Recipe: Emi’s Homemade Sushi

Making homemade sushi is easier than you might think. Here are three types of Japanese sushi to try at home and how to make them.

From left: Uramaki, temari sushi and Futomaki

Futomaki

Ingredients:

1 sheet of seaweed (nori)

1/2 cup of rice, heaping

2 teaspoons sushi vinegar

1 piece of lettuce

2 tablespoons tuna

cucumber, cut into thin strips

baked egg, cut into strips

2 pieces of imitation crab

Instructions: Prepare sushi rice, mixing in the sushi vinegar, and cut fillings thinly or into small pieces. Place your makisu, or bamboo sushi rolling mat, in front of you and place the seaweed sheet on it. (It has a shiny side and a rough side, and the shiny side should be on the outside when you roll it). Apply the sushi rice to the seaweed sheet, leaving 1 inch uncovered at the top of the sheet. Place the fillings onto the rice. It will be easier to roll if you place the larger ingredients nearest to you. Tuck your thumbs underneath the bamboo mat and place your fingers on the opposite side of the fillings. Be sure that the rice rolls completely over the fillings and there isn’t any sticking out. Grip the bamboo mat and continue to pull it away from you, finishing the rolling process. You have to apply pressure while doing this, but be careful not to add too much pressure. Wait until the seaweed gets a bit softer, allowing the roll to seal. Cut into eight pieces and serve. 

 

Temari Sushi

Ingredients:

1/2 cup rice, heaping

2 teaspoons sushi vinegar

3 pieces smoked salmon

baked egg, cut into thin strips

broccoli, for decoration

lemon, for decoration

Instructions: Prepare sushi rice, mixing in the sushi vinegar, and cut toppings. Place topping, like smoked salmon or strips of baked egg, on a piece of plastic wrap in your hand. Place a scoop of rice on top. Shape the sushi into a ball, twisting the plastic wrap. Once it is in the proper shape, unwrap the plastic wrap. Garnish with broccoli and lemon to serve. 

Uramaki

Ingredients:

1/2 sheet of seaweed (nori)

1/2 cup of rice, heaping

2 teaspoons sushi vinegar

1/2 avocado, sliced

2 tablespoons tuna

6 pieces of smoked salmon

Instructions: Prepare sushi rice, mixing in the sushi vinegar, and cut fillings thinly or into small pieces. Place plastic wrap on your makisu, or bamboo sushi rolling mat, so the rice doesn’t stick to it. Place the seaweed sheet on the bamboo mat horizontally, rough side facing up on the mat. Apply the sushi rice with gentle pressure, covering the sheet completely. Flip the seaweed sheet over, and place the desired fillings on the center of the sheet. Once your fillings have been placed, tuck your thumbs underneath the bamboo mat and place your fingers on the opposite side of the fillings. Roll your mat and the seaweed towards your fingers and apply pressure. Be sure the rice rolls completely over the fillings and there isn’t anything sticking out. Grip the mat and continue to pull it away from you, finishing the rolling process. Make sure that you tuck in each end of the roll. Cut into six pieces.

 

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