GallerySushi Week Part 2: How to Make Makizushi (Sushi Rolls) Makizushi may look like they are more difficult to make than say, nigiri, but with the aid of a bamboo rolling mat, they are actually quite simple. The key is to keep your hands moistened at all times in order to help you spread the rice thin enough, and to use fillings sparingly (I've had rolls burst on me, and believe me, it ain't a pretty sight). After rolling into one large log, the rolls are cut into six individual serving pieces. When perfectly fresh, the rice should be tender but distinct (never cold!), and the nori should be soft, but not leathery. This is accomplished by using fresh nori (look for sheets that are deep green in color—they turn brownish as they age), and allowing the rolls to rest long enough that the nori loses its crackly crispness, but still retains a snap when bitten into. A few minutes should do.Makizushi come in four basic forms: Cutting raw fish for maki is exceptionally easy. All it requires is an extremely sharp knife and an extremely high quality fresh seafood, which should be purchased from a fish supplier or a supermarket who specifically sell fish for sushi or sashimi.

Most often, the fish will come in blocks, like this piece of yellowfin tuna: Notice the grain the connective tissue makes between the swaths of meat? The idea is to cut against those at an angle, as well as cutting the block into long thin strips. Most of the time, this is easy—just cut perfectly parallel to the long edge of the block, and if the fish was butchered properly, the connective tissue should end up automatically being severed at a 30 to 45 degree angle. how to cook sushi rice ukIf not, some minor trimming and adjustment may need to be made. can you buy prepared sushi riceCutting the connective tissue at an angle is of utmost importance, as it makes the fish easier to chew.where to buy sushi rice in the philippines

As with vegetables, try to cut the fish into strips with a cross-section approximately 1/2 an inch square. Personally, I'm a maki-purist. I shun a lot of the overstuffed overblown Western maki in favor of simple hosomaki with a single, bright, clean tasting ingredient. My wife is the opposite. Which is odd, because she's skinny and I'm not. Opposites attract, I suppose. What are some of your favorite maki ingredients or combos? Sushi Week, Pt. 1: A Sushi Style Guidejiro dreams of sushi free streaming How to Make Sumeshisushi pack games online About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. where to buy sushi making supplies

You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.You watch a chef at the sushi bar slicing fish and you are thinking, "I could do that at home."  But when you give it a shot, you realize it's not as easy as it looks at the sushi bar.  Your fillet looks nothing like perfectly even strips the chefs pull out of the display case and your knives look nothing like their knives either.  Here is a video of how how to slice the fish so that you can make lovely sashimi, nigiri, and maki rolls at home.cooking sushi games free online Here are my favorite chef's knife and boning knife. Both are very affordable. Here is how to keep them sharp. (sometimes they are cheaper than Amazon). How to buy fish for serving raw -- safety, bacteria and parasite risks, fish species appropriate for raw consumption In the Boston area, I prefer to buy fish for serving raw at the New Deal Fish Market in Cambridge and at Captain Marden's in Wellesley.

Our supermarket, Wegmans, has FINALLY offered sashimi grade tuna and salmon for making your own sushi at home. So of course, Chris has been nagging me to make sushi the past weekend, and it’s sorta my fault, since I casually mentioned that it might be possible for us to make sushi at home now. Well, that got him excited. He even suggested we go out Sunday afternoon, you know…walk around the park, or wherever. And then he started driving me towards Wegmans. How devious and conniving he is! Like taking a dog to the vet by putting him in the car, and pretending to go to the park. I made 3 kinds of sushi rolls for your enjoyment – Spicy Salmon Roll, Philadelphia Roll, and Shrimp Tempura Roll. The various fillings I’ve added to each can be substituted for your favorite fillings. I was meaning to make Spicy Tuna rather than Spicy Salmon, but I wanted the big beautiful slab of salmon at the store. To sushi experts reading this: I KNOW that most of these rolls are not authentic, blah blah blah.

There are many different kinds of sushi other than the kinds I’m showing here. And I’m sure there are other websites that can show you more authentic rolls. So go find them. To first timers: Ask the guy at the seafood section of the supermarket if they have sashimi or sushi grade fish. Sashimi grade fish is flash frozen at a very cold temperature for a certain number of days, then thawed for making sushi, to kill off parasites. It’s a different freezing process than other frozen fish you buy. Read a post about sushi FAQ. To see more intricate step by step instructions on the sushi rolling process, and how to make sushi rice, please visit my post on kimbap. Some important proportions to know: 1 roll = 3/4 cup rice 1 roll = 1 oz. fish Spicy Salmon Roll (can use Tuna for this) *Have bamboo mat ready for rolling sushi. Cook sushi rice according to instructions on the package. As rice is cooking, have vinegar, sesame oil, salt and sugar ready. Leave rice to steam in rice cooker for 10 minutes after it is finished cooking. 

Then scoop the rice into a bowl, and mix the ingredients into the rice.  Immediately begin making rolls while rice is still hot, so it spreads easily onto the seaweed. Cut cucumber and avocado into thin long strips. Look at this beautiful chunk of salmon. I chopped half the salmon into small chunks for the spicy salmon, and sliced the other half into thin strips for the Philly Roll. To make the spicy sauce, mix the mayo and chili sauce together. Fold in the salmon chunks. Using a spoon, quickly spread a thin layer of rice onto seaweed sheet. Leave a bit of clearance on all sides, as shown. Put strips of salmon, cucumber and avocado on top of rice an inch above bottom of sheet. Roll bamboo to cover ingredients with seaweed, squeezing bamboo tightly with hands. Unroll bamboo, and continue rolling seaweed tightly until all the rice has been covered. For more intricate step by step photos, visit my post here. Place rolls seam side down on cutting board. Wait for them to cool for a couple minutes, then cut pieces with a sharp knife.