Be the first to Write a Review Master the art of sushi making, or try your hand at the techniques and finer points of this Japanese delight. Our easy-to-follow kit includes the quality ingredients you need, plus a bamboo rolling mat for authentic results. You provide a few fresh ingredients—our kit contains everything else to roll up 48 pieces of fresh, all-natural sushi within two hours. Follow our recipes for California rolls and spicy tuna rolls or invent your own. It's a great gift and activity for date nights in, dinner parties and family fun. Makes eight rolls or 48 pieces (each roll is cut into six pieces). Step-by-step instructions guide you through the sushi-making process. Customize your sushi with local ingredients. Dimensions & More Info Recipes and complete cooking instructions Shopping list for additional ingredients Prep time: 1 hr. 20 mins (mostly simmering/cooling rice). Number of servings: 4 Total number of sushi: 48

Milled rice, rice vinegar, gluten-free soy sauce (water, soybeans, rice, salt), nori (seaweed), sesame seeds, wasabi powder (horseradish, mustard, wasabi). UPS can deliver most in-stock items within 4-5 business days. The shipping rate varies depending on your order total and shipping destination. sushi grade fish montereyView Shipping Options and Charges.sushi maker tupperware preis For an additional charge of $17.50 per address, we can expedite delivery to most destinations. youda sushi chef 2 play onlineThis service is not available for some oversize items, items shipped directly from the supplier (including perishable and custom-manufactured items), out-of-stock items and items to be shipped outside the contiguous 48 states.sumo sushi menu sherman oaks

Orders received by 9:00 p.m., Eastern time, Monday through Thursday will arrive the next business day; orders placed Friday through Sunday will arrive on the following Tuesday. At Williams-Sonoma, we take great pride in the quality and craftsmanship of our products. sakana sushi onlineAttention to design, materials, safety and construction are our priority. sushi grade fish ontarioUpon receipt, please inspect your purchase and notify us of any damage; umi sushi menu miwe will arrange for a prompt replacement. If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt.

Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request). For all cutlery returns (knife sets, single knives, cutting boards, knife sharpeners, and knife storage) please contact us at 888.922.4108 to initiate the return. We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, food, items shipped direct from the vendor, or on items damaged through normal wear and tear. Final sale items ending in .97 or .99 cannot be returned. Made to Order and Final Sale Furniture items are non-returnable, and cannot be cancelled once the order is placed. For returns of items purchased from your Williams-Sonoma Gift Registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later. View Full Return Policy.It’s well-known that in Japan, cooks train for years (and even decades) to become master sushi chefs—and that explains why so many of us think sushi is best left to the experts.

But if you think you can’t make the delicacy at home, then you’re missing out: With just a few tips and tricks, you, too, can be enjoying your own sushi at home. Before you get started, read through our list of the top five biggest sushi-making questions. Then grab a bag of sushi rice, some quality fish, and our DIY sushi kit, and get rolling. Rice is a critical part of sushi—so much so that the term is a Japanese portmanteau of two different words (su, meaning vinegar, and meshi, meaning rice). Sushi rice, or shari, as it’s called, is both made using a specific grain variety as well as in a specific cooking style. Sushi rice is prepared using a short-grain white Japonica rice (often labeled “sushi rice” in the United States) that’s cooked in dashi (Japanese sea stock), seasoned with rice vinegar, sugar and salt, fanned to eliminate moisture and served barely warm with fish and vegetables. If you see a fish labeled “sushi-grade” or “sashimi-grade,” this is the store’s way of indicating that the cut is the highest-quality fish they’re offering, and one that they feel confident consumers will be able to eat raw.

Note, however, that there are no official regulations or standards for this designation—which means that they’re more marketing terms than anything else. (The FDA does have a regulation maintaining that all fish eaten raw, especially parasitic fish, should be frozen first for safety measures.) To verify that your fish truly is safe to consume raw, ask your fishmonger details: Where did the fish come from? How old is it? What are the freezing conditions that the seafood has been subject to? Examine it for freshness—bright eyes, firm skin, translucent flesh and an inoffensive smell are all good signs—and keeping mind that fish intended to be eaten raw should either be frozen for seven days at -4ºF, or flash-frozen for at least 15 hours at -31ºF. Part of the joy of sushi is the sticky texture of the rice, but if you find that grains of rice tend to stick to you as much as they stick to one another, you’ll want to keep your hands wet to prevent rice from getting all over them.

One way to keep your hands wet is to moisten them with a clean, damp towel; another option is to keep a small bowl of water (or a mixture of half water and half vinegar) nearby, dipping your fingers in whenever sushi assembly gets messy. Over-stuffing your sushi roll is one of the most common beginner sushi-making mistakes. If you find that you don’t have enough nori, or dried seaweed, to completely cover your roll, then chances that you’ve put too much filling into your rice. To prevent this from happening, add no more than three fillings, and be sure to leave at least an inch of space on the edge of your sheet of seaweed for sealing the roll. Gently squeeze to tighten the roll before slicing it into pieces. In America, it’s not uncommon to mix extra wasabi into soy sauce and use it for dipping (and perfectly OK to do at home—it is your table, after all!). That being said, this practice is often considered verboten in Japan, as the sushi should already contain the perfect amount of wasabi and seasoning.