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Make Your Own Sushi


Forget soufflés and Duck ala Orange, one of the niftiest culinary skills to show off to your friends, the missus, colleagues, or mum (if you’re short on the aforementioned) has to be the knack for making your own sushi from nothing more than a few fresh ingredients, seaweed, salmon and a trecherously sharp knife.

What’s the difference between Sushi and Sashimi?

SUSHI: is vinegared rice, usually topped with other ingredients, including fish, meats and vegetables. Outside of Japan, sushi is sometimes misunderstood to mean the raw fish itself, or ever any fresh, raw seafood dishes. There are various types of sushi: sushi served rolled inside nori (sheets of seaweed or algae) are called makizushi or rolls; sushi made with toppings laid with handdformed clumps of rice is called nigiri sushi; toppings stuffed into a small pouch of fried tofu are called inari ~ushi; and toppings served scattered over a bowl of sushi rice are called chirashi sushi.

SASHIMI: is a Japanese delicacy primarily consisting of very fresh raw seafood, sliced into thin pieces about 2.5cm wide by 4cm long by O.5cm thick, and served with only a dipping sauce (soy sauce with wasabi paste or other condiments such as grated fresh ginger, or ponzu), depending 011 the fish, and a simple garnish such as shiso and shredded daikon radish. The word sashimi means “pierced body”, and may derive from the culinary practice of sticking the fish’s tail and fin to the slices to identify the fish being eaten.

Make Your Own Sushi in a Few Easy Steps

The following is a basic primer to preparing sushi.

Make Your Own Sushi Step 1 Place half a piece of nori on bamboo mat. Wet han and shake off excess water. Take a handful of rice and place it in the centre of the nori. Spread, leaving a 1 cm border at each long edge.
Step 2 With your fingers, make a little hollow in the middle of the rice. Spread a touch of wasabi paste in it, if desired.
Step 3 Place a slice of salmon in the hollow.
Step 4 Using the mat to guide you and your fingertips to keep the filling in place, roll the nori over the filling and continue rolling to form a tight roll.
Step 5 Place the mat over your roll and shape firmly. Push the rice back in the ends until you get a neat shape. Then using a sharp knife, dipped in water and wiped dry, cut the roll into six pieces. Notes: Slices of avocado and/or cucumber can be added with salmon.

Also see: Kicking Calories and Fat, Sushi is your Answer to Muscle Gains

VideoJug: How To Make Sushi

Sushi Courses in Johannesburg & Cape Town

Fancy getting elbow deep in raw salmon and seaweed? Take a look at the following courses on offer; which will not only give you a head-start on your road to Master Sushi Chef-ness – but will also ensure a fun night out with lots of laughs, for next to nothing.

Sushi Basics for 1 Course (Johannesburg & PTA, Gauteng)

Miya’s Sushi School (Johannesburg)

Cost: R380 per person
(course cost includes all ingredients as well as wine at lunch)
Venue: Gauteng: Hospitality Trainers & Associates, 128 Bram Fischer Drive, Ferndale, Randburg
Miya’s Sushi School

Sushi Making Lessons @ Florentine’s (Cape Town)

Cost: POA
Venue: Myrtle Road (off Main Road), Kenilworth

Images: Sushi making steps © Miya’s Sushi School
Steps: © The Star March 19 2009

About Author

Lover of gadgets, men's culture, cool stuff, Earl Grey tea and all things manly. An optimist in his prime. When he's not keeping the wheels turning at Mantality HQ you'll find him trawling the web, and visiting trade shows to find the newest and coolest gadgets. During his down time he's usually with his 2 dogs, on the golf course, cycling or basking in the literary company of Oscar Wilde, Bret Easton Ellis or Martin Amis whilst drinking espresso strong enough to strip paint.


  1. Kirsten Fugard on

    I would like to make enquiries about a sushi making course/lessons in Cape Town. Please would you send me contact details as to where I can enquire. Many thanks, Kirsten

  2. Pingback: Tips to Keeping Motivated and Staying On Top | The Blog

  3. Thanks, thats very useful to know! I must admit I’m a bit useless in the kitchen, but I’m trying my best to learn. Admitting is the first step to recovery right!!? I promised to cook a whole meal for my wife this weekend for the first time – very exciting! I found some really simple recipe at this site, seems to be designed exactly for people like me, which is great! Anyway, thanks, I’ll be sure to bookmark your site to read more later.

  4. Hi Anthony, have you set up those sushi classes in dbn? Can you send me your contact number? I’ve done a basic course on maki and california rolls, but would like something more advanced…

  5. Hi i’m a sushi chef(,man taught) I work for Food lovers market but now I want to be a qualified chef with a certificate, can u please help me

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