Want to make sushi at home? Tips and recipes for beginners

Sushi was introduced to the United States through Los Angeles' Little Tokyo in 1966. A classic staple in Japanese households, sashimi (raw fish), sushi (raw fish with sticky rice) and sushi maki (sushi rolls) took off in America.

You'd be surprised how easy it is -- once you've had a little practice -- to make sushi in your own kitchen.

"Sushi maki is basically like tacos," my friend Saori Miller, who was born and raised by the sea in Kanagawa, Japan, told me. "There's a general idea, but every family does something different."

We've included three variations -- including a fried "tempura" chicken roll, great for sushi novices, and more complex rolls with crowd-pleasing presentations to showcase the versatility of sushi.

Sushimaking is an art; authentic sushi chefs train under masters for years. But good ingredients and some basic tips will get you started on your own sushi journey. Don't be afraid to try something new or work your own flavors into each recipe -- that's how the best rolls are created.

The basics

The rice: Sushi rice is especially sticky. It is typically flavored with rice wine vinegar, although other seasonings can be added. Rice must be completely cooled to room temperature before the sushi is rolled. You can make the rice a few hours in advance and let it cool, or you can simply dump hot rice onto a large plate and use a paddle or spatula to gently cut into it for several minutes until it has cooled.

Prep work: Place the ingredients near your rolling station for fast, easy assembly.

"It is best to have all of your ingredients prepared beforehand. That way when you are creating the sushi maki, you can focus," Miller says.

Knives: Sharp knives are essential for sushi. The knife should be sharp enough to cut clean through a roll without pressing down too hard and squeezing the filling out.

Rolling the sushi: You will need a bamboo sushi rolling mat, inexpensive and found online or at a local Asian grocer, to properly roll your sushi. Cover the bamboo mat completely with plastic wrap to prevent sticking and cross contamination. Rolling sushi can be tricky and can take time to develop. Be patient with yourself if it's not perfect on the first try. Online instructional videos can be helpful visual aids.

Make ahead

Eel sauce and sushi rice are two sushi essentials -- and you can make them at home.

Eel sauce: Combine 3 tablespoons soy sauce and 4 tablespoons sugar in a small saucepan. Stir over medium heat for 4 minutes, then remove from heat and let cool. You can keep this in the fridge up to a couple of days before serving.

Sushi rice: Add 3 cups sushi rice (if you can't find this in the store by name, go with a short-grain rice) and 4 cups water to a ricemaker and prepare according to the manufacturer's instructions. Or, add rice and water to a saucepan and cook according to rice package directions. Once cooked, let cool, then add 3 tablespoons rice wine vinegar, 1 teaspoon sugar and 1 teaspoon salt. Work with a wet knife or wet hands when cutting or spreading sushi rice to avoid sticking, and use light motions to keep the rice nice and fluffy.

MODERATE

Rainbow Roll

For a traditional show-stopper, look no further than the rainbow roll. Versatile, stunning and within reach for beginners, this roll is perfect for a party or just dressing up an everyday lunch on the go.

1 medium cucumber

2 to 3 teaspoons mayonnaise

½ lemon juice

1 teaspoon sriracha or similar hot sauce

½ pound cooked crab legs

Half an avocado

2 to 3 square sheets roasted seaweed

2 cups cooked, cooled and prepared sushi rice

2 ¼-inch slices raw salmon, about 2- by 4-inch rectangles, sliced on the diagonal (see note)

2 ¼-inch slices raw tuna, about 2- by 4-inch rectangles, sliced on the diagonal (see note)

Peel cucumber and cut in half lengthwise. Use a large spoon to scoop out the seeds and discard, then slice each half of the flesh into thin strips, about ½ inch thick.

Combine the mayonnaise, lemon juice and hot sauce, adding more or less hot sauce until the spicy mayo is to your liking.

Remove the crabmeat from crab legs. Using a fork, flake the crabmeat into 1 to 2 teaspoons of the spicy mayo. Peel, deseed and slice avocado into long, thin strips, about ½ inch thick.

Now, assemble the roll. Wrap bamboo mat completely in plastic wrap, sealing all the edges. Place one sheet of roasted seaweed onto the mat, smooth side down, rough side up.

Gently spread about ½ to ¾ cup cooled, prepared rice into a square over the seaweed with a rice paddle or spatula, leaving a 1- to 2-inch gap of plain seaweed on the side of the seaweed furthest from you. Then, flip the seaweed and rice so the roll is rice-side down on the mat.

Place 1 to 2 cucumber strips horizontally across the seaweed, about 2 inches up from the edge closest to you. Add 2 to 3 strips avocado alongside the cucumber, then spoon 2 to 3 teaspoons of the crab mixture alongside the avocado.

Carefully fold over the edge of the mat closest to you to begin the roll. Rolling the mat away from you, let the seaweed and rice continue to roll away from you as you gently pull the mat over the top of the roll.

Once the seaweed is completely rolled, gently pinch the mat around the bottom of the roll, moving up and down the roll until the entire bottom of the roll is well sealed, being careful not to squeeze too hard.

Gently place a slice of salmon, a slice of tuna and a slice of avocado side by side over the top of the roll, repeating until the entire roll has been covered. In lieu of tuna, 1 to 2 teaspoons black sesame seeds or rice seasoning can be used.

Firmly wrap the roll in plastic wrap, gently pressing the toppings into the roll, and place on a cutting board. Refrigerate to aid in cutting, or cut at room temperature.

Remove roll to plate, seam-side down. While wiping a sharp knife on a wet towel frequently, cut the sushi in a swift motion in half, then cut each half into thirds. Remove the plastic wrap from each sushi piece and serve with soy sauce or wasabi as desired.

Note: It's important to use fresh, properly handled "sushi-grade" or "sashimi-grade" seafood to avoid food-borne illnesses. The FDA recommends storing raw fish in the refrigerator as soon as you get home, washing your hands and all cutting materials thoroughly with soap and water before and after dealing with raw fish, and using raw fish within two days of purchase. Although pre-freezing raw fish, then defrosting it in the refrigerator, can kill common parasites, there are still risks. Pregnant women, young children, the immunocompromised and elderly people should steer clear of raw fish.

Source: Brittany Perry, Tampa Bay Times

MODERATE

Chicken Tempura Roll

Tempura, or fried, fillings are one of the easiest and most crowd-pleasing sushi rolls for beginners.

1 cup canola oil

1 pound chicken breast

2 cups panko bread crumbs

2 to 3 square sheets roasted seaweed

2 cups cooked and cooled sushi rice

Eel sauce, to taste (see recipe)

Heat oil in shallow pan over medium heat.

Slice chicken breast lengthwise into strips about the width of a pinky finger. Dredge strips in panko, firmly pressing panko into the chicken.

Test the oil by dropping several panko crumbs into the pan; when the crumbs sizzle vigorously, the oil is ready. Fry several chicken strips at a time, about 4 minutes per side, flipping once, until golden brown. Remove onto a towel-lined plate and repeat with the remaining chicken strips, then let cool completely.

Assemble the roll by wrapping a bamboo mat completely in plastic wrap, sealing all the edges.

Place one sheet of roasted seaweed onto mat, smooth side down, rough side up. Gently spread about ½ to ¾ cup cooled, prepared rice into a square over the seaweed with a rice paddle or spatula, leaving a 1- to 2-inch gap of plain seaweed on the side of the seaweed furthest from you.

To aid in securing the roll, stick several grains of the rice on the border of the plain seaweed.

Place 1 to 2 fried, cooled chicken strips horizontally across the rice, about 2 inches up from the edge closest to you. Drizzle 2 to 3 tablespoons eel sauce over the chicken and rice.

Carefully fold over the edge of the mat closest to you to begin the roll. Rolling the mat away from you, let the seaweed and rice continue to roll away from you as you gently pull the mat over the top of the roll.

Once the seaweed is completely rolled, gently pinch the mat around the bottom of the roll, moving up and down the roll until the entire bottom of the roll is well sealed, being careful not to squeeze too hard.

Remove roll to plate, seam side down. While wiping a sharp knife on a wet towel frequently, cut the sushi in a swift motion in half, then cut each half into thirds.

Serve with extra eel sauce or wasabi as desired.

Serves 2 to 4.

Source: Brittany Perry, Tampa Bay Times

MODERATE

California Roll

A California roll is sophisticated and elegant, yet a short list of ingredients keeps it simple. Traditionally, a California roll has the rice on the outside, but rolling seaweed side up keeps this roll beginner-friendly.

1 medium cucumber

2 to 3 teaspoons mayonnaise

1 teaspoon sriracha or similar hot sauce

½ pound cooked crab legs

Half an avocado

2 to 3 square sheets roasted seaweed

2 cups cooked and cooled sushi rice

Soy sauce, for serving

Wasabi, for serving

Peel cucumber and cut in half lengthwise. Use a large spoon to scoop out the seeds and discard, then slice each half of the flesh into thin strips, about ½ inch thick.

Combine the mayonnaise and hot sauce, adding more or less hot sauce until the spicy mayo is to your liking.

Remove the crabmeat from crab legs. Using a fork, flake the crabmeat into a bowl, then add 1 to 2 teaspoons of the spicy mayo.

Peel, deseed and slice avocado into long, thin strips, about ½ inch thick.

Assemble the roll by wrapping a bamboo mat completely in plastic wrap, sealing all the edges.

Place one sheet of roasted seaweed onto mat, smooth side down, rough side up. Gently spread about ½ to ¾ cup cooled, prepared rice into a square over the seaweed with a rice paddle or spatula, leaving a 1- to 2-inch gap of plain seaweed on the side of the seaweed furthest from you.

To aid in securing the roll, stick several grains of the rice on the border of the plain seaweed.

Place 1 to 2 cucumber strips horizontally across the rice, about 2 inches up from the edge closest to you. Add 2 to 3 strips avocado alongside the cucumber, then spoon 2 to 3 teaspoons of the crab mixture alongside the avocado.

Carefully fold over the edge of the mat closest to you to begin the roll. Rolling the mat away from you, let the seaweed and rice continue to roll away from you as you gently pull the mat over the top of the roll.

Once the seaweed is completely rolled, gently pinch the mat around the bottom of the roll, moving up and down the roll until the entire bottom of the roll is well sealed, being careful not to squeeze too hard.

Remove roll to plate, seam side down. While wiping a sharp knife on a wet towel frequently, cut the sushi in a swift motion in half, then cut each half into thirds.

Serve with soy sauce and wasabi as desired.

Serves 2 to 4.

Source: Brittany Perry, Tampa Bay Times