| When making sushi at home you need at certain | | | | boiled, smoked and then dried Bonito (Tuna). Used |
| amount of dry ingredients on hand to use in | | | | in soups mainly, it needs to be stored in the |
| almost all sushi recipes. Unless otherwise noted, | | | | freezer if not used within a month of first |
| you will need to use these items within | | | | opening. |
| approximately 6 months and store them in a cool, | | | | Powdered Green Tea (Matcha) |
| dry, dark place, such as a pantry or cupboard. | | | | Matcha is used in the Japanese tea ceremony, but |
| The following is a list of some of the more | | | | when purchased for sushi making it is usually |
| common dry ingredients you will need. | | | | combined with sugar or salt to use as a seasoning |
| The Rice | | | | in certain recipes. Store opened packages in the |
| White short or medium grain rice is best. Long | | | | freezer. |
| grain white rice will not do. It cooks up dry and | | | | Sheets of Dried Seaweed (Nori) |
| fluffy, you need your sushi rice to be moist and | | | | Nori is dried sheets of seaweed used in the |
| sticky so it clings together when making your | | | | making of most of the sushi recipes for rolls. The |
| sushi rolls. If possible try to shop in a local asian | | | | best tasting Nori is dark green verging on black. |
| market or go online to find Japanese short grain | | | | Common sizes are 7 inches by 8 inches. It can be |
| rice. Some good brands include Koshihikari and | | | | cut or broken (depending on how crisp it is) into |
| Akita Komachi. | | | | smaller sizes for use in different sized rolls. Store |
| Dried kelp (Dashi Konbu) | | | | in a tightly sealed bag in the freezer, then heat it |
| Added to the rice while cooking, it adds a faint | | | | in the oven at 350 degrees for 30 seconds |
| sea taste to the rice that is desirable in most | | | | before use. |
| finished sushi rolls. It resembles a broad, leathery, | | | | That is some of the more common dry items |
| wrinkly ribbon. The darker green the better, | | | | you will need to make your sushi at home. Check |
| reddish brown Dashi Konbu is usually old and less | | | | any recipes you are going to use to see if you |
| tasteful. | | | | need any additional ingredients before beginning |
| Dried Bonito Flakes (Katsuobushi) | | | | your sushi making. |
| Katsuobushi are shaved flakes of steamed or | | | | |
