Sushi is often seen as the exclusive domain of master chefs who have spent decades perfecting their knife skills and rice-washing techniques. While there is certainly an art to high-end omakase, making delicious sushi at home is surprisingly accessible—even for beginners.
Singapore has a vibrant Japanese food scene at places like En Sushi. From affordable conveyor belt chains to Michelin-starred establishments, the island nation is obsessed with sushi. This obsession has trickled down into home kitchens, where ingredients are more accessible than ever before. Whether you are hosting a dinner party or just want a fun weekend project, making sushi is a rewarding culinary skill.
This guide will walk you through everything you need to know to get started. We will cover sourcing the best ingredients in Singapore, mastering the all-important sushi rice, and trying your hand at simple rolls.
Why Make Sushi at Home?
Eating out in Singapore can be expensive, especially when it comes to quality Japanese food. Making sushi at home allows you to control the quality of ingredients while saving a significant amount of money.
There is also a creative freedom that comes with home cooking. You aren’t limited to the menu. Want to add a local twist with chili crab sauce or sambal? Go for it. Want to load up on avocado? No one is stopping you. It is also a fantastic social activity. A “temaki party” (hand-roll party) is one of the easiest ways to host guests without spending hours stuck in the kitchen.
Step 1: Sourcing Ingredients in Singapore
The most critical factor in good sushi is the ingredients. Since sushi involves raw fish and minimal seasoning, there is nowhere to hide. Freshness is paramount. Fortunately, Singapore offers excellent options for Japanese groceries.
Where to Buy Sashimi-Grade Fish
You cannot just buy any fish from the wet market for sushi. It must be “sashimi-grade,” meaning it has been handled and frozen in a specific way to kill parasites and ensure it is safe to eat raw.
- Don Don Donki: This Japanese discount store has taken Singapore by storm. They have outlets across the island (Orchard Central, JCube, Jem, etc.) and offer a wide range of affordable, ready-to-eat sashimi slices and blocks.
- Meidi-Ya: Located at Millenia Walk, this is a premium Japanese supermarket. The quality here is generally higher than Donki, but so are the prices. It is a great place to find specific seasonal fish.
- Isetan Scots Supermarket: Another reliable spot for high-quality Japanese produce. Their seafood section is well-curated.
- Zairyo: If you prefer shopping online, Zairyo is a fantastic Singapore-based grocer that flies in produce from Toyosu Market in Japan. They deliver sashimi-grade uni, scallops, and fish directly to your door.
Essential Pantry Staples
Aside from fish, you will need a few dry goods.
- Sushi Rice (Japonica): Do not use jasmine rice or basmati. You need short-grain Japanese rice. It has a higher starch content, which makes it sticky enough to hold its shape. Look for brands like Koshihikari or Akitakomachi.
- Rice Vinegar: This is essential for seasoning the rice.
- Nori (Seaweed Sheets): Buy the darkest green sheets you can find. They should be crisp, not chewy.
- Wasabi and Soy Sauce: Tube wasabi is fine for beginners, but try to find a high-quality Japanese soy sauce (shoyu). Kikkoman is the standard, but there are artisanal options available at Meidi-Ya.
Step 2: The Art of Sushi Rice (Shari)
Many people think the fish is the star, but sushi chefs will tell you it is actually the rice (shari). If the rice is mushy or poorly seasoned, the expensive fish on top won’t matter.
Washing the Rice
This is the most important step. You must wash the rice to remove excess starch.
- Place the rice in a bowl and cover with cold water.
- Gently swirl your hand around the rice. The water will turn cloudy white.
- Drain the water.
- Repeat this process 3 to 5 times until the water runs relatively clear.
- Let the rice drain in a colander for 30 minutes before cooking. This ensures the grains absorb water evenly.
Cooking the Rice
A rice cooker is your best friend here. Use the “sushi” setting if your cooker has one. If cooking in a pot, use a ratio of 1 cup of rice to 1.1 cups of water. The grains should be firm, not soft.
Seasoning the Rice (Sushi-Zu)
While the rice is cooking, prepare your vinegar mixture. For every 3 cups of uncooked rice, use:
- ½ cup Rice Vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
Heat this mixture in a small saucepan just until the sugar and salt dissolve. Do not let it boil.
Mixing
Once the rice is cooked, transfer it to a large, wide bowl (traditionally a wooden tub called a hangiri).
- Pour the vinegar mixture over the hot rice.
- Use a rice paddle to “slice” through the rice at a 45-degree angle. Do not mash or stir it. You want to coat each grain without crushing it.
- Simultaneously fan the rice (use a piece of cardboard or a fan) to cool it down quickly. This gives the rice a glossy shine.
- Cover with a damp cloth to keep it from drying out while you prep your toppings.
Step 3: Essential Tools for Beginners
You do not need a kitchen full of gadgets, but a few specific tools make the process much smoother.
- Bamboo Rolling Mat (Makisu): Essential for making rolls (maki). You can find these at Daiso for $2.
- Sharp Knife: You don’t need a $500 Yanagiba, but you do need a sharp chef’s knife. Dull knives will crush the roll rather than slicing through it.
- Water Bowl: Keep a bowl of water mixed with a little vinegar nearby. You will need to dip your hands in it frequently to stop the rice from sticking to your fingers.
Step 4: Making Your First Maki Roll
Start with Maki (rolled sushi). It is easier than forming Nigiri (fish on rice) because the seaweed helps hold everything together.
The Hosomaki (Thin Roll)
This usually contains just one ingredient, like cucumber (kappa maki) or tuna (tekka maki).
- Prep the Nori: Cut a standard sheet of Nori in half. Place it on your bamboo mat, shiny side down.
- Spread the Rice: Wet your hands. Take a small handful of rice (about the size of a lemon) and spread it across the nori, leaving about a 2cm gap at the top edge. The layer of rice should be thin—you should almost see the nori through it.
- Add Filling: Place your ingredient (e.g., a strip of cucumber) horizontally across the center of the rice.
- Roll: Lift the bottom edge of the bamboo mat and roll it over the filling. Tuck the edge of the nori tightly against the rice. Continue rolling until the top (empty) strip of nori meets the roll.
- Seal: The moisture from the rice usually seals the roll. If not, use a grain of sticky rice as “glue.”
- Cut: Wet your knife blade. Slice the roll in half, then line up the two halves and cut them into three equal pieces, giving you six pieces total.
The Uramaki (Inside-Out Roll)
This is the style popularized in the West, like the California Roll.
- Rice First: Spread the rice over the entire sheet of half-nori.
- Flip: Carefully flip the nori over so the rice is facing the bamboo mat. (Pro tip: Wrap your mat in cling wrap to prevent sticking).
- Fill: Place your fillings (crab stick, avocado, cucumber) on the nori.
- Roll: Roll it up using the mat to shape it tight.
- Top: You can sprinkle sesame seeds or tobiko (fish roe) on the outside rice layer.
Singaporean Twists to Try
Since you are cooking in Singapore, why not embrace local flavors? Fusion sushi is a massive trend, and you can experiment with ingredients readily available at FairPrice or Cold Storage.
- Chili Crab Maki: Use soft shell crab (available frozen) or imitation crab. Top the roll with a homemade chili crab sauce (tomato paste, chili, egg drop).
- Satay Chicken Roll: Use grilled chicken strips and cucumber inside, topped with a peanut sauce drizzle.
- Sambal Tumis: A tiny dab of sambal on top of a cucumber roll adds a serious kick that pairs surprisingly well with the vinegar rice.
Common Mistakes to Avoid
Even with the best intentions, beginners often fall into a few traps.
- Overstuffing the Roll: This is the most common error. If you put too much filling in, the nori won’t close, and the roll will explode when you cut it. Less is more.
- Using Hot Rice: You must let the rice cool to body temperature before making sushi. If it is too hot, it will steam the nori (making it chewy) and slightly cook the raw fish.
- Pressing too Hard: When forming the rice or rolling, be gentle. You want air pockets between the rice grains. If you compress it too much, it becomes a dense, gluey brick.
- Dull Knife: If you have to saw back and forth to cut the roll, your knife isn’t sharp enough. You need a long, clean slicing motion.
FAQ: Sushi Making in Singapore
Is it safe to eat raw salmon from the supermarket?
Only if it is labeled “Sashimi Grade” or “For Raw Consumption.” Do not eat standard salmon fillets raw, as they may contain parasites. If you are unsure, ask the fishmonger.
How long can I keep fresh sushi?
Ideally, you should eat it immediately. Once the rice is refrigerated, it hardens and loses its texture. If you must store it, eat it within 24 hours, but be warned that the quality drops significantly.
Can I use brown rice?
Technically, yes, and some health-conscious shops in the CBD do this. However, brown rice is less sticky and harder to roll. It also has a nutty flavor that changes the profile of the sushi. For beginners, white short-grain rice is much easier to work with.
What drinks pair well with homemade sushi?
Green tea is the classic pairing. In Singapore, you can easily find bottled Ayataka or brewing bags. For alcohol, sake is the traditional choice, but a crisp, dry white wine or a light Japanese lager (like Sapporo or Asahi) also works beautifully.
Start Your Sushi Journey Today
Making sushi at home is a skill that improves rapidly with practice. Your first few rolls might look a little lopsided, but they will still taste fantastic.
Start with simple cucumber rolls, move on to salmon avocado, and before long, you will be hosting your own sushi nights. Head to your nearest Don Don Donki or browse Zairyo’s online catalog, grab a bag of short-grain rice, and get rolling.
