Sushi for beginners - How to make maki rolls
In Japan, cooks train for years, even decades, to become master sushi chefs. At Kvarøy Arctic, we are making our own sushi instead of heading out to a sushi bar. Exercise your culinary creativity with homemade maki rolls using these tips!
Getting Started
Sushi is incredibly simple to make. Raw fish, Sushi Rice and Seaweed. But you have to follow a few basic guidelines. A general rule of thumb is to buy your fish and use it that day. You do not want it waiting in your fridge for more than a twenty-four hour period. Two days is a stretch. Request a center cut fillet of Kvarøy Arctic Salmon. If you are uncomfortable removing the skin, ask the fish and seafood monger to do it for you.
Once you are ready to make the sushi, trim away the belly meat and cut what is known as a “Block” that includes only the lean center loin of the fish. That will give you the most symmetrical pieces to cut from for sushi, sashimi and nigiri.
Sushi Pantry Staples
Creating a sushi pantry out of basic staples will make it simple to have sushi any day of the week!
Sushi rice
Rice Wine Powder or Vinegar
bamboo mat
plastic wrap
nori (seaweed sheets)
soy sauce
toasted sesame seeds
Sriracha chili sauce
wasabi
pickled ginger
Sushi Ingredients
Our favorite sushi ingredients include our sushi-grade Kvarøy Arctic Salmon as well as a variety of vegetables. But don’t let us limit your options! Have fun with your favorites!
Cucumber
Avocado
Micro Greens
Bell Pepper
Lemons
Mayonnaise mixed with Sriracha
Kvarøy Arctic Salmon
How to make Sushi Rice
“Sushi chefs know good vinegared rice is more important to top-quality sushi than even the most expensive tuna belly” says Chef Masaharu Morimoto. This sushi rice recipe should make every nigiri and roll delicious!
2 cups sushi rice, rinsed and drained
2 cups water
1/4 cup rice vinegar
2 tablespoons sugar
1/2 teaspoon salt
DIRECTIONS
In a large saucepan, combine rice and water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes. Meanwhile, in small bowl, combine the vinegar, sugar and salt, stirring until sugar is dissolved. Transfer rice to a large shallow bowl; drizzle with vinegar mixture. With a wooden paddle or spoon, stir rice with a slicing motion to cool slightly. Cover with a damp cloth to keep moist. (Rice mixture may be made up to 2 hours ahead and stored at room temperature, covered with a damp towel. Do not refrigerate.)
PREP YOUR SALMON
Freeze salmon for 30 minutes before using to make sushi.
MAKI ROLL RECIPES
Kvarøy Arctic California Roll
We have always loved the combination of our salmon with avocado. Whether in this maki roll or in a bowl, this is one that will please even the non-sushi member of the family!
Makes 8 Rolls
2 tablespoons sesame seeds, toasted
2 tablespoons black sesame seeds
8 nori sheets
1 small cucumber, seeded and julienned
3 ounces Kvarøy Arctic Salmon
1 medium ripe avocado, peeled and julienne
Soy sauce, prepared wasabi and pickled ginger slices, optional
DIRECTIONS
Sprinkle toasted and black sesame seeds onto a plate; set aside. Place sushi mat on a work surface so mat rolls away from you; line with plastic wrap. Place 3/4 cup rice on plastic. With moistened fingers, press rice into an 8-in. square. Top with one nori sheet. Arrange a small amount of cucumber, crab and avocado about 1-1/2 in. from bottom edge of nori sheet. Roll up rice mixture over filling, using the bamboo mat to lift and compress the mixture while rolling; remove plastic wrap as you roll. Remove mat; roll sushi rolls in sesame seeds. Cover with plastic wrap. Repeat with remaining ingredients to make eight rolls. Cut each into eight pieces. Serve with soy sauce, wasabi and ginger slices if desired.
Spicy Kvarøy Arctic Salmon Roll
This roll begins with a sliced 1/4 inch dice of our salmon and combines it with Sriracha for a spicy filling. You can adjust the amount of Sriracha that you use in an effort to adjust it to your taste!
Makes 1 Roll
1½ cups sushi rice (cooked and seasoned)
4 oz Kvarøy Arctic Salmon
3 tsp Sriracha sauce
½ tsp sesame oil
2 green onions, Slices
1 sheet nori (seaweed) (cut in half crosswise)
2 Tbsp toasted white sesame seeds
Spicy Mayo
DIRECTIONS
Slice the Salmon into 1.4 inch cubes. In a small bowl combine the salmon with the Sriracha, sesame oil and 1/2 of the green onion. Lay a sheet of nori, shiny side down, on the bamboo mat. Wet your fingers in tezu and spread ¾ cup of the rice evenly onto nori sheet. Sprinkle the rice with sesame seeds.Line the edge of nori sheet at the bottom end of the bamboo mat. Place half of the salmon mixture at the bottom. Grab the bottom edge of the bamboo mat while keeping the fillings in place with your fingers, roll into a tight cylinder. Lift the edge of the bamboo mat and continue to roll it forward while keeping gentle pressure on the mat.
With a very sharp knife, cut the roll in half and then cut each half into 3 pieces. Clean the knife with a damp cloth every few cuts. (When you wrap the roll with a plastic wrap, rice won't stick to your hands.) Put a dollop of spicy mayo on top of each sushi and garnish with the remaining green onion.
Tips!
Is your sushi falling apart?
Roll the Sushi tighter, tuck in and pull the bamboo mat while you roll. Also after you finish rolling, place the bamboo mat over the sushi roll and gently squeeze the sushi roll over the bamboo mat.
Does your Rice stick to your hands?
You will need to prepare Tezu (手酢), or vinegared hand dipping water made with equal part of water and rice vinegar. Moisten your hands and fingers in Tezu so the rice won’t stick. This vinegar water will also eliminate the odor of previously handled salmon!