I’m so excited to be here today to show you how to make sushi at home! In case you missed it, I’m doing 4-part sushi series with KitchenAid and you can click here to see my first post. Whether you are interested in making sushi at home for your family, or thinking of hosting a sushi party, this post is for you!
Sushi can be made several different ways: in a roll, hand roll, wrap, with no rice at all (sashimi) and even in a rice bowl. Today, I’m going to focus on the traditional way of making sushi: sliced raw fish on top of rice, served with soy sauce, ginger and wasabi.
Making sushi at home might have been something that wasn’t possible several years ago, but purchasing all the tools you need couldn’t be easier today.
You can buy sushi molds that help shape the rice for your sushi, or you can use your hands. When starting out, I suggest getting a mold to help you.
Next, you’ll need to purchase sushi-grade fish. To do this, I recommend getting to know your local fishmonger. If you don’t know where to start, ask someone behind the seafood counter at your local grocery store, or if you have a Japanese market in your area, you can start there as well. I buy my sushi-grade fish in Madison from a Japanese market.
When selecting your sushi grade fish, go for the fish you like, but also keep color in mind. There’s nothing more pretty than seeing fresh salmon, tuna and yellowtail sushi all on a plate together!
Because you are eating the fish raw, do make sure you are buying sushi-grade fish. If you have a long drive back home from where you buy the fish, be sure to bring a cooler in your car so you can keep the fish cold and immediately put the fish in your refrigerator when you get home. You’ll want to use the fish within a day or two.
Now that you have your fish, all you need is to gather the rest of your ingredients. With just one trip to your local Asian market or Japanese grocery store, you can pick up everything! You’ll need:
1) Japanese rice vinegar powder (as pictured above): this is a must-have to mix in with your cooked rice and yields a delicate, tangy flavor. Generally, you will use one packet (2.64 oz.) with 4 cups of cooked rice. This is usually indicated on the packet itself so simply read the instructions.
2) Soy sauce: used for dipping sushi and sashimi. I prefer buying the low sodium soy sauce.
3) Premium grade Japanese rice (medium grain rice): moist, clingy, and flavorful, this is the best rice for making sushi.
4) Japanese pickled ginger: this condiment made from tender, young ginger roots, is eaten in slivers between different varieties of sushi to cleanse the palate.
5) Wasabi (powdered horseradish): applied on the rice and mixed in with soy sauce; this is essential for the full sushi-eating experience.
Once you have all your ingredients, it’s time to get cooking! Grab your KitchenAid® Stand Mixer fitted with the flat beater and mix together the cooked rice and rice vinegar power.
As I stated above, I recommended using one packet for 4 cups of rice, but start by adding about half the packet, mix, and then add more powder to taste.
When making sushi at home, you need a very sharp, good quality knife. The knives in the KitchenAid® 7pc Professional Series Cutlery Set fit the bill. These knives are forged and designed from German steel and come in a block masterfully assembled in the United States. They’re the only knives that offer this kind of KitchenAid style and dependability.
I used the Chef’s Knife from the Cutlery Set to cut my sushi-grade fish and everything came out beautifully!
When cutting your sushi-grade fish, you want to slice the fish against the grain, in one swift motion, and at a slight angle. For a more detailed look, you can watch me cut sushi-grade fish here.
And don’t worry if you don’t cut your fish perfectly. You’ll get better with practice!
Working with your sushi mold, fill the container with the seasoned sushi rice. Place the cover on and press firmly. Remove the cover and flip the mold over to release the rice, and you’ll be left with a perfectly molded piece of rice! Alternatively, you can start with about 2 to 3 tablespoons of rice and shape it using your hands.
Lay your sashimi slices of fish on top of your molded rice pieces and serve with Japanese pickled ginger, wasabi and soy sauce. And that’s it! Making traditional sushi at home is not as hard as you thought, huh?
I hope you enjoy and give this recipe a try. Remember, use your favorite variety of sushi-grade fish and have fun with the colors to create a beautiful plate of fresh sushi.
Be sure to share your take on this Homemade Sushi recipe with us on Instagram using #MadeWithKitchenAid for a chance to be featured.
Makes 4 servings
4 cups cooked premium grade Japanese rice (medium grain rice)
1 packet Tamanoi Sushinoko (powdered sushi flavoring or Japanese rice vinegar powder)
1 1/2 pounds of assorted sushi-grade fish (I recommend 1/2 pound each of tuna, yellowtail and salmon, or any assortment of sushi-grade fish)
Japanese pickled ginger
Low sodium soy sauce
For the rice
Using your KitchenAid® Stand Mixer fitted with the flat beater, place the slightly warm cooked rice (not hot) into your bowl. Sprinkle in half of the powdered sushi flavoring and mix together with the Stand Mixer on low. Taste and add the remaining powdered sushi flavoring as needed. Remove the flat beater and place your bowl of seasoned rice next to your workstation.
Working with your sushi mold, fill the container with the seasoned sushi rice. Place the cover on and press firmly. Remove the cover and flip the mold over to release the rice. Alternatively, you can start with about 2 to 3 tablespoons of rice and shape using your hands.
Place the rice pieces on a serving plate. If you like wasabi, you can spread a little speck (or two) of wasabi onto the rice piece. This will help the fish to stay in place and add some nice flavor to your sushi.
For cutting the fish
Use the Chef’s Knife from your KitchenAid® 7pc Professional Series Cutlery Set to cut your fish. Working on a clean, flat cutting board surface, slice your sushi-grade fish against the grain into 1/4″ thick slices. Continue until all of the fish has been sliced. Sometimes, depending on the shape of the sushi-grade fish you get, the end pieces will not be the same size; this is fine.
Place each cut piece of fish directly onto the rice pieces and serve with Japanese pickled ginger, more wasabi and some soy sauce. Enjoy immediately!
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*