Basic ingredients for sushi making #5
July 11th, 2007 by 
sushi
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.
Posted in Ingredients | 
August 24th, 2007 at 10:00 pm
If you like my Sushi making guide please leave a comment. I’m ego to hear from you.
March 10th, 2008 at 8:36 am
thank you for your guide i will try my best to make the sushis
October 21st, 2008 at 4:41 pm
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
October 24th, 2008 at 10:22 pm
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!
October 26th, 2008 at 11:37 am
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.
January 13th, 2009 at 3:39 am
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).
February 21st, 2009 at 3:41 pm
I have followed your recipe and love it, thank you very much
May 23rd, 2009 at 3:31 pm
can i know, wasabi made from what? (from Fresh wasabi roots)
May 23rd, 2009 at 5:11 pm
I really like the way you explain the measurements for the rice and the water. Thank you.
June 17th, 2009 at 2:35 pm
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!
July 24th, 2009 at 5:03 am
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.
July 24th, 2009 at 5:09 am
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.
September 6th, 2009 at 8:35 am
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!