Singapore’s food scene is a vibrant fusion of cultures, a place where culinary traditions from across Asia and beyond meet and mingle. In this exciting landscape, sushi holds a special place. It’s not just the traditional Japanese nigiri or maki you’ll find; Singaporean sushi has evolved, incorporating local tastes and ingredients to create something uniquely its own. From chili crab maki to salted egg yolk rolls, the creativity is boundless.
This guide is for anyone who has savored these innovative flavors and wished they could bring that experience home. Making sushi might seem like a task best left to seasoned chefs with years of training, but it’s more accessible than you think. We’ll walk you through everything you need to know to recreate the magic of Sushi Singapore right in your own kitchen. You’ll learn about the essential equipment, how to select the right ingredients, and step-by-step instructions for crafting perfect sushi rice and delicious rolls. By the end, you’ll have the confidence and skills to host your own sushi night.
What Makes Singaporean Sushi Unique?
While traditional Japanese sushi, or Edomae sushi, emphasizes simplicity, fresh ingredients, and the pure taste of fish, Singaporean sushi takes a more adventurous approach. It’s a style defined by fusion, where local flavors are boldly integrated into classic sushi forms. This reflects Singapore’s identity as a cultural melting pot.
Here’s what sets it apart:
- Fusion of Flavors: Singaporean sushi chefs are not afraid to experiment. You’ll find rolls infused with flavors from Chinese, Malay, and Indian cuisines. Think ingredients like chili crab sauce, salted egg yolk, laksa paste, and even chicken rice flavors making their way into maki rolls.
- Creative Ingredients: Beyond local sauces, the fillings themselves are often unconventional. Instead of just raw fish, you might find cooked items like crispy soft-shell crab, grilled unagi with a local twist, or even vegetarian options featuring tropical fruits and vegetables.
- Emphasis on Texture: There’s a love for contrasting textures. It’s common to find crunchy elements like tempura flakes, fried shallots, or crispy salmon skin sprinkled on top or mixed into the rolls, providing a satisfying crunch against the soft rice and fillings.
- Bold Sauces: While traditional sushi uses soy sauce and wasabi sparingly to complement the fish, Singaporean sushi often features rich, flavorful sauces drizzled over the top. Spicy mayo, sweet teriyaki glaze, and savory salted egg yolk sauce are popular additions that add another layer of complexity.
This creative freedom results in a diverse and exciting sushi experience that’s both familiar and new. It’s a celebration of flavor that captures the dynamic spirit of Singaporean food culture.
Essential Equipment for Homemade Sushi
Before you start rolling, you’ll need to gather a few key tools. Having the right equipment will make the process much smoother and more enjoyable.
- Rice Cooker: While you can cook sushi rice on the stovetop, a good rice cooker delivers consistent, perfectly cooked rice every time. It’s a worthwhile investment for any home cook, especially for making sushi.
- Rice Paddle (Shamoji): This flat plastic or wooden paddle is essential for mixing the seasoned vinegar into the rice. Its non-stick surface prevents the rice grains from being crushed.
- Large, Non-Metallic Bowl (Hangiri): Traditionally, a hangiri—a large, flat-bottomed wooden tub—is used to cool and mix sushi rice. The wood absorbs excess moisture, resulting in rice with the perfect texture. If you don’t have one, a large glass or plastic bowl will work. Avoid metal bowls, as they can react with the vinegar and affect the taste.
- Bamboo Rolling Mat (Makisu): This is the most crucial tool for making maki rolls. The mat allows you to apply even pressure and shape the sushi into a tight, uniform cylinder. For easier cleanup, you can wrap your mat in plastic wrap.
- Sharp Knife: A sharp, long-bladed knife is non-negotiable for slicing sushi rolls cleanly. A dull knife will squash your rolls and ruin their appearance. A Japanese yanagiba (sushi knife) is ideal, but any sharp chef’s knife will do. Keep a damp cloth nearby to wipe the blade between cuts to prevent sticking.
Sourcing the Right Ingredients
The quality of your sushi at En Sushi depends heavily on the quality of your ingredients. Here’s what you’ll need and how to choose the best.
The Rice
The foundation of all good sushi is the rice.
- Type of Rice: Always use Japanese short-grain rice, often labeled as “sushi rice.” Brands like Nishiki, Kokuho Rose, or Tamanishiki are excellent choices. This type of rice is high in starch, which makes it sticky and allows it to hold its shape. Do not substitute with long-grain rice like jasmine or basmati.
- Rice Vinegar: Seasoned rice vinegar is used to flavor the rice. You can buy pre-seasoned sushi vinegar, or make your own by gently heating rice vinegar with sugar and salt until they dissolve. A standard ratio is 5 parts rice vinegar to 2 parts sugar and 1 part salt.
The Nori
- Roasted Seaweed Sheets: These are the dark green wrappers used for maki rolls. Look for packages labeled “nori” or “roasted seaweed for sushi.” Good quality nori is crisp, dark, and has a uniform thickness.
The Fillings: Classic and Singaporean
This is where you can get creative. Start with some classic fillings and then incorporate Singaporean-inspired flavors.
Classic Fillings:
- Seafood: If using raw fish, it must be “sushi-grade” or “sashimi-grade.” This means it has been handled and frozen in a way that kills potential parasites. Purchase it from a reputable fishmonger.
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- Tuna (Maguro): A classic choice.
- Salmon (Sake): Another popular option, loved for its rich flavor.
- Cooked Shrimp (Ebi): Easy to prepare and great for beginners.
- Crab Sticks (Kani): A convenient, pre-cooked option.
- Vegetables:
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- Cucumber: Japanese cucumbers are best. Cut them into long, thin matchsticks.
- Avocado: Choose ripe but firm avocados.
- Carrots: Julienne for a sweet crunch.
Singaporean-Inspired Fillings:
- Chili Crab: Use canned crab meat mixed with a store-bought chili crab paste for an easy version.
- Salted Egg Yolk: You can buy pre-made salted egg yolk powder or sauce. Mix it with cooked shrimp or crispy chicken for a decadent filling.
- Crispy Salmon Skin: Bake or pan-fry salmon skin until crispy, then crumble it.
- Soft-Shell Crab: Buy frozen soft-shell crabs, coat them in tempura batter, and deep-fry until golden brown.
- Chicken Rice Flavor: Use shredded poached chicken (from a Hainanese chicken rice recipe) as a filling. Drizzle with a little ginger-garlic sauce.
- Mango: Sweet, ripe mango adds a tropical twist that pairs well with seafood.
Step-by-Step Guide to Making Sushi
Part 1: Perfecting the Sushi Rice
This is the most important step. Take your time and get it right.
- Wash the Rice: Place 2 cups of sushi rice in a bowl. Cover with cold water, swish the rice with your hands, and then pour out the milky water. Repeat this process 4-5 times, or until the water runs mostly clear.
- Cook the Rice: Drain the washed rice well and place it in your rice cooker. Add 2 cups of cold water (a 1:1 ratio of rice to water is standard for most rice cookers, but check your cooker’s instructions). Let the rice soak in the water for at least 30 minutes before turning on the cooker. This allows the grains to absorb water and cook more evenly. Then, start the cook cycle.
- Prepare the Vinegar Seasoning: While the rice is cooking, prepare the sushi vinegar. In a small saucepan, combine 1/2 cup of rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt. Heat over low heat, stirring until the sugar and salt have completely dissolved. Do not let it boil. Set aside to cool.
- Season the Rice: Once the rice cooker cycle is finished, let the rice steam for another 10-15 minutes with the lid on. Transfer the hot rice to your large non-metallic bowl or hangiri. Pour the cooled vinegar mixture evenly over the rice. Using your rice paddle, gently “cut” and fold the rice in a slicing motion. This separates the grains and coats them with vinegar without mashing them.
- Cool the Rice: While mixing, use a fan (or a piece of cardboard) to cool the rice down to room temperature quickly. This gives the rice a glossy sheen and the desired texture. Cover the bowl with a damp cloth to prevent the rice from drying out while you prepare the rest of your ingredients.
Part 2: Assembling and Rolling the Maki
Now for the fun part!
- Set Up Your Station: Have everything ready: your bowl of sushi rice, a small bowl of water with a splash of vinegar (for your hands), your bamboo mat (wrapped in plastic), a sheet of nori, and your prepared fillings.
- Prepare the Nori: Place the bamboo mat on your work surface. Place one sheet of nori on the mat, shiny side down. The rougher side helps the rice stick better.
- Spread the Rice: Dip your fingers in the bowl of vinegared water to prevent the rice from sticking to your hands. Take a handful of rice (about 3/4 cup) and spread it evenly over the nori. Leave a 1-inch border at the top edge of the nori. Be gentle; don’t press down too hard.
- Add the Fillings: Arrange your chosen fillings in a horizontal line across the center of the rice. Don’t overfill, or your roll will be difficult to close. A good rule of thumb is 2-3 fillings per roll.
- Roll it Up:
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- Lift the edge of the bamboo mat closest to you, using your thumbs.
- Fold it over the fillings, using your fingers to tuck the fillings in tightly.
- Start to roll the mat away from you, applying gentle but firm pressure to create a tight cylinder.
- When you reach the end, dab a little water on the 1-inch border of nori to help it seal.
- Once rolled, gently squeeze the log within the mat to firm it up and ensure it’s perfectly round.
- Slice the Roll: Place the sushi roll on a cutting board. Wipe your sharp knife with a damp cloth. In a single, smooth motion, cut the roll in half. Then, place the two halves side-by-side and cut them into three equal pieces each, yielding six pieces total. Wipe the knife blade after each cut for clean slices.
A Healthier Take on a Local Favorite
Creating sushi at home is not just a fun culinary project; it’s a way to connect with the vibrant food culture of Singapore on your own terms. By making your own rolls, you have complete control over the ingredients. You can choose the freshest fish, load up on vegetables, and moderate the amount of rich sauces you use. This makes it a fantastic way to enjoy these delicious flavors in a healthier, more personalized way.
The process of making sushi is a rewarding experience in itself. From perfecting the rice to artfully arranging the fillings, it’s a practice of patience and creativity. Don’t be discouraged if your first few rolls aren’t perfect. Like any skill, it takes practice. The more you do it, the more confident you’ll become. So, invite some friends over, put on some music, and turn your kitchen into a Singaporean sushi bar for the night.
