The Essential Sushi Guide

published Aug 26, 2010
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(Image credit: Kathryn Hill)

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.

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Chirashizushi (Image credit: Kathryn Hill)

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 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 Urchin
Ikura/Salmon Roe
• Ika/Squid – and a how-to on cleaning whole squid!
Shiso – a wonderfully fragrant Japanese herb that goes great in sushi
• Masago/Smelt Roe
Tobiko/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.

(Images: Kathryn Hill)