Turquoise Blog’s easy sushi recipe

Because I’ve been making so many sushis over the last few months, I figured it would make sense to post a sushi recipe as my first recipe. Besides, who doesn’t love sushi, amiright? What’s even better is that everyone can make them at home; all you need is the right ingredients and time. You don’t even need those bamboo mats to roll them – sushi can easily be rolled without them! 

 

 

 

My favorite raw fish is salmon, so I mostly only ever put fresh raw salmon in mine and tempura shrimp or tuna on the rare occasion. Basically, you can put whatever pleases you in your sushi. You love avocado? Me too, so I put a lot. Not a fan of cream cheese in your sushi? Me neither, so I don’t put any. One of my favorite combinations is: sriracha mayo, salmon, panko and avocado. In my ingredients list, I will list the things you absolutely need to make sushi and then a list of potential fillers.

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Left: shrimp, avocado, cucumber and panko sushi & salmon nigiri Right: Salmon, avocado, cucumber, panko and sriracha mayo sushi & salmon nigiri (2016)

Recipe for: 2 people (with leftovers)
Prep time: Takes roughly an hour from start to finish

Cook time: About 15mins or so (for the rice – but let the rice cooker do all the work for you)

  • What you absolutely need:
  • seaweed paper*
  • 2 cups of Sushi rice*
  • Rice vinegar* (about 6 table spoons)
  • Soya sauce
  • A pinch of sugar
  • Potential Fillers:
  • 200g of protein (raw salmon**, tuna**, tempura shrimp)
  • Cucumber, sliced thinly and long
  • Avocado, sliced long
  • Panko***
  • Sriracha mayo****
  • Omelet, sliced long
  • Green onions
  • Whatever else you want to put in your sushi 🙂
  • Other ingredients you may want to use:
  • Fresh ginger

 

 

 

How to make sushi:

1. The first step is to cook the rice. I use a rice cooker, which I find very convenient as it does all the work for me and the rice never sticks to the bottom.

2. While the rice is cooking, prep your ingredients. I like to marinate my raw salmon in a bit of soya sauce and green onions, so that’s the next thing I get to. Because I love salmon, I like to put long and thick slices of it in my sushi. Therefore, it is up to you how you want to cut your salmon. I usually cut mine on the length, almost an inch wide (the fillets I buy are usually half an inch thick or less). Afterwards, I add soya sauce and the dark green parts of a few green onions to my salmon and let it sit in the fridge.

3. Prep everything else you want to put in your sushi; other proteins, vegetables, etc.

4. If I don’t have slices of marinated ginger with me, I like to grate some fresh ginger into my soya sauce saucers; gives about the same result.

5. Once the rice is cooked, put it in a different bowl so that it cools off faster, while adding the rice vinegar, a good splash of soya sauce and a bit of sugar*****. Mix everything well and then put it in the freezer for 15-20 mins or until the rice has significantly cooled down.

6. Once the rice has cooled, you’re ready to make sushi! Lay a sheet of seaweed  paper on a clean cutting board and start to fill it up with rice. Make sure not to overdo it with the rice, or else your rolls will be very thick and ricey. Spread it onto the paper as best you can, while not being afraid to press down (don’t worry, once these babies are rolled and cut up, it won’t show).

7. Now that your paper is covered in rice, here comes the fun part! Put as many of the fillers as you want, but just be careful not to overload, or else you won’t be able to roll up your sushi.

8. One of my favorite combinations (in order) is: sriracha mayo, salmon, panko and avocado. Yum!

9. Once you’ve filled your sushi, start rolling! Make sure to roll tightly, so that everything holds together.

10. Now you’re ready to cut your sushi roll into pieces. Depending on the exact measurements of your rice paper, you should have about 8 pieces of sushi, plus or minus one. Use the sharpest knife you’ve got and cut the slices just under an inch thick.

11. Plate your sushi et voilà! Your homemade sushi is ready to be devoured.

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Me and my sushi platter (2016)

*All of these ingredients can be found in most if not all main grocery store chains (Provigo, Metro and IGA) or in Chinatown at a fraction of the cost.

**This can be purchased either at a grocery store or at a poissonnerie (fish shop). The best is to go to the counter and tell the person serving you that you need fresh salmon to make tartare. Alternatively, you can pick up a packaged salmon fillet, but make sure it was packaged that very same day. Since when I make sushi, it is usually a last minute decision on my way home from school, I end up buying my salmon from P.A. grocery on Park and Fairmount. Their salmon is always fresh and delicious (even if it comes already packaged) – just make sure the date is from today! The same goes for tuna.

***Panko is the Japanese version of bread crumbs. They will add a bit of a crunch to your sushis, but is not necessary.

****You don’t need to purchase sriracha mayo; it can easily be made at home if you have the two ingredients to make it: mayo and sriracha. I usually mix two parts mayo with one part sriracha. If you don’t like very spicy food, put less sriracha and if you really do, put more.

*****Although this step isn’t entirely necessary, I would highly recommend it. I once skipped it and the sushis did not turn out as tasty as they normally do.

UP NEXT: something a little more tropical for this frigid Montréal weather!

*All photos are my own (or taken by someone with my device)

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