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> Sushi making
Sushi making
Preparation
Wash hands thoroughly with soap and water.
Gather all necessary ingredients and equipment.
Set up a clean and organized workspace.
Prepare sushi rice according to the recipe.
Slice fish and other ingredients into appropriate sizes.
Make sure all sauces and condiments are ready.
Rice
Cook sushi rice according to instructions.
Spread cooked rice evenly on a large tray to cool.
Gently mix rice vinegar, sugar, and salt to make sushi vinegar.
Sprinkle sushi vinegar over the cooled rice.
Mix the sushi vinegar into the rice using a cutting motion.
Cover the rice with a damp cloth to prevent drying.
Fish and Fillings
Ensure fish is fresh and of high quality.
Slice fish into thin, even pieces.
Prepare fillings such as cucumber, avocado, or cooked shrimp.
Organize fillings for easy access during sushi assembly.
Sushi Assembly
Place a sheet of nori (seaweed) on a bamboo sushi mat.
Dip hands in water to prevent rice sticking.
Spread a thin layer of sushi rice evenly over the nori.
Leave a small gap at the top edge of the nori.
Place fillings in a line across the middle of the rice.
Use the bamboo mat to tightly roll the sushi.
Apply gentle pressure to seal the roll.
Cut the roll into bite-sized pieces using a sharp knife.
Repeat the process for each sushi roll variation.
Serving and Presentation
Arrange sushi rolls on a platter or sushi board.
Garnish with pickled ginger, wasabi, and soy sauce.
Ensure each piece is neatly presented.
Serve immediately for the best taste and texture.
Cleanup
Dispose of any leftover ingredients properly.
Wash and sanitize all utensils and equipment used.
Wipe down the workspace and sushi mat.
Store leftover sushi rolls in an airtight container in the refrigerator.
Clean up any spills or messes in the kitchen.
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