With the right instructions, ingredients and perseverance, anyone can make sushi at home. We asked Miguel Morales, head sushi chef of Katsuya Glendale, to give us the basics of rolling sushi on our own. Below is what he told us.
For even more detailed instructions, Morales will be giving an in-person, sake-fueled introduction to sushi-making during three exclusive evenings this summer. Sign up here, and read on to start prepping your traditional Japanese feast, today.
- Cook rice using roughly two parts rice to three parts cold water. Stir in rice vinegar and sugar for the correct consistency. Cool down the rice to cold or room temperature.
- Prepare your sushi rolling mat and dampen hands to prevent sticking.
- Put your rice in your seaweed on top of the rolling mat. Cover rice evenly on the nori sheet, leaving the top third uncovered.
- Put your ingredients in a row across the middle of the rice. Make sure to finely chop vegetables, and that the fish or anything else you’d like to experiment with, are cut into easy to eat pieces.
- Shape the roll making sure to encase the filling so that all ingredients stay in place and the rice sticks to the seaweed.
- Cut the roll into pieces. To prevent sticking, dip your knife in rice vinegar beforehand.
- Enjoy with a little ginger, wasabi, soy sauce and of course—sake!
For more about traditional Japanese cooking and eating, check out our “How to Eat with Chopsticks” video tutorial HERE.