The Secret Behind Homemade Sushi 

 Sushi has steadily risen in popularity outside of Japan since the 70s and you’ll find lots of places selling it from specialised restaurants to your local supermarket. The greatest element of sushi is the prioritisation of freshness – fresh ingredients and freshly rolled sushi are valued above all else. So, what do you do if you love sushi, but you can’t afford to go out and buy it all the time?

Well, you make it yourself that’s what. 

When setting out to make your own sushi at home, you should follow these simple rules to help give you the absolute best results. 

Buy Sushi Grade Fish 

Maybe the most important rule that you should definitely stick to, is to only buy sushi grade fish if you intend to eat it raw. This isn’t simply about the quality of the fish either. Sushi grade fish has been prepared specifically to be eaten raw, whereas other fish has been prepared for cooking. This means that non-sushi grade fish could have parasites and dangerous bacteria that could seriously harm you if you ate it raw.  

Buying sushi grade fish is not particularly hard either, it will usually be clearly marked as suitable for sushi. If you can’t see any sushi grade markings, then it isn’t worth the risk! 

Don’t Underestimate the Rice 

Rice is a hugely important part of good sushi, so make sure that you don’t neglect it when you make your own. Try and not overwork the rice while you are cooking it or when you roll your sushi as this will ruin the flavour, consistency and texture of the sushi. Sushi rice is usually seasoned with rice vinegar after it has been cooked, and it may also be sweetened. 

I’ll be totally honest with you here: making sushi is difficult and rice can be one of the hardest parts. Your best bet is to practice, practice, practice. Making sushi for yourself is not particularly time-consuming, so with regular practice, you should be making perfectly acceptable sushi in no time at all. 

DIY Your Ingredients 

Buying some of the ingredients for sushi can be a little difficult, especially if you live in the UK where certain Japanese vegetables and ingredients may not be readily available. While you might be able to find some of these ingredients in Asian supermarkets, your best bet is to buy them online. You can grow most Japanese vegetables in your garden or on a windowsill, so with a little bit of effort, you’ll have a reliable source of great ingredients in your very own home. 

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