Homemade Fresh Sushi
[DIY Sushi] Make Delicious and Affordable Sushi at Home!
Experience the freshest taste of the ocean with this easy homemade seafood sushi recipe. It rivals professional quality and will add a vibrant touch to any meal, whether it’s a special occasion or an everyday delight.
Sushi Ingredients- 10-12 prepared sushi shrimp
- 1 squid, boiled and thinly sliced
- 5-6 Northern scallops (or scallop adductors)
- 2-3 Tbsp flying fish roe (tobiko)
- Wasabi (fresh or powder) to taste
- A small piece of sushi nori (seaweed)
Tobiko Sushi Topping- 3 imitation crab sticks (surimi)
- 1 Tbsp mayonnaise
Sushi Vinegar (Sushi-zu)- 1 Tbsp rice vinegar
- 1/2 Tbsp sugar
- 1/2 tsp salt
- 3 imitation crab sticks (surimi)
- 1 Tbsp mayonnaise
Sushi Vinegar (Sushi-zu)- 1 Tbsp rice vinegar
- 1/2 Tbsp sugar
- 1/2 tsp salt
Cooking Instructions
Step 1
First, prepare your fresh seafood for the sushi. For the shrimp, peel them leaving the tail on, and devein them by making a shallow cut along the back. For the squid, slice it thinly after boiling. If using scallop adductors, ensure they are cleaned properly.
Step 2
Let’s make the delicious sushi vinegar (sushi-zu) for one bowl of rice (about 200g). In a small bowl, combine 1 Tbsp rice vinegar, 1/2 Tbsp sugar, and 1/2 tsp salt. Stir until the sugar and salt are completely dissolved.
Step 3
Prepare freshly cooked, warm rice. If the rice is too moist, the sushi won’t hold its shape well, so aim for slightly firm, fluffy rice.
Step 4
Pour the prepared sushi vinegar evenly over the warm rice. Gently mix with a rice paddle, being careful not to mash the rice grains. It’s best to mix the vinegar when the rice is warm but not steaming hot; when it’s slightly cooled and just a little steam is rising, it will be easier to form the sushi.
Step 5
While the sushi rice is cooling slightly, prepare the special topping for the tobiko sushi. Shred or finely chop 3 imitation crab sticks (or surimi) and mix them with 1 Tbsp of mayonnaise. This is a simple yet delicious topping.
Step 6
Now, let’s shape the sushi! When forming sushi, it’s crucial not to overwork the rice. The warmth from your hands can alter the taste of the sushi, and over-handling can make the rice gummy. Focus on gently shaping the rice into a suitable size rather than aiming for perfect aesthetics. Form about 30g of rice into an oval shape.
Step 7
Lightly brush a thin layer of wasabi onto the shaped sushi rice. If possible, using fresh wasabi made from wasabi powder and cold water offers a richer flavor than commercial mustard; it tastes much better. Spread a thin layer onto the rice.
Step 8
Place a prepared sushi shrimp on top of the rice and gently press down to secure it, and your delicious shrimp sushi is complete! Using the same method, apply wasabi to the rice, top with thinly sliced squid for squid sushi, or add Northern scallops for scallop sushi. Lightly place each topping onto the rice and gently press.
Step 9
Flying fish roe can sometimes have a slightly fishy taste. To neutralize this, you can briefly soak the tobiko in orange juice, then rinse it gently with cold water. This removes any fishiness and adds a hint of citrusy freshness.
Step 10
Cut the sushi nori into long strips that fit the size of your sushi. Also, have your prepared crab and mayonnaise mixture ready.
Step 11
Form the rice into a round shape, then wrap a strip of nori around it. You can use a little bit of rice to seal the ends of the nori, ensuring it stays neat. Alternatively, you can thinly slice cucumber with a vegetable peeler and use it instead of nori for a refreshing cucumber sushi.
Step 12
Apply a tiny amount of wasabi onto the nori-wrapped sushi, then top it with the crab and mayonnaise mixture you prepared.
Step 13
Finally, arrange the prepared flying fish roe on top for a delightful tobiko sushi where the roe bursts with flavor in your mouth! Using cucumber instead of nori also makes for a wonderfully refreshing sushi.
Step 14
To fully enjoy the flavors, dip your sushi, especially the shrimp sushi, lightly into a mixture of soy sauce and wasabi. This enhances the natural taste of the sushi.
