How To Make Sushi At Home
Looking to try your hand at making sushi with your GLOBAL Yanagi? We’re here to help.
Wait, a Yanagi what?…
A Yanagi is a specialist Japanese knife for slicing pieces of fish for sushi and sashimi. The long blade allows you to make long broad strokes and to make cuts in one go. Global’s Yanagi Sashimi slicers are ground in typical Japanese fashion with a single bevel on the face of the knife. The single bevel allows professional chefs and aspiring homecooks more control when making sushi. For example you have more control over the thickness of the sashimi slices. GLOBAL makes two versions of the Yanagi Sashimi namely, the G-1, which has a 25cm blade and the G-14, which has a 30cm blade. Additionally, you might consider adding the Sashimi-Yo Slicer 25cm or the Tako Sashimi Knife 30cm to your range. We’ll discuss the differences in a future blog post.
Alright let’s make some sushi!
To make sushi at home, you’ll need a few essential tools such as a Bamboo rolling mat (called amakisu), some plastic wrap and a very sharp knife (read: GLOBAL knife ;)).
Depending on what you’re making you really don’t need that much by way of ingredients. As an example, for crab California rolls all you’ll need is sushi rice; sheets of seaweed (nori), your fish of choice such as; crab meat (or imitation), salmon, prawn, tuna, avocado, carrots, cucumber and creamy Japanese mayo. Add some ginger for garnish, soya sauce for dipping and wasabi if you’re into it.
Step 1: Learning how to cut correctly with your GLOBAL knives
Watch some of the world’s top sushi chefs giving tips and pointers on how to properly use your GLOBAL knives to prepare sushi. These top quality Japanese knives will give you professional results to impress friends and family!
Step 2: Cooking your rice
Once you master the secret of making the rice, you will be ready to dish up all kinds of mouth-watering sushi recipes! The ingredients you’ll need for your rice include; short-grain Japanese rice, sushi vinegar, sugar, salt and dashi stock. Dashi stock is similar to a soup stock and it is added to the rice during cooking.
- You want to make sure the rice is washed and rinsed for a few times until no more starch comes out from the water.
- Rinse the sushi rice in cold water until the water runs clear, then soak roughly two parts rice to three parts cold water in a saucepan for 30 minutes.
- Next, bring the rice to the boil, cover and cook for 10 minutes or until the rice has absorbed all the water and is tender.
- Check the packet instructions for exact timings.
- Stir through the rice the basic seasonings which includes sushi vinegar, salt, sugar and dashi, to achieve the balance of sweet, salty and sourish taste.
- Cool the rice down as quickly as you can by spreading it onto a baking tray and covering with a slightly damp tea towel.
The texture of your rice should be fluffy with a firm bite. And each rice grain should be sticky yet retain its shape.
Step 3: This is how we (sushi) roll
- Place a nori sheet on top of your sushi rolling mat.
- Dampen your hands to prevent sticking, then pick up a handful of rice and spread evenly on your nori sheet, leaving the top third uncovered.
- Place a thin row of your filling ingredients across the middle of the rice.
- Hold the near edge of the mat, lift and roll away from you, encasing the filling.
- Ensure the ingredients stay in place and the rice sticks.
- Dampen the top border with a little water to seal.
- Wrap tightly in cling film and chill until firm.
- Brush your knife with rice vinegar to prevent sticking and cut the roll into neat rounds.
See how easy it is! You’ve just made sushi! Serve with pickled ginger, soya sauce and a dollop of wasabi and enjoy.