Nodoguro, also known as "Rosy Seabass" or "Akamutsu," is a rare and prized sushi ingredient caught along the coast of the Sea of Japan. These exquisite fish, reaching approximately 40 cm in size, are most abundant during the autumn to winter season. They have earned the nickname “black throat” due to the distinctive black coloration found inside their throats. As white fish, Nodoguro boasts a lump of delectably fatty and tender meat that captivates sushi enthusiasts. In the bustling culinary landscape of Tokyo, Nodoguro holds a prestigious status as a high-priced delicacy. Consequently, it is a rare sight to encounter them at regular supermarkets, as wholesalers primarily supply them to renowned restaurants. The most cherished methods of savoring Nodoguro are through the indulgence of sashimi, letting its exquisite flavors shine in its raw form, or the culinary delight of grilling it to perfection. If you're eager to explore the world of rare and extraordinary sushi ingredients, don't miss the opportunity to relish the exceptional Nodoguro. #Sushi #Fish #Ingredients Loved Making Sushi? Take the Next Step. Learn to make deliciously beautiful sushi from a real Japanese sushi chef — with fresh fish shipped to your door, anywhere in the US. In the San Francisco Bay Area? We also host team-building classes and cater corporate & private events.

( Kuruma Ebi, pastel drawing by Kaz Matsune) (original post from quora.com) While it's true that Swordfish can be used for sushi, including Nigiri and Sashimi, it's not as commonly seen as other fish varieties. The belly part, in particular, offers a delicious taste and can serve as a good substitute for Toro. The reason behind its relative lack of popularity in sushi remains somewhat unknown. In Japan, the preference leans towards regular Tuna/Maguro, leaving less demand for Swordfish as a sushi item. Swordfish are typically prepared through cooking methods. As for the shark, you won't find it served as Nigiri or Sashimi due to its specific requirements. For it to be safely consumed raw, it must be incredibly fresh. Shark blood contains urea, which over time decomposes and emits an ammonia odor. As such, it is not a common choice for raw consumption in sushi. Loved Making Sushi? Take the Next Step. Learn to make deliciously beautiful sushi from a real Japanese sushi chef — with fresh fish shipped to your door, anywhere in the US. In the San Francisco Bay Area? We also host team-building classes and cater corporate & private events.

Tuna Pastel Drawing by Chef Kaz Matsune (Originally posted on Quora.com) Let's start looking at the whole fish - Yellowfin, Bigeye, and Bluefin What's marked in green is suitable for Sashimi. Tuna uses its tail to swim, so the tail meat is the leanest, containing the least amount of fat, therefore tastes less flavorful compared to the belly. Here is a top view and some side views of Yellowfin tuna. You see white tendon left side of this loin (just outside of the green line,) This part is too tough to chew. Because Yellowfin does not grow big enough to store fat as Bluefin does, this part is unsuitable for either Sashimi or Nigiri. It, however, can be used for Spicy Tuna after scraping. The best part is the top part (pointy triangular shape) meat. It is tender and has a very mild tuna flavor. Great for Sashimi! #Sashimi #Quora #Tuna Loved Making Sushi? Take the Next Step. Learn to make deliciously beautiful sushi from a real Japanese sushi chef — with fresh fish shipped to your door, anywhere in the US. In the San Francisco Bay Area? We also host team-building classes and cater corporate & private events.

Video Tutorial: Understanding Sushi Grade Salmon "Sushi grade" is a term used to determine if fish is safe for raw consumption. But how do you transform salmon into sushi grade? For wild salmon, freezing is required, along with an optional curing step, which is highly recommended. In the case of farm-raised salmon, some may require freezing while others do not. Curing remains optional. Given that salmon is one of the most popular fish for sushi in the US and Japan, this article aims to explain how to convert regular salmon into sushi grade for raw consumption. Here's the step-by-step process: Selecting the salmon Curing Freezing Thawing Choosing the Right Salmon Finding quality salmon involves visiting a reputable local fish store or a supermarket known for high-quality fish. Ideally, you should select a store where an expert is available to answer your queries. Some questions you might consider asking include: When was this salmon delivered? (the fresher, the better) Where was this salmon caught (or farm raised)? Has this salmon been previously frozen? Different types of salmon you may find include King Salmon/Chinook, Atlantic Salmon/Salmo Solar, Silver Salmon/Coho, Red Salmon/Sockeye, and Pink Salmon/Humpback. Here are explanations of each salmon type. King Salmon As the name suggests, King Salmon is the largest variety, distinguished by its higher fat content than other types. Its flavor stands out, offering a deep and robust salmon taste, making it a favorite, especially when in season. Atlantic Salmon A less known fact is that all Atlantic Salmon is farmed. This variety presents a color spectrum from orange to light orange, but it falls short in terms of flavor and oil content when compared to King Salmon. Silver Salmon/Coho Falling mid-range in size, taste, and flavor, Silver Salmon, also known as Coho, offers a medium experience. It's larger than the smaller Red Salmon but still smaller than King. Named for its unblemished skin, it has less fat and a lighter hue than both King and Sockeye Salmon. Red Salmon Red Salmon ranks second in my preferences, right after King. Despite its smaller size, it boasts a rich fat content. Its flavor profile is characterized by an intense, umami taste, which may feel more concentrated. Red Salmon is predominantly wild, as farmed Red Salmon is not commonly found, making it an excellent choice for sushi-grade salmon. Pink Salmon Pink Salmon is the smallest variety, and consequently, it has the least fat content. Its primary use is in canned salmon production due to its lower commercial value, which is attributed to its lower fat content. It's not commonly used for sushi or sashimi, and it's rarely seen in fish company price lists or restaurant menus. For sushi and sashimi, my preferences lie with King Salmon first, followed by Red, then Atlantic Salmon. King Salmon, with its robust fat content and deep flavor, tops my list. Red Salmon, with its distinctive concentrated flavor, comes next. Atlantic Salmon's flavor can be inconsistent; because I enjoy the taste of King and Sockeye, I often find farmed Atlantic bland. Nonetheless, Atlantic salmon is a good candidate for sushi fish. Once you've selected your salmon variety, the next step in the process is curing. Curing Process Salmon curing for sushi involves two main techniques: salt curing and vinegar curing. Both methods kill and reduce bacteria on the fish's exterior. Vinegar curing mitigates the "fishy" smell and imparts a "cooked" texture to the flesh. Salt curing, especially when combined with sugar, introduces a sweet-salty flavor profile. You'll need the following ingredients: Salmon (skin off) Sea Salt Sugar Lemon peel or zest (optional) Instructions: Spread sugar on a sheet pan. Coat the entire outer layer of the salmon with sugar. Let the salmon sit until water starts seeping out. The curing time in sugar depends on the salmon's size. Rinse the salmon in water and pat dry with paper towels. Repeat the process with salt. (Optional) Place the salmon in a bag and inject smoke using a smoke gun. Refrigerate for 30 minutes to an hour. After curing the salmon, it's time to freeze it. Freezing To kill parasites like anisakis, wild salmon must be frozen. The freezing duration is approximately 24 hours in a commercial freezer, or 7 days in a home freezer. Certain farm-raised Salmon, like Ora King from New Zealand, is parasite-free and requires no freezing. Always confirm with your fishmonger when purchasing farm-raised salmon. Thawing After freezing, slowly thaw the salmon in your refrigerator. This slow process preserves the flavor and maintains the delicate texture of the fish. (Quick) Smoking This technique does not fully smoke the salmon as in the case of traditional smoked salmon. It's more of an instant smoke infusion, primarily intended to impart a smoky flavor. It's important to note that this method likely doesn't kill or reduce the bacteria on the fish's surface. To quick-smoke, use a compact handheld smoke gun. A wide variety of these smoke guns can be found online. Click here to explore. Instructions: Place your thawed salmon on a metal wire rack on a sheet pan, or a plate. Place the sheet pan in a plastic bag (small trash bag would work). Insert the tip of the smoke gun into the plastic bag. Inject smoke until the bag is filled. Close the bag, place it in the refrigerator for at least 30 minutes. Remove the salmon from the bag. Slice for sushi or sashimi. With this guide, you can elevate your homemade sushi and sashimi experience by mastering the art of preparing salmon. Follow the steps, use high-quality ingredients like Ora King Salmon, and with practice, you'll impress your guests with wonderful sushi dishes. Happy sushi-making! (Original) How to Cure Salmon for Sushi and Sashimi: A Step-by-Step Guide Here is an update to the original post, “How to Cure Salmon for Sushi and Sashimi: A Step-by-Step Guide” Sushi Grade Salmon Sushi grade is a term used to state if fish is ok for raw consumption. The question is how can I make salmon sushi grade? If it’s wild salmon, it requires freezing, and optional curing (recommended). If farm raised, for some requires freezing, some do not. Curing is also optional. As Salmon is one of the most popular fish for sushi in the US and Japan, in this article, I am going to explain how to turn a regular salmon into sushi grade for a raw consumption. Let’s dive in. Here are the steps: Selecting the salmon Cure Freeze Thaw Selecting Salmon To pick Salmon for sushi, find a trustworthy local fish store, or supermarket that carries quality fish. Ideally, a store where there is someone dedicated to selling fish, as you may need to ask some questions. Some of the questions to ask. Q: When was this salmon delivered to here? (the sooner, the better) Q: Where was this salmon caught (or farm raised)? Q: Is this salmon previously frozen? There are many types of salmon available for purchase. They are: King Salmon/Chinook Atlantic Salmon/Salmo Solar Silver Salmon/Coho Red Salmon/Sockeye Pink Salmon/Humpback #1 King Salmon It is the largest of its kind, hence the name King. It also contains more fat than any other salmon. As for the taste, it is the king, meaning, it has the most deep salmon flavor. When in season, wild King is my favorite. . #2 Atlantic Salmon I didn’t know this until recently - all Atlantic salmon are farmed. The color tends to be more orange to light orange. Has less flavor and oil compared to King Salmon. # Silver Salmon/Coho In terms of its size, taste and flavor, Sliver Salmon, aks Coho is kind of “in between.” It is smaller than King, but bigger than small ones like Red Salmon. It is called silver because of the lack of black spots on the skin. It has less fat. Less orange compared to King and Sockeye. #4 Red Salmon I like Red Salmon as much as King. It has nice fat content second to salmon considering it is smaller than the king. As for the flavor, to me it tastes more intense, and nice umami. Maybe concentrated. I have not seen farm raised red salmon so I am guessing you can only get wild one. Great to make sushi grade. #5 Pink Salmon It is the smallest of all, thus has the least amount of fat. Mostly it is used for canned salmon. I haven’t had it for sushi or sashimi, and have not seen this in the price list from the fish companies, or served at a restaurant. Supposedly because of its lower fat content, the commercial value is low, which is the reason it is mainly used for canning. For sushi and sashimi, my first choice is King, then Red Salmon, followed by Atlantic. The reason is that King Salmon just tastes the best to me. It has nice fat and deep salmon flavor. Red Salmon distinctive concentrated flavor (at least that is what tastes to me). Atlantic for me is hit and miss. Because I like King and Sockeye, farmed Atlantic tastes bland. Now, you chose the salmon, the next thing is to cure it. 1. Curing There are mainly two types of curing techniques used for sushi fish: salt curing and vinegar curing. Curing is a process of “preservation and flavoring process.”(Science of cooking). Both salt and vinegar kill and reduce the amount of bacteria that is outside of the fish. Vinegar curing reduces the “fishy” smell, and puts its flesh in a similar condition as “cooked.” Salt curing adds a salty taste to fish. When combined with sugar, it will add a sweet taste. Smoking is another curling technique to kill bacteria. However, the smoking method described in this recipe using the smoke gun does not necessarily kill the bacteria. It is used to mainly add a smoky flavor to the salmon. Ingredients Salmon (skin off) Sea Salt Sugar Lemon peel or zest (optional) Tools Sheet pan or plate Instructions: Sprinkle sugar on the sheet pan. Place the salmon to coat the entire outer layer with sugar using your hands. Let salmon sit until water starts to come out from the salmon. The time to cure in sugar varies depending on the size of the salmon. If it’s a small block or steak size around 450g/1lb, it should take about 10-20 minutes. If it is a filet, then 30-45 minutes depending on the type of salmon. The more oil the salmon has, the longer it takes. Rinse the salmon in water. Pat dry with paper towels. Sprinkle salt on the sheet pan. Place the salmon to coat the entire outer layer with salt using your hands. Let salmon sit for about the half the time it took curing with sugar. Rinse the salmon in water. Pat dry with paper towels. Optional: Place the salmon in a bag, inject smoke using the smoke gun. Close the bag. Place the bag in the refrigerator for 30 minutes to one hour. Now you cured your salmon, let’s freeze it. The reason you want to cure first, then freeze is curing takes out some water from the flesh of salmon. When the salmon flesh has less water, it has a less chance of forming bigger crystals when freezing, thus preventing the “drip” when thaw. The “drip” is the loss of water during thawing. What we call flavor is combination of taste and smell, which is contained in the water within the cell of salmon flesh. The forming of the crystal breaks the outer layer of cells, causing the water that contains flavor to loose. So, by curing first, we are reducing the amount of water in the flesh but keeping the flavor. 2. Freezing Wild salmon come with parasites such as anisakis. To kill parasites, Salmon must be frozen. How long? It is stated in the FDA page. To simplify, it takes approximately 24 hours in a commercial freezer, or 7 days in a home freezer. So, if you go sportfishin and catch salmon, you must freeze it for about 7 days to make it sushi grade. Some farm raised Salmon such as Ora King from New Zealand is parasite free. If the Salmon you are purchasing is parasite free, then no freezing is required. Make sure to ask the fishmonger when you buy farm raised salmon. 3. Thaw in Your Fridge Once the salmon is frozen, thaw it slowly in your fridge. The slower thawing process enhances the flavor and maintains the fish's delicate texture. Smoking This method is not the full smoke as you would with smoked salmon. This is more of an instant smoke. The main aim is to add smoke flavor. I do not believe this method will kill or reduce the bacteria on the outlier of the fish. To quick smoke, use a small smoke gun that fits in your hand. There are many types of these smoke guns available online. Click here. Instructions: Place your thawed salmon on a metal wire rack on a sheet pan, or a plate. Place the sheet pan in a plastic bag (small trash bag would work). Insert the tip of the smoke gun into the plastic bag. Inject smoke until the bag is filled. Close the bag, place it in the refrigerator for at least 30 minutes. Remove the salmon from the bag. Slice for sushi or sashimi. Mastering the art of curing salmon for sushi and sashimi will undoubtedly elevate your homemade sushi experience. Remember to follow the steps carefully and use high-quality ingredients like Ora King Salmon for the best results. With practice, you'll be able to create wonderful sushi dishes that will impress and delight your guests. Happy sushi-making! #Recipes Loved Making Sushi? Take the Next Step. Learn to make deliciously beautiful sushi from a real Japanese sushi chef — with fresh fish shipped to your door, anywhere in the US. In the San Francisco Bay Area? We also host team-building classes and cater corporate & private events.

If you think Cucumber Avocado Roll is boring, I urge you to think again. COOKING TIME Total: 35 - 45 minutes Sushi Rice: 30 - 40 minutes Rolling: 5 minutes Never underestimate the power (or I should say the flavor) of vegetables. Especially avocado. I think whoever thought of using Avocado for Sushi was Genius (supposedly, it was a chef at Tokyo Kaikan in Los Angeles who invented California Roll.) Avocado and Sushi Rice go really well. In fact, it’s tough to find ingredients that DO NO go well with Avocado: Tuna, Salmon, Yellowtail, Shrimp Tempura, and Teriyaki Chicken. Avocado’s rich buttery creamy taste is not too heavy like animal fat, which I believe is the reason it goes so well with many seafood. Now, for those who know that there are many traditional vegetarian Hosomaki and Chumaki Rolls in Japan, Avocado Roll wasn’t one of them. For one, Avocado is not native to Japan. I remember when I first started to see Avocado in a supermarket (some thirty years ago?). Almost no housewives knew what to do with it. “Are we supposed to cook it or eat it raw?” It took some years for the Japanese to get used to Avocado, but it turns out Avocado “Sashimi” with wasabi and soy sauce is fantastic! If you haven’t tried with Fresh Wasabi (available from Half Moon Bay Wasabi in California.) Cucumber being the traditional Hosomaki ingredient, when combined with Avocado, it creates a nice balance - creamy from Avocado and refreshing from Cucumber. It’s a great combination. Another reason I recommend not underestimating Cucumber Avocado Roll is that, you can use this roll as a base to make “special” rolls. For example, put some sliced Salmon on top. It is a different roll than putting Salmon inside alongside of Cucumber and Avocado. It will taste different because when you put Salmon on the outside of an Inside Out Roll, you will taste the Salmon first. When you eat a regular Inside Out Roll, you will taste Rice first, followed by whatever is inside of the roll. For an Inside Out Roll, It’s hard to taste what kind of fish you are tasting, unless you pay close attention to it. Spicy Shrimp is another one you can put on top of this Cucumber Avocado Roll, instead of putting all the ingredients inside. Try it. You will be pleasantly surprised that you will taste more of Spicy Shrimp when you put it on top. You will taste the Spicy Shrimp first. So, consider Cucumber Avocado as a basic roll you can use for whatever roll you want to create in the future. INGREDIENTS (for one roll): 200g Sushi Rice 1 Nori Seaweed, half sheet 4 - 6 pcs Avocado, sliced ½ inch thick 4 - 6 Julienned English Cucumber TOOLS: Cutting Board Knife Makisu, Sushi Rolling Mat INSTRUCTIONS: (How to spread rice for Inside Out Rolls, Step 3 - 12) Make Sushi Rice (follow this recipe). Wipe the cutting board with a wet towel to moisten. Place half sheet nori horizontally, rough side facing up. Wet your hands. Grab sushi rice, tennis ball size, approximately 200g. Place the sushi rice on the top left corner, shaping it like a potato. Using the bottom part of your left palm, apply pressure, spread the sushi rice horizontally. With your right hand, making a “U” shape, guide the sushi rice so that it covers the top half to 2/3 of the Nori. Rhythmically, turn your left hand three times to cover the top portion of the Nori with rice. Clean your hands with a wet towel, dip your fingers in the water. Using fingertips, apply the pressure, spread the rice to the bottom, from the left, center, and right. Spread the sushi rice all the way to the top and corners to cover the entire sheet of Nori as even as possible. Flip the Nori with Sushi Rice so the Nori is facing up. Place Avocado and Cucumber, in the center of Nori. Pick up the bottom edge of the Nori, roll like a Yoga mat. The bottom edge should land below the top edge of Nori. Seal, then roll another 90 degrees forward. P­­lace a plastic covered Makisu over the roll and squeeze. Cut into eight pieces. Plate and serve. (Cucumber Avocado Roll, Steps 13 - 18) Loved Making Sushi? Take the Next Step. Learn to make deliciously beautiful sushi from a real Japanese sushi chef — with fresh fish shipped to your door, anywhere in the US. In the San Francisco Bay Area? We also host team-building classes and cater corporate & private events.

For Edo•Mae (Tokyo) Style Sushi Restaurants, tuna is the definitive fish that showcases their quality, style, and artistry. The selection of tuna is a critical task for sushi chefs when visiting the fish market. It takes center stage in the "omakase," comparable to the main dish in a French or Italian course meal. Tuna is synonymous with a sushi restaurant, and for sushi chefs, a sushi establishment without Maguro/Tuna is inconceivable. Here are the detailed steps for making tuna sushi, both nigiri, and rolls: 1. Choose the Right Tuna When referring to tuna for sushi, it generally means Maguro, the tuna with red flesh. There are three main types of Maguro used for sushi: Yellowfin, Bigeye, and Bluefin. In the US and some parts of Japan, Albacore Tuna, known as white tuna, is also used for sushi. Each part of the tuna has different qualities and prices, with "Red" meat (A, B, C) being the least fatty and Fatty Tuna Belly (Toro) (D, E) being the most prized. D is the Fattiest Tuna Belly (O-Toro), while E is the Medium Fatty Tuna Belly (Chu-Toro). The tail section (C&F) contains the least fat. Here is a diagram showing parts of bluefin tuna. ​Red Meat: A, B, C F Toro (Fatty Tuna Belly): D, E Price (high to low): D, E, B, A, C&F Image Courtesy of Australian Southern Bluefin Tuna Industry Association Each part of the tuna has different qualities and prices, with "Red" meat (A, B, C) being the least fatty and Fatty Tuna Belly (Toro) (D, E) being the most prized. D is the Fattiest Tuna Belly (O-Toro), while E is the Medium Fatty Tuna Belly (Chu-Toro). The tail section (C&F) contains the least fat. Here is a block of tuna, close to "E" in the diagram. Image Courtesy of Australian Southern Bluefin Tuna Industry Association Image from Photozou ​ 2. Cut into Blocks (Saku) To prepare the tuna for sushi, it needs to be cut into small blocks known as "Saku." The cutting process involves following yellow and black lines on the tuna, resulting in various-looking pieces. Image Courtesy of Australian Southern Bluefin Tuna Industry Association ​ 3. Slice Thinly for Nigiri For nigiri, cut the tuna against the grain at about a 30-degree angle and approximately 1/4" thick. The thickness of the cut significantly impacts the taste of the nigiri. Thicker cuts enhance the tuna flavor, while thinner cuts may diminish it. To achieve the best result, experiment with various thicknesses. 4. Craft Tuna Nigiri Once the tuna is sliced, you are ready to make nigiri. Assuming you have already prepared sushi rice, use hand techniques to form nigiri. These are the hand technique to form nigiri. 5. Prepare Tekka/Tuna Roll Cut a single strip of tuna from the Saku, with the length matching that of the Nori. Place sushi rice on the rough side of the Nori, roll it up, and cut it into six pieces. It should look like this: Loved Making Sushi? Take the Next Step. Learn to make deliciously beautiful sushi from a real Japanese sushi chef — with fresh fish shipped to your door, anywhere in the US. In the San Francisco Bay Area? We also host team-building classes and cater corporate & private events.

This recipe is for white short grain, or Japonica Rice, aka: Japanese rice, sushi rice. Summary - What to do Measure by weight, not by volume, or never a finger for water Use best tasting water available to rinse and cook Soak the rice for 120 min at 5℃ Water ratio: 1:1.1 Keep the internal temperature of 98℃/208.4°F for 20 minutes Summary - What to avoid Measure by volume, or using your finger to measure water Cooking without a lid Remove the lid while cooking or steaming rice Throw short grain white rice into boiling water Cook short grain white rice without soaking in water Intro Since I started to teach an online sushi making class in August 2020, my class attendees need to make sushi rice before the class starts. I've noticed some were successful, but the majority of them told me their rice did not come our "right," or cooking rice was "so difficult." This is a new experience for me. For the in-person class I've been teaching for over ten years, we provided cooked sushi rice. Our class attendees did not have to cook rice during the class (because it would make the class too long.) I knew sushi rice was a mystery to some, but I never guessed there are so many. This led me to examine online recipes for "how to cook sushi rice." After reading dozens and over twenty youtube videos (I listed some of them in the glossary section), I've noticed some problems. It's not that all of the recipes are wrong, but most of them fail to mention some critical issues that would lead to your rice being cooked "not appropriate." Because I liked the reasoning behind recipes and cooking techniques, I have included as much scientific explanation as possible. I hope this will help you to make sense of the mystery in cooking rice. Why is it so difficult to cook “perfect” rice? There is no one size fits all recipe. That’s it. There are 120,000 rice varieties in the world (source: Rice USA). Each rice has different starch, moisture content, shape and size, which affect the amount of rice required and time you need to cook. When we see the "how to cook rice" recipe online, it says "rice" and I believe many think they can use the recipe for "All the rice" thinking rice is the rice, right? Nope. Sorry When cooking rice, you need to find a recipe specific to your rice variety, such as short grain white rice, basmati rice, etc. This is the very first mistake many people make (I am guessing here tough.) Precise measurement is the basis of any cooking Cooking rice is a precise chemical reaction. A precise chemical reaction requires precise measuring. When measuring rice, use a scale and measure by the weight, not by the volume. Measuring by weight is always more accurate. Here is an example. I have two containers of white short grain rice - each measuring 400 ml. When you weigh both, one is 495g and the other is 500g, a 5g of difference. That is 1% of the difference, but when you double or triple the recipe, the difference will be enough to call for the adjustment in the recipe. This is why the finger method to measure the water is not such a great idea, though, used properly, it could work. But for now, especially if you are a beginner, measuring by weight is the best approach. The quality of water you use to wash and cook is just as important Roughly 75% of cooked rice is water. So, it makes sense to use the best tasting water possible to cook, but why am I recommending using the best tasting (filtered, spring, or mineral) water to rinse your rice? When you rise the uncooked rice for the first time, it will soak up the most water, which is what you will taste when rice is cooked. Thus, it's in your best interest to use the best tasting water. Should I rise the white short grain rice? Rinsing rice removes the starch and any debris like sand from the rice. Does it affect the taste of your rice? Well, that really depends on the "brand" of rice you use. I've used Lundberg Sushi Rice, Nishiki, Calrose, and Kokuho rice (they are white short and medium grain rice.) I have noticed some differences in taste when rice is rinsed and not rinsed. Unrised rice, not always, but sometimes came out starchier. Many youtube videos and recipes say rice refining machines have been making progress, so you may not have to rinse the rice before cooking. My answer is it may not make the dramatic difference, but, if you are sensitive (meaning type of person who can taste the difference), then, by all means, rise the rise before cooking. It’s not about how much water you need, it’s how much water you lose The second reason the recipe you saw didn’t work is all of them talk about how much water you need to cook “perfect” rice. This is backward. No matter what varieties of rice – short, basmati, brown – they always end up soaking the same amount of rice, 1:1 ratio, meaning 1 cup of uncooked rice soaks 1 cup of water. No more (Cooks Illustrated: The Secrets of Cooking Rice.) Then, why all the recipes call for a different amount of water to cook rice, like "For brown rice, the ratio is 1:3 and white rice, it's 1:1.5, etc.?" The reason is that water evaporates during cooking. Simply put, cooking rice is: To transfer the same ratio of water into uncooked rice using heat. But, depending on the type of container you use – a pot, a pot with a lid, a lid with a hole, and so on – the amount of water you lose during the cooking will be different. Cooking time also affects the amount of water being observed in the rice. This is why it’s hard to cook rice using a pot using someone else's recipe. Your pot is different from the one used by the person who wrote the recipe. Therefore, the amount of water you lose when cooking rice will be different. The only way for you to find out how much water you need is trial and error. This is why I recommend using a rice cooker, which provides the same cooking “environment” every time, meaning the water loss ratio is always the same. This is another reason why doubling the recipe never works because the amount of water loss does not double just because you double the rice and water in a pot. The chemical reaction of cooking rice Starch in rice is partially crystallized when uncooked. Cooking rice is a chemical process called gelatinization - a chemical process during which the starch granules absorb a bunch of water and lose their crystallinity. There is a second chemical reaction called pasting – a process in which starch like amylose leach out the rice, increasing the viscosity of the liquid surrounding rice. This is the reason porridge gets a creamy texture. (Science meets food) What happens when you put rice into boiling water? The heat penetrates to the outer layer only, but not the dry inner layer, leaving the inside of rice undercooked. To cook unsoaked rice thoroughly, you end up overcooking the outer layer, resulting in pasting, creamy texture. If your rice ever ended up being this way, it could be because you skipped soaking and put rice in boiling water. This is also the reason you should never cook unsoaked rice, especially white short grain rice. Always soak white short grain rice in water before cooking. The question you may be wondering is how long and what temperature? The optimal soaking time is 120min at 5℃ When a soaking time is short, white short grain rice will be hard. The longer the soaking time is, the softer(gooey) and tender the white short grain rice will become. According to Naoki Higuchi of TravelingFoodLab, 120min at 5℃ resulted in the best tasting taste and texture. The ideal cooking time is 20 minutes at 98℃/208.4°F. Based on the test performed by the professors at Hiroshima Bunka Gakuen University, the temperature of 98℃ for 20 minutes is the energy required to cook white short grain rice properly. But if you keep the heat on for 20 minutes at 98℃, the bottom of the white short grain rice will get burnt (unless you have enough water in the pot.) Therefore, after the water starts to boil (100℃), keep the low heat for 10 minutes or so until the water evaporates, and turn the heat off. To keep the internal temperature above 98℃, you must keep the lid on. Cook in a pot without a lid with low heat Another technique I’ve seen is to start cooking rice in a pot with low heat. You need to bring the water to boiling point in the first 8 to 15 minutes. When taking longer, pasting will occur, making it a porridge like texture. So, it’s important to heat up the water as quickly as possible so the rice will have a nice soft texture but not slimy. Once the water starts boiling, remove the lid, and stir throughout. Some starch gets stuck in the bottom of the pot. Stirring will help even heat transfer of the pot. Make sure to avoid over stirring. You will break the granules resulting in pasting. After stirring, place the lid back on quickly to keep the temperature. When it starts to boil again, lower the heat, cook for ten minutes. During this time, rice is observing water. Steaming is to release excess water After cooking for ten minutes, now it’s time to steam. Turn the heat off. Keep the lid because you need to keep the minimum internal temperature of at least 98℃. During this time, rice will release excess moisture to soak up 1:1 ratio water, making it the “perfect” rice. Recipe Ingredients: White short grain rice or US grown medium grain “Japanese” rice, rice labels as Sushi Rice, 400g Water (filtered, Bottled spring/mineral water preferred) to cook, 440g* Tools: Pot with a lid Bowl Strainer Instructions: Prep Measure the rice and water using a scale. In a bowl, pour water. Place rice in a strainer, and soak it in the bowl. Remove the strainer with rice from the water. Discard the water. Repeat the previous step. Pour water again, place the rice in a bowl, using the hands, gently rub for a few times. Drain. Repeat the previous step. Transfer the rice into a pot. Pour 440g water, store in the fridge for 120 min. Cooking Place the pot with a lid. High heat until the water starts to boil Remove the lid, stir gently, two to three times Turn the heat to low, place the lid Cook for ten minutes or until all the water evaporates in a pot Turn the heat off Keep the lid on, steam for 10 minutes Remove the lid, using a spatula or a large spoon, stir the rice gently Serve *May need to adjust the amount of water depending on the pot or rice cooker Loved Making Sushi? Take the Next Step. Learn to make deliciously beautiful sushi from a real Japanese sushi chef — with fresh fish shipped to your door, anywhere in the US. In the San Francisco Bay Area? We also host team-building classes and cater corporate & private events.

While many Dragon Roll recipes call for Unagi, Fresh Water Eel, most of the Red Dragon Rolls are missing Unagi. Another ingredient missing from Red Dragon Roll is the eel sauce as it has spicy tuna on top. If you like that sweet BBQ eel sauce on your roll, sure, it’s perfectly Ok to pour some of that. However, my recommendation is to use mayo or cream based cause for spicy tuna, perhaps simple ponzu or citrus sauce just might do it. Red Dragon roll will require the making of shrimp tempura, so it will take more time to prep and make. If making shrimp tempura is too much of a task, you can substitute it with pre-fried shrimp tempura found in a frozen food section at your supermarket. Just microwave or in an oven for a few minutes, and you will have a tempura shrimp ready to be rolled! TIPS Scrape tuna Never chop your tuna. Chopping tuna with the knife will make it taste bland. I don’t know why (meaning the scientific reason behind this), but tuna tastes good when it’s chunky. This is the reason why tuna sashimi is normally cut thicker than other fish. When making spicy tuna, make sure to scrape with a spoon. Tempura Batter Make “egg water” first. When you make egg water, make sure to pour water in a bowl first, then add the egg. If place the egg in the bowl, and add water, it will produce undissolved egg white. Cold water vs. Normal water? Many recipes call for ice cold water or add water to the tempura batter. The verdict, according to the Michelin stared Japanese tempura chef, there is no need to use ice cold water. “It will only make it difficult to fry because it will create more temperature difference between the batter and the oil.” Ingredients (for one roll): Roll ½ (200g) cup Sushi Rice 1 Nori Seaweed, half sheet 1/4 oz. (7g) Sesame Seeds, Roasted (white or black) Spicy Tuna ¼ lbs. (100g) Tuna Pieces, Sushi Grade 1 tbl (15ml.) Sriracha (or hot sauce of your choice) 1 tbl (15ml.) Mayo Dash Sesame Oil (substitute with Olive Oil) ¼ oz. (7g) Scallions, Thinly cut Shrimp Tempura 2pcs Shrimp, 21/26 size 1 egg 3 oz. (100 g) Flour 1.5 cups (360 cc) water Rice Bran Oil (or Canola Oil) Sesame Oil Tolls: Cutting Board Knife Large Spoon Makisu, Sushi Rolling Mat Plastic Wrap Small sheet pans (or plate) Small Bowl Whisk Frying pan Tong or Long Wood Cooking Chopsticks Toothpick Instructions: Make Sushi rice (follow this recipe) Spicy tuna Scrape tuna with a spoon. Never chop the tuna with your knife, as chopping will the texture mushy and make the tuna flavor go away. Mix scraped tuna with Sriracha, Mayo, Sesame Oil and chopping scallions in a bowl. Shrimp Tempura Make “egg water.” In a small bowl, pour 1.5 cups of water first, then egg. Egg white is water soluble, so when you place it egg in the water, egg white will dissolve first, then egg yolk. When you beat egg in a bowl first and then add water, some of the egg white will sit at the bottom of the bowl, undissolved. Strain 2 oz. of flour into a bowl, add 2 oz. egg water (egg water: flour = 1:1) In a frying pan, pour rice bran (or canola) oil and Sesame Oil to 1 – 1 ¼ inch deep. The ratio of Rice Bran Oil: Sesame Oil is 1:1. Prepare shrimp Remove the shell. Cut the back side of the shrimp, remove and discard the vein. Score the inner part of the shrimp with a knife by cutting halfway into the meat. Place the shrimp on the cutting board, press firmly with your fingers to detach the tendon. When you press the shrimp, it should make a breaking sound. Frying Shrimp Place flour in a sheet pan. Place prepared shrimp in a sheet pan, coat with flour. Life up the shrimp, shake to remove the excess flour. Hold the tail and dip the shrimp into tempura batter. Life up, hold it for three to five seconds to remove the excess batter. Place the batter coated shrimp into the oil 375F (190C). Fry for one to two minutes until light yellow. Remove from the oil, let the shrimp sit on paper towel. Make A Roll Place nori, shiny side down Wet your hands with water Grab a tennis-ball-size amount of sushi rice Cover the entire nori surface with rice (place rice on the top left corner, cover top half first, then bottom) Sprinkle sesame seeds Flip it over so that rice is facing up, nori side down Place two pieces of shrimp tempura and avocado in the center Roll from the bottom up, place plastic wrap on top of a roll (rice) use a bamboo mat to seal. Remove the plastic, place spicy tuna on top of the roll. Place the plastic one more time, followed by the rolling mat. Cut into 8 pcs (keep doing halves) with plastic still on (helps to keep the spicy tuna from falling off) Sprinkle slices scallions. Plate and serve Loved Making Sushi? Take the Next Step. Learn to make deliciously beautiful sushi from a real Japanese sushi chef — with fresh fish shipped to your door, anywhere in the US. In the San Francisco Bay Area? We also host team-building classes and cater corporate & private events.

Sushi grade fish salmon and tuna Ordeing sushi grade fish is easier than ever Since the COVID pandemic shut down in March 2020, many businesses have pivoted. My company Breakthrough Sushi is one of them. We have been offering in-person sushi classes, but during the lockdown, our business came to a sudden halt. There was no business between March to July 2020, which threatened the future of the business. The solution came when one of my business collage told me about a local fish company, Four Star Seafood selling “Sushi Kit.” It had fresh fish and dry goods like rice and nori - everything one need to make sushi. Since then, Breakthrough Sushi has been offering online sushi classes, thanks to two of the vendors, Four Star Seafood in San Francisco and Yama Seafood in New Jersey, sending over a thousand kits all across the United States. It was a challenge. But when I met (online) folks from Utah and Georgia, who received the fresh fish in the kit, I saw them being ecstatic. If there was one positive thing that came out of this COVID, for me, it was an opportunity to meet those folks across the US whom I’d have never met otherwise. And then, the “pivot” took place in the entire wholesale fish industry (so I heard.) Before the Pandemic, it was taboo for the wholesaler to sell fish to consumers, because it meant they would be competing with their customers, namely supermarkets and other retailers. But the Pandemic gave everyone a “go” because otherwise, the wholesalers couldn’t make up for the losses that came from many restaurants shutting down and going out of business. This is one of the reasons why now, there are many wholesale fish companies across the United States selling fish online directly to consumers. Because I want to support the wholesale fish sellers, as well as those folks who didn’t have a chance to buy fresh fish before, I put together this of fish companies selling fresh fish. Some of them can ship to you, or order online for the store pick up. I hope you find it useful so you can use it to order fresh fish for you to make sushi at home. TIPS FOR ORDERING Most companies will ship to your homes. When ordering fish for sushi, look for “Sushi Grade” or “Sashimi Grade.” If not sure, ask the seller. TIPS FOR STORING FISH When the shipment arrives, take the fish out, sprinkle some salt (1% of the weight of the fish), tightly wrap with plastic, place in a zip loc. Store in ice water in the refrigerator until you use it. If you want to freeze it, sprinkle some salt (1% of the weight of the fish), tightly wrap with plastic, place in a zip loc. Put the zip loc in the freezer. Place it in ice water to thaw. Here is a list of fish sellers and supermarkets you can purchase ingredients. Finding fresh fish near me by the State Oregon Ranch 99 Washington Ranch 99 Northern California Truefish Four Star Seafood Royal Hawaiian Seafood (pickup only) Monterey Fish Market, Berkeley Berkeley Bowl East, Berkeley Berkeley Bowl West, Berkeley Tokyo Fish Market, Berkeley Nijiya Market, San Francisco Super Mira, San Francisco Nijiya Market, San Mateo Nijiya Market, Mountain View Nijiya Market, San Jose Mitsuwa, San Jose Marukai, Cupertino Ranch 99 H Mart, San Francisco H Mart, San Jose - De Anza H mart, San Jose - Oakland Central California Giovanni's Fish Market, Moro Bay Southern California Fish King Seafood, Glendale Kai Gourmet, Gardena Yama Seafood, San Gabriel Marukai, Little Tokyo Marukai, San Diego Marukai, West Los Angeles Mitsuwa, Torrance Mitsuwa, Irvine Mitsuwa, Costa Mesa Mitsuwa, San Gabriel Mitsuwa, Santa Monica (West LA) Mitsuwa, San Diego Nijiya Market, San Diego Nijiya Market, Torrance Nijiya Market, West LA Nijiya Market, City of Industry Nijiya Market, Little Tokyo H Mart, Arcadia H Mart, Irvine (WestPark) H Mart, Irvine (NorthPark) H Mart, Buena Park H Mart, Lakewood H Mart, Diamond Bar H Mart, Garden Grove H Mart, Irvine H Mart, LA Madang H Mart, LA City Center H Mart, San Diego H Mart, San Diego Balboa H Mart, Torrance H Mart, LA K-Town Nevada Ranch 99 Arizona H Mart, Mesa Texas Kazy’s Gourmet Shop, Dallas Mitsuwa, Plano Ranch 99 H Mart, Katy H Mart, Austin H Mart, Carrollton H Mart, Houston Blalock H Mart, Houston Bellaire H Mart, Plano Illinois Mitsuwa, Chicago (Arlington Heights) H Mart, Chicago H Mart, Glenview H Mart, Niles H Mart, Naperville H Mart, Schaumburg Michigan H Mart, Troy Maryland Ranch 99 H Mart, Catonsville H Mart, Ellicott City H Mart, Frederick H Mart, Gaithersburg H Mart, Wheaton Washington DC Hama Japanese Market Maruichi Japanese Grocery The District Fishwife Massachusetts Ranch 99 H Mart, Quincy H Mart, Brookline H Mart, Burlington H Mart, Cambridge Virginia Ranch 99 H Mart, Annandale H Mart, Burke H Mart, Centreville H Mart, Falls Church H Mart, Fairfax H Mart, Manassas H Mart, Herndon New York H Mart, Flushing - Northern 144 H Mart, Flushing - Roosevelt H Mart,, Long Island City H Mart, Woodside H Mart, Bayside H Mart, Flushing - Goowha H Mart, Flushing - Northern 156 H Mart, Flushing - Union Great Neck H Mart, Hartsdale H Mart, Jericho H Mart, Williston Park H Mart, Yonkers New Jersey Mitsuwa, Edgewater Yama Seafood Ranch 99 H Mart, Little Ferry H Mart, American Dream H Mart, Paramus H Mart, Cherry Hill H Mart, Edison H Mart, Fort Lee H Mart, Fort Lee - H Mart Fresh H Mart, Leonia H Mart, Ridgefield Pennsylvania H Mart, Philadelphia H Mart, Elkins Park H Mart, Levittown H Mart, Upper Darby North Carolina H Mart, Cary Georgia H Mart, Doraville H Mart, Duluth H Mart, Johns Creek H Mart, Riverdale H Mart, Suwanee Hawaii Honolulu Fish Market Mitsuwa, Honolulu H Mart, Pearl City H Mart, Kaka’ako Canada La Mar, Montreal Fresh Ideas Start Here, Vancouver Loved Making Sushi? Take the Next Step. Learn to make deliciously beautiful sushi from a real Japanese sushi chef — with fresh fish shipped to your door, anywhere in the US. In the San Francisco Bay Area? We also host team-building classes and cater corporate & private events.

1. Keep your hands moist when handling sushi rice To ensure the rice doesn't stick to your hands, moisten them with water (Te-Mizu) before touching the rice. This will help prevent any mishaps, as shown in the main picture of this article. 2. Avoid excessive moisture on your hands when working with sushi rice While moist hands are beneficial, be cautious not to make them too wet. Excess water can dampen the sushi rice, causing it to crumble when applied to Nori Seaweed or formed into nigiri. Strike a balance between wet and dry for optimal results. 3. Incorporate vinegar or lemon juice into your hand water Adding a touch of vinegar or lemon juice to your hand water can help break down the starch in the rice, making it easier to handle. 4. Minimize direct contact with sushi rice Although it may seem obvious, reducing direct contact with sushi rice will keep your hands cleaner. Strive for efficiency and use tools when possible. 5. Ensure your knife is sharpened correctly before starting to make sushi Sharp knives are indispensable for slicing rolls, vegetables, and fish with precision. If your knife lacks sharpness, consider investing in a reliable $30 Electric Knife Sharpener (affiliate link) available on Amazon. It works wonders, and I use it too. 6. Maintain sushi rice at body temperature (37°C or 98.6°F) Keep the rice at body temperature for the best flavor, especially in Nigiri sushi. Use a suitable container to maintain the desired temperature, utilize a rice cooker to keep it warm, or gently reheat sushi rice in the microwave if it becomes too cold. 7. Keep your cutting board clean and free of food residue A clean cutting board is crucial when preparing sushi. Any food debris on the board can interfere with the sushi-making process and may unintentionally adhere to your creations. By following these seven essential tips, you'll be well on your way to crafting perfect sushi like a seasoned chef. Loved Making Sushi? Take the Next Step. Learn to make deliciously beautiful sushi from a real Japanese sushi chef — with fresh fish shipped to your door, anywhere in the US. In the San Francisco Bay Area? We also host team-building classes and cater corporate & private events.

Salmon sushi has become popular among children, younger generations, and female enthusiasts. In the United States, salmon sushi has gained popularity equivalent to that of tuna. Interestingly, this trend also extends to Japan, where salmon has become a sought-after ingredient in sushi. The increasing popularity of salmon sushi can be attributed to Norway's extensive efforts to export its abundant salmon resources to Japan. In 1986, the Norwegian government dedicated the next three decades to promoting and introducing raw salmon consumption to the Japanese palate. At the time, when Japanese people thought of salmon ("Sha-ké" in Japanese), they envisioned cooked salmon, particularly salted grilled salmon—a signature breakfast dish. The concept of consuming raw salmon seemed foreign and unusual. However, the Norwegian government recognized the need for a shift and renamed salmon "Sa-mon" in English. Due to parasites, raw salmon was initially considered unsuitable for sushi. However, salmon freezing effectively eliminated the parasites, making it safe for raw consumption. Fast forward 40 years, and the Norwegian government's efforts have paid off. Today, when Japanese people hear "Sha-ké," they think of grilled salmon, while "Sa-mon" represents sushi, sashimi, and raw fish. A survey conducted in 2022 confirmed the growing preference for salmon among sushi enthusiasts in Japan, placing it at the top of the list. 1. Salmon 2. Tuna 3. Chu Toro (medium tuna belly) 4. NegiToro (tuna belly with scallions) 5. Salmon Roe 6. Shrimp 7. O Toro (tuna belly) 8. Yellowtail 9. Tai Snapper/Sea Bream 10. Seared Salmon (source: 寿司ネタランキング！みんなが好きな寿司の種類は？) Meanwhile, in the United States, the top five most consumed fish, including both sushi and non-sushi consumption, are as follows: 1. Shrimp - 4.6 2. Salmon - 2.55 3. Canned Tuna - 2.1 4. Tilapia - 1.11 5. Alaska Pollock - 0.77 (Source: IntraFish) Now, the question arises: Is consuming raw salmon from the supermarket safe, just like sashimi? It's important to note that raw wild salmon can contain parasites, making it unsuitable for raw consumption. However, if you wish to enjoy raw salmon from the supermarket, here's what you should consider: 1. Look for the label "sushi" or "sashimi" grade. Even in Japan, certain fish are packaged and labeled as "For Cooking" or "For Raw Consumption" in supermarkets. Sushi-grade wild salmon has been previously frozen to eliminate parasites. The FDA recommends freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at the same temperature for at least 15 hours. Some farm-raised salmon, like Ora King, is parasite-free and doesn't require freezing. 2. Seek guidance from the fishmonger. It should be safe if the fishmonger confirms that the salmon is suitable for raw consumption and has been previously frozen. However, if the fishmonger is still determining, it's advisable to avoid it. 3. When in doubt, refrain from consuming raw supermarket salmon. While it may be tempting to purchase salmon from the supermarket and freeze it at home, I wouldn't recommend doing so unless you have experience and a thorough understanding of sushi-grade fish. There are multiple factors to consider, such as when the fish was caught, how quickly it was iced after catching, and how it was stored and transported. Determining whether a particular fish is suitable for raw consumption requires expertise. Many fishmongers and sushi chefs can assess the freshness of fish simply by looking at it—a skill developed over years of experience. Therefore, I recommend avoiding purchasing raw salmon from the supermarket unless you have gained sufficient experience and knowledge beyond reading books or online articles. If you catch salmon yourself, it is best to consume it within five days. Store it by removing the intestines, gills, or entire head, and keep it on ice. Now, let's address an interesting point: some restaurants may use steelhead trout fillet instead of salmon for sushi and label its salmon. What's the difference between the two? Technically, if steelhead trout is used, it should be labeled as steelhead or ocean trout. Steelhead and salmon closely resemble each other in terms of appearance and taste. Most consumers wouldn't notice a significant difference if steelhead were served as salmon. You need to pay close attention to distinguish between the two. One would naturally assume it is salmon if it is labeled as salmon. While steelhead and salmon are similar in many ways, they are two different fish species. The confusion arises because they have striking similarities in appearance and taste. Steelhead tends to be slightly smaller and possesses a darker orange or more orange color than salmon. Both steelhead and salmon spend their adult lives in the ocean. Steelhead is a trout that has chosen to inhabit the ocean (saltwater) instead of remaining in the river (freshwater). Hence, it is often referred to as "ocean trout." Due to their ocean-dwelling nature, steelhead has a more prosperous and deeper flavor than trout residing exclusively in rivers. If you are interested in How to Cure Salmon for sushi, click here for this article. Loved Making Sushi? Take the Next Step. Learn to make deliciously beautiful sushi from a real Japanese sushi chef — with fresh fish shipped to your door, anywhere in the US. In the San Francisco Bay Area? We also host team-building classes and cater corporate & private events.

COOKING TIME Total: 35 - 40 minutes Sushi Rice: 30 - 40 minutes Rolling: 5 minutes If you have yet to try Hosomaki, I highly recommend doing so. If you have yet to try Hosomaki, I highly recommend doing so. While enjoying sushi outside of Japan, you may have encountered more Inside (Rice) Out Rolls than Nori Out Rolls. "Traditional" Japanese Sushi Rolls are Nori Out, meaning the rice is on the outside and the filling is inside. As much as I appreciate both types, the issue with Inside Out Rolls is that the rice tends to overpower the flavors of the fish and vegetables. It becomes challenging to discern the subtle taste of the fish amid the vinegar and sugar in the Sushi Rice. This is why I prefer Nori Out Rolls, especially when I want to savor and truly enjoy the fish's flavor. Among Nori Out Rolls, there are mainly three types: Futomaki, a thick roll using at least one full sheet of nori; Chumaki, a medium-sized roll using half or full sheet of nori; and lastly, Hosomaki, a thin roll using a half sheet of nori. Personally, Hosomaki strikes the perfect balance between nori, sushi rice, and filling. My favorite to make and eat is Tekka, Tuna Hosomaki, and Salmon Hosomaki comes in as a close second. You can use Smoked Salmon as a substitute if you need help finding Sushi Grade Salmon. Alternatively, if you want to smoke the Sushi Salmon, here's a simple recipe. TIPS Avoid overfilling Hosomaki can be challenging, as it's easy to overfill with Sushi Rice and other ingredients. The trick is to be mindful and use fewer ingredients than necessary. Use Fresh Wasabi Some wasabi farms in Oregon and California, like the Half Moon Bay Wasabi Company, can ship fresh wasabi to the US. If fresh wasabi is unavailable, you can use the frozen kind. INGREDIENTS (for one roll): 100g (1/2) cup Sushi Rice 1 Nori Seaweed, half sheet 30 - 40g Sushi Grade Salmon strips TOOLS: Cutting Board Knife Makisu, Sushi Rolling Mat INSTRUCTIONS: (How to spread rice for Hosomaki, Step 3 - 11) 1. Make Sushi rice (follow this recipe). 2. Cut the Salmon into thin strips. 3. Place the nori, shiny side down, to make Nori Out Hosomaki/Thin roll. 4. Wet your hands with water. 5. Grab sushi rice, half the amount needed for an inside-out roll, approximately 100g. 6. Leave the top ½ inch/1cm of the nori blank. 7. Apply pressure and spread the sushi rice horizontally using the bottom part of your left palm. 8. Make a "U" shape to guide the sushi rice to cover the top half to 2/3 of the nori with your right hand. 8. Rhythmically turn your left hand three times to cover the top portion of the nori with rice. 9. Clean your hands with a wet towel, then dip your fingers in the water. 10. Apply pressure and spread the rice using your fingertips, leaving 1/8 inch/3mm of space at the left, right, and bottom edges. 11. Using your left index finger, apply wasabi in the center of the rice. 12. Lift the nori and place the Makisu underneath. 13. Place the Salmon strips or avocado in the center. 14. Roll - Pick up the bottom part of the Makisu and seal the roll by placing the bottom edge against the top end of the sushi rice. 15. Press to seal. (Salmon Hosomaki, Steps 12 - 15) Loved Making Sushi? Take the Next Step. Learn to make deliciously beautiful sushi from a real Japanese sushi chef — with fresh fish shipped to your door, anywhere in the US. In the San Francisco Bay Area? We also host team-building classes and cater corporate & private events.