live it up
Sushi Kit
Chefling
handpicked just for you

live it up
Sushi Kit
Chefling
handpicked just for you

live it up
Sushi Kit
Chefling
handpicked just for you

Ingredients

Sticky Rice
Nori Sheet
Pickled Ginger
Tempura Flour
Wasabi Powder
Premium Soy Sauce
Distilled Vinegar
Sesame Seeds
Sriracha Mayonnaise
Sushi Mat
Chopsticks

Shelf Life: 180 days

More Information

Method of Preparation

Rinse sushi rice using your hands and pour out the water. Repeat the step 4 times.
Add 650ml of water (Starter and Kit For 2), Add 1300ml of water (Kit For 4), Add 1950ml of water (Kit For 6) and cook sushi rice in a rice cooker or on stove (about 25-30 minutes).
Once cooked, drain all the water and while the rice is hot, pour the sushi vinegar and mix it well. Let it cool down completely.
Set up your work space, with sushi fillings.

PS : Frying your filling in tempura batter will add the crunch (optional).
TO FRY : Empty tempura in a bowl and slowly odd water to make a thick consistency batter.
Coat the vegetable/seafood and deep fry on medium flame until golden brown.
Sprinkle some salt after taking them out.
Spreading Rice on the Nori sheet
Place sushi mat on a flat surface and cover it with a cling wrap.
Take the nori sheet and cut in half if you have 1-2 fillings(preferable) and if you have more than 2 fillings you can use one full sheet, as it is.
Place half cut nori sheet (rough side up) on sushi mat lengthwise.
Start filling in with rice evenly on the sheet (Note- Dip fingers in water to keep rice from sticking and leave space of around 2 cms towards the upper end of the nori sheet while spreading the rice)
First add the mayo and then place the fillings on the bottom quarter of the nori sheet.
Uramaki Style aka inside out rolls
Place the sushi rice on the nori sheet and sprinkle sesame seeds on the rice and then place it upside down (the rice portion towards the rolling mot and nori sheet on the top.
Now add the fillings and mayonnaise and then roll.
BEGIN ROLLING NORI!
Slowly roll one sheet at a time. Wet a sharp knife to cut 6 even pieces.
For the wasabi paste, add 4ml water (Starter and Kit for 2), add 10ml water (Kit for 4), add 15ml water (Kit for 6) to the wasabi powder and viola, the paste will be ready.
Serve fresh with sushi ginger, soy sauce and wasabi, dip and enjoy!

Chefling

Your gateway to home gourmet cooking

Chefling

Your gateway to home gourmet cooking

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Chefling

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Sushi Kit

Name: Sushi Kit
Brand: Chefling
Price: 799.0 INR
Availability: InStock

Sushi Kit

₹ 799

₹ 799 ~~999.00~~ -20%

Sale Sold out

Inclusive Of All Taxes /Free Shipping across India on ₹300+ orders.

Variety Kit of 2 Kit of 4 Kit of 6

Product variants

Embark on a gourmet journey into the art of sushi-making with our Sushi Kit For 2! Designed for both beginners and sushi connoisseurs, this all-inclusive kit provides everything you need to create delectable homemade sushi in the comfort of your own kitchen. Inside, you will find all the essentials, including premium short-grain sticky rice for the perfect texture, high-quality nori sheets for a distinct flavor, and authentic wasabi powder for a spicy kick. Our kit also includes a bamboo sushi mat for effortless rolling, as well as a detailed recipe sheet to guide you through the process. Please note: This kit serves 2 people and does not include vegetables or meat, giving you the freedom to customize your sushi rolls to your liking. Whether you're hosting a sushi night with friends or fine-tuning your sushi-making skills, our Sushi Kit For 2 is the epitome of luxury and extravagance in the world of sushi. Dive in and experience the satisfaction of

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Vouched for by Sthani

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Ingredients

Sticky Rice
Nori Sheet
Pickled Ginger
Tempura Flour
Wasabi Powder
Premium Soy Sauce
Distilled Vinegar
Sesame Seeds
Sriracha Mayonnaise
Sushi Mat
Chopsticks

Shelf Life: 180 days

More Information

Method of Preparation

Rinse sushi rice using your hands and pour out the water. Repeat the step 4 times.
Add 650ml of water (Starter and Kit For 2), Add 1300ml of water (Kit For 4), Add 1950ml of water (Kit For 6) and cook sushi rice in a rice cooker or on stove (about 25-30 minutes).
Once cooked, drain all the water and while the rice is hot, pour the sushi vinegar and mix it well. Let it cool down completely.
Set up your work space, with sushi fillings.

PS : Frying your filling in tempura batter will add the crunch (optional).
TO FRY : Empty tempura in a bowl and slowly odd water to make a thick consistency batter.
Coat the vegetable/seafood and deep fry on medium flame until golden brown.
Sprinkle some salt after taking them out.
Spreading Rice on the Nori sheet
Place sushi mat on a flat surface and cover it with a cling wrap.
Take the nori sheet and cut in half if you have 1-2 fillings(preferable) and if you have more than 2 fillings you can use one full sheet, as it is.
Place half cut nori sheet (rough side up) on sushi mat lengthwise.
Start filling in with rice evenly on the sheet (Note- Dip fingers in water to keep rice from sticking and leave space of around 2 cms towards the upper end of the nori sheet while spreading the rice)
First add the mayo and then place the fillings on the bottom quarter of the nori sheet.
Uramaki Style aka inside out rolls
Place the sushi rice on the nori sheet and sprinkle sesame seeds on the rice and then place it upside down (the rice portion towards the rolling mot and nori sheet on the top.
Now add the fillings and mayonnaise and then roll.
BEGIN ROLLING NORI!
Slowly roll one sheet at a time. Wet a sharp knife to cut 6 even pieces.
For the wasabi paste, add 4ml water (Starter and Kit for 2), add 10ml water (Kit for 4), add 15ml water (Kit for 6) to the wasabi powder and viola, the paste will be ready.
Serve fresh with sushi ginger, soy sauce and wasabi, dip and enjoy!

Chefling

Your gateway to home gourmet cooking