Traditional Japanese Sushi Making Made Easy

Master the art of traditional sushi making with Nagomi’s step-by-step instructions.  Traditional sushi making is an art form and requires many processes and years of practice.  However to make it easy we have simplified things for you to create a fun and easy way to entertain at home.

Ingredients & Tools
  1. A Bamboo Rolling Mat (Makisu)
  2. Cutting Board
  3. Sharp Knife
  4. Wooden Spoon or Spatula
  5. Large Wooden or Glass Bowl
  6. Short Grained Rice (Calrose)
  7. Rice Vinegar
  8. Nori Seaweed
  9. Fish, Seafood, and or Vegetables as desired, depending on what type of Sushi you would like to make

Making Sushi

1. Prepare Sticky Rice

a. Ensure you wash the rice extremely well in warm water until the water goes clear
b. Once washed and drained cook 2 cups rice in 2 cups water – bring rice and water to the boil for 1 min, then cover and simmer for 20 min (if you have a rice cooker use this to cook more evenly)

At Nagomi there are 3 state-of-the-art machines just to prepare the rice.  Imported from Japan the machines wash, cook and mix the rice perfectly in high quantities whilst maintaining hand-made authenticity.  The machines prepare the rice in 20 minutes where as rice preparation can take up to 3hrs when doing by hand.

c. Let the cooked rice stand for 10 min and then put in a large wooden bowl and pour sushi vinegar (1 tablespoon of vinegar per cup of cooked rice rice) evenly over the surface of the rice.  Mix it into the rice with a wooden spoon quickly and as evenly as possible.
d. Let the rice cool to room temperature

2. Whilst rice cools cut the meat or vegetables for the sushi roll
At Nagomi Japanese chefs with years of experience cut the fillings for the sushi rolls.  Each needs to be cut precisely to ensure its length and width is just right.  Try and keep all items the same length and width. 3. Place nori sheets (seaweed paper) rough side up on bamboo rolling mat
4. Wet hands (keep them wet when working with the rice) – keep them dry when working with the nori sheets
5. Take a handful of rice and shape into a ball
6. Place rice ball in middle of nori sheet
7. Spread rice equally to cover nori sheet leaving 2cm margin at top and bottom of sheet
8. Place slice of fish or meat on edge of nori sheet with 1-2 pre-cut slices of vegetable (think colour, think balance)
A number of sushi rolling machines have been brought into Nagomi to ensure the sushi making process is consistent but fast.  The machines ensure the perfect amount of filling is used and that each roll has the exact pressure required to create the perfect sushi roll.  If you overfill a sushi roll the rolls can explode thus ensure you don’t overfill with the meats and vegetables chosen. 9. Using closest edge of rolling mat, close on the filling so nori makes a rectangular shaped mound and tighten from above
10. Keep rolling in the same rectangular mound manner, keeping it tight with each move until you reach the end of the roll
11. As you are creating the roll, pause occasionally and place pressure from all 3 sides (down, front and back) to keep it tight
12. When finished, unroll the mat to reveal a perfect sushi roll!

Serve sushi like a Sono Chef with these finishing tips direct from Nagomi’s Master Sushi Chef:

  1. Serve sushi immediately after it is made – tastes best
  2. Sushi should be served at room temperature - try not to refrigerate at refrigeration for long periods of time can make the rice go hard
  3. Display sushi colour-side up and serve with assorted condiments ie, spicy mayonnaise, pickled ginger, wasabi and quality soy sauce
  4. Use a sharp wet knife and slice the roll into equal portions

It can take years of practice to cut the sushi rolls perfectly.  To speed up the process Nagomi has cutting machines onsite to ensure consistency.  When cutting your sushi rolls at home ensure you slice cleanly through the roll in one action rather than using a sawing action