No food embodies Japan quite like sushi. Yet, even among the Japanese, few attempt to make it at home. Traditionally, the art of sushi-making required decades of rigorous training under a master chef. However, times are changing, and now almost anyone can enjoy crafting their own sushi.
A Chef's Perspective
Tsuneo Suzuki, a chef with 45 years of experience, believes that no sushi tastes better than what you make yourself. He offers demonstrations and courses at special events and teaches at the Tokyo Sushi School in downtown Tokyo. The school attracts students from around the world, some of whom go on to open their own sushi restaurants.
Hands-On Learning
In a recent class, Suzuki guided students through step-by-step instructions, proving that making sushi is not as daunting as it seems. The resulting seafood sushi held together well, looked professional, and tasted delicious. One participant, Daniel Nevins, a heavy equipment mechanic from Erlanger, Kentucky, produced nearly perfect sushi on his first attempt. His wife, Brittany, a cook, had dreamed of visiting Japan since she was 13 and found learning a different culture's cuisine exciting.
When asked about the most challenging sushi to make, Suzuki thoughtfully replied, "Tuna. Tuna is deep."
How to Make Seafood Sushi at Home
Ingredients
- Cooked white rice, flavored with a bit of vinegar for a slight tang
- A dash of sugar and salt
- Sliced raw seafood (tuna, squid, salmon, mackerel, yellowtail)
- Wasabi mustard
- Soy sauce for dipping
Note: While there is a special way to slice fish for sushi, you can use pre-cut sashimi pieces from Japanese grocery stores, or carefully cut the fish into thumb-sized slices yourself.
Directions
- Take a bit of the flavored rice and gently shape it into a golf-ball-sized piece in one hand. Avoid rolling the rice with both hands, as this is considered improper in traditional sushi-making.
- Keep the rice in your right hand and place a piece of seafood flat on your left palm.
- Add a dab of wasabi at the center of the seafood slice. Place the rice ball on top and gently press it to shape, keeping the rice fluffy.
- Turn the sushi so the seafood is on top and the rice is on the bottom. Use your fingers to cup it and lightly tap the top with your forefinger to shape it.
- Turn the sushi clockwise on your palm and place it on a plate, leaving space for more pieces.
- Serve with a small plate of soy sauce for dipping.
