wasabi sting if you place a lot of
it in your sushi or soy sauce. There are several varieties of green tea, such as the usual
green tea (Sencha), rough green tea (Bancha), and ground green tea (Konacha).
Grilled Fish
This is a crucial dish in the cuisine of the Land of the Rising Sun, where fish is eaten
more frequently than meat. The most popular fish, according to a survey, are the
Shishamo smelt, Japanese yellowtail (Buri), Sea bream (Tai), Bonito (Katsuo), Eel
(Unagi), Mackerel (Saba), Horse mackerel (Aji), Pacific saury (Sanma), Pacific bluefin
tuna (Maguro), and Chum salmon (Sake), which tops the list.
Japanese Beer
Although this may not be the most flavorful, it gives the right feeling when eating
sushi. Any light lager produces the same effect, but a sugary or hoppy craft alcoholic
drink would be very overpowering with sushi.
Koshu
If you have not come across this drink, you will before long. It is a crisp sparkling white
wine that is made from Japan’s koshu grape. It’s available at Marks & Spencer and has
the same effect as other fresh white wines when consumed with sushi. The list includes
Chablis, Muscadet, Gavi, Gruner Veltliner, and Pinot Grigio.
Miso Soup
This is an old-style Japanese soup containing a stock (dashi) mixed with tempered
miso paste. Many ingredients are added according to seasonal and regional recipes,
as well as personal preference. This is among the two essential soups of Japanese
cooking; the other is Suimono, a clear soup.
Oaked Portuguese White Wine
This works mainly with the extra full flavors of contemporary sushi, especially those
made with sesame. Check out Encruzado as an alternative to Chardonnay with fish as
this wine has a signature long life, richness, and concentration. It highlights
characteristics like mineral texture, fresh acidity and complexity.
Roasted Rice or Genmaicha Tea
Refreshingly nutty, it’s best served warm, not piping hot. This is also a green tea in
Japan, but with toasted rice kernels. When brewed, it has a slight yellow hue, is quite
bland, and has a subtle smell of toasted rice, which balances the bitterness.
Tempura
This is a dish in Japan, usually comprising vegetables and seafood that are battered
and deep fried. It has many variations. This dish was influenced by techniques of cooking
fritters introduced by the people of Portugal who resided in Nagasaki during the 1600s.
Vegetable or Spring Rolls
These are often found at Japanese eateries and are quite a tasty side dish. They
are browned rolls made of vegetables, like cabbage, bean sprouts, carrots, and turnips,
and some nuts or other ingredients.
Young Red Burgundy Wine
Although sparkling or white wine is preferred when eating sushi, if you’re a red wine
lover, then this is the right one for you. This wine is created in eastern France’s
Burgundy region using only Pinot Noir grapes.

Sources:
Beckett, Fiona. (2019). EIGHT GREAT DRINK PAIRINGS FOR SUSHI.
https://www.matchingfoodandwine.com/news/pairings/eight-great-drink-pairings-for-sushi/
Food that Compliments Sushi.
https://www.sushi.com/articles/food-that-compliments-sushi
Johnston, Daniel. (2015). Sushi: A Guide to the Unknown.
https://delishably.com/meat-dishes/Sushi-A-Guide-To-The-UnknownYoshizuka
Chapter 7
 Cooking Rice for Sushi

The first thing to do when preparing sushi after you have gathered your ingredients
is cook the rice. I suggest using “sushi rice” found in Asian food stores. Cooking the
rice is probably the most important part of the sushi-making process. It’s important to
prepare the rice well ahead of time to allow it to cool before the rolling process. Here is
a list of ingredients you will need:
1.5 cups of uncooked sushi rice makes about four cups of cooked rice, which is
enough for four rolls
2 cups of water
1/3 cup of rice vinegar
2 tablespoons of white sugar
1 teaspoon of iodized salt
1 tablespoon of Sake (optional)
A bit of dashi konbu or dark green desiccated kelp (optional)
Process:
1. Wash the rice until the rice’s water runs just about clear. This is to remove extra
starch in it. Do this cautiously to avoid breaking or mashing the rice. You may be
tempted to use a strainer, but it’s better to just gently swirl the rice with water in the
pot.
2. Soak the washed rice in chilled water for 30 minutes before draining it well.
3. Add the water in the cooking pot with the rinsed and drained rice and cover it for
boiling in a rice cooker. You may also cook the rice in a pot on your stove, but you’ll
have to constantly stir the rice until it boils. You can mix in the optional dashi kombu
and Sake at this time.

4. Upon boiling, reduce the heat and let it continue boiling in the rice cooker for a total
of 20 minutes. When cooking rice without the rice cooker, you can stop stirring the
rice when it boils. Bring down the heat and cover it to complete the 20 minutes of
cooking time.
5. You’ll know the rice is cooked when the water has totally evaporated and the pot
only contains rice. It is essential to catch the exact time when this happens so that
no cooked rice will stick to the base of the rice cooker or pot.
6. Transfer the cooked rice to a large container and allow it to cool for at least 10
minutes. If a part is tanned or gets stuck to the base, leave it to prevent spoiling the
flavor and texture of your sushi. Remove the dashi konbu from the rice if you opted
to include it in your boiling.

7. Pour into the rice the salt, rice vinegar, and sugar, and mix it well with the paddle.
Make sure the vinegar mixture is evenly spread. Stir the boiled rice by lightly
dividing it and rotating it with the paddle. Keep an electric fan around to help cool
the rice quickly until it does not emit steam anymore. Then, cover the bowl with the
rice using a damp towel until it’s time to roll the sushi at room temperature.
Sources:
How to Make the Perfect Sushi Rice at Home without Rice Cooker.
http://www.foodrecipeweb.com/make-perfect-sushi-rice-home-without-rice-cooker/
Sushi Rice. https://www.justonecookbook.com/sushi-rice/
Grabianowski, Ed. How Sushi Works.
https://science.howstuffworks.com/innovation/edible-innovations/sushi3.htm
Chapter 8
 Step-by-Step Instructions for Making Sushi

First of all, make sure to get your fish from a reliable source. It is vital for the fish
seller to know that you will be eating raw fish, unless you’re buying your fish from a
reputable grocer. Just make sure the fish you bought at your local grocer was frozen
because the process of freezing kills any organism in the fish.
Also, when buying at the wet market, take note of the orderliness of the counter
where the seafood is displayed for sale. If unsure of the quality of fish available or if the
seller prepares his fish or purchases the fish already cut, try to get fish from a seller who
fillets his own fish as this will reduce the chances of inappropriate handling.
Similarly, watch the way the fish seller holds the fish. See if the seller is changing
plastic gloves frequently, and washing and disinfecting the cutting board and knives, if
possible. If the fish seller advertises selling sushi-grade fish, make sure that it is not
kept with other fish that is non-sushi grade.
The fish seller should change plastic gloves before touching sushi-grade fish. Ask
the fish seller to present to you several kinds of fish suitable to pick from. Make sure
you don’t smell anything fishy as this indicates that the fish is not fresh anymore.
Check the eyes of the fish, as previously mentioned. Remember, they should be bright
and clear, not dull, reddish, or cloudy. Finally, request the fish seller to hold the fish up for
your scrutiny. If it stays straight, like a ruler, then the fish is very fresh.
Preparing the fish
Once you have bought the fish, it’s best to cook it immediately. Otherwise, clean it
and store it in the freezer. Take note, however, that the longer it’s stored, the more
germs may grow on it. So, if it’s not ideal for cooking immediately, do so within the next
24 hours at most.
After taking the fish from the freezer, transfer it to the refrigerator for thawing before
making sushi. Ensure that there is enough space surrounding the fish for cold air to
circulate.
Cutting the fish
When you’ve adequately thawed the fish, it is time to cut it. Start with removing the
triangle end of the fish using a razor-sharp sushi knife. If you are using Yellowfin tuna,
the triangular piece is about two inches on average. This triangular piece is tender with
no tendons, so it’s easy to slice off.
Next, slice a fish layer of about an inch under where you cut the triangle end.
Cautiously use the sushi knife to slice a flat sheet evenly across the fish. This will give
you a layer that is about an inch by four inches in length, depending on the fish’s size.

You can now use this for making sushi or sashimi since it does not contain tendons
that make the fish chewy. Now, get rid of the fish’s tendon, which is white and looks like a
line diagonally running down the skin of the fish. To remove it, slice the fish into two
pieces lengthwise, close to the skin surface. Refrain from slicing into the fish’s skin
because it also has tendons.
In its place, tug the fish towards one side to detach it from the sinew near the
bottom using the knife. You should also remove the skin on the other half slice of the
fish by holding the knife matching the skin. Move the blade between the fish’s meat and
its skin or tendon to scrape off the fish’s skin.
 Then, place the sliced skin on the cutting board with the side that still has some meat
exposed. With a teaspoon, scrape it contrary to the surface to remove bits of meat which
are tender and suitable for making sushi rolls. When a large bundle of fish meat comes
off, make sure that there are no small pieces of tendon in it.

Cut the remaining fish meat without muscle tendons into small cubes or long thin
slices. If the kind of sushi you plan to make has several fixings, it’s best to cut your fish
into cubes to make the rolling stress free.
Constructing the wrap
We will use the simple salmon, cucumber, and mango sushi to demonstrate. The
essentials are as follows:
1. Nori
2. Sushi rice

3. Salmon
4. Cucumber

5. Mango
6. Sushi bamboo mat

Prepare the sushi mat ahead of time to ensure it’s clean when used. As long as you
clean off all the rice after each use, you don’t have to use plastic wrap as you will see
in the photos here. Still, it’s best to lay it out with plastic wrap two times the bamboo
mat’s length before using it for rolling.
Place the mat with the bamboo planks lying parallel to you. It’s the opposite position
as shown above, but you’ll see the correct position in the illustrations below. If you do
not have a sushi mat, you can use a clean kitchen towel with plastic wrap on top
instead.
Do not forget to wash your hands carefully with water and soap before starting to
construct your roll since they will be directly in contact with food. Once again, it’s best
to use plastic gloves when handling food even when you have washed your hands
properly beforehand. When the bamboo mat is ready, place a nori sheet on it with the
glossy side facing downward, as shown below:

The nori is an essential ingredient in all sushi rolls because it serves both as the
base and the roll wrapper. Nori is very delicate, so hold it lightly to avoid unintentionally
tearing or crinkling it while getting it out from its packing. You can buy nori and all other
sushi ingredients at any Asian store and even online. Next, your sushi rice comes in.
 Even with your plastic gloves on, wet your fingers to ensure that the rice does not
stick to them when you are working on sushi. To do this, put your gloved hands under
cold water and shake them to remove excess moisture.
Also, it is good to have a container of uncontaminated water beside you as you
work on your sushi since you will be putting more than just the rice in your sushi roll.
When you have dry hands while making sushi, you will quickly see them ensconced in
tacky rice, which will make it almost impossible for you to roll the sushi successfully.
Spread a thin layer of rice on the nori sheet. Tap the rice gently downward with your
flattened fingers until it is evenly distributed above the nori’s surface. Leave about an
inch of unfilled space on the top portion of the nori for closing after rolling.
Once again, try not to spread rice too thick as this can make it hard for you to roll
the sushi. Moreover, it could even make the nori break. If this happens to you, just
make a few more attempts, and soon you’ll know the right quantity of rice needed.
Avoid smashing or holding the rice roughly, because this may change the quality of
your finished roll, as well as throw off the rice-to-filling ratio. Create a shallow downturn
near the rice’s base using your finger. Push down your whole pointer finger in the rice
in a straight line widthwise past the far third end of the nori.
This suggestion is to ensure your ingredients fit and stop them from falling out of the
nori when you begin the rolling process. This step is optional; however, it is helpful
when you are working with many ingredients or particularly small pieces.
 Next, cut your stuffing ingredients into little pieces as shown in the illustration images.
Slice vegetables, like daikon sprouts, avocado, mangoes and cucumber into thin slices to
ensure they will fit inside your roll securely. If you wish to incorporate fresh shrimp, fish,
eel or other seafood, you can just cut it in strips or go for a thinner chop, mince, or dice. In
the image below, we started by placing the cucumber strips. By the way, you will only
need around 57 grams of fillings for your roll.
Bulky bits of vegetables or seafood will make it difficult to close your sushi roll, so
take note of that. Make sure to arrange your fillings in the depressed line you made at
the lower portion of the sushi rice.

Again, steer clear of congesting your roll because this could make the nori wrap
rupture or the entire roll hard to seal. After the cucumber, we added the mango slice, and
finally, the salmon slice.
 Now, it’s time to roll! Roll your sushi upward from the base using your bamboo mat as
a guide. Glide your thumbs below the lower end of your bamboo mat and lightly lift it
upward and onward to double over the nori’s bottom above itself. Once done, continue
pushing the bamboo mat slowly onward while applying a slight pressure to help form the
roll up until it is sealed.

Be careful not to roll your towel or mat up inside your sushi accidentally! Keep
wetting your fingers as needed to keep the sushi rice from sticking to them.
Plating the wrap
Wet a razor-sharp knife with cold water just like you moistened your fingers before
constructing your roll. To do this, dip the cutting edge of your blade into a bowl of water,
or run it below running tap water from its tip to its handle. This is very important
because a dry knife is more likely to crush your roll instead of making a clean slice. You
don’t want to mess up your roll after you worked so hard to make it perfect!

If possible, use a knife explicitly intended for slicing sushi, like usuba, deba or
yanagiba. These knives claim to have thin blades that are incredibly sharp that will cut
effortlessly through the most brimming rolls. As a substitute, you can use an ordinary
cutting knife that has recently been whetted.
Now, cut your sushi roll into pieces of an inch or two in width. Wet your blade before
each slice to prevent the knife from squashing the roll. There is no need to be too
concerned with the details of different sushi cutting styles. It’s for you to enjoy with your
family, so just cut the sushi however you and your family like.
Now, it’s time to serve your sushi roll with whatever condiments and toppings you
prefer. You might cut your leftover seafood, fruit or vegetable into strips to place a band
over each sushi piece. If you want to be fancy with your plating, you may even drizzle
some spicy mayo or eel sauce, pile on cubed scallions, or use toasted sesame seeds or
bonito flakes.
Just make sure that all toppings and garnishing you use is edible. To get the full sushi
experience, serve your roll beside a spoonful of wasabi, slices of gari, a small dish of soy
sauce or shoyu, and a slice of lemon or calamansi, as preferred.

Sources:
Preparing the Rolling Mat. (2006).
https://sushiday.com/archives/2006/10/25/how-to-prepare-the-rolling-mat/
A Beginner's Guide to Making Sushi. (2018).
https://delishably.com/meat-dishes/beginners-guide-to-making-sushi
Hanson, Carl. How to Make Sushi.
http://dish.allrecipes.com/how-to-make-sushi-rolls/
Chapter 9
 Step-by-Step Instructions for Making Nigirizushi

With homemade nigirizushi, the technique is all that matters. People practice for
decades to become high-ranking chefs at the best raw-fish restaurants in the world.
Without the correct hand pressure, nigirizushi can fall apart before it even reaches your
mouth. If made without consideration for detail, flavor combinations, and a bit of restraint,
the freshly caught and expensive fish you selected can go to waste. Proper technique and
understanding will make or break traditional nigirizushi.
Arrange your Workstation
Making nigirizushi at home requires the following: (1) cutting board, (2) chef’s knife, (3)
damp towel, (4) lukewarm water, (5) wasabi, pickled ginger and garnishing for the plating,
and (6) ingredients, such as sushi rice and topping. In our illustration, we used a simple
salmon and crabstick nigirizushi to help you grasp the basics.
Selection and Cutting the Fish Topping
The choice of fish follows the same process as with sushi. The initial cutting is also
similar except after slicing the edge, find the piece that is about an inch by four inches.
If that piece does not have a slanted end, use your knife to carefully slice its side at a
45◦ angle. Put your blade about ¼ of an inch from the edge of the piece of fish and cut
downward at the same angle.
Continue doing this until you have sliced the whole piece of fish and each slice
weighs about an ounce or 1.5 ounces, uniformly cut, and thin. Then, set the sliced fish
aside in your workstation.
Preparing the Rice
You already know how to make sushi rice and perhaps have a bowl of it ready in
your workstation. Wear plastic gloves and wet them by dipping them in lukewarm water
to prevent the sushi rice from sticking to your fingers when you form your nigirizushi
rice.
Now, it’s time to shape your rice. To do this, take around 20 grams or two
tablespoons of sushi rice, and using your hand, shape it to form an oval. If you want to
make a single bite size of nigirizushi, use around 10 grams or a tablespoon of sushi
rice. Just make sure that you have cut your fish into the adequate size to top the hand-
molded sushi rice.

Next, place the oval-size sushi rice at the base of your fingers so that your fingers
reach your palm. Gently press down on the sushi rice using your fingers to keep the
rice firm as you mold it. Use the middle finger and thumb of your free hand to form the
sides.
 Then, cradle the sushi rice inside your palm, while pushing it down using your
pointer finger. Lastly, rotate the sushi rice. Repeat the shape, cradle, and turn steps
four times.
Yes, this can be confusing and easy to mess up. Now you know why people train for
years to become masters at making sushi. If you’re having difficulty, check out some
YouTube videos on how to mold the sushi rice manually. The best way to learn is to
practice.
If you don’t get right, hey, you are just beginning! Keep on trying. Eventually, you’ll
get the rice perfectly formed, and you’ll know it when it’s flaky and firm. If it’s too loose,
chances are, it will crumble. If it is too tight and full, it will be chewy and dense. You’ll
get it right soon enough, so don’t worry.
Constructing the Nigirizushi
Place the finely cut fish or whatever topping you prefer in your hand. At the base of
your finger, add a tiny bit of wasabi to the fish’s middle part. In doing so, you enhance
the touch of spiciness in the dish. On top of that, it also helps the fish stick to the sushi
rice.

Next, put the rice atop the fish and press it down gently using your pointer finger. Then,
flip the sushi over so that the fish is facing up. Repeat the steps of shaping, cradling, and
rotating three times before putting the nigirizushi on the serving dish.

Our illustration also includes nigirizushi topped with crabstick. To do this, just tie a
strip of nori around the center of the crabstick and sushi rice to help fasten the
crabstick to the sushi ball.
Plating the Nigirizushi
Make a large, beautiful serving plate for your guests. Serve this extraordinary feast
with soy sauce, pickled ginger, and whatever condiment and garnishing you prefer with
your uncooked fish dishes.

Using all the correct elements to create a beautifully presented look is a significant
portion of the process of making sushi. The artful arrangement, as well as garnishing,
concludes the nigirizushi making.

Source:
Kapadia, Jess. (2016). Should Nigiri Sushi Be One Or Two Bites?
https://www.foodrepublic.com/2016/09/06/should-nigiri-sushi-be-one-or-two-bites/
Chirls. (2018). A Beginner's Guide to Making Sushi.
https://delishably.com/meat-dishes/beginners-guide-to-making-sushi
Perfect Nigiri at Home, With Taichi Kitamura.
https://www.chefsteps.com/activities/perfect-nigiri-at-home-with-taichi-kitamura
Chapter 10
Sushi Roll and Nigirizushi Recipes
 California Maki
California Maki is an old-style sushi roll created inside out. Instead of nori wrapping
the roll, it’s sushi rice. Its ingredients usually consist of cucumber, crabstick (which is
easier to use than cooked crab meat) and avocado. Now, it’s a world-famous treat that
most people believe came from Japan, although its roots are really in North America.
Due to the fame of this kind of sushi, we have provided a step-by-step illustration.
The illustration makes use of Clitoria ternatea, or the blue Ternate flower, an
herbaceous and edible medicinal plant known to treat dementia and brain-related
disorders, as garnishing.
Ingredients:
¼ kilo crabstick, individually sliced into two long strips

One ripe, but firm avocado, sliced as shown below

One ripe mango, skin and seed removed, sliced in strips

½ medium-size cucumber, peeled, and sliced into elongated strips

Nori seaweed
Sesame seeds, toasted
Sushi rice

Recommended sauces:
Soy sauce
Wasabi powder or paste
Spicy mayo, which is a tablespoon of mayonnaise with a teaspoon of hot chili sauce
Directions:
1. Prepare your sushi rice as stated in the previous chapter.
2. Prepare your nori wrap on your bamboo sushi mat covered by plastic wrap.

3. Toast the sesame seeds above medium heat while constantly stirring until golden.
4. Slice your crabstick, fruits and veggies.
5. Spread a substantial handful of rice on the nori sheet after putting on plastic gloves
and wetting them to prevent the rice from sticking to your fingers.
6. Follow the instructions on how to evenly spread the sushi rice on the nori wrap as
stated in the previous chapter.
7. Spread the toasted sesame seeds on the sushi rice, as shown below:

8. Flip over the sushi rice covered by the nori wrap so that the rice is facing down, as
shown below:
9. Place your stuffing across the nori wrap lengthwise without overfilling it by starting with
the avocado slices, as shown below:
10. Add the cucumber strips, mango slices and crabstick, as shown below:
11. Start rolling your California Maki while applying some pressure to make a close-
fitting roll.

12. Once the sushi roll is complete, as shown below, it is time to cut it in half, but
only after running your sharp blade through a wet paper towel to prevent sticking:
13. Line up the two rolls and slice them quickly into even rings of an inch thick.

14. Plate the California Maki with its sauce and garnishing for immediate serving.
 The next recipes will cover ingredients, directions, and some fun facts about the
dishes, but will not be presented as detailed as the California Maki or the previous
chapters. At this point, you are familiar with basic sushi making and are probably more
interested in learning other recipes you can practice at home.
 Homemade Pinoy Sushi
This dish has a nutritional value of around 190 calories, 11 grams of carbohydrates, 10
grams of protein, 12 grams of fat, 40 milligrams of cholesterol, 92 milligrams of sodium,
two grams of fiber, and a gram of sugar. This recipe is good for six rolls. The Filipino twist
in this recipe is the use of kesong puti, a soft, unaged, white-colored cheese created from
unskimmed milk of carabao or goat and salt coagulated with citrus juices, vinegar, or
occasionally rennet. It has a mild tart and salty flavor. Once an acid agent is added to the
mixture, it resembles paneer or queso blanco. If kesong puti is not available to you, you
can use cream cheese instead.
Ingredients:
Six sheets of nori
A batch of sushi rice
¼ kilo of any sushi-grade raw fish or salmon
113 grams of kesong puti or cream cheese cut into strips

(Image courtesy of orangemagazine.ph)

One sliced avocado
Soy sauce
Directions:
1. Prepare your sushi rice as stated in the previous chapter.
2. Prepare your nori wrap on your bamboo sushi mat covered by plastic wrap.
3. Slice your fish, cheese and avocado.
4. Spread a substantial handful of rice on the nori sheet after putting on plastic gloves
and wetting them to prevent the rice from sticking to your fingers.
5. Follow the instructions on how to evenly spread the sushi rice on the nori wrap as
stated in the previous chapter.
6. Layer salmon, cheese and avocado on the rice.
7. Roll it tightly.
8. Slice using a sharp blade.
9. Put the sushi on a serving platter and garnish as desired.
10. Serve with soy sauce.
 Florida Roll
This is an American contemporary sushi recipe that’s great for folks who have just
begun learning the proper way to roll sushi. The ingredients are simple, but the flavor is
fantastic! This recipe makes an average of seven rolls and features crawfish salad.
Also known as crayfish, crawfish is typically farmed in ponds in America and has
few negative impacts on the environment. In most cases, no feed is added to
aquaculture farms for crawfish, but minimal quantities of fertilizer are used to reinforce
the food net that crawfish consume.

(Image courtesy of Louisiana Crawfish Company)

Parasite and disease are infrequent in crayfish. When an outbreak happens, however,
preventative practices cause no chemical employment in the trade. Crawfish contain
nearly no mercury, since they are not predators. As a result, they are safe for
breastfeeding women to eat when properly cooked. Still, it’s best that these women
consult their physician about their nutrition specifications before including crawfish in their
diet. When you buy the tail meat of a crayfish, it is packaged with water and will have a
strong odor, so you must thoroughly rinse the crawfish to remove the packaged taste and
smell.
 (Image courtesy of Secrets of Sushi)
Ingredients:
340 grams of crawfish salad
Four cups of sushi rice
Nori, each sheet cut into two
One cucumber
One avocado
Toasted sesame seeds
Crawfish Salad ingredients for filling of around eight sushi rolls:
340 grams U.S. farmed crayfish tail meat
One teaspoon of masago (optional)
Two tablespoons of sriracha
1/3 cup of mayonnaise
One teaspoon of shichimi togarashi
 (Image courtesy of McCormick)
Directions:
1. Start by putting the contents of the crawfish bag in a colander and rinsing the fish
meat with tap water.
2. Make sure you rinse the fish meat until the water runs clear and the meat color
turns pale.

(Image courtesy of Secrets of Sushi)

3. After washing the fish meat thoroughly, squeeze all the water from the tail before
placing it in a mixing container.
4. Prepare the crawfish salad by adding to the washed and drained fish in the mixing
bowl the mayonnaise, sriracha, masago, and shichimi togarashi.
5. Mix the salad thoroughly using a spoon until the mixture is creamy and thick.
6. Set aside the crawfish salad and prepare your sushi rice as instructed in the
previous chapter.
7. When the sushi rice is ready, prepare your ingredients and workstation to make the
roll.

(Image courtesy of Secrets of Sushi)

8. With half a nori sheet, apply a wafer-thin layer of sushi rice horizontally and sprinkle
sesame seeds all along the middle.
9. Flip over the rice on the nori as you do when making a California Maki.
10. On the seaweed, put a lean line of the crawfish salad that should not be larger
than two centimeters in diameter.
11. Then, add some cucumber pieces on the farthest edge of the crawfish salad and
some avocado slices on the side closest to the bottom to make the process of
rolling easier.
12. Begin rolling by sliding your thumbs below and using your fingers to hold the
ingredients while pushing it from the bottom to the top.
13. You may refer to the illustration on how to roll a California Maki for more detailed
instructions.
14. When creating rolls like this, sometimes you will see nori edges, which happens
when you fail to spread the rice towards each side before turning over the nori. So,
if you don’t want this to happen to your roll, try making the rice go slightly above the
edges.
15. Once you have rolled it up, slice it into even pieces.
16. It is now time to plate your Florida Roll with a bit of wasabi and ginger for
immediate serving.
 Volcano Roll
Sushi is the best meal to prepare during those “feeling lazy” days. All you need for
this roll is to stir together some spicy volcano glaze, pop it inside your oven to broil for a
minute or two and put it on a refreshing heap of sliced vegetable sushi drizzled with
some vinegar and a hearty sprinkling of roasted sesame seeds.
You can throw together your version of this delicious dish in the comfort of your
home. It’s a main Japanese dish that requires a total of 40 minutes to prepare and cook
two sushi rolls.

Ingredients for the rolls:

One cup prepared sushi rice
1.5 teaspoons of seasoned rice vinegar
Two nori sheets
Five green onion stems, plus another for garnishing
¼ of cucumber, skin removed and sliced into strips
Two tablespoons of cream cheese
One tablespoon of roasted sesame seeds
Topping choices include eight raw jumbo shrimps that are not frozen, cleaned, and
deveined, or 113 grams of fresh salmon, or 113 grams of uncooked bay or sea
scallops.
Ingredients for the sauce:
2/3 cup of quality mayo
Two tablespoons of sriracha

(Image courtesy of thehotsaucediaries.blogspot.com)

Directions:
1. Prepare the sauce first by whisking together and adjusting the spice, as needed.
2. Pre-heat your toaster or oven to 350◦F.
3. Cook the sushi rice and allow it to sit covered for about 10 minutes before
transferring it to a container and seasoning.
4. While cooking the rice, start preparing your spicy topping by chopping your chosen
ingredient into small bits.
5. Toss your chopped toppings into the sauce, mix, and pour it onto an aluminum foil
square with the edges rolled up a bit to prevent spillage.
6. Bake the topping mixture for approximately a quarter of an hour or until the seafood
turns opaque and thoroughly cooked.
 (Image courtesy of Secrets of Sushi)
7. By the way, if you chose the shrimps as your topping, it may take more cooking time in
an oven. Try stir-frying it on your stove until it is half cooked. Mixing it with the sauce
and cooking in the oven will complete its cooking time.
8. While baking your topping, line your bamboo sushi mat with plastic wrap and put a
nori sheet on it.
9. Slice the cucumber into thin strips after removing the seeds in the middle.
10. Form the cream cheese into a pair of thin strips.
11. Chop off the green onion ends.
12. Using a ladle or spoon, spread the sushi rice thinly atop the nori sheet.
13. Place the cucumber, cheese and onion in compact lines at the bottom of the nori
square on top of the rice.
14. As you will make a pair of rolls, make sure to split your ingredients and use the
same amount with each sushi roll.
15. Roll, slice and sprinkle each slice with the toasted sesame seeds.
16. Hopefully, by this time, your fiery topping is ready to pour over your roll.
17. Top your sushi slices with an extra stalk of sliced green onion and serve.
(Image courtesy of Peas and Crayons)
 Spicy Tuna Rolls
This standard recipe is relatively easy to make and works with various slices of
tuna. It is also very spicy. The tuna here is in small cube bits, so the proportions of the
original block do not matter. It is a great way to use odd-shaped tuna blocks that might
not fit any other sushi roll. This recipe requires a total of 45 minutes to prepare and
cook four rolls.
Ingredients for the sauce:
One tablespoon of mayonnaise

(Image courtesy of Starry Mart)

One teaspoon of spicy chili sauce, such as sriracha
One teaspoon of freshly squeezed lemon juice
Half a teaspoon of sesame oil
Ingredients for the roll:
Sushi rice
Two pieces of nori, each cut into two from the long side
Eight slices of avocado (each roll uses two slices)
Two tablespoons of sriracha (each roll needs half a tablespoon)
Two tablespoons of mayonnaise (each roll uses half a tablespoon)
280 grams of diced tuna (each roll needs 70 grams)
Directions:
1. First, prepare the sauce by mixing everything in a mixing bowl, cover the mixture,
and store it in the fridge.
2. Use a spoon to apply the sauce on the rolls or any other dish later, or transfer the
sauce into a squeeze decanter if you have one.
3. Prepare for rolling by placing the nori atop the bamboo mat covered with plastic
wrap.

(Image courtesy of norecipes.com)

4. If the nori sheet does not break easily, this means it has already taken in some
moisture from the room. If this happens, toast it slightly over the stove until it’s
adequately crispy to break easily by hand.
5. Always have the rough side of the nori facing you when making your sushi rolls.
6. Do not forget to wet your gloved hands before touching the sushi rice.
7. Shape a handful of sushi rice into a ball before placing it atop the nori.

(Image courtesy of norecipe.com)

8. With wet hands, spread the sushi rice all over the nori to cover it equally without
pressing too hard on the rice.
9. When done, flip over the nori, as you would with your California Maki.
10. With the smooth nori side now facing you, start filling it up with two thick avocado
slices, half a spoonful of sriracha, half a spoonful of mayonnaise, and 70 grams of
diced tuna.
11. It is now time to roll, which is the fun part of making sushi rolls.
12. You may review the step-by-step instructions and illustrations for rolling
California Maki again, but it is simple. Just close the mat on the roll contents and
tighten it from the middle to the edges. Push the bamboo mat forward in a turning
motion and pull again until you reach the roll’s end.
13. Using a wet and sharp knife, slice the roll down the center and cut each half into
three or four even slices.
14. Finally, plate your sushi as presentation is the culminating step in all sushi
preparation.
15. You may top the sushi slices with a drop of spicy mayo and a sprinkle of toasted
sesame. Other topping options are fish roe or ripe mango slices.
 Crazy Cajun Roll

This roll is another contemporary American invention, usually found in America’s

southern states. It is characteristically rolled into a small futomaki (fat roll), which means
that instead of utilizing a half nori sheet cut horizontally, it uses one cut vertically.
As a result, this roll makes six slices rather than eight. Futomaki is best for people
just learning how to make sushi. It’s the most prevalent form of Japanese sushi rolling
as it permits the maximum quantity of ingredients inside the roll, and brings out the nori
taste. Many Americans do not like the nori taste, so some futomaki, like this recipe, is
made with rice outside instead of nori.
Five slices of this sushi roll contain 160 calories, 2 grams of fat, 20 grams of
carbohydrates, and 3 grams of protein. It only takes 24 minutes of cycling, or 16 minutes
of running, or 58 minutes of cleaning to burn the calories from this dish. This recipe also
uses the crawfish salad we went over previously, so if you don’t remember how to make
it, feel free to review that before you start to prepare this recipe.
Ingredients:
Crawfish salad
Sushi rice
Cucumber, peeled, seeds removed, and cut in strips
Avocado, peeled, pit removed, and sliced
23 grams of wild-caught salmon
Spicy mayonnaise, consisting of mayonnaise and sriracha at a 1:1 ratio
Half-cut nori sheets
Directions:
1. Place a half nori sheet on the bamboo mat covered with plastic wrap.
2. Put sushi rice on top of the nori, making sure that about one inch of space is left
empty on the top.
 (Image courtesy of Secrets of Sushi)
3. Set the crawfish salad at about two centimeters in diameter in a row in the middle of
the sushi rice.
4. Lay the cucumber on the farthest edge of the crayfish salad with the avocado towards
the side nearest to the bottom to make sure that it does not get smashed while rolling.
5. To turn a short futomaki, tuck your thumbs, put your fingers above the fixings, roll
over the nori, and squeeze upon reaching ¾ of the roll from the bottom.
6. Dip your hand in water to dampen the top portion of the nori and quickly roll it up to
the nori, sealing itself. You must move fast, because if the nori dries out before you
reach the top, the roll will look messy and might not seal properly.
7. After sealing the sushi roll, let it dry for a few seconds.
8. Make four slices of salmon as you would when making sashimi and put it on top of
the roll.
 (Image courtesy of Secrets of Sushi)
9. Carefully place a piece of plastic wrap or foodservice film on the roll while pressing
the slices of salmon on the sushi roll with your bamboo mat.
10. Now, carefully cut the roll into six pieces by starting in the middle and slicing
each half to make three slices.
11. If the slices become deformed during the process of slicing, gently put pressure
on them again using your bamboo mat.
12. Lastly, place the sliced pieces on a plate and top each slice with some spicy
mayonnaise and a bit of fish roe.
13. You may also add some thinly chopped scallions if you want some additional
color and flavor in your sushi roll.
14. Serve and enjoy your meal!

Sources:
Laughlin, Jenn. Peas and Crayons. https://peasandcrayons.com
Osowakki. Make my Sushi. https://makemysushi.com
Sekine, Bryan. (2014). Secrets of Sushi. http://secretsofsushi.com
https://norecipes.com
https://www.myfitnesspal.com
Wai, Jonathan. (2014). Seven Life Lessons From Making Sushi.
https://www.creativitypost.com
 Conclusion
The recipes included in this book are personal versions of sushi rolls. Take note that
each sushi joint might have their own version of these rolls. Some of these recipes can
include any topping or sauce.
So, how is your sushi journey moving along? If it was easy for you, then move on to
other kinds of sushi with more ingredients or elaborate toppings and sauces. Tap into
that creative gift you never knew you had. For those experiencing difficulty, allow me to
share with you some wisdom.
Sometimes, you need to learn how to fail to learn how to succeed. Not
everyone can move up to a higher level at the same pace. Only upon understanding
what it’s like to flunk and try once more will you learn to value achieving success.
Do not be scared to have similar routines every day, or work long hours.
People today talk about innovation stemming from new experiences. Incremental
improvement is the key to becoming an inventive expert. To attain the highest creativity
level, you must slowly improve each day.
Finally, learn simplicity by seeking perfection in everything you do. In simplicity,
great depth can come to light. If all you want is to make sushi, do similar things repeatedly
while improving slowly. Hold on to that yearning to accomplish more and continue
climbing to the top.
After all, no one can tell you where the peak of your craft is until you get there. So,
never be content with your output in a day. Instead, give your existence to your
expertise and hone it daily. When you’ve learned the wisdom imparted by sushi
making, you will be surprised to learn that it can impact not just your diet, but your
whole life.
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