1. Preparing Sushi Rice (Shari or Sumeshi)

Ingredients:

• 2 cups sushi rice

• 2 cups water (for cooking)

• 1/3 cup rice vinegar

• 3 tablespoons sugar

• 1 teaspoon salt

Instructions:

1. Rinse the Rice: Wash the sushi rice under cold water until the water runs clear. This step is essential for removing excess starch from the rice.

2. Cook the Rice: Cook the rinsed rice in a rice cooker or on the stovetop according to the rice cooker’s instructions, or bring the water to a boil and reduce to a simmer for about 15-20 minutes.

3. Prepare the Vinegar Mixture: While the rice cooks, combine rice vinegar, sugar, and salt in a small pot over low heat until the sugar and salt dissolve. Allow this mixture to cool.

4. Season the Rice: Once the rice is cooked, transfer it to a large flat container or bowl. Gradually mix in the vinegar mixture with a spatula. Let the rice cool to room temperature before using.

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2. Making Sushi Rolls (Maki Sushi)

Ingredients:

• 1 sheet nori (seaweed)

• Prepared sushi rice

• Fish (tuna, salmon, etc.), cucumber, avocado, or other fillings

• Bamboo sushi mat

Instructions:

1. Prepare the Rolling Mat: Place the bamboo mat on a flat surface, and lay a sheet of nori on top, shiny side down.

2. Spread the Rice: Wet your hands to prevent the rice from sticking. Spread a thin layer of rice evenly over the nori, leaving about 1 inch of space at the top edge.

3. Add the Fillings: Lay your chosen fillings (like fish, cucumber, or avocado) in a line along the center of the rice.

4. Roll the Sushi: Carefully roll the sushi from the bottom using the bamboo mat to guide you. Keep the roll tight, but not too tight that the fillings spill out. Seal the roll with a little water on the exposed edge of the nori.

5. Slice the Roll: Use a sharp knife to slice the roll into bite-sized pieces. Clean the knife between cuts to ensure clean slices.

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3. Making Sashimi

Ingredients:

• Fresh fish (tuna, salmon, or other choices)

Instructions:

1. Choose Fresh Fish: For sashimi, it’s crucial to use the freshest fish available, typically sliced thinly.

2. Prepare the Fish: Slice the fish into thin pieces against the grain. The slices should be about 1/4-inch thick. Use a sharp knife to get clean, precise cuts.

3. Serve: Arrange the slices of fish on a plate with garnishes like shredded daikon radish, wasabi, and pickled ginger.

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4. Making Gunkan Maki (Battleship Sushi)

Ingredients:

• Sushi rice

• Nori sheets

• Fish roe (like salmon roe or tobiko)

• Other toppings like chopped fish or sea urchin (uni)

Instructions:

1. Prepare the Rice and Nori: Prepare sushi rice and cut a nori sheet into strips about 2 inches wide.

2. Shape the Rice: Wet your hands and mold a small amount of rice into an oval shape.

3. Wrap the Nori: Wrap a strip of nori around the rice mound to form a “boat” shape, leaving the top open.

4. Fill with Toppings: Carefully spoon fish roe or other fillings into the top of the rice “boat.” Serve immediately.

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5. Making Temaki (Hand Rolls)

Ingredients:

• 1 sheet of nori

• Sushi rice

• Fish (like tuna or salmon), avocado, cucumber, or other fillings

Instructions:

1. Prepare the Nori: Cut a nori sheet in half, creating two smaller squares.

2. Add Rice: Place a small amount of sushi rice on the nori, spreading it out along one side of the sheet.

3. Add Fillings: Add your choice of fillings (fish, avocado, cucumber, etc.) on top of the rice.

4. Roll into a Cone: Begin rolling the nori into a cone shape, folding it tightly. Seal the edge with a little water.

5. Serve: Eat the temaki immediately, as they are best fresh.

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6. Making Deep-Fried Sushi (Tempura Sushi)

Ingredients:

• Sushi rice

• Fresh fish (like tuna, salmon, etc.)

• Tempura batter (made from flour, cornstarch, water, and baking soda)

• Oil for frying

• Nori (optional)

Instructions:

1. Prepare the Rice: Make sushi rice as described above.

2. Prepare the Fish: Slice your fish into thin pieces. If you prefer, you can lightly batter the fish using tempura batter.

3. Fry the Fish: Heat oil in a pan to around 350°F (175°C). Dip the fish pieces in tempura batter and fry until golden brown.

4. Assemble the Sushi: Lay a sheet of nori on a bamboo mat. Add a thin layer of rice, then top with the fried fish.

5. Roll the Sushi: Roll the sushi as you would with regular maki sushi. Slice and serve immediately.

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Additional Tips for Sushi Making:

• Use Fresh Ingredients: The freshness of the fish and vegetables is essential for making good sushi. Always buy your fish from a trusted source.

• Sharp Knife: A sharp knife is necessary to slice sushi rolls cleanly and avoid squashing them. Clean the knife between cuts for the best presentation.

• Experiment with Fillings: Feel free to experiment with different fillings, such as avocado, crab, pickled vegetables, or even fruits like mango for a unique twist.

• Presentation: Sushi is not only about taste but also presentation. Arrange the sushi neatly on a plate and serve with condiments like soy sauce, pickled ginger, and wasabi.

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Making sushi at home can be a fun and creative experience. Once you have the basics down, you can customize your sushi rolls with a wide variety of fillings and toppings. Be sure to check out Avenida Nietz Schemasage and Avenida de Mayomasage for more inspiration and tips. Happy sushi making!