The Essential Sushi Guide
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.
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.
• 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 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)