Sushi Simplified, Making Sushi at Home with Tips

Sushi Simplified: Making Sushi at Home

A Sushi Mat, a bamboo rice paddle or large flat wooden spatula, a large wooden bowl, a sharp knife, a cutting board, and a bowl of fresh cold water for moistening fingers and utensils are essential for sushi preparation.

Preparing Sushi
Preparing sushi involves a great deal of handling of both raw and cooked foods. Because sushi is eaten without any further cooking it is important that it is prepared correctly and safely.
A. Equipment and utensils
• With the exception of bamboo mats, wooden utensils must not be used for food preparation. All utensils must be able to be easily cleaned.
• Only clean and sanitized equipment must be used when preparing sushi.
• It is recommended that prior to preparation all benches and utensils which come in
contact with the sushi and ingredients are sanitized.
• Sushi rolling machines must be periodically cleaned and sanitized during the day to
remove the build-up of rice and destroy pathogenic bacteria. Other utensils and equipment will also need to be periodically cleaned to remove the build-up of rice and other ingredients.
• Boards and utensils must be cleaned and sanitized between uses, especially when preparing foods that will not be further cooked (eg. raw fish and cooked teriyaki chicken).
• Bamboo and plastic mats must be cleaned and sanitized daily. If bamboo mats are used then it is recommended that they are covered with clean cling wrap and the cling wrap changed at least every 2 hours.
B. Preparation of acidified rice
• Rice must be cooked before acidification. The rice must be cooled rapidly to 5°C (41°F) from the time it has been taken out of the rice cooker and logged for review.
• Proper preparation of acidified rice is important to ensure the rice is safe to use. Rice acidified to a pH of less than 4.6 will inhibit the growth of pathogenic bacteria. Acidification of rice should occur as soon as possible after cooking.
• The pH of the rice is to be checked to ensure proper acidification has occurred. Refer to Appendix A for pH measuring devices. Once acidified, the rice must be stored covered when not being used.
• Acidified rice can be stored up to 8 hours and at the end of the day, the remaining rice must be discarded.
Note: If cooked rice is not acidified, it must be stored under refrigeration at or below 5°C (41°F) at all times.
C. Preparation of fillings and sushi
• All potentially hazardous raw materials should be kept under refrigeration until used, especially for raw fish.

• Frozen foods are to be thawed under refrigeration, in a microwave oven, or under cold running water.
• Vegetables must be washed under running potable water before use.
• Meat and chicken must be thoroughly cooked. Refer to Health Canada for safe internal
food temperatures.
• Prepared potentially hazardous ingredients (e.g. cooked chicken, tamago) must be
placed under refrigeration after cooked and when not being used.
• Once prepared, sushi should be placed under refrigeration (at 5°C/41°F or less).
Note: Display cabinets will not effectively reduce the temperature of prepared sushi.
• Businesses with limited storage and display space should only make an amount of sushi that can be properly placed within the storage or display section. Sushi must not be left unrefrigerated.
The retail display of sushi
• During the display, sushi must be kept out of direct sunlight and kept under refrigeration (at 5°C/41°F or less).
A. Sushi Bars
• Display cabinets must include doors to protect food from the likelihood of contamination.
• When not in use, doors on the display cabinet must be closed.
• Either each roll or batch must be able to be identified.
• Display cabinets must be cleaned and sanitized at the end of the day.
• All equipment (eg. containers or utensils) used for handling sushi must be kept clean at
all times and sanitized at the end of the day.
B. Sushi conveyor system
• All plates on conveyer must be covered to protect from contamination.
• All plates must be able to be traced to a batch.
• After they have been used, all plates and lids must be cleaned and sanitized.
• Individually packaged wasabi and pickled ginger should be provided to prevent cross-contamination

Pressure Cooked Short Grain Brown Rice
Wash 2 cups rice in cold water, rinse, and drain. Place in cooker with 3 cups water and a pinch of Sea Salt and cover. When pressure is up to full, lower heat and cooks 45 to 50 minutes. Turn off heat, allow pressure to come down, and let sit 10 minutes. Remove cover and place rice in a wooden bowl, smoothing out each spoonful with a gentle slicing motion to prevent clumping.
Boiled Short Grain Brown Rice
Wash 2 cups rice, rinse, and drain. Bring 4 cups water, 2 cups rinsed rice and a pinch of sea salt to a boil. Cover, lower heat, and simmer 1 hour. Remove from heat, and let sit 10 minutes before placing in a wooden bowl.
Boiled Short Grain White Sushi Rice
Bring 3 cups water, 2 cups rinsed rice and a pinch of sea salt to a boil. Cover, lower the flame and simmer 20 minutes. Remove from heat, and let sit 10 minutes before placing in a wooden bowl.
Seasoning the Rice
Heat 2 tablespoons each of Organic Brown Rice Vinegar and Mirin. Pour evenly over cooked rice and gently fold into the freshly cooked rice with a rice paddle or wooden spatula. Do not over mix. Cool to room temperature before making sushi. Hot rice will cause the nori to break after becoming too moist.
Sushi Presentation
Arrange sushi on a plate attractively garnished with a small pile of  Pickled Ginger, wasabi pyramid, flowers, parsley sprigs, or cut vegetables. It’s customary to serve sushi with green tea. Sencha or  Matcha powdered organic green tea are perfect.
Noodle Sushi
Organic or Traditional Japanese Soba noodles make
attractive sushi, in place of rice. Divide one package of soba evenly into four bundles and tie one end securely with 100% cotton string. Place the bundles in boiling water, gently combing through the noodles with a fork to prevent sticking. Cook per package directions. Rinse and drain. Lay one bundle of soba across the nori, with tied end exposed off the sheet. Slice off the tied end and discard. Carefully spread the noodles out, leaving 1” at the bottom of the nori and 3” at the top uncovered. Add raw scallions, cooked spinach, or other fillings in a straight line across the width of the soba. Lightly moisten the top of the nori with fingers and roll
in a jelly roll fashion like rice sushi. Slice roll into pieces with a
Shari - seasoned rice, a common ingredient in all sushi Maki – rolled sushi, made using a bamboo mat Nigiri – hand-formed sushi topped rectangles of rice Temaki – hand-rolled sushi, cone-shaped
Chirashi – scattered sushi
Sashimi – sliced raw fish
Nori – roasted seaweed paper used to roll maki and temaki
Wasabi – Japanese horseradish
Gari – pickled ginger, used as a palate cleanser between pieces of sushi Shoyu – soy sauce

Sushi Rice (Shari) adapted from Sushi Made Easy by K. Wong

2 cups sushi rice or short-grain rice
2 1⁄2 cups cold water (or amount of water suggested on rice
package if different for 2 cups of rice) Vinegar Mixture
4 tbsp. rice vinegar 2 tbsp. sugar
1/2 tsp. salt
1. Wash the rice until water runs clear (do not skip this step, it is essential in achieving the correct consistency to work with your rice).
2. Place the rice in a pot with a tight fitting lid and add the water. Bring to a boil, reduce heat, and simmer for 5 minutes.
3. Lower heat and steam for 12 to 15 minutes.
4. Remove from heat and remove the lid. Cover pot with a tea or dish towel. Let
stand for 15 minutes.
5. While rice is cooking, combine vinegar mixture ingredients in a saucepan,
and heat gently until sugar dissolves, stirring constantly. Remove the
mixture from heat and let cool.
6. Spread the rice evenly in the bottom of a shallow, preferably wooden,
bowl. Run a spatula or rice paddle through the rice using a chopping, rather than stirring, motion to gently separate the grains and slowly add vinegar mixture at the same time.
7. Fan the rice until it reaches room temperature. Keep the rice in the bowl, covered with a clean dish towel, until ready to use.
Makes enough for about small 10 rolls. A rice cooker can also be used instead of cooking rice on the stove.

Rolling Maki from Sushi Made Easy by K. Wong
Shari (vinegared rice), room temperature
5 sheets of nori
small bowl of water with a dash of rice vinegar in it wasabi paste
your choice of fillings (fish, vegetables, meat, etc.)
1. Cut a sheet of nori crosswise into two pieces if using one filling ingredient, or leave whole if making a roll with more than one filling.
2. Place one half of the nori shiny-side down on the surface of the bamboo rolling mat. The rolling mat should be dry and placed on a dry surface such as a cutting board.
3. Moisten your hands in vinegared water and make a loosely formed ball out of about a half of a cup of prepared vinegared rice.
4. Place the ball on the nori and spread it out carefully without smashing it into the nori. Keep about 1⁄2 inch free of rice on the far end.
5. At the end closest to you, dab a thin line of wasabi on the rice then place ingredients on top. Moisten strip of nori not covered with rice at other ends.
6. Lift the end of the mat closest to you. Roll by pressing the mat firmly on the nori. Be careful not to roll the mat into the sushi. The nori will stick to itself when the roll is complete.
7. Let the roll rest for a minute or two then slice into even pieces with a moistened knife.

Roll Combinations to Try with a Full Sheet of Nori
Fish & Meat
imitation crab stick + avocado + cucumber
salmon + asparagus + spicy mayo (mayonnaise & Sriracha hot sauce) cooked shrimp + omelet + cucumber
cooked salmon + green onion + lettuce + carrot
Korean-style barbeque beef + pickled daikon radish + carrot
tuna + jalapeño + cilantro
smoked salmon + cream cheese + green onion
Please remember, there is always an element of risk involved with eating raw fish so people with weakened immune systems should avoid it.
carrot + lettuce + green onion + avocado sautéed spinach + sautéed shiitakes + omelet asparagus + red bell pepper
marinated tofu + snow peas + bamboo shoots fried tofu + jalapeño + cream cheese asparagus + mushroom + sweet potato
Japanese Restaurant-StyleSaladDressing
1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice wine vinegar
2 tablespoons water
2 tablespoons minced fresh ginger root 2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons white sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Combine all ingredients in a blender. Blend on high speed for about 30 seconds
or until all of the ingredients are well-pureed. Serve over a crisp green salad with sliced cucumbers and tomatoes. Makes 1 3⁄4 cups dressing.

10-Minute Miso Soup from
4 cups of water
1 1/2 teaspoons instant dashi granules
1/2 cup miso paste (any variety will work, but Shiro, also
called ‘light miso,’ is preferred)
1 tablespoon dried seaweed (wakame works well), soaked
in water for 5 minutes
1/2 cup cubed firm tofu
2 tablespoons chopped green onion
1. Pour the water into a pot and bring to a boil. Add the instant dashi and whisk to dissolve. Turn the heat to medium-low and add the tofu. Drain the seaweed and add the seaweed to the pot. Simmer for 2 minutes.
2. In the meantime, spoon the miso paste into a bowl. Ladle about 1/2 cup of the hot dashi broth into a bowl and whisk with chopsticks or a whisk to mix and melt the miso paste so that it becomes a smooth mixture.
3. Turn the heat off, add the miso paste to the pot and stir well. Top with green onions and serve immediately.

Futomaki Sushi Rolls
Sushi Rice
Sushi Vinegar
Sushi Filling (see next page)
1. In a small pot, combine all ingredients except kombu seaweed and over medium heat, bring mixture to boil.
2. When the sugar has dissolved and mixture reaches a slight boil, remove from heat.
3. Transfer to a bowl, add the kombu to infuse and allow to cool.
4. When sushi vinegar has reached room temperature, transfer to a container and keep in refrigerator until ready to use. Strain the kombu prior to using the sushi vinegar.
Note: All the Japanese ingredients listed can be found in Japanese stores and Asian markets.
Sushi Rice
Short grain Japanese rice
2 cups 1-3/4 cup

Sushi Vinegar
Rice Vinegar Mirin
Granulated Sugar Salt
Kombu Seaweed
1-1/3 cup 1/3 cup 1/3 cup
1 cup
4 TBSP 1 pc
1. Wash the rice under cold running water thoroughly and strain to remove excess water.
2. In a rice cooker combine rice and water, cook using white rice or “sushi” setting.
Prep Notes: While the rice is cooking, usually between 40-50 minutes, you can prep the sushi roll filling.
3. When the sushi rice is cooked, immediately transfer to a medium flat bottom container.
4. Begin to pour 1/4 cup of strained sushi vinegar over the rice while mixing the vinegar and rice together. The liquid will absorb into the rice. It’s best to work quickly in mixing. You want to break down any large lumps and coat the rice very well. Do not overwork the rice as it will become sticky.
5. When the rice has cooled down, place a moistened towel over the rice. Keep covered until ready to assemble the sushi rolls.
Crab Meat
Nori (Sushi seaweed)
Substitution Suggestion:
1/4 cup 1 pc
1 pc 2-3 pcs
You can substitute with other vegetables, tofu or prepared seafood as desired.
Important: Check fish or shellfish for freshness.
Note: This recipe is calculated for 3-4 Futomaki (large) sushi rolls. The recipe can be increased or reduced as needed.
Note on Sushi rolling: To feel comfortable rolling, practice a few times, best to make a bit extra preparation and try rolling until the desired result is achieved. Once the roll is made it will be difficult to roll it again. Do not force the roll to close as the nori will tear.
1. Lay out a small Roul’Pat on kitchen work surface. Place a sheet of the sushi seaweed on top of the mat.
Note: Make sure the seaweed is parallel to the mat for even rolling.
2. Add a generous handful of the sushi rice and spread from the top side of the nori seaweed to bottom.
Note: Do not add too much rice to nori sheet, it will be difficult to close the roll. There should be no more than 3/16 inch of rice on the surface of the nori seaweed.
3. Add the prepared filling ingredients to the center of the roll and keep them bundled together with both hands on the bottom side of the Roul’Pat roll from the top edge and cover the filling.
4. Crimp the top edge of the nori to the underside of the filling to keep the roll tight. Proceed to roll the sushi roll to complete.
Note: Spread the rice leaving a 1/4 inch space at the bottom of the nori seaweed, this will help close the roll.
5. Transfer the sushi roll to a cutting board and with a sharp knife cut the roll in half and cut even pieces.
6. Serve with soy sauce and wasabi (Japanese horseradish) and pickled ginger (gari).
Tools & Equipment
• Roul’Pat
• Measuring cups and spoons
• Small whisk
• Strainer
• Rice Cooker
• Vegetable peeler • Chef’s knife
• Cutting board

On the Web:

For More Sushi Tips
Sushi Made Easy
by Noel Cottrell 641.5952 COT
Sushi Encyclopedia
This website is a wealth of sushi information and includes very detailed
instructions on making sushi, information of types of fish, roll recipes and more.

Sushi Guy’s DIY Sushi Recipes

Plenty of recipes and tips for the at-home sushi chef can be found here.

Sushi recipes PDF

 FULL RECIPE HERE: Want to learn how to make easy and delicious sushi at home? This video provides a sushi rice recipe, ideas for fillings, toppings, and plating, and tips on how to roll your sushi rolls


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