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How to Make Sushi

Sushi Time! 

A staple in the millennial’s diet, sushi has actually been around for quite some time. Some believe that the food has been around since the beginning of time (according to legend), while other “foodies” date the popular item back to the 2nd-4th centuries when residents of Southeast Asia found that rice was a wonderful way to ferment food. It wasn’t until the 19th century that sushi chefs began to experiment with adding raw meat to the rice, forming the mouthwatering food that we know and crave.

One Does Not Simply

With such a rich history, sushi must be complicated to make, right? Actually, making sushi isn’t as hard as you’d think, and it’s sure to delight your customers. Before you can begin making sushi, though, there’s one important tool that you’ll need to purchase prior to starting your rolling: the rolling mat. Basically, a rolling mat is a large collection of thin bamboo sticks that are stringed together to form a “mat”. It is then usually covered with some sort of film to prevent rice sticking to the mat.

Once you’ve found an appropriate rolling mat, you’ll then need to purchase some ingredients for your sushi. There are many variations of ingredients that you can put inside your sushi roll, but every roll needs three common ingredients: water, rice, and nori. While the first two items are very easy to acquire, nori is usually only found in your local Asian Market. A dry type of seaweed, nori is the greenish wrap found on a sushi roll that separates the rice from the meat, veggies, and fruit found inside the roll. Almost any Asian Market has nori, but be sure that you don’t purchase too many, as nori must be kept absolutely dry, and opening a package of nori without using all of it may spoil the remaining nori.

Once the nori has been purchased, it’s very simple to make your sushi! For reference, Make my Sushi has a great guide on how to roll your sushi.

I Got Time for Dat

  1.  Lay the rough side of the nori face-up on your rolling mat.
  2. Place a ball of sushi rice on the mat, and begin to smooth out about ¾ inches of rice across the entire nori. The water that you’ve sat aside in a bowl will help you smooth out the rice (rice vinegar helps too if you want to go above-and-beyond).
  3. Begin to lay down the insides of your roll. For example, if you chose to make a California roll, you’d lay down a slice of cucumber on the edge of the rice, then a long section of avocado right beside it, and finally, a section of imitation crab beside the avocado.
  4. Now, begin pick-up the mat, and begin rolling the nori over the rice and insides of the roll, being cognizant in keeping the roll tight.
  5. Once you’ve rolled the entire roll, you should have a long, cylindrical roll that is sticking to itself using the rice and nori. Now you’re ready to cut!
  6. Using a knife, cut the roll into 6-8 small sections. Be sure to keep your knife wet, as this will help to cleanly cut the roll.

Sushi Roll

That’s it! You’ve made your first sushi roll! Give yourself a congratulatory pat and the back and eat up.

If you refrigerate your sushi rolls for customer consumption, be sure to check out Best Refrigeration Co., Inc., Sales & Service’s selection of Hoshizaki Sushi Display Cases. These 4 to 7-feet long display cases feature sliding glass doors for easy access to sushi and for cleaning, as well as the option of compressor mounting on either the left or right side of the case. And, if you decide to refrigerate your own sushi ingredients, check out Hoshizaki’s extensive line of Reach-in Refrigeration Units