Sushi is one of Japan’s traditional delicacies and is loved by people all over the world. Although the sushi making process seems simple, making delicious sushi requires certain skills and experience. Today, let’s learn how to DIY sushi so that you can enjoy delicious sushi at home.

Preparation work

1. Ingredients preparation

The main ingredients for making sushi include sushi rice, vinegar, fish, vegetables, etc. Sushi rice is the key to making sushi, and it is very important to choose high-quality sushi rice. You can choose sashimi or cooked fish, depending on your personal taste. Vegetables can be cucumbers, carrots, asparagus, etc., cut into long strips and set aside.

2. Tool preparation

Making sushi requires some professional tools, including sushi rolls, sushi knives, rice spoons, vinegar bottles, etc. If you don’t have these professional tools, you can use some common kitchen tools instead.

Production steps

1. Make sushi rice

Wash the sushi rice, put it into a pot, add an appropriate amount of water, and boil over medium heat. Turn to low heat and continue cooking for 15 minutes. Turn off the heat and let the rice sit for 10 minutes, then add the vinegar and mix well.

2. Prepare the sushi roll

Place the sushi roll on the workbench, cover it with plastic wrap, spread the sushi rice on it, and compact it with a rice spoon.

3. Place the fish and vegetables

Place the fish and vegetables on the sushi rice, and choose the location and quantity according to your personal taste.

4. Roll up the sushi

Roll up the sushi roll from the front end and press it firmly to ensure the tightness of the sushi roll.

5. Cut the sushi

Cut the rolled sushi into small pieces. Use a sushi knife to cut gently and do not use excessive force.

Tips

1. The cooking time of sushi rice must be mastered. Overcooking or undercooking will affect the taste of sushi.

2. Put plastic wrap on the sushi rolling curtain to prevent rice from sticking to the sushi rolling curtain, making it easier to roll sushi.

3. When cutting sushi, the knife should be kept sharp and the cuts should be gentle to avoid flattening the sushi.