Discussion
The trick is really in getting the rice perfect. And obviously very fresh fish!
I live on the coast so easy for me. Waitrose often do sushi quality fish though.
It would be hard to write instructions as you need to see the rolling technique etc but there must be videos out there.
The trick with the rice is to add the vinegar while it's steaming hot, and more than you think. It then has to cool completely before you make any sushi.
Let me know if you want more details, I don't have any links I'm afraid as I grew up making it!
I live on the coast so easy for me. Waitrose often do sushi quality fish though.
It would be hard to write instructions as you need to see the rolling technique etc but there must be videos out there.
The trick with the rice is to add the vinegar while it's steaming hot, and more than you think. It then has to cool completely before you make any sushi.
Let me know if you want more details, I don't have any links I'm afraid as I grew up making it!
You should be able to get the Nori, wasabi, rice vinegar and rolling mats in a reasonable sized supermarket. Get light soy sauce rather than the dark one as it is too overpowering. If you can find Japanese Mayo get some of that and make California Rolls. These are my kids favourite-fresh salmon, strips of cucumber and avocado and the mayo. My local Sainsburys said their fish counter fish isn't suitable for sushi but we have used the tuna and salmon loin without a problem.
Youtube videos will help you a lot here. My advice would be just don't be scared dive in first time it's not going to be pretty anyway. As said most supermarkets have the rolling mats and the seaweed sheets. Me and my other half done it together. I prepped all the fish and rice and we both did the rolling, lots of fun!
al1991 said:
Hi all,
Also, where is best to get the fish from? I'm not convinced about the freshness of the fish from the Supermarket but happy to be told I'm wrong on that front
Where abouts are you - some one in your area might be able to recommend a suitable fish monger. If you're Hertfordshire way there's the Ayelsbury Fish Company (who also go to the Watford Market once or twice a week). I know Japanese people who travel to get fish from them for sashimi.Also, where is best to get the fish from? I'm not convinced about the freshness of the fish from the Supermarket but happy to be told I'm wrong on that front
hyphen said:
You could always look for a course? For the wife's birthday I found a Japanese woman who ran a popular Sushi training day from her home kitchen .
That's what I did, I went to the home of a lovely Japanese lady in Glasgow and she taught me the rudimentaries of sushi making. Mostly, it's about getting the rice right, everything else is rolling things up, which reminded me of my teenage years 
Not wishing to tell anyone to suck eggs
Making Sushi is quite a long proess.
Wash the rice until the water runs clear. Leave to soak for a couple of hours, allows the moisture to get to the centre. Use a rice cooker if you have one, its more reliable.
Mould your sushi while the rice is luke warm, particularly Nigiri. Even for Makis, Hosomakis, Futomaki warm rice is easier, cold rice if your using raw seafood in them. Cold rice makes harder to roll.
Remember sushi is about the colours of the Japanese flag, so using raw veggies is great [soak grated carrot in rice vinegar]. It is also about the contrast of sweet vs sour vs hot. So pickled ginger and wasabi come into their own.
Raw fish is great but is very difficult to get and if you get wrong then expect some time in the toilet.
Raw fish in this country is salmon and tuna, there are a few others. Smoked fish is great contrast, ie mackeral, salmon etc. Oh and crab sticks work, tuna in mayo, mashed macheral etc make good roll fillers.
Have fun and make sure that you have put aside some time as the rolling is an art [don't forget the bamboo mat, cover with cling film on the product side, it makes it easier to roll and is cleaner]
Making Sushi is quite a long proess.
Wash the rice until the water runs clear. Leave to soak for a couple of hours, allows the moisture to get to the centre. Use a rice cooker if you have one, its more reliable.
Mould your sushi while the rice is luke warm, particularly Nigiri. Even for Makis, Hosomakis, Futomaki warm rice is easier, cold rice if your using raw seafood in them. Cold rice makes harder to roll.
Remember sushi is about the colours of the Japanese flag, so using raw veggies is great [soak grated carrot in rice vinegar]. It is also about the contrast of sweet vs sour vs hot. So pickled ginger and wasabi come into their own.
Raw fish is great but is very difficult to get and if you get wrong then expect some time in the toilet.
Raw fish in this country is salmon and tuna, there are a few others. Smoked fish is great contrast, ie mackeral, salmon etc. Oh and crab sticks work, tuna in mayo, mashed macheral etc make good roll fillers.
Have fun and make sure that you have put aside some time as the rolling is an art [don't forget the bamboo mat, cover with cling film on the product side, it makes it easier to roll and is cleaner]
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