Home Sushi Chef

Here at HSC we are all about making sushi at home simpler so… Check out my favorite new sushi making utensil! This box is part of a larger Sushi Chef brand kit that I can no longer live without.  Once you are done rolling your favorite maki roll just place it inside the slotted box and cut with your sushi knife.  It holds the roll so much better then you can with your hand and even has a top piece to help you mold the roll back to a nice round shape when complete.  After cutting the box separates to allow you to easily roll your maki out on to your serving plate.  I have even used it to cut inside out rolls.  Once rolled place the whole inside out roll including the plastic wrap inside the box and slice.  As long as you lay the plastic open there is enough of it left to again roll your maki out on to your serving tray and pull back the plastic wrap.  Find this must have item Here or shop for similar items in the HSC online store.

Popularity: 5% [?]

I have recently purchased a sushi knife to test it against my regular chefs knife.  This is knife has holes along the blade to reduce friction and it is Teflon coated stainless steel to reduce sticking. I found significant improvement in the shape and consistency of my cut sushi rolls using this style knife! It works wonderfully at slicing raw fish as well.  If you are going to be making sushi  at home HSC recommends a good sushi knife as a must have item in your kitchen.  A little cold water on the blade helps to further reduce friction and keep rice and other ingredients in place during slicing.  Remember SLICING back and forth. Pushing down will crush your roll and make your finished product difficult to handle.  Find this and similar knives available in our Online Store today…

Popularity: 4% [?]

This is by far the simplest way to make sushi rice at home and it still tastes great. This recipe will yield enough rice to make 4 rolls.

Ingredients:

• 1c Sushi Rice

• 2Tbs Rice Vinegar

Place rice in a fine mesh strainer and rinse thoroughly under cold water. This is until the water runs clear through the rice.  Pour rinsed rice into a heavy medium sauce pan and add 1 3/4c cold water.  Heat on high until boiling and then reduce heat to low, cover, and allow to simmer for 20-25 minutes until all the water is absorbed.  Stir twice during the simmering.  If the water is fully absorbed before the 20 min is up then add water as needed.  The rice will take the full time to cook and crunchy under cooked rice is the easiest way to ruin your sushi meal.  Once cooked allow to stand 5 minutes and then sprinkle the rice vinegar on top and gently fold it in to the rice.  Your simple sushi rice is now complete and will have the sticky consistency needed to make a maki roll or nigiri.  As always find the materials needed to make this recipe in the HSC Store.

Popularity: 5% [?]

You will read tales of apprentice sushi chef’s spending years making and perfecting their rice before being allowed to even cut a piece of fish, but don’t let that intimidate you when getting started making sushi. Yes, the rice is important, but it is not rocket science for the average home cook, you can do this!

To start make sure you bought the right kind of rice, Japanese short grained rice is the type that gets sticky and will hold together your rolls or make a nice ball for the base of a piece of nigiri. Long grained rice is not suitable for sushi as it doesn’t get sticky when cooked. Make sure you have the right kind of rice, you should be able to find sushi rice in any grocery store.

What you need:

• 3 cups washed Japanese sushi rice
• 1/3 cup rice vinegar
• 2 Tbsp Sugar
• 1 tsp Salt
• 3 1/4 cups water

Note: Wash/rinse sushi rice till water runs clear.

Place washed sushi rice in pot or rice cooker with water and let sit for 30 minutes. If cooking with a pot, cover with a lid and bring the rice to a boil. Turn down the temperature to low and cook for 20-25 minutes until water is almost gone and remove from heat.  If you have a rice cooker…close the lid and press start (lucky you!)

Let the rice steam with the lid on the pot for about 15 minutes

While your rice is cooking begin making the sushi rice vinegar by mixing the vinegar, sugar, and salt in a small sauce pan over low heat until the sugar has dissolved. Allow the mixture to cool while rice finishes cooking.

When the rice has finished steaming spread it out on a large plate or in a large bowl with a spatula. (If you have it a wooden bowl and spatula is traditional and preferred)  Sprinkle the cooled vinegar mixture over the warm rice and fold into the rice with the spatula quickly but gently, avoiding smashing the rice grains.  Cool the rice by using a small fan nearby while you fold in the vinegar. Some sources say this also gives your rice a glossy finish.

Now you have made your first batch of sushi rice! Move on to our recipes and make your favorite type of sushi!

Missing something?  Head to the store for everything you will need!

Popularity: 7% [?]