[Isa]

The first thing you need is good rice, short grain or medium grain rice, preferably Kokuho or Calrose. Once cooked, the rice is temperamental do not forget to fan it to help it cool. Sounds stupid but you really need to do it. Pour the rice in a large but low platter so it will cool faster.

The second thing you need is a good and trusted fish market. If they are nice they will cut the fish for you. Don’t refuse their offer. The hardest part of sushi making is the fish cutting. Don’t forgot to mention what kind of sushi you are making before they cut the fish.

There are many kind of sushi, such as pressed sushi, temaki sushi or roll sushi, etc. To begin with, you should limit your self to the folowing:

Sushi maki or rolled sushi. On a sheet of nori, pressed sea weed you put a layer of rice. Add some fish and/or vegetables, eggs or tofu. Roll on a bamboo rolling mat and slice into 8 pieces of regular size.

Nigiri sushi or luscious slabs of raw fish pressed onto delicately flavoured rice. Where you mould a little bit of rice on which you put a fish or seafood onto it.

Is it hard to do? Not really once you learn how to roll on the bamboo mat and know how to form the rice balls. You can find gadget to help you in a Japanese grocery.


Don't forget the wasabi, pickled ginger and soya sauce!