Sushi has become a beloved staple across Singapore’s diverse food scene. From high-end omakase experiences to conveyor belt favorites, Singaporeans have developed a sophisticated palate for this Japanese delicacy. But what if you could recreate that restaurant-quality experience in your own kitchen?
Making sushi at home might seem intimidating at first. After all, sushi chefs train for years to perfect their craft. However, with the right ingredients, tools, and techniques, you can craft delicious rolls that rival your favorite spots along Orchard Road or in the Japanese enclave of Liang Court.
This comprehensive guide will walk you through everything you need to know about making exceptional sushi at home. Whether you’re planning an intimate dinner party or simply want to expand your culinary skills, you’ll discover that sushi-making is both an art and a science that’s entirely within your reach.
Understanding Sushi Basics
Before diving into the kitchen, it’s helpful to understand what makes great sushi. At its core, sushi is about balance: the slight tang of vinegared rice, the freshness of seafood or vegetables, and the subtle heat of wasabi all working in harmony.
The term “sushi” actually refers to the seasoned rice, not the fish. This is why you’ll find varieties like inari sushi (rice in a sweet tofu pocket) or tamago sushi (with sweet egg) that contain no raw fish at all.
In Singapore, you’ll typically encounter several styles: nigiri (hand-pressed rice topped with fish), maki (rolled sushi), temaki (hand rolls), and chirashi (scattered sushi over rice in a bowl). For beginners, maki rolls are the most forgiving place to start.
Essential Ingredients for Sushi Success
The Foundation: Rice
Sushi rice is non-negotiable. You’ll need short-grain Japanese rice, which has the right starch content to create that characteristic sticky texture. Brands like Koshihikari or Sasanishiki work beautifully and are available at most major supermarkets in Singapore, including FairPrice Finest, Don Don Donki, and Meidi-Ya.
After cooking your rice, you’ll season it with sushi vinegar (a mixture of rice vinegar, sugar, and salt). You can purchase pre-made sushi vinegar or create your own blend. The vinegar not only adds flavor but also gives the rice its signature glossy appearance and helps preserve it.
Selecting Fresh Seafood
In Singapore’s humid climate, sourcing sushi-grade fish requires extra attention. “Sushi-grade” isn’t an official designation but rather indicates that the fish has been frozen to kill parasites and is safe to consume raw.
Visit reputable suppliers like The Fishwife at Tiong Bahru Market, Ryan’s Grocery, or Sakuraya Fish Mart. Don’t hesitate to ask when the fish arrived and request recommendations. Salmon and tuna are beginner-friendly options due to their texture and flavor profiles.
If you’re uncertain about raw fish, cooked options work wonderfully. Ebi (cooked prawns), unagi (grilled eel), and tamago (Japanese omelet) are all traditional sushi ingredients that eliminate any concerns about raw seafood.
Nori and Other Wrappings
Nori (dried seaweed sheets) is essential for maki rolls. Look for crisp, dark green sheets that haven’t been exposed to humidity. Store them in an airtight container with a silica gel packet to maintain freshness in Singapore’s climate.
Keep nori away from moisture until you’re ready to use it. Even brief exposure to humid air can make it chewy rather than crisp.
Complementary Ingredients
Round out your best sushi Singapore pantry with:
- Japanese soy sauce: Lighter and less salty than Chinese varieties
- Wasabi: Fresh wasabi root is ideal but expensive; quality wasabi paste works well
- Pickled ginger (gari): Cleanses the palate between different types of sushi
- Vegetables: Cucumber, avocado, and spring onions are popular choices
- Sesame seeds: Both white and black varieties add texture and visual appeal
Must-Have Tools and Equipment
You don’t need a professional sushi kitchen, but a few specialized tools make the process significantly easier.
The Bamboo Rolling Mat (Makisu)
This inexpensive tool is essential for creating tight, uniform rolls. Wrap it in plastic wrap before use to prevent rice from sticking in the crevices and to simplify cleanup.
Rice Cooker
While you can cook sushi rice on the stovetop, a rice cooker ensures consistent results. Many Singaporean households already own one, making this an easy addition to your sushi-making arsenal.
Sharp Knife
A sharp chef’s knife or Japanese santoku is crucial. Dull knives tear rather than slice, ruining the presentation of your rolls. Wet the blade between cuts to prevent sticking.
Hangiri (Wooden Rice Bowl)
Traditional but optional, a hangiri helps cool and season rice evenly. A large glass or metal bowl works as a substitute, though avoid wooden bowls that absorb too much moisture in Singapore’s humidity.
Other Helpful Items
- Rice paddle (shamoji)
- Small bowl of water (for keeping hands moist)
- Sharp kitchen scissors
- Plastic wrap
- Clean kitchen towels
Preparing Perfect Sushi Rice
Great sushi begins with great rice. This step is so crucial that sushi chefs spend years perfecting it.
Washing the Rice
Measure out your rice (about 150g of uncooked rice per person) and place it in a large bowl. Cover with cold water and gently swirl with your hand. Drain and repeat this process 3-4 times until the water runs relatively clear. This removes excess starch that would make your rice gummy.
Cooking the Rice
Follow your rice cooker’s instructions, typically using a 1:1 ratio of rice to water, though this varies by brand. If cooking on the stovetop, bring to a boil, then reduce to the lowest heat and simmer covered for 15 minutes. Let it rest off the heat for another 10 minutes.
Seasoning the Rice
While the rice cooks, prepare your sushi vinegar. For every cup of uncooked rice, combine:
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
Heat gently until the sugar dissolves, but don’t boil. Transfer your cooked rice to a large bowl and drizzle the vinegar mixture over it. Using a cutting motion with your rice paddle, fold the vinegar into the rice while fanning it to cool quickly. This technique gives sushi rice its characteristic shine.
The rice should reach room temperature before you begin rolling. If it’s too hot, the nori will become soggy.
Mastering the Basic Maki Roll
Let’s start with a classic inside-out roll (uramaki), which is more forgiving for beginners since the rice on the outside is easier to work with.
Setting Up Your Station
Cover your bamboo mat with plastic wrap. Fill a small bowl with water and add a splash of rice vinegar (this prevents rice from sticking to your hands). Have your fillings prepped and within reach.
Building Your Roll
Place a sheet of nori shiny-side down on your mat. Wet your hands and grab a handful of rice (about 3/4 cup). Spread it evenly across the nori, leaving a 2cm strip at the top edge bare. The rice layer should be thin—you should still see the nori peeking through in places.
Sprinkle sesame seeds over the rice if desired. Carefully flip the entire sheet over so the rice is now touching the plastic wrap and the nori is facing up.
Adding Fillings
Place your ingredients in a horizontal line across the center of the nori. Don’t overfill—two or three components are plenty. A classic combination might be cucumber strips, avocado slices, and crab stick or salmon.
Rolling Technique
Using the mat as a guide, lift the edge closest to you and fold it over the fillings. Apply gentle, even pressure as you roll forward, using the mat to shape the roll into a tight cylinder. The bare strip of nori should seal the roll closed.
Once rolled, use the mat to gently squeeze and shape the roll, ensuring it holds together. Let it rest seam-side down for a minute before cutting.
Slicing Your Roll
Wet your knife and wipe it clean between each cut. Slice the roll in half first, then cut each half into three or four pieces. Clean cuts create professional-looking sushi with intact layers.
Popular Roll Variations to Try
Once you’ve mastered the basic technique, experiment with these crowd-pleasers:
California Roll: Imitation crab, cucumber, and avocado with the rice on the outside, topped with tobiko (flying fish roe)
Spicy Tuna Roll: Diced raw tuna mixed with a small amount of spicy mayo and spring onions
Philadelphia Roll: Smoked salmon, cream cheese, and cucumber
Vegetarian Roll: Pickled radish, cucumber, egg omelet, and spinach for a colorful, plant-based option
Soft Shell Crab Roll: Deep-fried soft shell crab with lettuce and Japanese mayo
Nigiri for the Ambitious
After you’re comfortable with rolls, try your hand at nigiri. This style showcases the fish more prominently and requires a delicate touch.
Wet your hands and form a small oblong ball of rice (about a tablespoon). Place your slice of fish in your palm, add a tiny dab of wasabi, then place the rice on top. Gently press and shape with your fingers, turning it over so the fish is on top. The rice should hold together but not be compressed too tightly.
Tips for Success in Singapore’s Climate
Singapore’s humidity presents unique challenges for sushi-making:
- Work quickly once you’ve seasoned your rice. The warm, humid air can make it sticky and difficult to handle
- Keep your workspace cool. Consider working near an air-conditioning vent
- Store nori in airtight containers with moisture absorbers
- If your rice becomes too sticky, increase the vinegar slightly in your next batch
- Consume homemade sushi within a few hours for food safety, especially in our tropical climate
Common Mistakes and How to Avoid Them
Using too much filling: Less is more. Overstuffed rolls fall apart and are difficult to eat.
Compressing the rice too firmly: Sushi rice should be gently formed, not packed. Over-compression creates a dense, unpleasant texture.
Cutting with a dull knife: This tears the nori and squashes your carefully crafted roll. Keep your knife sharp and wet.
Forgetting to season the rice: Unseasoned rice is just… rice. The vinegar mixture is what makes it sushi rice.
Working with hot rice: Patience is key. Hot rice will make your nori soggy and stick to everything.
Plating and Presentation
The visual appeal of sushi is part of its charm. Arrange your pieces on a simple plate or wooden board. Traditional presentation includes a small mound of pickled ginger, a dab of wasabi, and a small dish of soy sauce on the side.
For an elegant touch, garnish with thinly sliced cucumber arranged in a fan pattern, a sprinkle of sesame seeds, or delicate microgreens.
Where to Source Ingredients in Singapore
For seafood: The Fishwife, Ryan’s Grocery, Sakuraya Fish Mart, Song Fish Dealer
For Japanese ingredients: Don Don Donki, Meidi-Ya Supermarket, Isetan Scotts, Marketplace by Jasons
For specialty items: Tangs Market, Cold Storage (select outlets), online retailers like RedMart and Amazon Singapore
Taking Your Skills Further
Consider joining a sushi-making class to refine your technique. Several cooking schools in Singapore offer specialized courses, including Palate Sensations, Food Playground, and occasionally at culinary centers in Takashimaya and Isetan.
Practice with different ingredients and flavor combinations. Try tempura rolls, experiment with different fish, or create fusion rolls that incorporate local Singaporean flavors.
Bringing Restaurant Quality Home
Making sushi at home offers more than just a delicious meal. It’s a meditative practice that rewards patience and precision. Each roll you create builds your confidence and refines your technique.
Start with simple rolls using cooked ingredients if you’re hesitant about raw fish. As your skills develop, you’ll find yourself reaching for more challenging preparations. The satisfaction of serving restaurant-quality sushi that you crafted yourself makes every moment of practice worthwhile.
Gather your friends and family, set up your station, and transform your kitchen into your own personal sushi bar. With fresh ingredients, proper technique, and a bit of practice, you’ll discover that the best sushi in Singapore might just be the one you make yourself.
