Few foods match sushi for taste and aesthetic appeal. These trendy tidbits also serve up healthy omega fats and protein from fish, flavourful fibre from veggies, and a virtual medicine cabinet of vitamin and minerals gleaned from seaweed.
Few foods match sushi for taste and aesthetic appeal. These trendy tidbits also serve up healthy omega fats and protein from fish, flavourful fibre from veggies, and a virtual medicine cabinet of vitamin and minerals gleaned from seaweed.
With such impressive credentials, do you wish you could eat sushi more often but think your budget can’t afford it? Rolling your own lets you indulge without dropping a bunch of cash. Here we show you how to bring the sushi bar home.
The right tools
The essentials for sushi making found at Asian markets or specialty kitchenware shops:
| Bamboo sushi mat | the best way to make perfect rolls | ideal ones are made with flat slates, often green on one side |
| Super-sharp knife | essential for fine slicing and dicing | authentic Japanese knives are great for sushi prep because their carbon steel blades are sharper than most everyday stainless steel knives |
The most valuable players
Key ingredients to cast your line for at your local health food store or Asian market:
| Ingredient | Description | Notes |
| Nori | highly nutritious paper-thin seaweed wrapper | good quality nori is dark green; the cheaper stuff is paler; try using leftovers in soups |
| Sushi rice | Japanese japonica rice is a short-grain rice full of amylopectin, a sticky starch, which explains its characteristic chewiness; short-grain brown rice is a more nutritious option than white | basmati and other long-grain, nonsticky types of rice are not suitable |
| Mirin | sweet Japanese cooking wine made from rice | use with caution as its flavour is strong |
| Japanese soy sauce (shoyu) | savoury koikuchi type matches best with sushi | dark tamari sauce also works |
| Wasabi | spicy accompaniment that enhances the subtle flavour of the fish | ideally, use 100 percent wasabi paste made in Japan without added horseradish or mustard; wasabi’s antimicrobial properties help sushi stay bacteria-free |
| Rice vinegar | integral part of sushi rice derived from rice wine | very mild and mellow; is not interchangeable with Western white vinegar |
| Pickled ginger | thin slices of ginger marinated in sake, mirin, or sugar and salt | once opened, a jar should keep in the fridge for a couple of months |
| Fish | from mackerel to red snapper to tuna, numerous fish can be used to make sushi | sushi must be made from top quality, extremely fresh fish |
More notes about sushi fish
If you plan to use raw fish, visit a good fishmonger and ask specifically for sushi-grade swimmers; find out which days fish is delivered so you can reel in the freshest stuff. You can also ask your favourite local sushi restaurant where they source their seafood.
The flesh of the fish should bounce back when pressed lightly with your finger, and it should smell like the ocean (seaweed), not offensively fishy. Seek fillets that are bright and even in colour, not dull, darkened, or dry looking—they should essentially look as if they were just brought on board.
It’s best to purchase better slicing loins or thick fillets (at least 1 in/2.5 cm thick) rather than steaks. When you get it home, keep sushi fish on ice in the fridge and use it that night.
On a roll
If the thought of rolling your own sushi scares the shiitake out of you, follow these easy construction tips. And remember, mistakes are just as tasty as perfectly rolled sushi.
 Cover a bamboo mat with plastic wrap to make it easier to roll the sushi. Lay a piece of nori bright side down onto the rolling mat. Spread a handful of rice (about 3/4 cup/180 mL) evenly on the dull side of the nori, leaving a 1/2 in (1.25cm) strip of nori uncovered at the top. |
 Place desired fillings horizontally halfway up the rice. Starting with the rice-covered edge, roll up each sheet jelly roll style. Gently continue to roll the mat forward until you reach the top edge of the nori. |
 Rotate the mat 180 degrees, and press firmly along the roll to pack in the filling and to ensure the sushi does not unroll when cutting it. Gently peel back the mat and remove the nori roll. Using a very sharp knife to reduce squishing, cut the roll crosswise into six to eight pieces. |
Recipes
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
Alexa Everett
Carime Lane
Adam Meyer
Emilie Richardson-Dupuis