Sushi at Home

Sushi at home is easier than its reputation – most of it comes down to the rice. At FUDI you will find everything you need: sushi rice, sushi vinegar, nori sheets, wasabi, pickled ginger and soy sauce, plus the tools that make rolling easy.

What you need

Six things carry the whole meal: sushi rice (short grain, sticky), sushi vinegar to season the rice, nori for maki, wasabi, pickled ginger to cleanse the palate – and a good soy sauce. Kikkoman makes dedicated sushi and sashimi varieties that are milder and slightly sweeter than the regular one. For the filling, we carry sushi shrimp and surimi in the freezer section.

Getting the sushi rice right

Rinse the rice until the water runs almost clear, cook it with slightly less water than usual, and fold in sushi vinegar while the rice is still warm. Let it cool to room temperature before rolling – warm rice ruins the nori sheet. Count on about 90 grams of dry rice per person.

Frequently asked questions about homemade sushi

Can I use jasmine rice for sushi? No – it is too loose and dry. Sushi needs short-grain rice with a high starch content to hold together. See our rice selection.

Is tube wasabi real wasabi? Usually not – most tubes are horseradish and mustard with colouring. Real wasabi is rare and expensive, with a milder, fresher taste. Check the ingredient list.

How do I store nori? Dry and airtight. If the sheets turn chewy, refresh them with a quick pass over a dry, hot pan.

Do I need a bamboo mat? You can manage without – a kitchen towel covered in cling film does the job – but the mat gives more even rolls. We carry both a bamboo mat and a dedicated nigiri mould for the shortcut to nigiri.

See also rice vinegar and the rest of the Japanese kitchen.