The Art of Sushi Making: Techniques and Ingredients

Ever wonder how you can make that sushi look so fresh and delicious? Don't fret, I'm here to give you some helpful tips.

STEP 1: Choose Your Fish Carefully

Your first step in making sushi is deciding which fish to use. For starters, I'd recommend choosing something with a mild flavor and soft texture. I prefer Japanese sashimi cuts like toro, maguro, and ikan. They all require less effort and the results are a bit more forgiving. However, you don't necessarily need to use a specific cut. Any fresh fish is going to work.


STEP 2: Get Started Cutting

Once you've decided which fish to use, it's time to start cutting. Start by slicing off some of the top and bottom so you're left with a flat piece of fish. Now start making horizontal cuts down the length of the fish.

STEP 3: Take It Further

Once you've finished cutting the fish, use a sharp knife to start shaving the outside of the fish away. The goal is to trim the edges as close to the center as possible while leaving the center uncut. I usually shave away the excess until I have something that looks like a rectangle.

STEP 4: Finish the Shave

After you've shaved the outside of the fish, it's time to start shaving away the skin. The first part of this process is to cut the skin from the sides, then shave away some of the skin from the back. I try to leave the skin that has already been removed on the back of the fish. It helps it retain its shape.

STEP 5: The Final Touches

The final touches involve adding seasoning and rice. Start by slicing off some of the skin on the front of the fish. Then lightly brush the rice against the fish, coating it evenly. This will add a nice, crispy texture.

STEP 6: Decorate It

Once everything is prepared, you're ready to decorate it. Here you have two options. You can either stick the rice onto the fish using chopsticks or you can brush the rice onto the sushi roll. Personally, I find it easier to brush the rice directly onto the rice paper. You can also add a dab of soy sauce or wasabi, or you can wrap the rice in lettuce leaves.

STEP 7: Fold & Roll

Once you're satisfied with your creation, start rolling it up. Start from the tail and roll the sushi forward. Be sure to push the rice paper down firmly against the filling as you go.

STEP 8: Secure it

Once the sushi is rolled, use your hands to secure it tightly. You can use a toothpick or wooden pick to do this.

STEP 9: Presentation

Now you can decide how you want to serve it. You can place it on a plate, on a tray, or just in your hand. I usually serve it in a bento box so it stays fresher longer.