My wife, Clara, and I learn how to make sushi rolls at home from a professional sushi chef. We are most interested in our favorite sushi rolls; like California Rolls and Spicy Tuna Rolls. Aside from how to roll sushi we learn how to cook rice for sushi, what tools and ingredients we need and all kinds of great tips.
If you’re a beginner, like us, you’ll learn a lot from this episode of Rice Farming TV but here is a lot of extra, detailed information on sushi recipes and Japanese terminology from the episode.
But first a big thank you to The Rawbar in Chico, California for the hospitality and sushi making lesson. Check out their website to book your own sushi making class with them or just dine in and enjoy having delicious sushi made for you.
How to Cook Rice for Sushi
Use California Medium Grain (like my freshly milled rice) or traditional Japanese Short Grain.
Soak rice for 10 minutes with cool water. Put the rice into a strainer and then place the strainer in a larger size bowl. Wash the rice and remove to drain. Drain in a metal strainer for about ten minutes at least.
Use 1:1 ration of rice to water, 4 cups rice, and 4 cups water. Add rice to cooker, add water, feel for evenness on top of rice with water, smooth and press.
Set timer for 45 minutes:
25 cooking time
20 minutes steaming time in cooker
How to Make The Rawbar’s Sushi-zu (Rice Vinegar Solution):
Rice wine vinegar / 7 parts
Granulated sugar / 5 parts
Salt / – 1/4 parts
4 cups dry rice once cooked; receives ½ cup vinegar solution.
Note: the use of vinegar cuts the fish smell/taste and increases the appetite.
Adding Sushi-zu to Cooked Rice:
Once the rice is cooked add it to a wooden bowl (hangiri). Cut the rice block into ¼’s. Drizzle vinegar solution onto spoon, don’t pour direct. Break ¼’s into blocks. Cut rice around your bowl with a wooden spoon (shamoji). Move rice together and spread out with an even top. Wipe down with a wet towel the rice kernels from spoon and bowl, no extra pieces anywhere, the stuck rice will harden and affect the rice. Rest the rice for 5 minutes. Invert it with your spoon and let it rest 5 more minutes. Transfer to a rice thermos pot or even a small igloo cooler will work (denshi jar).
Rice should be held at body temperature. Hold rice for up to six hours.
Do NOT refrigerate the rice; it will get tough and chewy.
The Rawbar’s California Roll Recipe
Ingredients: kani kama (crab stick), avocado, toasted sesame seeds, wasabi, sushi rice and nori (seaweed paper).
Make the California roll horizontal or vertical on nori, 4 or 6 pieces. Moisten your hand in vinegar water solution. Grab a lemon size ball of rice and round it. Press onto the rough side of a sheet of nori. Brush with wasabi, sprinkle with toasted sesame seed. Lay the Kani Kama or crab meat onto the rice. Lay 2 each thin sliced pieces of avocado. Fold the nori over the top of the garnish making a tight roll. Press with the maki to form a tight roll. Wet a sharp knife and cut the roll into 4 pieces. Serve with pickled ginger, wasabi and soy-sauce.
The Rawbar’s Spicy Tuna Roll & Hand Roll Recipe
Ingredients: Yellowfin Tuna, scallions, spicy mayo (see recipe below), kaiware (sprouts of daikon) nori (seaweed paper).
The Rawbar’s Spicy Mayo Recipe
1 cup good quality mayonnaise
2 Tbl Sriracha
2 Tbl Chili Sambal paste
½ Tbl Togarashi (Japanese Seven Spice) or ½ Tbl Cayenne
More recipes coming soon! I hope you enjoyed a bit about how to make sushi at home. Contact me if you have any questions.