I finally decided to take the plunge and make sushi myself at home. With the right tools, sushi is surprisingly straightforward to make. There’s also a much simpler version of sushi called nigiri for those of you who don’t feel like buying a sushi mat at home. I got all my supplies at my local Asian Market (shout out to H Mart!)

You can make sushi as simple or as complex as you’d like! Mario and I, as natural born foodies, like to level up whenever possible. We thought of some of our favorites sushi rolls and tried to deconstruct them in our heads to figure out what we needed. All in all - it was a success! 

Things to keep in mind:

1. Be careful not to over purchase the fish! Sushi grade fish only lasts 1-2 days in the refrigerator and should be eaten, or frozen for later use, as soon as possible

   • If the fish seems slimy, with a strong fishy smell, or tastes funky... throw it out! Don’t risk getting food poisoning 

2. It’s best to keep raw fish in the fridge until ready to serve. After I sliced the fish up, I put it back in the fridge until ready to assemble. Proper temperature of raw fish for food safety is <41 F 🌡

3. Don’t feel ambitious enough for sushi rolls? You can also make nigiri 👉🏻🍣! It’s literally a oval ball of sushi rice with a slice of fish on top. No sushi mat required... just your hands! You can even cut the nori into a thin “ribbon” and wrap it around the nigiri for a pretty finishing touch