Sushi: how to prepare it, ingredients and types of sushi

What is sushi?

Sushi is a popular Japanese dish that is well-known around the world. It typically consists of a combination of raw fish, cooked fish, vegetables, or meat served with cooked rice. To the Japanese, sushi is considered a sacred gastronomic ritual that enchants every sense. Its preparation requires meticulous attention to detail and precision, despite the simplicity of its ingredients.

What are the differences between sushi and sashimi?

The main difference between sushi and sashimi is the presence or absence of rice. In sashimi, rice is absent, and the fish is plain. While sushi can be combined with raw or cooked fish. In contrast, sashimi consists of only raw fish.

Ingredients for preparing homemade sushi

There are not many, and they should be chosen carefully. The ingredients for making homemade sushi are as follows:

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• Sushi rice


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• Fish


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• Nori seaweed


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• Vegetables


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• Rice vinegar


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• Sugar


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• Soy sauce


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• Ginger


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• Wasabi



 
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The increasing popularity of sushi has led to its widespread availability in supermarkets, with essentials like sushi rice, nori seaweed, soy sauce, and wasabi usually found in the fusion and foreign specialty sections. Making homemade sushi offers the opportunity to experiment with various combinations and flavors, including non-traditional ingredients like chicken, beef, or pork.

What sushi rice to use?

Sushi rice should be small-grained, floury, and starchy, as it must resist cooking and manual handling while remaining tightly packed to hold the toppings. Aesthetically, the rice grains should appear translucent and intact, with few impurities. Which variety of rice to use for sushi? In Japan, the dominant variety of rice is Koshihikari, also known as glutinous rice, found in ethnic specialty stores and well-stocked supermarkets. Alternatively, sushi rice can be classic rice of the following varieties: Originario, Ticinese, Balilla, Roma, and Selenio.

How to substitute rice vinegar?

If you can’t find rice vinegar or prefer an alternative, you can use quality apple cider vinegar as a substitute. However, it is worth noting that rice vinegar is traditionally used in Japanese cuisine, particularly for sushi rice, as it provides a unique acidity that enhances the overall flavor experience.

Types of fish for sushi

The types of fish for sushi are virtually limitless, provided that the seafood is handled in compliance with the Regulation (EC) 853/2004, which governs the procedures for the sale and serving of raw fish.

Some common types of fish for sushi include:

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• Salmon


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• Tuna


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• Amberjack


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• Swordfish


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• Tombarello


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• Eel


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• Snapper


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• Mackerel


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• Sea bass


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• Crustaceans (shrimps, prawns, crabs)


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• Mollusks (clams, cephalopods)


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• Seafood



 
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Sushi kit essentials: Everything you need to make sushi

In addition to the food ingredients required for homemade sushi, assembling a proper sushi kit is essential. Here are the traditional tools you’ll need to perfect your sushi-making experience:

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• Hangiri is the traditional cypress wood tub for storing and processing cooked rice.


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• Shamoji, the wooden paddle with a blunt tip to handle the rice.


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• Makisu, the bamboo mat, is essential for crafting sushi rolls.


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• Yanagiba is the classic Japanese knife for fileting fish and cutting sushi.


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• Sensu, the traditional Japanese fan, for cooling rice quickly.



 
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While some items, like the Makisu, are irreplaceable in sushi making, others are more flexible. Of course, you can make great homemade sushi by substituting the hangiri with a steel bowl or the shamoji with a spatula. However, keep in mind that investing in a sushi kit can simplify your preparation, especially if you are following our recipe for homemade sushi.

Homemade sushi, simple recipe

It will take some time, but it will be worth it: this recipe for homemade sushi is simple and sure to be successful. We will explain step by step, ingredient by ingredient, to make fantastic sushi rolls.

Sushi seasoning for 500 gr of sushi rice

You will start with the seasoning that you will have aside when you cook the rice. You can find sushi seasoning, Sushi-Su, in specialty stores. Otherwise, you can make it with this recipe:

Ingredients

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• 200ml rice vinegar


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• 80gr white sugar


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• 20gr salt


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• Kombu seaweed at your discretion



 
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Procedure

1.     
2. Put the rice vinegar, sugar, salt, and kombu seaweed in a large, shallow pot and melt over low heat, stirring constantly, without bringing the liquid to a boil.


3.     
4. The sushi-su will be ready when the sugar and salt have dissolved. At that point, you can also remove the kombu seaweed and transfer the sushi-su to a pitcher.



 
5.  

The cooking of sushi rice

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How to cook sushi rice? Slowly and precisely. Rice should be boiled by using the correct ratio of rice to water. Generally, the ratio is 1:1, the parts of rice and water should equal each other in weight and volume.

Ingredients

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• 500gr sushi rice


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• 500ml water



 
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Procedure:

1.     
2. Place the rice in a colander, preferably a plastic one.


3.     
4. Place the colander inside a large bowl and soak the rice grains for 10 minutes to soften them and remove impurities.


5.     
6. Drain the water, rinse the rice, and repeat the process.


7.     
8. Rinse the grains under running water, holding the bowl under the colander. This operation is crucial: do it gently to not damage the grains, and with dedication until the water collected in the bowl becomes clearer. It may take several minutes.


9.     
10. When the water is clear, you can drain the rice.


11.     
12. Put the rice in a spacious, tall pot, and add the water. Make sure to spread the rice and turn the stove to medium-high heat, which helps distribute the heat. Cover with a lid.


13.     
14. Start cooking! Be careful about the noise that comes from the pot. When you hear dull thumps, reduce the heat to low and cook for 13 minutes.


15.     
16. After 13 minutes, remove the pot from the heat and let it rest, covered, for 15 minutes.


17.     
18. Transfer the cooked rice into the hangiri, the wooden container, or another large container.


19.     
20. Gently add the Sushi-SU seasoning, using a shamoji or a regular rice paddle, to distribute the sushi-su evenly.


21.     
22. Once seasoned, you can use the shamoji or sensu the fan (or a rolled tea towel) to cool the rice and incorporate air.


23.     
24. The rice should have glossy, firm grains resembling glazed rice.


25.     
26. Cover the rice with a wet dishcloth to keep it moist and at an ideal temperature, between 30 and 20 degrees.



 
27.  

Marinated ginger recipe

In Japanese cuisine, gari, marinated ginger, is used to cleanse the palate between sushi dishes. You can find it ready-made, but if you want to make delicious and traditional homemade sushi, follow this recipe. Remember to prepare this before because marinating time should be at least 8 hours.

Ingredients

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• 300gr ginger


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• 200 ml vinegar


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• 40g caster sugar


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• 1 generous pinch of salt



 
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Procedure

1.     
2. Peel the ginger and cut it into thin slices. Soak the slices in water and let them marinate for at least 8 hours.


3.     
4. After marinating, briefly sear the ginger slices in a pan for 1 minute on each side. Then, allow them to drain in a colander before transferring to a container.


5.     
6. Prepare the final marinade by dissolving vinegar, sugar, and salt together. Pour this marinade over the ginger slices.


7.     
8. Seal the container tightly and keep it ready for serving with sushi.



 
9.  

Wasabi

Wasabi is not just ordinary radish; it originates from extremely rare and pricey Japanese radish: it can sometimes cost as much as €300 per kilo. Given its scarcity, finding fresh wasabi root in supermarkets is uncommon. We advise you to opt for ready-made wasabi paste or powder that you can easily find in most supermarkets. Also, fresh wasabi root is commonly not found in supermarkets.

How to cut fish for sushi

When cutting fish for sushi, the knife blade should follow the muscle fiber of the fish, so the blade should be slightly inclined at an acute angle and slide along the section of filet we are interested in. Depending on the type of preparation, we will make cuts of different thicknesses:

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• long, narrow rectangular for the most common rolls,


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• diced for salads and poke,


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• wider slices for sashimi.



 
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For simple homemade sushi, we recommend using tuna filets, swordfish filets, salmon filets, or amberjack filets: you can buy the fish slices already cleaned and slice them.

How to make sushi

There is not only one technique to follow when preparing sushi, as different types of sushi are composed differently. However, there are some tricks that all sushi recipes have in common and are essential. Here is a way to execute correctly this recipe for homemade sushi:

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• Have a basin filled with water acidified with rice vinegar, at a ratio of 10:1, in which to dip your hands before handling the rice. It will ensure that the rice does not stick to your palms.


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• Lightly wet the blade of the knife to cut the roll.


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• Place plastic tissue on the Makisu, a bamboo mat, if there are many preparations to make, to avoid making it too dirty.


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• Avoid touching the nori seaweed with wet hands because it will become soggy and difficult to seal the roll.


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• Have the necessary ingredients ready, such as wasabi paste, marinated ginger, rice already cooked, fish already sliced, and vegetables already peeled.



 
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Types of sushi

Sushi encompasses a rich diversity of styles shaped by Japanese culinary traditions, seasonal ingredients, and aesthetic principles. Among the most popular types of sushi are:

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• Nigiri (hand-molded rice topped with fresh fish slices)


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• Hosomaki (rice roll wrapped in nori seaweed)


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• Temaki (nori seaweed cones filled with rice, fish, and vegetables)


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• Chirashi (sushi served in a bowl, with rice topped with fish)


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• Uramaki (rice roll filled with nori seaweed, fish and vegetables)


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• Futomaki (rice roll wrapped in nori seaweed and filled with fish and vegetables)


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• Oshisushi (sushi pressed into several layers)


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• Onigiri (triangle-shaped rice balls filled with fish)


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• Chumaki (rice roll wrapped in nori seaweed, filled with fish and vegetables)


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• Inarizushi (rice roll wrapped with fried tofu)


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• Gomokuzushi (rice salad garnished with vegetables and fish)


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• Funazushi (a traditional style of sushi with fermented fish)


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• Gunkan-maki (rice roll wrapped in rhomboid-shaped nori seaweed)



 
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Let's look at the easiest recipes for making homemade sushi: nigiri, hossomaki, temaki, and chirashi!

Salmon nigiri recipe

To recreate the deliciousness of salmon nigiri at home, you start with the filet cutting.

 

1.     
2. Begin by cutting the salmon filet into crosswise strips. Angle the blade and slide it along the muscle fibers of the salmon to create rectangular, blunt salmon slices.


3.     
4. Slice the desired amount of salmon and arrange them neatly on a serving platter.


5.     
6. Take about 15 and 20 grams of pre-cooked and seasoned sushi rice. Shape it by gently crushing it between your fingers and palms.


7.     
8. Use your thumb to form elongated, firm rice croquettes. Place a slice of salmon on top of each croquette.



 
9.  

Your salmon nigiri is now ready to be enjoyed! Repeat the process to make as many sushi pieces as desired.

Tuna hosomaki recipe

To make tuna hosomaki, place a rectangular piece of nori seaweed, rough side up, on a bamboo mat, makisu, wrapped in plastic wrap.

1.     
2. Position the nori at the end of the makisu, the one closest to you.


3.     
4. Spread approximately 60 gr of ball-shaped cooked sushi rice evenly over the nori, leaving about an inch of the top edge free. Use your palms to press the rice lightly onto the nori.


5.     
6. Next, lay long strips of tuna filet, at least 1 cm thick, across the rice. Optionally, you can spread a layer of wasabi over the rice.


7.     
8. With both thumbs, hold the long bottom edge of the mat.


9.     
10. Use your other fingers to secure the toppings as you wrap the mat around them.


11.     
12. Gradually roll the mat, ensuring the seaweed wraps around all the toppings. Once rolled, apply gentle pressure to seal the hosomaki. Remove the mat, and your hosomaki is ready.



 
13.  

Slice it to serve and repeat the process for the desired amount!

Temaki recipe

Temaki is an easy sushi recipe to make. Choose your favorite fish: you can use either raw or cooked fish in temaki. We recommend you try temaki with crispy shrimp, avocado, raw cucumber, and chives for garnish.

1.     
2. Start by preparing the ingredients: clean the shrimps and sear them over high heat in a pan with a drizzle of oil. Cut the cucumbers after peeling them into thin strips up to one centimeter thick. Clean the avocado and cut it into thin crescents.


3.     
4. Arrange the nori seaweed in a rectangular shape on a cutting board, with the rough side facing up.


5.     
6. Take about 50gr of the cooked sushi rice and arrange it in a croquette shape near the short end of the nori seaweed. Press it gently and give it a diagonal shape, resembling a small fan.


7.     
8. Place the shrimp, two strips of cucumber, and a piece of avocado in the center of the rice.


9.     
10. Close the temaki, gently rolling the nori seaweed by pressing down the rice and fish topping.


11.     
12. Once the entire temaki is rolled and firm, close the end flap using a grain of rice as if it were sealing wax to seal the seaweed and form the cone.



 
13.  

Decorate with chives and repeat the process for as many temaki as you want to make!

Chirashi Recipe

Chirashi sushi is a delightful and straightforward recipe, perfect for homemade enthusiasts. The key lies in the precise cutting of the ingredients. Feel free to experiment with various fish varieties, balancing flavors and textures to your liking. Try to prepare chirashi with amberjack, salmon, carrots, zucchini, and lumpfish roe.

1.     
2. Begin by slicing the amberjack and salmon slices at least 1 cm thick, carrots, and zucchini substantial sticks.


3.     
4. Find a suitable bowl and evenly spread about 70 gr of rice,


5.     
6. Layer the seasoned ingredients on the rice, alternating slices of amberjac and salmon around the perimeter of the bowl. Fill the surface of the rice with the ingredients and decorate with the carrot and zucchini sticks. Finally, add a generous sprinkle of lumpfish roe, which can be found already prepared,


7.     
8. Your chirashi is ready to be eaten!



 
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How do you eat sushi?

Do you want to enjoy sushi the authentic Japanese way? Here are some essential etiquette tips:

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• Refrain from mixing wasabi directly into soy sauce.


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• Avoid dipping marinated ginger in soy sauce.


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• Don’t separate the fish from the rice; it is disrespectful to the chef.


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• Instead of soaking the rice in soy sauce, flip the nigiri on its side, grab it with chopsticks, and lightly soak only the fish in the soy sauce.


•     
• Use soy sauce moderately, and opt for low-salt soy varieties. The flavor can over-cover the seasoning and rice.


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• Sushi is best enjoyed fresh. Don't let it sit on your plate for too long; eat it as soon as possible.


•     
• Do not shake the sushi and try to eat it in one bite.


•     
• When taking sushi from the main dish, transfer it to your plate before eating.


•     
• Avoid pairing sushi with sake: it is an alcoholic beverage produced by fermenting rice. In Japanese culture, combining rice-based dishes with rice-based alcohol is generally frowned upon.



 
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What to drink with sushi?

According to sushi purists, the best drink to pair with sushi is green tea. Its astringent taste helps refresh the palate between bites, preparing it for the next flavor experience. For those who prefer alcoholic beverages, non-fruity white wines or zero-sugar bubbles like pas dosé are recommended. Alternatively, a quality lager or a pilsner with a bitter finish can also be a great choice.

Origins of Sushi

The origins of sushi have a deep-rooted history that leads to a debate on whether it has a primarily Chinese or Japanese heritage.

Although the exact origins are still unknown, it is widely accepted that sushi emerged in Asia between the 2nd and 4th centuries AD. According to evidence, it is most likely that the Chinese were the first to experiment with preserving raw fish by encasing it in cooked rice. This process, facilitated by fermentation and starch release, not only enhanced the flavor but also preserved the fish, allowing it to be consumed over several days. The term ‘sushi’ derives from the Japanese word "suppai," meaning sour, which describes the tangy taste acquired through fermentation. In Japanese, sour rice is referred to as "sumeshi," a term closely related to "suppai."

The modern form of sushi began to take shape in Tokyo during the early 19th century. Street vendors would prepare fish and rice and provide a tent for patrons to clean their hands. It was said that the dirtier the tent, the more delicious the sushi from that stall, as a high influx of customers left many handprints on the tent. Interestingly, the cleanliness of these tents became a measure of the sushi’s quality, as a bustling stall would leave numerous handprints.

Does sushi make you gain weight?

Sushi is a type of food that goes through several processing steps, making it difficult to calculate the number of calories in one sushi serving. A serving of sushi can consist of different types of sushi, each with varying amounts and proportions of macronutrients. The majority of calories in sushi come from the fish meat and sushi seasoning, which contains high levels of white sugar and salt. For instance, the number of calories in a piece of salmon nigiri can range from 50 to 90 calories, depending on the weight of the fresh salmon, the rice, and especially the sushi seasoning.

For those who are dieting, it’s recommended to consume moderate amounts of sushi, preferably choosing types with less rice and more protein, such as nigiri or chirashi. Alternatively, sashimi is an excellent option as it does not include rice, allowing you to reduce the calorie intake from rice and seasoning.

Can you eat sushi while pregnant?

It is safe to eat sushi while pregnant, provided that the raw fish consumed is of high quality and has been processed according to EU Regulation 853/2004 which outlines the procedure for providing raw fish products. To eliminate potential bacteria such as Anisakis, E. coli, or Salmonella, the raw fish must be blast chilled at -20 degrees Celsius for at least 48 hours, or frozen at -20 degrees for 5 days. This process will ensure that you can enjoy sushi without any worries during pregnancy.

Pescaria, raw seafood is a certainty

Raw seafood from Pescaria is of the highest quality and is prepared following all the procedures required by EC Regulation 853/2004. Pescaria is the first seafood fast food chain in Italy: we were born in Puglia and today we have locations in Milan in two spots, via Bonnet and via Solari, Rome, Bologna, Turin, Verona, Padua, Trani, Polignano a Mare. Come visit us at one of our stores, order takeout (come pick it up yourself!), or take advantage of delivery with Glovo!