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#126 Sushi

Posted October 25th, 2009 by Peter · 17 Comments

Here’s a guide to making Sushi (for the first time) that me and Kvietgrl put together today! It’s been a while since Kvietgrl has exposed the juicier and meatier sides of Asian Culture with #23 Durian and  #82 Mangosteen.

img00086-20091025-1504As you all know, #126 Sushi is a Japanese food that is synonymous with “raw fish.” However, this isn’t the case. Sushi actually means anything made with rice seasoned with rice-wine vinegar (Sashimi means raw fish, but is used in a totally different context). Additionally– Sushi did not originate in Japan. “It is said that sushi was introduced into Japan in the 7th century from China. People began making sushi to preserve fish by fermentation when there were no refrigerators.” ( Sushi is also low in fat and high in Omega-3!

Now that we’ve laid down the facts (as is the norm here at SAPL): Here’s the Guide!

1. Get Everything Ready!
You will need long cucumbers, avocado, calrose (short-grain rice), sweet rice-vinegar, sushi rolling pad, seaweed sheets, non-stick cutting board, some type of meat (tuna will even do in a pinch), soy sauce, sesame seed, and wasabi paste (optional).

2. Get the ingredients ready – I’m using avocado, cucumber, calrose rice (with heated sweet vinegar spread over it), and tuna (in place of a more expensive raw fish).


3.  Preparation instructions for Rice and pictures of preparation.


img00066-20091025-1430Calrose (short-grained) Rice with Heated Vinegar Spread Onto It

img00065-20091025-1430Cut up cucumber and avocado or carrot

4. Lay the sushi roller on the table flat with seaweed sheet on top.


5. Lay a thin layer (1-2mm) of rice across the top of the seaweed. Don’t forget to add some sesame seed to the rice after you’ve spread it around.

6. Lay the cucumber, tuna, and avocado in a straight line across the edge of the rice.


7. Roll it up and tighten the roll from the end of the sushi roller to the other side. Whenever you have finished a layer (you will understand when you do it), tighten it with the roller some more. The sushi roller keeps your hands from touching the food and becoming sticky.

img00074-20091025-1437The final result. Isn’t it a work of art?

8. Now, let’s slice it up. Choose a thin knife (use your best judgment), and then cut it up into pieces just like at your favorite sushi restaurants. You can store it for up to 7 days without it becoming stale and VERY difficult to eat.

10. Enjoy, and thanks for reading this SAPL DIY Post about: How to make Sushi!

If you have any Asian recipes that you want to document and explain– don’t hesitate to email us at asianslike [at] gmail [dot] com

Last 5 posts by Peter

Tags: Activities · Cuisine · Culture · Customs · Food & Beverage · People

17 responses so far ↓

  • 1 Betsy // Oct 26, 2009 at 5:37 am

    Nice guide! I love making sushi at home. One thing you may want to add though- water makes slicing and handling the sticky rice much easier! Dipping your fingers in water before spreading the rice on the nori and dipping the knife in water between each slice keeps everything moving smoothly.

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  • 16 mmm sushi // Apr 7, 2012 at 8:43 pm

    even if sushi is Japanese, I would say… Asian, ANY asian, who does not like sushi, is not an Asian. I mean it’s like eating mini-rice bundles! And well….if you are Asian and don’t like eating rice….uh I don’t know what to say to that…

  • 17 ilovehorseyrides // Jun 9, 2015 at 6:59 pm

    My Asian family avoids sushi at buffets because not only is rice filling but they believe that who knows how long that raw fish has been sitting under that heat lamp and of you eat it you will get food poisoning from it

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