Basic ingredients for sushi making #5
Now you know all the details about rice, next step is making sushi. These are the most common basic ingredients I use.
- Avokado
- Salt Salmon
- Crab Sticks
- Paprika – Yellow Pepper ( This is just for an experiment. I always try different ingredients.)
Later, I will review other ingredients for sushi, but for now let’s stick to these four items. On the picture you see salt sliced salmon, I like it more than raw salmon so pick the one you like the most. Don’t forget that you will also need Kikkoman Soy Sauce and Wasabi, otherwise sushi are far from being sushi without those two.
By the way, I have tried several different soy sauces and Kikkoman is by far the best for sushi.
Maki Nori Preparation / Sushi Rice on Nori #6
July 11th, 2007 in
Ingredients
If you like my Sushi making guide please leave a comment. I’m ego to hear from you.
thank you for your guide i will try my best to make the sushis
I’m rubbish so my 14 year old son says he did sushi at young chef diploma they did the rice like a risotto starting with vinegar i have to admit his version much better – try it
Very nice! Many recipes on the net seem to have excess ingredients or only cover one method of making sushi. Yours is comprehensive and realistic. Thanks a lot!
To: Charmaine.
The rice could vary and there are different types of rissoto rice. Some rissoto looks just like sushi rice and some are not. Each type has a different taste. So pick the rice that suits you most.
I think some japanese brand shoyu and tamari are much superior to kikkoman if you find them. However as far as western tamari goes kikkoman is one of the better (along with sanchi tamari but they do good miso so makes sense as their tamari is from same source).
What wasabi do you use since I find most paste/powder is just green coloured horseradish with 1% wasabi. I’ve considered growing wasabi rhizomes (frog farms and a few others ship ‘em here in UK I think). Depending where you live you might be able to get fresh rhizome, it’s FAR superior as you no doubt know. Clear spring do a 10% dried powder which is better than horseradish though (which isn’t related to wasabi).
I have followed your recipe and love it, thank you very much
can i know, wasabi made from what? (from Fresh wasabi roots)
I really like the way you explain the measurements for the rice and the water. Thank you.
It is really good the way you explain the method for cooking the rice…it is my second time and I am getting better and better!
Thanks!
have you tried putting sugar in your rice? i once taste sweet sushi in a buffet, its sweet. and they also put ripe mango.
PS. I have tried, but i like the original way.
do you have other ingredients in making sushi? or additional ingridients? hope you can reply
PS. The idea here is show you how to make sushi! the ingredient is up to you to choose. You can use those that you like the most. then you will figure what suites you best.
I had my first experience at a Japanese restaurant today and was initially intimidated…but now I must incorporate it into my home cooking!!!
Could you please tell me about the different types of raw fish that can be used to make sushi???
please, because I am not experienced to know the proper fish and where to safely buy them.
I love your site!
I was really happy to find this guide! I love sushi but it is SO expensive and not that great here in Scotland. I will be trying this this week!
great ideas ,I just started making maki rolls here at the country club.they are a big hitwith the members…dave
Thank you. Do you also have a guide on how to cook sushi rice in a rice cooker? Iif so I wpuld really appreciate one. Thank you.