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 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.

Make Vegetable Maki Sushi With Kids!
How To Make DIY Spicy Tuna Sushi
Fresh Wasabi Root

Soba to Sukiyaki: A Roundup of Authentic Japanese Dishes

(Images: Kathryn Hill)

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