Do you ever make sushi at home?

[Greengreengrassbluebluesky]

My dc love sushi but it is very expensive. I’ve never made it myself as it seems really fiddly but I was wondering if it was worth it. I wouldn’t know where to start. Have you ever made it yourself? Any tips if you have?

We make sushi prob once a month. Have a look at some you tube videos and buy in proper sushi rice, rolling mat, nori etc. have fun!

DH makes it sometimes, we bought a sushi making kit online which had a recipe book. You have to be careful with the fish you use, which means a trip to the fishmonger to explain you need fish for sushi. Then you need the seaweed stuff to wrap the rice in and there’s special stuff to go in the rice. It is fiddly & expensive, DC enjoy making it and it does taste good, but don’t think it works out much cheaper than buying it.

We do but tend to use tuna, smoked salmon and prawns. I wouldn’t know where to get sashimi grade fish and I’d rather we didn’t all die.

I have a few times but tbh is a faff.

You can get everything you need in Asda or Tesco. So sushi rice and nori.The instructions are pretty easy to follow for cooking the rice. You'll also need a bamboo rolling mat, I got one for a few pounds on Amazon. And you'll also need a super sharp knife to cut the sushi or you'll just end up squashing it.

When your handling the rice keep your hands wet as it's super sticky. In vegetarian so I use cucumber, carrots, avocado and tempeh but you can really fill it with anything.

Yes I have. Its more time consuming then anything because of waiting for the rice to cool down. Just do that in advance and its all good.

Sugar and vinegar the rice is really key.

Otherwise just make sure your fish is sushi grade or freeze it before hand for safety to kill parasites.

It is worth it to buy a rolling mat.

Trick with the rice is to kind of squish it into the nori (seaweed) you can use your hands or i have used a wooden spoon.

DH makes it. I helped him once but it was such a fiddly faff.

Tasty, though.

a fishmonger would advise.

I used to make it years ago with DS1. I am going to get a rolling mat and start doing it with the younger kids (who love eating it - well the toddler loves eating the sashimi more than the rice).

We have made it a few times but just for the fun of doing it, and not sashimi, used tuna and avocado and cucumber and smoked salmon as well as the rice and nori. The results were.rather large and chunky!

Yes, it’s great fun. I get sushi grade fish from a Japanese shop. It’s only slightly cheaper than buying sushi to be honest.

Yes! It's so much easier than expected and I didn't need a mat. Only issue was my knife wasn't sharp enough so I had some "squished" rolls. We used carrot, cucumber and avocado and it was so tasty.

We do it a lot. I buy 5kg of sushi rice at a time from Amazon, sushi seasoning vinegar and have a rice cooker. Its very easy when you've done it a few times and you can put all sorts of things in maki rolls.

We do, but I'm veggie so no worrying about fish safety. If I cba to roll sushi properly, then handrolls are tasty and much easier. Make sure you have a bowl of water to dip your fingers in before handling the rice, as it's so sticky otherwise.

It does sound fiddly! I didn’t know you had to be careful about the fish either. I could use smoked salmon though as we all like that.

Have made it lots of times with lots of fish but have just made sure it's very fresh fish and made it that day. Soy sauce, wasabi and ginger ... yum. Cucumber and fried/cooled tofu ditto. I guess if you do want to freeze the fish/prawns you could just buy it frozen and see how it works out?

Occasionally (just tuna mayo, egg mayo or cucumber) but more often I make what we call sushi salad, based off a Boots meal deal thing. Seasoned sushi rice served in a bowl with some grated carrot, cucumber, and protein such as tuna mayo. Add soy sauce/wasabi. Less faff but still tasty.

I made veggie sushi once. It was easy and delicious but a bit time consuming. I haven't done it again for that reason, but keep meaning to!

I've made it a few times, and don't find it too much of a faff. I also play fast and lose with the fish I use (I just buy fresh salmon fillets from the supermarket and use them... have occasionally wondered how wise this is, but never had any issues).
I've also discovered that pudding rice makes a perfectly good, and much cheaper, substitute for sushi rice - I know purists will be aghast at this, but give it a go before you dismisses it.

I have but not for a while. I keep on meaning to buy some sushi rice. My kids prefer veggie sushi so pepper, cucumber, carrot. I like tinned crab and avocado in mine.

You can buy the fish online to be sure you’re getting something suitable.

We do and it's a faff but fun for kids and once it's done we have enough to eat for days. We use smoked salmon and Philadelphia if not you can go to the fish counter in big supermarkets and ask for safe fish, it's not hard to do. You are right it's much cheaper to make. Buy a sushi making kit and keep the roller and just buy the rice next time. We always seem to make far too much sushi rice but like I say, we do get through it all over a day or two. It's great for picnics the next day and fills us up really well. With gluten free soy sauce it's also a dream meal for coeliacs / wheat allergy as we've found in our household!

love It but can’t be bothered with faff.

instead - sticky cold rice, topped with smoked salmon, crumbled up seaweed sheets, sushi vinegar and wasabi and soy to taste does me a splendid sushi style bowl. Also sprinkle sesame seeds on top

That’s Chirashizushi or Chirashi bowl style ‘scattered’ sushi.

So you can feel smugly authentic.

We’ve made it loads and I don’t find it a hassle. Once the rice and protein/veg is laid out and you start rolling really pull it tightly with each roll. It’s much easier to cut if you’ve made the rolls tight, it looks nicer; and is less likely to fall apart.

Also, slightly wet the top edge of the nori before the final rolling so that it sticks to itself.

Go on a course! It’s loads of fun and you can learn the techniques from an expert.
I tend not to do the rolls and nigiri now as it takes ages, we tend to do chirashisushi bowls like PP describes. It’s just a nice and much less faffy