Sushi Food: History, Types & How to Make Sushi at Home
The Art & Love of Sushi Food
Sushi isn't a dish; it's an experience, a tradition, and an evolving global culinary craze. At Tokyo sushi restaurants and in kitchens around the world, sushi food has become mainstream gourmet fare.
If you ever asked yourself how to make sushi at home, this is the book for you! We will look at the history of sushi, sushi types, pro techniques, sushi tools, and a step-by-step guide on how to make sushi to ensure you learn the art of sushi food perfectly!
What is Sushi? A Brief Overview
Sushi is authentic Japanese food composed of vinegar-seasoned rice paired with fish, seafood, vegetables, or other foods. Although most individuals link sushi to raw fish, sushi food may or may not contain raw foods.
Interesting Fact: Japan's expert sushi chefs, known as "Itamae", frequently train for 10+ years before they can serve sushi professionally!
The Fascinating History & Evolution of Sushi Food
Although sushi food is very much linked with Japan, it first evolved in Southeast Asia more than 2,000 years ago as a method of preserving fish by fermented rice (Narezushi).
- Sushi evolved into its current form during the Edo period (1603-1868), with vinegared rice having fresh fish pressed on it to form Nigiri sushi.
- Sushi came to the West in the 20th century, and the inside-out rolls (Uramaki) such as the California Roll were invented.
- Sushi food is a $22 billion business these days, and the U.S. and Europe are key consumers of sushi!
Did You Know? One Bluefin Tuna was sold at Tokyo's Tsukiji Fish Market for $3.1 million, the highest-priced sushi-grade fish ever sold!
Sushi Rice: The Heart of Every Sushi Dish
The secret to great sushi food is great sushi rice. The rice has to be sticky and not mushy, and have just the right proportion of vinegar, sugar, and salt.
Here’s how you prepare sushi rice like a pro:
- Select the Right Rice – Use only Japanese short-grain rice (Koshihikari or Calrose).
- Wash It Well – Wash the rice 3-5 times to remove excess starch.
- Cook to Perfection – In a rice cooker or heavy pot.
- Season with Vinegar Mix – While still warm, combine with rice vinegar, sugar, and salt for a true sushi taste.
- Let It Cool – Never make use of scalding hot rice to roll sushi—it should be warm but not sticky to the hand.
Pro Tip: "Hangiri" (wood sushi rice tubs) assist in soaking up excess moisture, making sushi rice even more delicious!
Why Make Sushi at Home? The Ultimate Benefits
Thought about making sushi at home? Preparing sushi at home is not cheapening things—it's taking control, being inventive, and gaining appreciation for making sushi.
1. Cost-Effective: Enjoy Sushi without Breaking the Bank
Let's get real here—restaurant sushi food does have a way of adding up. A pricey sushi roll at a sushi restaurant will set you back $10 to $20 per roll, and ordering an entire sushi platter means you're shelling out over $50.
Making your own sushi is quite a bargain though:
- One pound of sushi-quality salmon will run you $20-$30 but yield 10-12 sushi rolls.
- A 5-10 dollar pack of nori (seaweed sheets) will sustain you for several sushi food nights.
- Condiments, soy sauce, and sushi rice are a few dollars but will last forever.
2. Healthier & More Nutritious Sushi Food
When you make it at home, you can have control over the ingredients. Restaurants put added sugar, sodium, and preservatives into their fillings, sauces, and sushi rice.
3. Customize Your Sushi to Fit Your Preferences
One of the best advantages of making sushi at home is the ability to personalize. Like spicy food? Add some extra sriracha! Vegetarian sushi your way? Leave out the fish and add avocado, sweet potato, or tofu.
4. Gain a Handy & Fun Cooking Skill
Preparing sushi is a mighty skill that's fun and rewarding. With skills in the methods of rolling sushi, you will be able to entertain your loved ones and friends on the nights of sushi food and also showcase your imagination.
5. Escape from Restaurant Sushi That's Poor Quality
All sushi restaurants are not of high quality fish. Some use frozen fish that are not sushi grade, which could be dangerous to consume raw.
6. Preparing Sushi at Home Is an Interactive & Social Process
As opposed to most home-cooked dinners, preparing sushi is a social and hands-on process. Whether preparing sushi on a date night, with friends, or family, it's a people-bonding experience.
7. Experiment With New & Novel Sushi Creations
As making sushi at home is a no-rule job, be creative and play around with fun, unique flavors that are never possible at restaurants!
Did You Know? The longest sushi roll in the world was 1.8 miles (2.84 km) long—done by 400 chefs in Japan!
12 Must-Try Sushi Food Types & Rolls
Sushi is a creative and versatile food, with various types of sushi to suit every palate. Whether raw fish, cooked seafood, or vegetable sushi, there's something for everyone.
Here's an in-depth look into the most common sushi food types and rolls you should try!
1. Nigiri Sushi (握り寿司) – The Classic & Traditional Sushi
Nigiri sushi is one of the cleanest form of sushi—a simple, bare bite-sized portion of vinegared rice with raw fish or seafood atop.
2. Maki Sushi (巻き寿司) – The Traditional Sushi Roll
Maki sushi means "rolled sushi," and what one sees in his imagination when they are told to see sushi rolls. It consists of rolling vinegared rice, vegetables, and fish inside a sheet of nori (seaweed) with the help of a bamboo mat (makisu).
3. Uramaki (裏巻き) – The Inside-Out Roll (Western-Style Sushi)
Uramaki sushi is a newer form of sushi roll where the rice is on the outside rather than wrapped inside the seaweed. Rainbow Roll, Dragon Roll, and Spicy Tuna Roll are common uramaki rolls.
4. Temaki (手巻き寿司) – The Hand Roll
Temaki sushi is cone sushi, meant to be consumed using one's own hands. There is a broad sheet of nori wrapped over into the shape of a cone and stuffed with rice, fish, and veggies.
5. Sashimi (刺身) – The Purest Form of Seafood
Sashimi is NOT sushi—it is thinly sliced raw fish or seafood with no rice in sight. Good sashimi choices are Tuna (Maguro), Salmon (Sake), Yellowtail (Hamachi), and Scallops (Hotate).
Did You Know? Sushi masters can estimate the quality of sashimi fish by smell and touch alone!
6. Chirashi Sushi (ちらし寿司) – Sushi Bowl Perfection
Chirashi sushi is a rice bowl with raw fish slices, vegetables, and garnishes laid over it. "Chirashi" literally translates to "scattered sushi," since the toppings are scattered over the rice.
7. Gunkan Maki (軍艦巻き) – The "Battleship Sushi"
Gunkan Maki is an ancient form of sushi wherein a thin strip of nori is placed on top of a rice bed in order to shape a "boat" type and is stuffed with toppings.
Fun Fact: Literally meaning "battleship," for this sushi bears some resemblance to itsy-bitsy warship!
8. Futomaki (太巻き) – The Thick Sushi Roll
Futomaki is an obese, giant-sized sushi roll that typically comprises numerous ingredients. This is one very well-loved sushi fare when Setsubun (the Bean-Throwing Festival in Japan) approaches.
9. Oshizushi (押し寿司) – Pressed Sushi
Oshizushi is pressed box-shaped sushi made using a wooden mold (oshizushihako). It is very popular in Osaka and Kyoto, where it is known as "Osaka-style sushi."
10. Inari Sushi (稲荷寿司) – Sweet & Savory Sushi
Inari sushi is rice filled inside sweet, marinated tofu pouches. It's a favorite as a vegan or vegetarian sushi roll and has a sweet and savory flavor, making it a favorite among sushi newbies.
11. Vegetarian Sushi – The Ultimate Meat-Free Sushi
Vegetarian sushi is just as tasty as regular sushi! Some of the most popular vegetarian sushi rolls include Avocado Rolls, Cucumber Rolls (Kappa Maki), Sweet Potato Rolls, and Tofu Rolls.
12. Dragon Roll – The Instagram-Worthy Sushi
Dragon Rolls are stunning layered sushi rolls, famous for their artistic look. The toppings of these are designed in a way that resembles dragon scales!
With that understanding of the 12 basic sushi varieties and rolls, maybe you should attempt making some yourself at home.
How to Make Sushi at Home: Step-by-Step Guide
Making sushi at home can be intimidating, but with the right techniques, tools, and a bit of practice, you'll be rolling sushi like a pro in no time! Whether you're creating a simple California Roll or aiming for restaurant-quality Nigiri sushi, this step-by-step guide will walk you through the entire process.
So grab your bamboo mat, fresh ingredients, and let's roll!
Step 1: Collect Your Ingredients & Equipment
As we roll, let's get you set up with everything you'll require for the ultimate sushi experience.
Must-Have Ingredients for Homemade Sushi
Sushi Rice – The core of sushi! Short-grain Japanese rice such as Koshihikari or Calrose is what you're looking for.
Nori (Seaweed Sheets) – It holds everything together and provides sushi with its characteristic appearance.
Fresh Fillings – Raw fish (salmon, tuna), cooked seafood (shrimp, crab), avocado, cucumber, cream cheese, or other veggies.
Soy Sauce, Wasabi & Pickled Ginger – The trinity of sushi toppings.
Sesame Seeds & Tobiko (Fish Roe) – Toppings for crunch and flavor.
Pro Tip: If working with raw fish, make sure to purchase sushi-grade fish at a reputable seafood market!
Must-Have Sushi-Making Tools
Bamboo Rolling Mat (Makisu) – Rolled sushi tightly and evenly.
Sharp Knife (Yanagiba or Santoku Knife) – Required to cut sushi without damaging it.
Rice Paddle (Shamojo) – Used to spread rice uniformly on the nori.
Small Bowl of Water + Rice Vinegar – Prevents rice from sticking to your hands and tools.
Step 2: Prepare the Perfect Sushi Rice
Sushi rice being correctly made is 50% of the fight for making sushi. If your rice isn't properly seasoned and sticky, your rolls will collapse.
- Measure & Rinse the Rice – Take 2 cups of rice used for making sushi, and wash it with cold water 3-5 times till the water runs clear. Excess starch gets washed off in this step so the rice is not mushy.
- Rice – Cook in a rice cooker (ideal!) or pot with a 1:1.2 water-to-rice ratio.
- Sushi Vinegar – In a small bowl, combine: ¼ cup rice vinegar, 1 tbsp sugar and ½ tsp salt
- Season the Rice – After cooking the rice, gently fold in the sushi vinegar mixture when the rice is still warm.
- Let It Cool – Let the rice come to room temperature before preparing it for sushi rolls.
Pro Tip: Mix rice in a wooden bowl (Hangiri) – it draws out excess moisture, leaving rice light and fluffy!
Step 3: Prepping Your Fillings & Setup
As the rice cools, let's prepare your fillings. Here’s how you prepare sushi fillings:
- Fish (If Using Raw) – Cut against the grain in thin, uniform strips (about ½-inch thick).
- Vegetables – Cut avocado, cucumber, carrots, and other vegetables into long, thin strips.
- Cooked Fillings – If using shrimp or crab, cook and season them in advance.
Step 4: Rolling the Sushi (How to Make Sushi Rolls)
1. Set Up Your Rolling Station
- Lay a bamboo mat (makisu) on a flat surface.
- Put a sheet of nori (shiny side down) on the mat.
- Have a small bowl of water with rice vinegar handy—it keeps your fingers from being sticky.
2. Spread the Rice Evenly
- Wet your fingers slightly and spread a thin layer of sushi rice over ¾ of the nori sheet, leaving 1 inch of space at the top (this seals the roll).
- Don't press too hard—you want the rice to be spread out but not flattened.
Pro Tip: Top the rice with sesame seeds or tobiko (fish roe) for extra texture and flavor!
3. Add Your Fillings
- Place your fillings of choice (fish, avocado, cucumber, etc.) in the center of the rice.
- Lighten up! Stuffing it too much makes rolling an issue.
4. Rolling the Sushi with a Bamboo Mat
- Start rolling from the bottom, gently picking up the bamboo mat while folding in the fillings.
- Roll firmly but gently, applying even pressure.
- Press gently once rolled to set the shape.
Quick Tip: Use plastic wrap over the bamboo mat when making sticky uramaki (inside-out) rolls!
Step 5: Cutting & Plating Sushi Like a Chef
Make sure to cut with a Very Sharp Knife. A dull knife will push down your sushi roll rather than cutting smoothly.
- Wet the Blade of the Knife – Water or damp cloth between cuts.
- Cut with One Smooth Motion – Cut the roll into 6-8 pieces, with one smooth motion instead of jerking back and forth.
Step 6: Serving Sushi Like a Pro
And the best part—serving and enjoying your homemade sushi masterpiece!
Recommended Sushi Pairings:
Soy Sauce (Shoyu) – Lightly dampen the fish side of your sushi (not the rice) to prevent too much sauce saturation.
Wasabi – Add to soy sauce for added pungency, or place a small amount directly on the sushi.
Pickled Ginger (Gari) – Prepares the palate for the next bite.
Miso Soup & Edamame – Traditional sides to a full sushi meal.
Fun Fact: In Japan, it is actually considered polite to eat sushi with your hands, particularly Nigiri!
Sushi vs. Sashimi: Understanding the Key Differences
One of the most common misconceptions about sushi food is that it always includes raw fish. Many people also confuse sushi with sashimi, but these are two very different Japanese delicacies.
So, if you’ve ever wondered, “What’s the difference between sushi and sashimi?”, you’re not alone! Let’s break it down in simple and easy-to-understand terms.
1. Sushi is a Japanese meal that always has vinegared rice (shari) as the foundation. It may be topped with numerous ingredients, some of which include:
- Raw seafood (such as salmon or tuna)
- Cooked shellfish (such as shrimp or crab)
- Vegetables (such as cucumber, avocado, or pickled daikon)
- Egg (Tamago omelet)
Key Feature: Sushi is all about the rice—not just the fish!
2. Sashimi, however, is raw fish or seafood sliced thinly and served without rice. Sashimi has to be consumed in its most natural state, emphasizing the natural quality, texture, and taste of the fish.
Popular sashimi fishes are:
- Tuna (Maguro) – Deep red in color, meaty, rich taste.
- Salmon (Sake) – Buttery, soft, slightly sweet.
- Yellowtail (Hamachi) – Smooth, mild, slightly firm.
- Octopus (Tako) – Slightly chewy, mild taste.
- Scallops (Hotate) – Sweet, delicate, and soft.
Key Feature: Sashimi is not sushi because it does not contain rice.
Which is Healthier: Sushi or Sashimi?
If you are monitoring carbs, sashimi is the way to go because it has no rice and plenty of lean protein and omega-3 fatty acids. Yet, if you want a full meal with carbs, protein, and good fat, sushi is a wonderful option.
Did You Know? A standard serving of sushi (6-8 pieces) contains approximately 250-400 calories, whereas a serving of sashimi (6 pieces) contains a mere 100-150 calories!
Start Your Sushi Food Journey with Vivre Experiences!
Sushi is a work of art, a craft, and a thrilling food experience. Whether you're eating sushi food at a high-end restaurant or preparing it yourself at home, it's an experience to be savored.
Want to learn how to make sushi like a pro? Join Vivre Experiences for an impeccable sushi-making workshop and more exhilarating experiences!
FAQs
Q. What is the simplest sushi roll to prepare for a beginner?
A cucumber roll (Kappa Maki) or an avocado roll is the simplest! They use minimal ingredients and are ideal for learning to roll sushi correctly.
Q. Can I prepare sushi without raw fish?
Yes! Use cooked shrimp, imitation crab, or even vegetable-type sushi like tofu or tempura-fried vegetables for tasty sushi.
Q. What is the ideal fish to use for sushi?
If raw fish is being used, then sushi-grade salmon, tuna, yellowtail, or scallops are suitable. Buy from a reputable fish market to get freshness.
Q. Is it okay to use regular rice to make sushi rather than using sushi rice?
Not advisable! Sushi rice is sticky short-grain rice, allowing sushi to retain shape. Regular rice won't stick together well.
Q. Why do we put vinegar in sushi rice?
Rice vinegar provides sushi rice its characteristic sour taste and prevents bacteria from growing—significant with raw fish service.
Q. What can I substitute for a bamboo sushi mat?
A plastic wrap and dish towel can serve as a temporary rolling mat, or you can literally roll sushi using your hands when preparing Nigiri or Temaki (hand rolls).
Q. How long does homemade sushi keep?
Sushi is fresher when eaten freshly! If storing is necessary, place it inside an airtight container within the refrigerator and consume it within 24 hours. (But never store sushi that contains raw fish for that long!)
Q. Can I create sushi without using seaweed (nori)?
Yes! Instead of nori, you may use soy paper, cucumber, or even rice paper. Those are great substitutes for nori for those who do not want to eat seaweed.
Q. How can I prevent sushi from falling apart?
Don't pack your rolls too full, add sticky rice, and roll them tightly using strong but gentle pressure. Cutting is also aided with a sharp knife!
Q. What's the best drink to have with sushi?
Green tea, sake, or dry white wine (such as Sauvignon Blanc) complement without dominating the flavor.
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