Sushi - Sushi Class - Semi-Professional Level
Sushi Class: Semi-Professional Level
Now that you have
mastered the basic skills
in making sushi at home, lets cover some topics that will make you no different
than a amateur sushi chef, if not, much better. Sushi
requires to check the
quality of the ingredients to the last detail since it is all about
ingredients with little or no modifications. Always use the best
and condiments, including salt and sugar.
Find a local wholesale fish market open to
the public. Make sure that they cater to sushi restaurants, and they
their sashimi grade fish with lower quality seafood on the display.
grade fish should always be separate from the other fish. Learn to
choose a good fish and fillet it. Cutting the sashimi should be
fun if you have an extra sharp sashimi knife. Learn how to sharpen
Cutting the sashimi loins perfectly for sushi requires practice, but it
is the thickness of the
sashimi that comes before the shape. Depending on the fish, the
but the sashimi for sushi should never be too thick. There is always a
(not officially) between the fish and the sushi rice, and that can be
by eating at good sushi restaurants, and using your senses.
the best Japanese short grain rice
that you can find. Water is also very important. Roughly an equal
amount of it
is absorbed in the rice. It is a good habit to try out many types of
water, and find one that has a sweet aroma. This is difficult to do on
stomach. It is best to do it when you are very hungry.
Take extra care in
cooking the rice. The
plain rice, when cooked, should not be too soft, nor be
“al dente”. It should
be soft, moist, and slightly chewy. The vinegar used for the sushi rice
be naturally fermented with no additives (especially MSG). It is up to
you want to use an aged one which have bold aromas, or a light and
If you keep these things in mind, making
sushi at home will become a fun hobby. Practice the main methods in
sushi, and it will become second nature to you in no time.