The Essential Sushi Guide

The Essential Sushi Guide

Kathryn Hill
Aug 26, 2010
I love making my own sushi, and through my posts here at The Kitchn, I hope I've encouraged you to try it out. I hope the following guide will help you sort through the various types of sushi and try out one or a few! From maki rolls to chirashizushi bowls, I've tried to cover it all. The Main Types of Sushi:What Exactly Is Sushi? - a full listing of the various sushi types. • How To Make Temaki Hand Rolls - easy! • How To Make Chirashi At Home - "lazy sushi" • Making Maki Sushi Rolls - give it a try! The Rice: Use short-grain sushi rice. After it's finished cooking, rinse it with cold water and drain, and add 2 tablespoons of rice vinegar per 1 cup of rice. Mix well. The Tools:A Roundup Of Sushi-Making Essentials The Fillings: - pick the freshest ingredients. Good online resources are Catalina Offshore Products and Mitsuwa Net Shop. • Awabi/Abalone - with the accidental photo that made so many readers blush! • Uni/Sea UrchinIkura/Salmon RoeTako/OctopusIka/Squid - and a how-to on cleaning whole squid! • Shiso - a wonderfully fragrant Japanese herb that goes great in sushi • Masago/Smelt RoeTobiko/Flying Fish Roe • Fish such as salmon, tuna, eel, snapper. Check the Monterey Aquarium Seafood Watch list to make sure you are eating sustainable seafood. Extras:Make Vegetable Maki Sushi With Kids!How To Make DIY Spicy Tuna SushiFresh Wasabi Root Related: Soba to Sukiyaki: A Roundup of Authentic Japanese Dishes (Images: Kathryn Hill)
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