Popular Recipes

Spicy Tuna Roll

Unagi Sushi - Barbecued Eel

California Roll

Kappa Maki (Cucumber Roll)

 

Sushi Quick Guide

Maki-Mono (Rolled Sushi)

Nigiri-Zushi (Hand-Formed Sushi)

Sashimi (Sliced Raw Fish)

 

Stocking Your Shelves with the Right Sushi Supplies

One of the great things about making your own sushi is shopping for the sushi supplies.

I love exploring the aisles of my favourite Asian supermarket, the Kawloon. The endless variety of exotic goods never ceases to amaze me.

If you have never shopped in this type of supermarket before, don't worry. The following list of sushi supplies will make you feel like a regular customer. You might even find yourself exclaiming: "I didn't know you could pickle that!"

If your city or town doesn't have an Asian supermarket, check your local grocery store. Many now have a small section devoted to Japanese staples like, sesame seeds, nori, and sushi rice. But, beware! Most of this stuff can be woefully overpriced!

The following list of sushi supplies, which I've divided between dry and wet goods, will make it easy for you to find what you need.

Dry Ingredients

Japanese short-grain rice

Like I've said elsewhere on my website, selecting the correct rice is hugely important. It has to be premium white, short-grain rice and nothing else. This is such an important topic, it has its on special page. Click the following link to read more: Japanese Rice Guide

Bonito Flakes

Dried bonito flakes are dried shavings of the tuna fish. They are sold in small plastic packages and have a pinkish color. In Japanese they're called katsuobushi. I mostly use bonito flakes to create the dashi stock need for miso soup. When cooking with these fish flakes you'll immediately notice the very strong smell. Don't let this put you off!

Nori

When it comes to dried seaweed nori is the star in any sushi recipe you make at home. Although it is sold in large quantities, I usually only buy it in packages of 10 sheets. Make sure to look for nori that is a very dark green. If it looks brown then it has grown stale. You'll find a small, white package (with Japanese letters) enclosed with the nori. Don't eat this! It is poison and simply there to keep the seaweed fresh.

Shiitake Mushrooms

The Shiitake mushrooms I buy come dried and sliced in large plastic bags. To bring them back to life, simply soak them in a bowl of cold water. Don't throw away the soaking liquid. It can be used for soup stock. These mushrooms have a strong, earthy flavour. I use them sparingly in some of my sushi recipes.

Wakame

I love wakame! This dried seaweed, is sold in small packages and is black in color. However, when you soak it in cold water, it blossoms in to beautiful emerald green sheets. I love wakame in my miso soup or my favourite sushi salad recipe: Wakame Seaweed Salad

Konbu

This is a dried kelp (seaweed). Look for packages that say "dashi konbu". I use it for clear soup stocks, salads and flavouring my sushi rice.  

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