A recipe to easily make exquisite sushi at home using supermarket sashimi. Food researcher Ryuji and Kiyoshi Ijichi meticulously explain everything from making sushi rice to forming the sushi. Please experience the astonishing simplicity and deliciousness that overturns common sushi-making wisdom.
Ingredients
Main Ingredients (2 servings)
- Freshly cooked rice 1 go
- Assorted sashimi to taste
- Sashimi block to taste
Seasonings
- Sushi vinegar 2 tbsp
- [A] Vinegar to taste
- [A] Water to taste
- Wasabi to taste
Steps
- Put 1 go of freshly cooked rice into a bowl, add 2 tbsp of sushi vinegar, and mix with a rice paddle using a cutting motion. 【Tip!】 Fanning the rice while it's hot and mixing it to release steam will result in fluffy, non-sticky sushi rice.
- In a separate bowl, combine vinegar and water in a 1:1 ratio to make Tezu (hand vinegar).
- For the sashimi block, place the knife diagonally along the grain and slice thinly by pulling it towards you. 【Tip!】 For shorter blocks, slicing diagonally helps maintain sufficient length for sushi toppings. If it's difficult to slice in one stroke, it's fine to pull once, push slightly, and then pull again in two strokes.
- Before forming the sushi, lightly dip the fingertips of your left hand in the Tezu.
- Take a small amount of freshly cooked rice in your palm and gently form it into a ball to make the Shari (sushi rice portion).
- Place the sushi topping on your left hand, then place the formed Shari on top.
- Gently press the Shari with your thumb to shape the topping and the Shari.
- Support the Shari with your right hand, and gently caress the entire sushi with your left hand in a C-shape. 【Tip!】 This 'C-shape finger' caressing motion will make the sushi's form more beautiful.
- Gently press the bottom part of the Shari from the inside with your thumb to complete the shape.
- Arrange on a plate and serve with wasabi to taste, if desired.
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