Exactly how hard is it to make homemade sushi? Have you ever tried?!
Answers: Or is it best just to buy it from a place that knows what they're doing?
I don't think making sushi is hard at all. Specially if you're only doing rolls. My friends and I have sushi parties all the time. Just prepare everything in advance, cook the rice, cut the sashimis and veggies your going to use for garnishing. I find it easier to have the ingredients all lined up. Like an assembly line. Try out practicing rolling the sticky rice first, coz that would be the trickiest part. If you've never made sushi before your hands would get sticky. I always have a warm water next to the rice and use saran wrap, wrapped around the bamboo roller. Anyway, it's fun and cheapear than going out to buy them.
1st of all, what type of sushi are you referring to...nigri, maki, sashimi, etc.
Also important is to make sure you understand seafood and what is necessary to maintain sanitary conditions.
Further...the rolls, if that is what you want to make can be difficult.
Just so you know, in Japan sushi chefs train a minimum of 10 years before they are considered ok to be on their own...
Lastly...find a good, reputable place and you will be much happier with the variety they can offer you, etc.
I can make it. I'm 15 and made it in my GCSE Food Tech group. Tasted okay I guess.
I went to a class on how to make sushi. One of the first things is that you need to use the right kind of rice. You can't use Uncle Ben's, it has to be sticky enough to stay together. It isn't that hard if you do it right.
It isn't easy.
You first have to buy the rice, cook it properly and mix it with the vinegar to make it stick together.
You also have to have the sushi mat, the nori (that's the seaweed the sushi is wrapped in),
Then you spread the rice on the nori, put the filling (i.e salmon, crab) in the on the end and"push it into a roll with the mat.
it is not easy, and personally, I like the sushi I buy better. All told it costs only a little more without all that aggrivation and mess!
from a huge sushi guy...i wouldn't trust homemade sushi.
that said, i can just barely (BARELY) make cereal.
rolls? Not hard, and fun. just make sure you have all the necessities! it might take you 2 or 3 rolls before they come out looking perfect... its really not hard at all i do it all the time, and i have no professional sushi-rolling training.
fish- whatever it is MUST be labeled sashimi grade, as thats the only safe raw fish to eat
short grain rice
japanese rice vinegar
nori- thin sheet of seaweed
veggies to put inside (cucumbers, asparagus, carrot, etc)
sharp knife
bamboo mat
The easiest sushi to make is the sushi rolls. You need a sushi roller (looks like a small mat made of stics), sushi rice (made special to stick together), and seaweed. You can find books on how to roll it. Good ingredients for a beginner are cucumber, avacado and smoked salmon.
It's not that hard. The rolling can be a bit tricky though.
Actually, if you have everything you need, its pretty simple. You don't have to use raw fish, but if you do, I suggest that you ONLY buy from a specialty fish grocer and request "Sushi quality or grade" only. Otherwise you may end up very, very ill!
It's surprisingly easy. A few years ago I spent a couple of weeks in Cleveland for work and my roommate was a fanatic of Japanese culture. We made it a few times, and it only took 20 minutes or so to make a full dinner.
EDIT:
The hardest part is getting seaweed and sticky rice, but those are available at plenty of places...
Also, we made rolls. If you're making something else it might be harder.
I think its pretty hard, which is why I have never tried it. From slicing the fish to rolling the rice around it. I bought a bamboo roller once like they use to make sashimi, but never tried it. It's just easier to let someone else do the work when it comes to sushi for me.
not hard, but doing it properly might be.
Get a 'bamboo roller' (a flat 'place mat' made of bamboo stems) and some 'sticky rice' and learn how to make it 'cook up sticky' (stir it when it's cooking to release the 'starch' that acts as 'glue') ... make rice and let it cool. Use whatever vegetables you like, and 'julienne' (cut long and thin) them and set them out. BUY ONLY TOTALLY FRESH FISH (and 'smell it' because fresh fish doesn't smell 'fishy' but like 'salt water' or fresh water if a fresh water fish) and slice that to about 1/8" thick, by 2-2.5" by 1 inch and lay those slices out. If you want to use seaweed, get that, and lay it out where you will be putting it ... sometimes you want it on the 'inside' between the vegie/fish and the rice, sometimes you want it on the outside of the rice. Pat the rice into a 'square' on the bamboo roller. Put vegies 1" from one 'rolling edge' and roll (with or without seaweed) ... that is a 'vegetarian sushi. Add a piece of fish to the inside and it's 'sushi' ... put it on the outside, and it's a 'sashimi roll.' Or you can take a small handful of the rice and 'squeeze it' and then drape a piece of fish on top ... that is sashimi. Serve with wasabi (Japanese horseradish, it's green and VERY HOT), and some 'pickled ginger' ... the wasabi is to 'cook' the fish (although it's good to eat without the wasabi) and the ginger is to 'cleanse the palate' as you eat each piece. It's actually a bit hard to learn, but once you do it, you can do it very quickly, and it's FUN ... but if you want a 'wide variety' of sushi for one, go to a GOOD SUSHI PLACE to buy it ... and save the 'making' for a party to impress your friends.
I have a couple of Japanese friends that make sushi at home and they make it look easy. However, when I tried it was a disaster. I just couldn't get the rice 'right' and my finished sushi fell apart because I sucked at what I was doing. lol.
The issue I have with homemade sushi is the expense. When preparing it for a large amount of people it might be worth it but I find it cheaper to eat out when it comes to my beloved sushi.
It's easy.
The hardest part is finding good fish.
Go take a sushi making class.
I've never tried it. And I'm still alive as a result.
I prefer to leave such things in the hands of the experts. I do love me some Submarine Roll at Oshima though!