How to Make Sushi & Other Japanese Dishes

A Japanese expatriate, Hiro, has been making sushi in Los Angeles for twenty years. First he explains the most important part of making sushi, the rice. Then the flavoring for the rice is explained. It is important that the flavoring is mixed into the cooked rice in the way shown in this clip.

Wasabi, is not Japanese mustard as Hiro states in this video clip but a radish found in Japan and used in sushi. Seaweed sheets, cucumbers, avacados, tuna and crab are prepared.

This clip concludes with the step by step process of making the California Roll. The California Roll is an adaptation of the Japanese dish in the US. Americans do not like eating things that are black therefore the dark seaweed is hidden on the inside and California Roll is made as an inside out roll.



The step by step process is shown on how to make the Japanese rolls, Tuna cucumber as well as Nigiri Sushi. These are traditional Japanese sushi dishes.



The step by step process on the making of Dynamite Sushi, Tempura and Teriyaki Chicken & Beef. This is followed by the step by step process of the making of The Hand Roll.



Sushi in Japan is eating with fingers instead of chopsticks. Therefore, the mastery of the wooden sticks isn't necessary. Soy sauce and wasabi is added in moderation. Then the sushi piece is dipped with the fish side touching the dipping sauce then put into the mouth.

Here’s the written version of how to make sushi at home:

Preparing Sushi Rice

Cook three cups of rice in rice cooker. Wash and rinse prior to cooling. Let cooked rice sit at room temperature for 30 minutes. Drizzle rice vinegar over the rice and cut the rice with a spoon to spread rice vinegar throughout the cooked rice.

California Roll

Place seaweed smooth side down. Wet hands in bowl of water. Grab a handful of sushi rice and massage it into a ball. Just smaller than a tennis ball. Spread the rice over the seaweed. Sprinkle sesame seeds over the rice. Turn over. Place avocado, cucumber and crab meat down the middle of the seaweed sheet over the rice going from left to right. Apply wasabi to your finger. Dab your finger over the filling. (OPTIONAL) Roll the seaweed over in the forward direction. Place plastic wrap over the rolled seaweed. Place bamboo roller over the plastic. Press down gently and hold. Wet the tip of the knife. Remove the bamboo roller. Leave the plastic wrap on the seaweed. Cut the seaweed into 6 pieces.

Tuna Roll or Cucumber Roll

Place bamboo roller in the middle of the preparing area. Place seaweed on the roller, smooth side down. Wet hands in bowl of water. Grab a handful of sushi rice and massage into a ball. Spread the rice over the seaweed. For a tuna roll, add sliced uncooked tuna fresh from the market to the middle of the bed of sushi rice. For a cucumber roll, add sliced cucumber to the middle of the bed of sushi rice. Apply wasabi to your finger. Dab your finger over the filling. (OPTIONAL) Roll the bamboo roller in the forward direction. Press down gently and hold. Wet the tip of the knife. Cut the seaweed into 6 pieces.

Nigiri Sushi (raw fish or seafood over a handful of sushi rice)

Grab a small handful of sushi rice and massage into a ball. Just smaller than a golf ball. Form the ball so that it becomes flat and oval. Apply wasabi to your finger. Dab your finger over the sushi rice. (OPTIONAL) Place raw fish or seafood over the sushi rice and press gently together. Raw fish should be cut into pieces of 1/4 inch thick, 2 inches long and 3/4 inch wide. Same for raw seafood such as octopus and squid. Shrimp should be gutted and cut so that it looks like a butterfly when flattened.

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