Homemade Sushi
Homemade sushi step by step: rice seasoned with vinegar and mirin, salmon, shrimp, kanikama and Finlandia cheese. The full technique for building rolls at home.
- 1 kg (2.2 lb) Asahi rice (black box)
- 100 ml (7 tbsp) rice vinegar
- 75 ml (5 tbsp) mirin or sake
- 180 g (¾ cup + 2 tbsp) sugar and 1 tbsp salt
- 2 packs nori sheets
- 2 to 3 salmon fillets (safe for raw consumption, see safety tip)
- 10 small shrimp
- Kanikama and Finlandia cheese
- White and black sesame seeds
- Avocado (optional)
- Panko (for the fried rolls)
- 4 eggs, salt and oil
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1
Wash the rice
Pour all the rice into a bowl, fill it with cold water, and stir gently until the water runs clear. Drain and let it rest 15 min in the strainer.
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2
Prepare the seasoning liquid
In a small bowl mix the vinegar, mirin, sake, sugar and salt. Heat over high heat, stirring, until it boils. Let it cool off to the side.
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3
Cook the rice
For every kg of rice, use 1 liter of water. Pour 1.1 liters of cold water into the pot with the rice and a small piece of seaweed. High heat, covered, for 8 min. Lower to the minimum for 7 more min. Turn off and let rest 15 min without lifting the lid.
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4
Cool the rice
Pour the rice into a large bowl (not metal). Pour the warm seasoning liquid over it. Fan it while folding with a spatula until cool. Cover with a damp kitchen towel.
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5
Prepare the salmon and shrimp
Cut the fillets in half and remove the skin. Keep on a tray covered with plastic wrap in the fridge along with the shrimp.
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6
About eating raw salmon (important)
To eat raw fish safely, it needs to be labeled as safe for raw consumption, or have been frozen beforehand: at least 7 days at -20°C (-4°F) in a very cold freezer, which is what eliminates the risk of parasites. Buy the salmon from a trusted fish market and ask specifically about this before using it raw.
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7
Build the rolls
With the bamboo mat and the nori, spread out rice, fill with your chosen ingredients, and roll tightly. Cut with a very sharp, wet knife.
- The rice water needs to run clear before cooking it.
- The damp kitchen towel over the rice keeps it from drying out.
- A wet knife makes clean cuts without the rice sticking.
- Raw salmon always safe for raw consumption or previously frozen: it's not a matter of taste, it's a matter of safety.