Make Delicious Sushi at Home

Taking inspiration from Danica Stockton's article of executive chef Haruhiko Takeshita of Sushi Roku's sushi making process (Vegas Magazine), we will be showing you how you can level up your kitchen skills right in the comfort of your own home with this easy-to-follow sushi making recipe! Whether you're a seasoned sushi chef or a complete beginner, we've got everything you need to create delicious sushi rolls that will impress your friends and family. Get ready because we are about to roll up some tasty treats together!

Step 1: Gather Supplies

• Vinyl or latex gloves
• Sharpened non-serrated yanagiba knife
• Cutting board
• Bowl of distilled or purified water
• Saran wrap
• Sushi rice
• Fresh sushi-grade fish
• Shellfish mixes (crab, shrimp, lobster)
• Sauces (ponzu, eel, spicy mayo)
• Nori sheets
• Vegetables or fruits (cucumber, avocado, lemon)
• Sushi rolling mat
• Sesame seeds
• Fresh ginger, wasabi, soy sauce

Step 2: Prepare the Shellfish Mix

Lay out your supplies and wash your hands thoroughly. Put on gloves and prepare your shellfish mix. In sushi-making, a shellfish mix typically refers to a combination of different types of shellfish that are chopped or shredded and seasoned to be used as a filling for sushi rolls. Common ingredients in a shellfish mix may include crab meat, shrimp, or lobster, often mixed with mayonnaise, seasoning, and sometimes other ingredients like cucumber or avocado for added flavor and texture.

Here's a simple recipe for a basic shellfish mix:

Ingredients:

• Cooked crab meat (imitation or real)
• Cooked shrimp, chopped
• Mayonnaise
• Salt and pepper to taste
• Optional: chopped cucumber or avocado

Instructions:

1. In a bowl, combine the cooked crab meat and chopped shrimp.
2. Add mayonnaise to the mixture, starting with a small amount and adding more as needed to achieve the desired consistency.
3. Season with salt and pepper to taste, and mix well to combine.
4. If desired, add chopped cucumber or avocado for extra flavor and texture.
5. Your shellfish mix is now ready to be used as a filling for sushi rolls!

Step 3: Prepare the Sticky Rice

Ingredients:

• 2 cups sushi rice
• 2 1/2 cups water
• 3 tablespoons rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 tablespoon Tamanoi Sushi No Ko (Sushi Rice Seasoning)

Instructions:

1. Rinse the sushi rice under cold water until the water runs clear. Drain well.
2. In a rice cooker or pot, combine the rinsed rice and water. Cook according to the rice cooker's instructions or bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and the water is absorbed.
3. In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over low heat until the sugar and salt are dissolved, stirring occasionally. Remove from heat and let it cool.
4. Transfer the cooked rice to a large mixing bowl. Gently fold in the sushi vinegar mixture using a rice paddle or spatula, being careful not to mash the rice. Allow the rice to cool to room temperature.
5. Once the rice has cooled, sprinkle Tamanoi Sushi No Ko (Sushi Rice Seasoning) evenly over the rice and gently mix it in until well combined.
6. Your sushi rice is now ready to be used for making delicious sushi rolls!

Step 3: Lay Rice on Nori Sheets

Take a seaweed sheet and lay it flat horizontally on a clean surface. Wet your gloves and grab a handful of sticky rice. Spread the rice evenly over the seaweed sheet, ensuring it reaches the edges.

Press the rice gently onto the seaweed, keeping it at a consistent thickness. Wet your hands if the rice starts sticking.

Step 4: Add the Inner Ingredients

Place your chosen shellfish mix along the center of the rice-covered seaweed sheet. Add vegetables, fruits, or spices as desired.

Step 5: Roll and Tuck

Using your fingers, tightly roll the sushi from the bottom up, enclosing the filling. Apply pressure to ensure a firm roll.

Tuck in the ends of the roll to secure the filling inside.

Step 6: Slice Fish

Using a sharp knife, slice your sushi-grade fish into thin pieces. Apply light to medium pressure and cut in one smooth motion to ensure clean slices.

Layer the fish slices evenly on top of the sushi roll.

Step 7: Tighten with Rolling Mat

Wrap the sushi roll with plastic wrap and place a sushi rolling mat over it. Press gently to tighten and shape the roll.

Remove the rolling mat and plastic wrap, leaving the sushi roll intact.

Step 8: Cut the Roll into 8 Pieces

Using a sharp knife, cut the sushi roll in half, then each half into quarters, and finally each quarter into halves, resulting in eight equal pieces.

Step 9: Dress and Present Maki Roll

Transfer the cut sushi pieces onto a serving dish. Garnish with chopped scallions, sesame seeds, and sauces for an appealing presentation.

Arrange the sushi rolls neatly on the plate and serve!