Sushi - Sushi Class - Intermediate Level
Sushi Class: Intermediate Level
this section you will learn how to make
a nigiri using the basic side hand
method (yokotegaeshi), a thin roll (hosomaki), and the ship roll (gunkanmaki). It is assumed that you have
become used to cooking rice, and preparing the sushi rice to a
level. We will add some extra details to the basic preparations, so you
taste the differences by just adding these little details.
will be using the sashimi knife to cut rolls. Always make a habit
of weting the knife each time before cutting the roll, and then wiping
it immediately afterwards.Keep a bowl of ice water nearby. Your hands must always be cold when making a nigiri. Cool your hands frequently and dry your hands and apply diluted rice vinegar (tezu). Give them a clap to get rid of excess moisture. This way sushi rice will not stick to your hands.
Things to prepare:
Sashimi Knife (substitutes:
long, extra sharp knife)
Rice Cooker (If you don’t
have one, you can
perfectly cook rice with a pot)
Japanese Short Grain Rice (substitutes: Japanese Medium Grain Rice)
Premixed Sushi Rice Vinegar
Sushi Bucket (Sushi
Rice Paddle (Shamoji)
Hand Fan (substitutes:
magazine or a
Extra details for intermediate level
rice with mineral water. Wash a piece
of kombu (about 2”x2”) and place on
top of the rice before cooking. Discard after the rice is cooked.
Make sushi rice with a sushi bucket (sushi oke,
a rice paddle (shamoji). The extra
moisture absorbed will make the sushi rice come
Use real wasabi
you choose your sashimi, you have to
be sure to get a loin with a good shape to make a nigiri.
Learn how to slice fish for sushi, and then you can determine if a
sashimi loin is suitable for you before you buy it. Also check for
freshness, and good texture.
Make Sushi Rice
Side Hand Flip
Common Mistakes and Remedies:
Rice sticks on my hands even if I
You are grabbing the rice too hard. This is
bad for the sushi rice. In the beginning, you should lightly grab it
fingers, and ball it by lightly shaking it in a loose fist. Give it a
squeeze and you should get a roughly shaped sushi rice ball that you
working on. Once you start merging it with the fish, the fish oil will
act as an
extra lubricant to your hands, and you can use more strength to squeeze
never too hard) to finalize your nigiri without
the sushi rice sticking on your hands. One or two grains of rice that
stick to your
hands should be of no concern.
It is difficult to cut
the roll without
breaking the nori.
Always wet the knife.It should be slightly dripping of water. Also, the
knife may not be sharp enough. It should be
sharp, so it can “cut” dry nori cleanly
as scissor cuts paper Also, the roll should be cut in one long stroke.
“saw” the roll.