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Homemade Sushi Night: A to Z | BIMTAC | Bimtac

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Homemade Sushi Night: A to Z

The step-by-step guide to making your own sushi and makis like a pro. Rice cooking, fish slicing, and rolling.

#COOKING#DINNER#JAPAN#RECIPE

Foodv1.0

New

Initial Configuration

Settings influencing the flow of the checklist

Number of guests

Technical variable: guests

Type of fish

Technical variable: fish_type

Guide content

🛒 Shopping (The day before or the morning of)

Sushi Rice (Japanese Short-Grain)

Plan for 75g of raw rice per person.

Rice Vinegar

Nori Seaweed Sheets

Plan for 2 to 3 sheets per person.

Fresh Salmon (Sashimi Quality)

Conditional

👉 If "Type of fish" contains "salmon"

Ask your fishmonger if it can be eaten raw.

Tuna

Conditional

👉 If "Type of fish" contains "tuna"

Avocado (Ripe)

Cucumber

Soy Sauce (Salty / Sweet)

Wasabi & Pickled Ginger

🍚 Rice Preparation (2h before)

Wash the rice

Rinse it with cold water until the water runs clear (3-4 times). This is crucial to remove excess starch.

Cook the rice

Use the same volume of water as rice. Cover. Bring to a boil, then reduce to very low heat for 10-12 min.

Rest

Let it rest for 10 min off the heat without opening the lid.

Prepare the vinegar mix

Lightly heat: 4 tbsp rice vinegar + 2 tbsp sugar + 1/2 tsp salt.

Season and cool

Pour the vinegar mix over the hot rice, mix gently, and fan to cool.

🔪 Slicing & Mise en Place

Slice the fish

Conditional

👉 If "Type of fish" contains "salmon"

Use a very sharp knife. Cut into strips about 1cm thick.

Cut vegetables into strips

Cucumber (remove seeds) and Avocado.

Set up the workstation

Bamboo mat (makisu), bowl of vinegared water for your hands, ingredients within reach.

🍣 Rolling (Makis)

Basic Technique

Place the nori sheet with the rough side up. Spread a thin layer of rice, leaving 2cm free at the top.

Roll the first Maki

Place the filling at the bottom, roll tightly using the mat.

Slicing

Wet your knife blade before EVERY cut so the rice doesn't stick. Slice the roll into 6 or 8 pieces.

Plating

ExpertChef Marc

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