The Real Easy D-I-Y Sushi

Give your neighbourhood sushi joint a miss! We at FHM love our sushi, so we thought it wise to bring you a step by step D-I-Y guide to making sushi. The chef has also been kind enough to show us how to make wasabi and sushi rice, so the next time we come visit, you know what to roll up for us…

Masterchef Tetsuakahira, who is prompt with his knife and swiftly slices the tuna, was generous enough to spare some time and teach us exquisite way of slicing the tuna!

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Nigri sushi (over the top sushi)

You would need: Sushi rice, a slice of tuna fish and a pinch of wasabi

• Wet your right hand, take a slice of tuna fish in your left hand and using the index finger of your right hand, apply a pinch of wasabi..
• Take 20 gms of sushi rice in your hand, make an oval ball and put it on top of the tuna slice.
• Press the rice and the fish gently with your fingers. The rice must come at the bottom.
• Ready to serve with gari and wasabi.

Tuna sushi (rice inside)

You would need: Sushi rice, tuna fish, nori sheet (seaweed sheet), soya sauce, 1tbs gari (pickled ginger) and ½ tbs wasabi

• Place a nori sheet on a bamboo mat with the shiny, smooth side facing downwards. Wet both your hands with water and shake off the excess.
• Take 100 gms of sushi rice and spread it evenly on the nori sheet, leaving 1 cm of free space from the top. With the index finger apply the little wasabi paste in the center, starting from right to left.
• Place a tuna strip in the center.
• Lift the edge of the mat and nori sheet nearest to you, and roll in a way that the edge of the nori sheet meets the edge of the rice ball at the other end.
• Push the edge of the mat slightly and push the roll forward so that the uncovered strip of nori seals the roll.
• Remove the roll from the mat and place it on the chopping board. Wet the edges of the sushi knife (hocho), wipe off the excess water and roll into six equal pieces. Moisten the knife with a cloth between each cut.
• Ready to serve with gari, wasabi and soy sauce.

Uramaki sushi (rice outside)

You would need: Sushi rice, salmon, cucumber, Tamago (Japanese style omelette) nori sheet, soya sauce, 1tbs gari and ½ tbs wasabi

• Place a nori sheet on a bamboo mat with the shiny, smooth side facing downwards. Wet both your hands with water and shake off the excess.
• Take 100 gms of sushi rice and spread it evenly on the nori sheet. Turn the nori sheet upside down so that rice comes beneath the nori sheet. With your index finger apply a little wasabi paste in the center, starting from right to left on the nori sheet.
• Place strip of salmon, cucumber slice and Tamago slice.
• Roll nori sheet from one end to the other. Remove the roll from the mat and place it on the chopping board. Wet the edges of the sushi knife (hocho), wipe off the excess water and then roll into six equal pieces. Moisten the knife with a cloth between each cut.
• Ready to serve with gari, wasabi and soy sauce.

Sushi rice

You would need: Bamboo tumbler, 3 cups of Japanese sushi rice and 3 cups of water

• Put the rice in a bowl and wash it in a clockwise circular motion. Discard the water. Repeat the process three to four times or more till the water becomes clear.
• Let the rice soak in the water for 10 mins, strain the water and let the rice stand for 30 mins.
• Put the rice in an automatic cooker and add 3 cups of water.
• When the rice is ready, keep it in the cooker with the lid in place.
• Let it stand for 10 mins.

From the August 2013 issue of FHM India.