Become a Sushi Chef in you own Home

Making sushi at home is fun and an art that can be perfected over time. Instead of going to a pricey sushi restaurant, why not do it yourself? All you need is a bamboo rolling mat and a finger sushi mold or pressed sushi mold. The finger sushi mold is recommended for beginners.

Rice is a basic staple of sushi. There are 5 basic types of rice commonly used in cooking today. Parboiled rice is the basic white rice that is the one most commonly used in Western households, which comes in medium to long grains. Long grain rice includes the Indian basmati rice. Short grain rice is used to make Italian risotto but also can be used for sushi. Brown rice is healthy and unrefined with a slightly nutty flavor. Wild rice isn’t actually rice, but a long grain aquatic grass that is a remote relative of white rice.

Dry goods used to make sushi should be stored in a cool, dry, dark pantry. They can quickly spoil if exposed to light, heat, or moisture. The most common sushi wrapper is nori, or sheets of dried seaweed. Wakame is another type of dried seaweed that is sweet, thin, smooth, and chewy. Dried kelp, or dashi konbu, is a dark green leaf that resembles a leathery ribbon. Tempura mix makes a great crispy sushi. Dried shiitake mushrooms add a meaty flavor to your sushi. Matcha, or powdered green tea, can be used to season your sushi when combined with salt or sugar. Katsuobushi are shaved flakes of cooked, dried bonito, which is a type of tuna.

The most common types of fish used for sushi are blue-fin tuna, big-eye tuna, yellow-fin tuna, red snapper, Japanese yellowtail, and salmon. If you are buying whole fish, the eyes should be bright and clear as opposed to cloudy or sunken in. Avoid fish with a strong “fishy” smell. Fresh cut fillets from whole fish are the best way to go; precut is best preserved on ice, and if wrapped in plastic, can collect bacteria.

When you are learning to make sushi at home, recognize that, like anything, there will be a learning curve. You will perfect your skills the more you make your own sushi. Using a wet knife will help you slice through the rolls better, and washing your hands frequently will prevent sticky rice from getting everywhere. Find more tips for at-home sushi at