The thoughts of making sushi at home sounds daunting but once you make sushi a few times you'll realise it's not as difficult as it looks. There are many different types of sushi but today I'm going to focus on maki rolls. A maki roll is a sheet of nori (roasted seaweed) rolled in sushi rice and different fillings. There is such a wide selection of fillings that I decided to make 3 different types of fillings that work well together and are reasonably easy to get in the shops. You can change these and replace them with your favourite ingredients or simply add what you happen to have in the cupboard or fridge at home.
WHERE TO FIND THE INGREDIENTS:
Nowadays, all the basic ingredients that you need to make sushi can be found in larger supermarkets, health stores and Asian supermarkets. Most larger supermarkets in Ireland like Tesco and Superquinn have a designated Asian/ Japanese food corner. The most well know Asian supermarkets in Dublin include The Asian Market (Drury St Co. Dublin and Merrywell Business park, Ballymount Dublin 22) and Oriental Emporium (Jervis St. Co. Dublin, George's St. Co. Dublin and Unit C, Aerodrome Business Park, Collegeland, Rathcoole, Co. Dublin). Click here to see my post on "Basic Japanese Ingredients - what they are and where you can find them".
HOW MUCH WILL IT COST TO MAKE SUSHI AT HOME?
Sushi has developed a reputation for being an expensive food to eat and this can be true when you eat sushi in sushi bars or restaurants. However, it is relatively cheap to make sushi at home. In the last few years all the ingredients to make sushi have become readily available in our supermarkets and ever-growing selection of health stores and Asian supermarkets. I've listed the individual prices from Tesco and Superquinn of the items to make sushi (this price was collected in July 2012 and may change). Once you invest in these ingredients you'll be able to reuse them to make different sushi recipes making it even cheaper to make sushi at home!
INGREDIENTS:
Nowadays, all the basic ingredients that you need to make sushi can be found in larger supermarkets, health stores and Asian supermarkets. Most larger supermarkets in Ireland like Tesco and Superquinn have a designated Asian/ Japanese food corner. The most well know Asian supermarkets in Dublin include The Asian Market (Drury St Co. Dublin and Merrywell Business park, Ballymount Dublin 22) and Oriental Emporium (Jervis St. Co. Dublin, George's St. Co. Dublin and Unit C, Aerodrome Business Park, Collegeland, Rathcoole, Co. Dublin). Click here to see my post on "Basic Japanese Ingredients - what they are and where you can find them".
HOW MUCH WILL IT COST TO MAKE SUSHI AT HOME?
Sushi has developed a reputation for being an expensive food to eat and this can be true when you eat sushi in sushi bars or restaurants. However, it is relatively cheap to make sushi at home. In the last few years all the ingredients to make sushi have become readily available in our supermarkets and ever-growing selection of health stores and Asian supermarkets. I've listed the individual prices from Tesco and Superquinn of the items to make sushi (this price was collected in July 2012 and may change). Once you invest in these ingredients you'll be able to reuse them to make different sushi recipes making it even cheaper to make sushi at home!
| TESCO | Price1 | SUPERQUINN | Price2 |
| Sushi Bamboo Mat | €1.79 | Sushi Bamboo Mat | €1.61 |
| Sushi Nori (roasted seaweed sheets) | €1.79 | Sushi Nori (roasted seaweed sheets) | €1.99 |
| Wasabi (Japanese horseradish) | €1.79 | Wasabi (Japanese horseradish) | €2.19 |
| Japanese Sushi Rice (500g) | €1.79 | Shinode Japanese Rice (1 kilogram) | €3.19 |
| Japanese Sushi White Rice Vinegar (150ml) | €1.79 | Japanese Sushi White Rice Vinegar (150ml) | €2.99 |
| Pickled Ginger | €1.79 | Pickled Ginger | €3.19 |
INGREDIENTS:
Sushi rolling mat
4 x Sushi Nori Sheets (roasted seaweed sheets)
Japanese Sushi Rice 320g (uncooked)
Sushi rice seasoning
Japanese Sushi White Rice Vinegar 100ml
Sugar 2 tbsp
Salt half tsp
Serve with the sushi
Wasabi (Japanese horseradish)
Pickled Ginger
Japanese soya sauce (Kikkoman preferably)
- Type 1 Sushi Filling
Cooked prawns (pull to straighten)
Avocado (cut into long strips)
Pickled Ginger
- Type 2 Sushi Filling
Tinned tuna mixed with mayonnaise
Cucumber (cut into long strips)
- Type 3 Sushi Filling
Carrot (cooked and cut into long strips)
Egg (omelet style cooked egg cut into long strips)
Cucumber (cut into long strips)
Pickled Ginger
4 x Sushi Nori Sheets (roasted seaweed sheets)
Japanese Sushi Rice 320g (uncooked)
Sushi rice seasoning
Japanese Sushi White Rice Vinegar 100ml
Sugar 2 tbsp
Salt half tsp
Serve with the sushi
Wasabi (Japanese horseradish)
Pickled Ginger
Japanese soya sauce (Kikkoman preferably)
- Type 1 Sushi Filling
Cooked prawns (pull to straighten)
Avocado (cut into long strips)
Pickled Ginger
- Type 2 Sushi Filling
Tinned tuna mixed with mayonnaise
Cucumber (cut into long strips)
- Type 3 Sushi Filling
Carrot (cooked and cut into long strips)
Egg (omelet style cooked egg cut into long strips)
Cucumber (cut into long strips)
Pickled Ginger
STEPS TO MAKE SUSHI:
1. Click here to see how to prepare sushi rice
2. Putting the sushi rice on the nori
Place a sheet of nori shiny-side down and the lines in the nori running vertical on a rolling mat. Cut off the top piece of the nori as shown in the picture below to get the perfect sized maki roll. Put a few drops of vinegar in a bowl of water and use this to wet your hands when applying the rice to the nori to avoid the rice sticking to your hands. Using the spatula divide the rice in the tray into four quarters using one quarter for each nori sheet. Gently spread the rice over the nori sheet trying not to press on the rice too hard. Spread the rice to the edges of the nori and leave a 2 cm gap at the top of the seaweed as shown in the picture below.
2. Putting the sushi rice on the nori
Place a sheet of nori shiny-side down and the lines in the nori running vertical on a rolling mat. Cut off the top piece of the nori as shown in the picture below to get the perfect sized maki roll. Put a few drops of vinegar in a bowl of water and use this to wet your hands when applying the rice to the nori to avoid the rice sticking to your hands. Using the spatula divide the rice in the tray into four quarters using one quarter for each nori sheet. Gently spread the rice over the nori sheet trying not to press on the rice too hard. Spread the rice to the edges of the nori and leave a 2 cm gap at the top of the seaweed as shown in the picture below.
3. Put the fillings on the rice as shown in the pictures below.
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4. Start to roll
Using both hands hold the filling in place with your fingers then use your index fingers and thumbs to start to roll the mat forward and bring the nori over the filling. Now, press down firmly but gently to create a roll shape. To form the complete maki roll pull the end of the mat with one hand and continue to push the roll forward with the other hand (if some ingredients fall out the sides just push them back in and don't worry if the edges of the roll look untidy as this is ok). Remove the mat from the roll.
5. Cut the roll
Place the roll on a chopping board and using a sharp knife cut in half (try to only cut in one direction). Then, using a damp clean cloth wipe the knife clean and continue to cut the two halves into four pieces and then cut the four pieces in half leaving you with eight pieces altogether.
Place on a plate and serve with pickled ginger, wasabi and soy sauce.
Place on a plate and serve with pickled ginger, wasabi and soy sauce.
