With more than 20 years of experience in the sushi industry, Executive Chef Adison Lee of KUU restaurant has many tricks that he uses daily. Here are a few of the basic ones for making sushi at home.
- Rice soaks up a lot of water when it's cooked, so pay attention to what you use. Filtered water is the best option if you're unsure about your tap water. Always rinse rice until the water runs clear before cooking.
- When seasoning rice with vinegar, fold it gently using a wooden paddle or spoon instead of stirring or mashing, so you don't end up with a sticky mess.
- Warm rice makes better sushi. Traditionally, it's served body temperature right out of the chef's hand. For the home chef, freshly-made rice is best, but if yours was cooked and refrigerated (not recommended), warm it before making your sushi.
- Before you cut your sushi roll, let it sit for just a few minutes to let the rice stick together. This (along with a very sharp knife) will make it easier to cut.
If you're in the market for new knives, here are the best ones for making Japanese food:
- Yanagi and Takobiki for sashimi
- Deba for fish and butchering
- Usuba for vegetables
- Unagisaki for cutting eel
- Sushikiri for rolls
Celebrate International Sushi Day