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The perfect seafood for sushi

Easily make your own seafood sushi

The perfect seafood for sushi

Easily make your own seafood sushi

The classic seafood for sushi

Do you love sushi? Us too. In this country, the elegant rice rolls are primarily filled with raw fish, such as tuna or salmon. In its country of origin, Japan, sushi with seafood is also very popular. In our range you will find classics in sashimi quality that are suitable for making your own, self-rolled sushi.

Seafood for sushi advanced users

For sushi professionals looking for new flavors and unusual textures, we stock a selection of more unusual seafood. These are also characterized by their sashimi quality and are therefore suitable for raw consumption. Of course, there is nothing wrong with cooking or deep-frying these specialties beforehand.

Fits perfectly with your sushi

Our sauces and side dishes are indispensable when preparing sushi. The following products all come from selected premium manufacturers and are among the most exclusive of their kind. Their intense, spicy-salty aromas complement the strong sea flavors of our seafood and round off your taste experience perfectly.

Wine recommendation for sushi

To give your home-made sushi the right accompaniment, you will find noble wines that bring a welcome freshness with their fine aromas and harmonize excellently with sushi. For those who prefer a more traditional approach to sushi, we recommend sake with sushi.

Easily make your own seafood sushi

  1. STEP 1 – DEFROST SEAFOOD You get most of our seafood frozen. In order to maintain the sashimi quality of our products, it is best to thaw the seafood very gently and slowly. You can find detailed instructions on how best to defrost our seafood in our defrosting instructions. Then take the seafood out of the fridge and let it come to room temperature.
  2. STEP 2 – COOK SUSHI RICE In the meantime, you can start preparing the heart of the sushi – the sushi rice. First, rinse the rice several times in a sieve under cold running water. Then put the rice and water in a pot. The ratio should be approximately 1 to 1.2. So for every cup of rice there are 1.2 cups of water. Boil the rice briefly and then let it simmer at reduced temperature with the lid closed for 15 minutes until the rice has completely absorbed the water. Finally, mix the rice with rice vinegar, salt and sugar and cover the mixture with a kitchen towel.
  3. STEP 3 – PREPARE THE INGREDIENTS Depending on your preference, wash avocado, cucumber, carrots or other vegetables and cut them into fine strips. Now cut the seafood into 3-4 millimeter thin strips. To do this, use the sharpest knife possible and cut in an even motion without pressure so as not to crush the seafood.
  4. STEP 4 – ROLL SUSHI Now cut the nori seaweed sheet into a rectangular shape. Now wrap the bamboo mat in cling film, place the nori sheet on it and spread the cooked rice on the sheet. Dip your fingers regularly in cold water to prevent the rice from sticking to your fingers. Depending on your preference, spread a pinch of wasabi on the rice and place the seafood and the prepared vegetables on the rice. Then use the bamboo mat to roll the nori sheet and rice around the ingredients and press firmly. To finish, cut the sushi roll into 2-3 centimeter wide pieces and serve with soy sauce, wasabi and sushi ginger.

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