Sushi


Sushi
Sushi is probably the best known element of Japanese cooking outside Japan. For the Japanese it's a culinary art learned over time from masters, but we can make simplified and easier sushi which are still pretty and delicious.

The most common types of sushi are nigiri: a little oval-shaped mouthfuls of rice topped with raw fish, and maki: a nori seaweed roll filled with rice and other delicious ingredients.
328K 4.4/5 based on 22 reviews
Grade this recipe:

Last modified on: October 13th 2010

Keywords for this recipe:
For 6 people, you will need:
  • 1 rice 400 g rice
  • 2 rice vinegar 150 ml rice vinegar
  • 3 salt 1 tablespoon salt
  • 4 caster sugar 1 teaspoon caster sugar
  • 5 sesame seeds 3 tablespoons sesame seeds (optional)
  • 6 Fish 100 g Fish
  • 7 wasabi ½ teaspoon wasabi
  • 8 nori sheet 6 noris sheet
  • 9 cucumber 1 cucumber
  • 10 raw beetroot 1 raw beetroot
  • 11 Egg 1 Egg
  • 12 avocado 1 avocado
  • 13 Preserved tomatoes 4 Preserved tomatoes
  • 14 Basil Basil
  • 15 soy sauce 2 tablespoons soy sauce
  • 16 vinegar 3 tablespoons vinegar
  • 17 water 2 tablespoons water
  • 18 Tabasco 5 drops Tabasco
  • Total weight: 1,670 grams

Change to the quantities for:
Times for this recipe
Preparation: 1 hour 23 min.
Cooking: 15 min.
All in all: 1 hour 38 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Sushi
Cook 400 g rice (a rice-cooker is useful). Normally you should use Japanese round rice, but for this adapted recipe, it's not absolutely necessary.

Meanwhile, pour 150 ml rice vinegar into a pan, bring to the boil and add 1 tablespoon salt and 1 teaspoon caster sugar, stir to mix and remove from heat.

Equally, if you don't have rice wine vinegar, use normal vinegar instead, white or wine vinegar, (in which case your rice will take on a pretty light pink colour).

Stage 2 - 1 min.
Sushi
Pour vinegar onto rice and mix well.

Stage 3 - 5 min.
Sushi
Cook 3 tablespoons sesame seeds in a frying pan without fat 4 or 5 minutes, stirring from time to time to roast (torrefy).

Stage 4 - 3 min.
Sushi
Mix sesame seed with half the rice to get two kinds: plain and sesame that you can use as you choose in the following recipe.

Stage 5
Sushi
Nigiris :

Nigiris are little oval-shaped cakes of rice, usually covered with a thin layer of raw fish, but this can be varied in many ways.

Stage 6 - 5 min.
Sushi
Cut your fish into wafer thin slices (see below on choosing your fish).

Stage 7
Sushi
Make rice cake: take a little rice in your fingers...

Stage 8
Sushi
...close your hand round it a few times to shape...

Stage 9
Sushi
... and tidy ends if necessary.

Stage 10
Sushi
A rice cake with sesame rice.

Note: if rice sticks to your fingers too much, rub your hands with a few drops of oil from time to time.

Stage 11
Sushi
Put a thin layer of fish on top of rice.

The best way to do this is by sushi-factory production line, see below.

Stage 12 - 30 min.
Sushi
Before adding fish, you can add some wasabi.

Tip from Jeremy: mark this hot sushi with a discreet label like a sesame seed on top for example.

Stage 13
Sushi
Nigiris can be filled with many other things rather than raw fish, here are some ideas, but also let your imagination and taste guide you.

Tahitian-style fish marinated 1 hour in lime juice with salt and pepper.

Stage 14
Sushi
Thin layer of fish, prawns or scampi, marinated in a mix of olive oil, lemon juice and herbs.

Stage 15
Sushi
Vegetables, cut into thin strips or leaves, raw or just blanched.

Smoked salmon or other smoked fish, etc.

yes you're right this is not sushi anymore (A restaurant in Paris is famous for its foie gras sushi), but it's still delicious, so why not?.

Stage 16
Sushi
Makis:

Makis are sheets of nori seaweed filled with rice and other ingredients, and rolled up to produce a green roll, which is then sliced to give the individual maki sushi.

Stage 17 - 10 min.
Sushi
Cut your vegetables into small sticks, raw for cucumber...

Stage 18 - 10 min.
Sushi
... blanched or cooked for beetroot...

Stage 19 - 5 min.
Sushi
...raw too for avocado.

Stage 20 - 5 min.
Sushi
Beat 1 Egg with a fork, and cook in a frying pan to make a sort of small omelette.

Stage 21 - 5 min.
Sushi
Put a nori sheet on a sushi mat (or if you don't have one, on a towel ).

Cover with rice over 2/3 of surface, not too thickly, about 1/4 inch or 1/2 cm.

Stage 22 - 5 min.
Sushi
Put the chosen ingredients for your maki on the rice, here: cucumber, basil, and tomato preserve (recipe from Ann and Jeremy).

Stage 23 - 1 min.
Sushi
Raise mat to roll sheet on itself...

Stage 24 - 2 min.
Sushi
...continue shaping by rolling tightly all the way...

Stage 25 - 1 min.
Sushi
...to the end.

Finish by leaving the edge of nori sheet under the roll.

Stage 26 - 2 min.
Sushi
Cut roll into thick slices.

Stage 27
Sushi
But not more than ½ inch or 1 cm.

Stage 28
Sushi
Another idea: strips of carrot, cabbage and omelette.

Stage 29
Sushi
Cucumber and omelette.

Stage 30
Sushi
Avocado and marinated fish.

Let your imagination run wild.

Stage 31 - 3 min.
Sushi
Make a quick sauce by mixing in a bowl 2 tablespoons soy sauce, 3 tablespoons vinegar, 2 tablespoons water, 5 drops Tabasco and a little grated carrot.

Stage 32
Sushi
Serve if possible on large plates, arranging different nigiri and maki, as pretty to look as they are delicious to eat.
Remarks
If you serve these sushi as a starter, allow 4 or 5 per guest. For a sushi-party, about 10 and as varied as possible.

For sushi with raw fish, you should make sure that it's fresh and of the highest quality. You do not need a lot, so it's worth investing in something good - have confidence in your fishmonger.

It's also a good time to try lesser known fish: never use red tuna (Alabcore or Tunus, which will probably disappear from the oceans soon, as a result of human stupidity), but opt for organic salmon, mackerel or sardines.

Sushi can't be kept waiting too long, it's so impossible to make them the day before. 1 or 2 hours should be the maximum. The best way is to make them and eat them straight away.

For complete success, the best way is to start a sushi-factory: one person (or two) make little rice cakes, another adds wasabi, another adds fish, someone else looks after plates and their filling, and so one. This method allows fast production, and gets everybody, including guests, in the kitchen, talk and laughing, and you get nice fresh sushi.

It might be better if yet another person opens wine bottles and fills glasses (Robert is a master in this art).
And to drink?
A red wine that's not too strong, like a Beaujolais for example, otherwise a rosé.
Keeping: Several hours in the fridge, covered by a plastic film.
Source: Family recipe, everyone got involved.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe100 30 %150 10 %230 30 %1,450 50 %6,080 50 %
Per 100 g5 2 %8 1 %10 2 %90 3 %360 3 %
Per person20 5 %20 2 %40 4 %240 9 %1,010 9 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,700 k-calories (or 11,300 k-joules) per day for a man Change to a woman
Possible allergens in this recipe: Sulfites, Sesame, Fish, Egg, Soybeans
How much will it cost?
  • For 6 people : 7.28 €
  • Per person : 1.21 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
European glass
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in...
August 15th 2010226K5 2 hours 29 min.
Parcels of fish fillet in spinach
Parcels of fish fillet in spinach
These parcels are made with small pieces of fish fillet, wrapped in a blanched spinach leaf and lightly fried in butter. They can be served with a salted white wine sabayon (as in the recipe of scallops with crunchy vegetables), a beurre blanc, a dash of olive oil with herbs, or any other sauce of...
March 18th 2013233K5 2 hours 23 min.
Sorrel soup
Sorrel soup
Smooth with a slight sharpness, this soup has a very particular taste.
May 8th 2011391K3.8 1 hour 4 min.
Parisian-style chocolate custard tart
Parisian-style chocolate custard tart
You may well already have met the classic French custard tart, with its vanilla filling. Here is a delicious chocolate-flavoured version.
July 13th 202249K 1 hour 8 min.
Express chilli con carne
Express chilli con carne
This is a really express recipe, a "true" chilli is longer and more difficult to do.
February 21th 2011386K3.8 33 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page