DIY Sushi Kit Cooking Instructions

February 08, 2018 0 Comments

global grub sushiLearn the art of sushi making, a Japanese delight that's as fun to make as it is to eat. Plus, it's a lot easier than people think, with a little practice. Grab a crew, because our DIY Sushi Kit makes 48 pieces of sushi, and get ready to become a sushi chef in no time! Just check out our cooking instructions and video below.

Global Grub's DIY Sushi Kit Cooking Instructions
Let the rolling begin...

The Prep
  1. Rinse rice and cook: For rice cooker, add 3 cups water and start/cook. For stovetop, add 3 cups water, bring to a rapid boil and simmer on low with lid on until done (about 25 min).
  2. When rice is done cooking, place on a flat surface or in a large bowl.
  3. In a small saucepan, combine rice vinegar powder (white), 2 tbsp sugar, 1 tsp salt and 1/4 cup water. Cook over medium heat until solids dissolve. 
  4. Pour vinegar mixture onto rice and mix well. Allow to cool. For quicker cooling, spread out rice on large surface and/or gently fan.

As rice is cooling, prep sushi fillings.

The Sushi Filling Prep
Use these ideas or get creative!

4 California Rolls
  • 1/4 Ib crab meat: shred
  • 1/2 avocado: peel and slice into thin strips
  • 1/2 cucumber: remove seeded core and slice into thin strips
4 Spicy Tuna Rolls
  • 1/2 Ib sushi grade tuna: finely dice
  • Mix together finely diced tuna, 2 tbsp mayo and 2 tbsp chili sauce (such as Sriracha)
  • 1/2 cucumber: remove seeded core and slice into thin strips

Refrigerate fillings until ready to use.

The Assembly

  1. Create a workstation with cooled sushi rice, sushi fillings, nori, sesame seeds, bowl of water, and rolling mat (ideally wrapped entirely in plastic wrap for easier cleanup).
  2. Place nori lengthwise on mat. Dip your fingers in water, grab a handful of rice (loosely 1 cup or 1/8 amount of rice), and spread across entire nori sheet.
  3. Sprinkle with about 1/2 tsp sesame seeds.
  4. Slide nori towards end of mat and flip it over, rice side down (for“uramaki” aka inside-out rolls/rice on outside).
  5. Place fillings in center of nori, evenly dividing ingredients into number of rolls you’re making. Don’t use too much, or you’ll have trouble with assembling.
  6. Begin rolling!
    • Grab the edge of mat closest to you.
    • Use your fingers to keep fillings in place and start rolling away from you. Be sure to adjust the edge of mat as needed so that you don’t roll the mat into the sushi.
    • Use mat to firmly mold into a tight cylinder. Set roll aside.
  1. Repeat above steps 2 - 6 with remaining rolls.
  2. Wet a sharp knife and cut each roll into 6 even pieces.
  3. Add a little water to wasabi powder and mix well.
Serve fresh with wasabi and soy sauce. Now say, “itadakimasu” (translates to mean “I humbly receive”) and enjoy! 
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