How to make homemade sushi - a step-by-step guide

International Sushi Day is a great opportunity to discover the secrets behind creating the perfect sushi; Ynet has gathered some tips to ensure that your sushi wows everyone, and it's a lot simpler than you may think

Craving for sushi? Before you reach for your phone and order a few rolls from the nearest sushi place, you should know that you can actually make a beautiful meal yourself at home—and it's even easier than it seems.
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Let's start with a few recommendations: It's a good idea to prepare all the vegetables a day in advance because sushi and liquids simply mesh together. Liquids make the rice soggy, and soggy rice won't close properly. By letting the vegetables dry out in the refrigerator overnight, you'll be one step closer to that perfect sushi.
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(Photo: Shutterstock)
As for the rice, there are many options available. There are different types of sushi rice to choose from. No matter which type you choose, just make sure it's specifically labeled as sushi rice and not sticky rice. Also, ensure that it's high in starch. It's important to rinse the rice thoroughly several times before cooking it.
Invest in pickled ginger; it's worth it. Ginger is one of the most commonly used vegetables in Japanese cuisine, and its original purpose is to cleanse the palate and prepare it for a different taste. Ginger is considered a taste neutralizer, so it's eaten between pieces of sushi rather than together with them.
Finally, don't compromise on the nori seaweed or the fish: The nori should be crispy, thick, and have a good aroma. As for the fish, you can choose whichever fish you prefer, just make sure it's fresh. The recommended fish for sushi are salmon, red tuna, yellowtail, sea bass and eel.
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יפן מסעדת סושי סרט נע פרשת טרור הסושי תמונת ארכיון
יפן מסעדת סושי סרט נע פרשת טרור הסושי תמונת ארכיון
(Photo: Shutterstock)
Sushi rice
Ingredients (for 10 rolls):
For the sushi vinegar:
1 cup rice vinegar
3 tablespoons mirin
2 tablespoons sake
1/2 kombu seaweed
1/2 teaspoon salt
1/2-2 tablespoons sugar
1 slice of fresh pineapple
1 slice orange
For the rice:
500 grams of sushi rice
200 ml sushi vinegar
Preparing the sushi vinegar:
Mix all the ingredients for the sushi vinegar until the sugar dissolves. Note: Do not bring it to a boil.
Remove the pineapple and orange slices, leaving only the kombu seaweed. Let the mixture sit overnight in the refrigerator.
Preparing the rice:
  1. Rinse the rice several times and drain it until the water is completely clear (approximately 6-7 rinses). The rinsing process should be quick and thorough to prevent the rice from absorbing too much water.
  2. Add 550 ml of water to the rice and cook it in a pot.
  3. Bring the rice to a boil on medium heat with the lid open (approximately 6-7 minutes). Then, reduce the heat, cover the pot with a lid, and place a dry towel over it to prevent steam from escaping. Cook for an additional 15 minutes.
  4. Turn off the heat and let it sit for 10 minutes. It's important not to open the lid during this time as the rice continues to cook with the steam trapped in the pot.
  5. Gently transfer the rice to a wooden or plastic container and spread it evenly on the surface. Pour the sushi vinegar over the rice and gently mix it. After about 10 minutes, the rice is ready and at the right temperature for working with.
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(Photo: Shutterstock)
Pickled ginger:
200g fresh young ginger, peeled
120ml rice vinegar
100ml water
5 tablespoons white sugar
1/2 teaspoon salt
  1. Peel the ginger using a teaspoon - it's the most efficient way and is commonly done in Japan. Rinse with cold water and pat dry.
  2. Using a mandoline or a peeler, slice the ginger into thin slices and transfer them to cold water.
  3. In a small saucepan, combine water, sugar, and salt. Bring to a boil, stirring until the sugar and salt dissolve. Immediately add the vinegar and stir.
  4. In a separate pot, bring water to a boil and blanch the ginger slices for about 2 minutes. Drain well.
  5. Add the blanched ginger slices to the saucepan with the marinade and stir to combine. Transfer everything to an airtight container and refrigerate. The ginger will be ready after about half a day.
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(Photo: Shutterstock)
Salmon roll:
1 kg sushi rice, prepared according to instructions including seasoning
200g salmon, cut into strips
1 avocado or cucumber, sliced into thin strips
2 carrots, sliced
10 nori seaweed sheets
  1. Place a bamboo sushi mat on a clean, dry surface and place a sheet of nori on top.
  2. Evenly spread a layer of sushi rice over the nori sheet.
  3. Arrange a strip of salmon, avocado or cucumber, and carrot on top of the rice.
  4. Roll the sushi tightly using the bamboo mat as a guide.
  5. Slice the roll into individual pieces using a sharp knife and serve.
First published: 18:38, 06.18.23
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