(Masamoto Yanagiba 9.5") Are you in search of the perfect kitchen tools for your sushi adventures? Look no further! In response to many inquiries during our sushi classes, I've compiled a list of recommended tools, including some I use. Let me know if you find this list helpful! Knife Sharpener: A Must-Have Tool Before purchasing a knife, let me emphasize the importance of owning a sharpener. Buying a knife without a sharpener is like skydiving without a parachute. A disaster destined to happen. No matter how sharp your knife is initially, it will inevitably become dull. Without a sharpener, your knife is akin to becoming dull—functional but limited in performance. Take a look at sharpeners if you still need to own one. Fortunately, these days, we have the convenience of online shopping, with Amazon offering a wide range of affordable options. Here are a couple of recommendations that I use in our classes: 1. Knife Sharpener, Narcissus Knife Sharpener, Professional: Priced at $34.98, this sharpener not only sharpens your kitchen knife but can also handle scissors. It's an excellent investment for maintaining the sharpness of your knives. EverSharp Electric Knife Sharpener This model operates on the same principle but features a different design and price point. It delivers the same quality sharpening results. Knives: Sashimi Knives for Sushi Preparation Here's a fun fact: there's no such thing as a "Sushi Knife." Sushi chefs use "Sashimi Knives," specifically Yanagiba (or Yanagi) knives. These long and narrow knives are designed for one purpose: slicing fish. The slim, thin blade minimizes friction during slicing, while the length allows for clean, single-stroke cuts. It's important to note that Yanagiba knives are single-beveled, meaning only one side of the blade is sharpened (angled), while the other remains flat. In contrast, Western knives are double-beveled. If you decide to purchase a Yanagiba, you'll also need a whetstone for sharpening. Here are a couple of recommended Yanagiba knives: MASAMOTO KS Japanese Yanagiba Sushi Knife with Sheath 9.5" - This knife by Masamoto is widely recognized and frequently used by sushi chefs. It is an excellent introductory model for those learning to use Yanagiba knives. Please note that if you purchase this knife, you'll need a whetstone for sharpening, or you can take it to a professional sharpener. In the SF Bay Area, Bernal Cutlery in San Francisco, Perfect Edge Cutlery in San Mateo, and Hida Tool in Berkeley offer professional sharpening services. Miyabi Birchwood Slicer - I've used this knife for nearly a decade. Its birchwood handle provides a comfortable grip, and the knife is lighter than the Masamoto Yanagiba. Miyabi knives are generally double-beveled, making them suitable for various cutting tasks. Additional Tools: Nori Seaweed Containers In need of a container to store your Nori seaweed? Look no further! These are the same containers used by sushi chefs in restaurants: Seaweed Container Sushi Nori Kan (black, full) - This handmade tin Nori can features straight corners and is designed to hold full-size Nori sheets. Seaweed Container Sushi Nori Kan, (orange, half) - This handmade tin Nori can features straight corners and is designed to hold full-size Nori sheets. These tools will enhance your sushi-making experience, ensuring you have everything you need to create delicious and authentic sushi at home. Happy cooking!

Happy Valentine's Day! Although these photos were not taken on Valentine's Day, they hold a special meaning. They remind me that love is the most crucial ingredient when making sushi. Love is the foundation of exceptional sushi, more critical than fresh fish, techniques, or knife skills. "Love is a many splendid thing. Love lifts us where we belong. All you need is love!" Without love, no matter how fresh the fish or how skilled you are at slicing it, your sushi will lack that special something. In fact, without love, there is no reason to eat or make sushi. In a Japanese food drama called Osen, the main character whispers, "Let it be delicious. Let it be delicious," as she grinds fresh wasabi. This scene is my favorite because it illustrates the infusion of love into her culinary creation. You can sense the tremendous love she puts into every dish she serves, making the eater happy. Love truly lifts us where we belong. Some clients have told me, "Kaz, this is the best sushi I've ever had." While I acknowledge that my sushi tastes excellent, I must humbly admit that there are better sushi chefs or culinary instructors than me. My cooking skills are average, and my taste buds and sense of smell are not extraordinary. However, many clients have expressed their delight in my sushi. The secret lies in love being a splendid thing. When you approach sushi-making with love, you think of others. You strive to please them and give your best. You ensure that every step you take leads to their happiness. With love, everything becomes effortless, even the most challenging tasks. There is no feeling of obligation; you do what you do because you have love. Yes, all we need is love. That's how I approach every piece of Nigiri I make. It's what I think about with each slice of tuna. "Let it be delicious. Let it be delicious," I whisper, thinking of Osen as I pour sushi vinegar over cooked rice, expertly mixing it to create sushi rice. I invite you to experience the love that many of our past clients have encountered. Join us for one of our public sushi classes in San Francisco and Santa Clara/San Jose. You can also plan a sushi class for your team-building event. Better yet, let us be a part of your next celebration. I will bring an abundance of fresh fish and immense love just for you. Remember: Love lifts us up where we belong.

Let's introduce this young enthusiast as Josh, the boy with a beaming smile. Look at his sushi plate, beautifully crafted despite his tender age of 11 when the picture was taken. This photo captures a moment of pride and accomplishment. But did you notice the woman beside Josh? Her smile is infectious, radiating pure joy. That woman is Josh's mom, and she couldn't be more thrilled. This heartwarming story revolves around a monthly public sushi-making class that began in January 2014. Today, it holds the record as the longest-running monthly sushi class in San Francisco (note: there was a temporary pause during the pandemic). Just like being featured in the Grammarly ad resulting in unexpected 30 million views, my initial intention wasn't to create the first sustainable sushi class company in the US or have the most extended sushi class in San Francisco. I wanted to offer a fun, entertaining, and educational sushi experience, one type at a time. And now, eight years have passed—it's as simple as that. Although the class is primarily designed for the general public, I've always welcomed parents to bring their children, as long as adults accompany them. As a result, numerous children have attended this sushi class, including Josh. When Josh joined the class, it didn't come as a surprise to me. My belief has always been to treat everyone equally, even children. While they may require special attention, I avoid treating them as children. I recall my childhood, yearning for adults to treat me with the same respect and consideration they afforded other adults. That's why my approach is to treat everyone the same, with slightly adjusted language and tone. My intention is always equality. Occasionally, guests inquired if I teach other classes. Until recently, my response was always a straightforward "No." However, their curiosity sparked my contemplation, leading me to offer an advanced nigiri class. Nigiri may appear simple, but achieving greatness is a true challenge. It took me six months to develop the skills to make it visually appealing and a lifetime to perfect the taste. Yes, it's no exaggeration. To my surprise, ten people signed up for the advanced nigiri class. Among them, I spotted Josh and his mom walking into the kitchen, exuding excitement. His mom shared, "He loved the last class so much that he wanted to take this one too. He's incredibly excited." Witnessing Josh's enthusiasm, and shouting with delight throughout the class, filled me with immense happiness. It reaffirmed that offering the advanced course was worthwhile. Following the advanced class, I received an email from Josh's father. He wrote, "Josh requested you to be his caterer for his Bar Mitzvah. Do you provide catering services?" Without hesitation, I replied, "Yes, we do." Although Breakthrough Sushi is primarily known for sushi classes, many clients must know about our catering services. Our first-ever catering event was a legendary private 40th birthday party at the Computer History Museum, attended by 200 guests. Josh had grand plans for his Bar Mitzvah celebration, encompassing rolls, sashimi, nigiri, tempura, teriyaki chicken, beef, and interactive "roll-your-own" sushi stations. With a guest count of 60, the Bar Mitzvah would occur at a community center in the San Francisco suburb. The Third Time is a Charm Approximately one month before Josh's Bar Mitzvah, he returned for yet another sushi class, accompanied by his dad. Surprisingly, it was the same class he had previously attended—an unchanging curriculum maintained over eight years. "Josh, you've come back to take the same class?" I asked, astonished. "He wanted to refine his sushi skills before his Bar Mitzvah," his dad explained. "Ahh, that makes sense." Naturally, Josh's skills had improved significantly since his first class. He confidently taught his dad how to make a Rainbow roll this time. His confidence was contagious. Josh was the first to showcase his newfound expertise, proudly presenting a stunning Rainbow Roll. He carried his plate, walking around with a sense of accomplishment. In my mind, I hear a song by Tom Wilson, the actor who played Biff in the movie "Back to the Future," saying, "I went to the Bar Mitzvah of my nephew, Josh. Now, I am not Jewish, but I like to Nosh." Indeed, Josh, I am not Jewish, but I do appreciate the joy of rolling. And so do you. Sign up for Kaz’s monthly public sushi class in the San Franciso Bay Area

Beyond the expansive window, the brilliant Southern California blue skies greet me. At the end of the 15ft. sushi bar, the seasoned sushi chef, Jin san, delicately hones his knife on a brown whetstone. Curiosity piques within me, and I inquire, "Is that not a Yanagi knife?" Yanagi, the elegant willow-leaf-shaped sashimi knife, is a staple tool for sushi chefs. Jin san's warm smile reaches his eyes as he responds, "Yes, it is not. I bought this one at a restaurant supply store for $15." I can't help but be surprised. Here is Jin san, the most experienced sushi chef I've ever worked with, boasting an inexpensive knife. He began training at a Tokyo sushi restaurant when he was just fifteen, enduring the rigorous life of a traditional sushi chef apprentice. His dedication to his craft is unparalleled. Jin san shares wisdom: "If you sharpen it well, it works perfectly. I have two of them." He continues, "I own an expensive Yanagi worth $2,000. But I keep it at home. In this casual sushi restaurant, there's no need to use it. These $15 chef's knives serve me well. It's not about the cost but how you sharpen it." Jin san's words resonate deeply. He reveals, "A sushi chef's knife can tell me a lot. When I see someone's knife, I can discern what kind of sushi chef they are. I would look at a knife before glancing at someone's resume." I question my previous beliefs as he masterfully fillets a large halibut with his humble $15 knife. I used to believe that a more expensive knife would guarantee better results. Now, I feel embarrassed at my $60 stainless steel Yanagi. I was sorry to realize that the essence of a knife lies not in its price tag but in the skill of the chef wielding it. Jin san's artistry and expertise go far beyond the blade he holds. He embodies the true spirit of a sushi chef, and it humbles me. I aspire to attain the same level of proficiency as Jin San, and I remind myself, "Someday, I wish to be like Jin San. Someday." Breakthrough Sushi offers online and in-person sushi classes, and live sushi bar catering. For team building and private inquiries, please send us an email.

Insights from the Sushi Master: Challenging the Conventional We often perceive the world from a position of ingrained beliefs and assumptions, many of which might not hold up under scrutiny. From conducting over a thousand sushi classes spanning a decade, I've gleaned insights that might upend your current thinking. My journey through the world of sushi making has been enlightening, and I'd like to share the unique perspective I've gained. You too can experience and discover these surprising truths by joining us in our sushi classes and cooking workshops. Understanding Vs. Knowing - A Sushi Chef's Journey The dichotomy between knowing and understanding is a central theme that has emerged throughout my years of teaching sushi classes. Over time, it has become apparent that there are vast differences between mere knowledge and proper understanding, a topic I'll delve into in future newsletters. Allow me to touch on some of these counterintuitive revelations that have come to light during my time as a sushi chef: Rethinking the Rice Cooking Equation The art of cooking perfect rice doesn't hinge solely on the amount of water used. One crucial aspect often omitted from most recipes is the water lost during cooking. It's about balancing the water you use and the water you lose. To delve deeper into this topic, you can read our comprehensive blog article. The Surprising Dining Habits of a Sushi Chef My upcoming book, titled "I Eat Less Sushi Than You Think I Do" (my fifth publication!), addresses a common question: "Which sushi restaurant in San Francisco do you recommend?" After twenty years in the sushi business, I don't frequent sushi restaurants as much as you might think. Having honed my craft and experienced countless variations of sushi, I feel less compelled to taste other chefs' creations. My focus has shifted to running my sushi catering enterprise and hosting our popular sushi classes and team-building activities. Moreover, when you have access to sushi daily, your desire to eat it might wane. Imagine working in a pizza restaurant for a decade; would you still crave pizza for dinner every night? The Art of Cutting - Less is More One surprising revelation from our sushi classes has been about the force used while cutting sushi rolls or slicing fish. More often than not, attendees who struggle with this exert too much force, which can fracture the roll or fish. The trick is to let the knife do the work. Using less force and letting the blade slide over the ingredients, you can utilize the knife's sharpness and produce cleaner cuts. The Truth about Choosing a Knife It might be hard to believe, but choosing a knife isn't solely about the quality of the steel or its price tag. The true secret lies in how you sharpen it. This lesson was passed onto me by a highly skilled sushi chef, Jin-san when I first started my sushi training. Despite owning a $2,000 sashimi knife, Jin-san preferred using a modest $15 chef knife from a restaurant supply store, attributing his precision to his sharpening technique. Today, I find myself favoring a similar $15 chef knife, a testament to the wisdom passed down by Jin-san. I invite you to join us in our sushi class, a unique team-building activity where we debunk common cooking myths and reveal the secrets behind creating the perfect sushi roll. Our cooking class is more than just a lesson; it's an opportunity to reevaluate and learn.

In addition to the "Love" I put into our sushi rice, there is one particular ingredient I use when cooking rice. Water. Yes, not just plain water. It's a special spring water. This monthly ritual takes me on an hour-long drive along winding roads. My car is filled with plastic water jugs and bottles as I enjoy the spectacular scenery. My favorite time is in the evening when I can witness the beautiful orange sunset—a gift from nature. I feel excited as I pour the fresh spring water into my small personal water bottle and sip. Interestingly, the taste of "fresh" water differs from the one sitting in our kitchen for a few weeks. I often wonder what creates this difference. Is it the water's freshness? And what exactly does freshness in water mean? Could oxidization affect the water's freshness? Does it have something to do with the energy of the water? I don't have all the answers. All I know is that there is a discernible difference between fresh water and water that has lost its freshness. This spring water is exceptional. I use it to cook rice for our private dinners and catering services. You may have noticed that the rice tastes sweeter if you're lucky enough. The water also enhances the mildness of tea and coffee without any bitter aftertaste. Miso soup made with this water has a clean, smooth taste that brings out the ingredients' natural flavors. Many have asked why my sushi rice recipe calls for "mineral water." The reason is that the type of water you use can truly make a difference. Cooked rice consists of approximately 60% water, meaning more than half of the rice you consume is water. Naturally, you want to use the best-tasting water possible to cook your rice. In Japanese cuisine, a phrase embodies this concept of going the extra mile—adding that extra effort. It aligns with the English phrase "going the extra mile" and is a philosophical part of Japanese culture. The extra effort can be insignificant. It can be any effort, regardless of its size or impact. It's the thought behind it that counts. In sushi, these extra efforts can include curing horse mackerel with salt for five minutes, smoking salmon for sashimi, or placing pink peppercorns on Tai/Sea Bream nigiri, among others. These seemingly small steps can easily be overlooked, with our minds questioning their significance. However, contrary to our thinking, these small steps always make a difference. If I walk an extra mile, it may take me an additional twenty minutes. If I were to drive, it would only add a spare minute. Is it worth spending that extra time to witness the beautiful sunset and see the smiling, satisfied faces of those enjoying my sushi? I believe it is. Interested in tasting the sushi rice cooked with the fresh spring water I pick up? Request a quote. Happy to assist you in organizing your events.

It is the easiest and delicious Sushi almost anyone can make at home. COOKING TIME Total: 40 - 50 minutes Sushi Rice: 30 - 40 minutes Prep (Spicy Shrimp and Salmon): 5 - 10 minutes Rolling: 1-2 minutes When it comes to enjoying sushi at home, most Japanese people opt for a Temaki dinner. It's a quick, delicious, and satisfying way to savor sushi in the comfort of your own home. The best part? You don't need advanced sushi skills like making nigiri rolls. You must prepare sushi rice, cut up some vegetables, and slice the fish. In Japan, there are pre-packaged "sashimi plates" available at supermarkets. Simply plate the sashimi and let everyone create their own Temaki hand rolls. Think of it as a taco party at home - make your taco! It's fun, simple, and delicious. There's no need to make fancy Rainbow rolls (unless you want to impress your family and friends) or spend time making various rolls and nigiri. Temaki dinner offers a family-style sushi experience at its best. One of the significant advantages of a Temaki dinner is that you can offer plenty of vegetarian options and cooked fish like shrimp, tuna, and salmon. Canned tuna is a popular choice for Temaki in Japan, often called Lettuce Maki, Salad Maki, or Sea Chicken (chicken of the sea) Maki. It's similar to a tuna sandwich at Subway - canned tuna, mayonnaise, and lettuce. You can also add pickles or chili peppers for extra flavor. Another option is to skip the nori and use lettuce to wrap the sushi rice and tuna salad. You're in for a delightful surprise! TIPS Make, Eat, Repeat Temaki hand rolls are meant to be eaten right away. If you let them sit on a plate, the nori will become soggy and chewy, making it hard to bite off. Hot Sauce, Mayo and Sesame Oil is the basic formula The basic formula for creating the spicy flavors in your Spicy Shrimp and Salmon is hot sauce, mayo, and sesame oil. Sriracha is a popular choice, but you can use almost any hot sauce you like, such as Tapatio or Tabasco. Substitute sesame oil with olive oil for a different taste that pairs well with shrimp and salmon. INGREDIENTS (for two hand rolls): 60 - 90g (2 -3 oz.) Sushi Rice 2 Nori Seaweed, half sheet Spicy Shrimp 2-3pc Shrimp (21-26 size), Poached 1 -2 pcs Avocado, sliced ½ inch thick 5 g (1 tsp) Masago or Tobiko Fish Egg 5 g (1 tsp) Cilantro, Chopped (substitute with Green Onion) 30 g (2 tbsp) Sriracha 30 g (2 tbsp) Mayo 5 g (1 tsp) Sesame Oil (substitute with Olive Oil) Spicy Salmon 1 -2 pcs Avocado, sliced ½ inch thick 1 -2 pcs Avocado, sliced ½ inch thick 5 g (1 tsp) Masago or Tobiko Fish Egg 5 g (1 tsp) Cilantro, Chopped (substitute with Green Onion) 30 g (2 tbsp) Sriracha 30 g (2 tbsp) Mayo 5 g (1 tsp) Sesame Oil (substitute with Olive Oil) TOOLS Cutting Board Spoon Mixing Bowl INSTRUCTIONS: (making Spicy Shrimp, steps 2 - 3) Make Sushi Rice (follow this recipe). Chop Shrimp, Salmon and Cilantro. In a bowl, mix Chopped Shrimp, Cilantro, Masago, Sriracha, Mayo and Sesame Oil. Mix Spicy Salmon the same way. Hold Half Sheet Nori on the left hand, rough side facing up, placing the thumb on top. Wet your right hand. Grab sushi rice, golf ball size, approximately 30 - 50g (1 - 1.5 oz.) Place the Sushi on the top left corner of Nori. Using your right palm, apply pressure, spread the sushi rice diagonally about 30 degrees. Using a spoon (helps keep your hand clean), place Spicy Shrimp on sushi rice. Then Avocado on top. Pick up the bottom left corner with the right thumb and index finger, roll it up, diagonally about 70 degrees all the way to the top of Nori. Grab the “thick” rolled part (not the right edge of the Nori), keep rolling clockwise until it is all rolled up. Aim for Ice Cream Cone shape. Dip into soy sauce and eat right away before Nori becomes soggy. (Hand Roll sequence, steps 4 - 11) Public Online Sushi Making Class with Sushi kit includes Fresh Fish Sing up for our online Sushi Making Class and in-person sushi class in San Francisco. Our sushi kit has fresh fish and is available for overnight shipping to all 50 US states. For a private and Team Building event inquiry, send us an email.

Compared to the traditional Hosomaki, which is a thin seaweed nori out roll, Chumaki offers a larger canvas to hold a variety of ingredients. The vertical rolling technique of Chumaki allows for the inclusion of not just fish but also cooked items like egg custard, canned tuna with mayo, beef, chicken, and vegetables such as spinach and shiitake mushrooms. In both the US and Japan, popular variations of Chumaki include Shrimp Tempura and Soft Shell Crab Tempura rolls. The Everything Roll, as I like to call it, is a creation that most sushi chefs have in their repertoire. At the end of the night, there are often small pieces of fish left at the sushi bar that may not meet the requirements for Nigiri or Sashimi. These leftover fish pieces, such as lean and tough tail parts or those with excess tendons, are perfect for the Everything Roll. After an online class, I crafted this roll using leftover pieces of Yellowfin Tuna, Steelhead/Ocean Trout, and Kanpachi. However, feel free to use any fish you have available. The combination possibilities are virtually limitless. Let your imagination run wild and create a roll with your favorite flavors! TIPS 1. Embrace the Creaminess of Avocado: Adding avocado to your Chumaki is always a fantastic idea. It imparts a luscious, fatty flavor that pairs beautifully with the fish. The only exception would be when using the rich belly part of the fish, as the avocado may be redundant. 2. Elevate Your Nori Out Rolls with Wasabi: Consider incorporating wasabi into the sushi rice while rolling for Nori Out Rolls. This addition adds an extra layer of flavor and complements the overall taste of the roll. 3. Opt for Affordable Tuna Pieces: Choose less expensive tuna pieces or tails instead of pricier Tuna Saku blocks. This way, you can enjoy delicious sushi without breaking the bank. Ingredients (for one roll): 1/4 cup (200g) Sushi Rice 1 Nori Seaweed, half sheet 30 - 50 g Assortment of Sushi Grade Fish 2 -3 pcs Avocado, sliced ½ inch thick Optional 4 - 6 Cucumber, Julienned Tolls: Cutting Board Knife Makisu, Sushi Rolling Mat Instructions: (How to spread sushi rice on Nori for Chumaki, steps 2 - 11) 1. Make Sushi Rice using this recipe. 2. Place the half sheet of nori horizontally, with the rough side facing up. 3. Wet your hands. 4. Place approximately half the rice used in an inside-out roll (about 200g) on the nori, leaving the top 1/8 inch/3mm blank. 5. Apply gentle pressure to spread the sushi rice horizontally using the bottom part of your left palm. 6. With your right hand, create a "U" shape and guide the sushi rice to cover the top half to 2/3 of the nori. 7. Rhythmically turn your left hand three times, ensuring the top portion of the nori is covered with rice, leaving a ½ inch/1cm gap on the left side. 8. Clean your hands with a wet towel, then lightly wet your fingers. 9. Using your fingertips, apply pressure while leaving the proper ½ inch/1cm blank. 10. Continue spreading the rice, leaving a 1/8 inch/3mm gap on the left and bottom edges. 11. Rotate the nori 90 degrees counterclockwise. 12. Place your desired filling below the center of the nori. 13. Lift the bottom edge of the nori and roll from the bottom up, ensuring a tight seal with your fingers. 14. Place a sushi rolling mat (Makisu) over the roll and press firmly to seal it even more. 15. Cut the roll into four equal pieces. 16. Plate and serve your delicious Everything Chumaki roll. (steps 12 - 16) Sing up for our online sushi-making class and in-person sushi class in San Francisco. Our sushi kit is available to ship to all 50 US states. For a private and team-building event inquiry, send us an email.

COOKING TIME Cooking Time: 35 - 40 minutes Sushi Rice: 30 - 40 minutes Rolling: 1-2 minutes For those who think Sushi is about raw fish, please think again. Sushi means Seasoned Rice with Ingredients. The “Ingredients” can be vegetables, meats like Beef and Chicken, and of course, can be fish. Fish happens to be the most popular ingredient. By the way, the ingredients for Sushi is called Neta in Japanese. I’ve come across numerous folks who were not so fond of Sushi. Their idea of Sushi was raw fish. “Would you like to try making chicken sushi or cooked seafood sushi?” I ask one participant during the sushi class. “No thanks. I don’t eat raw fish.” It’s interesting to note how our mind works once we set the idea to settle in. Whether it is correct information or not, once we believe that is what it is, it’s hard to change. It is certainly almost impossible for someone else to change that belief. This is the reason why I keep writing these recipes and remind everyone that, always check what you believe. You will find out and be surprised most of what you believe to be true, is not what you think it is. When it comes to sushi, many people associate it solely with raw fish. However, sushi is much more than that. Sushi refers to Seasoned Rice with Ingredients, which can include vegetables, meats like Beef and Chicken, and fish. While fish is a popular choice, it's essential to broaden our understanding of sushi. During sushi classes, I often encounter individuals who are hesitant about sushi because they believe it consists only of raw fish. To challenge this perception, I invite participants to explore alternative sushi options, such as chicken or cooked seafood. We can expand their culinary horizons by introducing them to new flavors and ingredients. That brings us to Ebi Mayo, a beloved sushi roll in Japan. It features lettuce-wrapped shrimp with mayonnaise—a combination that perfectly embodies the Japanese love for mayo (especially Kewpie!). Imagine the delightful blend of flavors when you wrap it with lettuce and sushi rice, creating a Shrimp Mayo Rice Salad. The taste is simply irresistible. Now, you might wonder if this dish is truly authentic. I encourage you to question your belief system. Yes, Ebi Mayo is an original modern Japanese sushi creation. If you ask any Japanese person about "Lettuce Maki," they will confirm its existence and express their fondness for it. Here are some tips to enhance your Ebi Mayo experience: 1. Use cooked/poached shrimp: If raw shrimp is unavailable, cooked frozen shrimp can be used. Alternatively, thaw frozen uncooked shrimp, cook it, and incorporate it into the roll. 2. Lettuce Roll: In Japan, lettuce rolls are also famous. You can substitute lettuce for nori to create a refreshing and crisp alternative. 3. Add a Spicy Twist: Mix in some hot sauce when combining the shrimp with mayonnaise for an extra kick of flavor. 4. No Sushi Rice? No Problem: If you need more time, plain rice can be used as a substitute for sushi rice. Ready to make your own Ebi Mayo Temaki? Here's what you'll need: INGREDIENTS (for one roll): 30 - 50g Sushi Rice 1 Nori Seaweed, half sheet 2pc (10g each) Poached Shrimp 20 g Mayonnaise 1 Green Leaf (or any kind) Lettuce 2-3 English Cucumber, Julienned Optional 1 - 2 pcs Avocado, sliced ½ inch thick TOOLS: Cutting Board Knife INSTRUCTIONS: 1. Make Sushi Rice using this recipe. 2. Chop the poached shrimp into small dice. 3. In a bowl, mix the chopped shrimp with mayonnaise. 4. Hold the half sheet of Nori in your left hand, with the rough side facing up and your thumb on top. 5. Wet your right hand. 6. Grab a golf ball-sized portion of sushi rice, approximately 30 - 50g. 7. Place the sushi rice on the top left corner of the Nori. 8. Using your right palm, apply pressure to spread the sushi rice diagonally at a 30-degree angle. 9. Add lettuce, followed by Ebi Mayo and julienned cucumber. 10. Pick up the bottom left corner with your right thumb and index finger, and roll it up diagonally about 70 degrees until you reach the top of the Nori. 11. Grasp the "thick" rolled part (not the right edge of the Nori) and continue moving clockwise until it is completely rolled up. 12. Dip the roll into soy sauce and enjoy it immediately to prevent the Nori from becoming soggy. Sing up for our online sushi making class and in-person sushi class in San Francisco. Our sushi kit is available to ship to all 50 US states. For a private and team building event inquiry, send us an email.

It is beyond yummy. COOKING TIME Total: 35 - 40 minutes Sushi Rice: 30 - 40 minutes Rolling: 5 minutes While this Double Shrimp Roll may not be considered a "traditional" or "authentic" sushi recipe in Japan, this “Special Roll” has gained popularity in the US and other parts of the world. Special rolls like the Rainbow Roll, Caterpillar Roll, and Alaskan Roll have become a common sight in many sushi restaurants. Inspired by the success of the Miola Rolla at the first restaurant I worked at, which featured spicy tuna or shrimp on top of a cucumber avocado roll, I created a particular roll combining Spicy Shrimp with Shrimp Tempura. Given the widespread love for shrimp, it seemed like a perfect choice. After preparing some samples and having the restaurant chefs and staff try them, the consensus was unanimous - "Delish!" Once the roll made its way onto the specials menu, it quickly became a customer favorite. TIPS Convenience of Shrimp Tempura Making shrimp tempura at home can be a daunting task. To simplify the process, you can use frozen shrimp tempura instead of making it from scratch. INGREDIENTS (for one roll): Roll 200g (1 cup) Sushi Rice 1 Nori Seaweed, half sheet 5 - 7g (1/4 oz) Sesame Seeds, Roasted (white or black) Spicy Shrimp 3 pcs (15g each) Cooked Shrimp (size 21/26) 30 g (1oz.) Sriracha 30 g (1oz.) Mayo 5 g (1/5 oz.) Sesame Oil (substitute with Olive Oil) 5 g (1/5 oz.) Masago or Tobiko Fish Egg Shrimp Tempura 2pcs Shrimp, (size 21/26) 1 egg 100 g (3 oz.) Flour 300cc (1.5 cups) water Rice Bran Oil (or Canola Oil) Sesame Oil TOOLS: 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 Bamboo stick INSTRUCTIONS: Cook Sushi Rice - follow this recipe. Prepare shrimp Remove the shell and cut the back side of the shrimp, discarding the vein. Score the inner part of the shrimp with a knife, cutting halfway into the meat. Place the shrimp on the cutting board and press firmly with your fingers to detach the tendon. It should make a breaking sound when pressed. Create a decorative tail by cutting the end part of the tail at a 45-degree angle. This enhances the appearance of the fried shrimp tail. Make Tempura Batter Create "egg water" by pouring 300cc (1.5 cups) of water into a small bowl, then adding the egg. The egg white will dissolve first, followed by the egg yolk. Strain 60g (2 oz) of flour into a bowl and add 60g (2 oz) of egg water (1:1 ratio of flour to egg water). In a frying pan, pour rice bran (or canola) oil and sesame oil to a depth of 3cm (1 ¼ inch). The ratio of rice bran oil to sesame oil should be 3:1. Frying Shrimp Heat the frying oil to 190°C (375°F). Test the temperature by dropping some tempura batter into the oil. If it hits the bottom and rises to the surface immediately, the oil is ready. Place flour in a sheet pan and coat the prepared shrimp with flour. Shake off the excess flour. Hold the tail and dip the shrimp into the tempura batter, then hold it for three to five seconds to remove the excess batter. Place the batter-coated shrimp into the oil and fry for one to two minutes until light yellow. Remove from the oil and let the shrimp sit on a paper towel to remove excess oil. Making an inside-out roll (How to spread rice for Inside Out Rolls, Step 2 - 12) Moisten the cutting board b wiping it with a wet towel. Place a half sheet of nori horizontally on the cutting board with the rough side facing up. Wet your hands with water. Take a tennis ball-sized amount of sushi rice and cover the entire surface of the nori with rice, starting from the top left corner and covering the top half first, then the bottom. Sprinkle sesame seeds over the rice. Flip the roll so that the rice is facing up and the nori side is down. Place two pieces of shrimp tempura and avocado in the center. Roll the sushi from the bottom up and place plastic wrap on top of the roll, using a bamboo mat to seal it. Remove the plastic wrap and place the spicy shrimp on top of the roll. Place the plastic wrap on top again, followed by the rolling mat. Cut the roll into eight pieces, keeping the plastic wrap on to prevent the spicy shrimp from falling off. Sprinkle sliced scallions. Plate and serve. (Double Shrimp Roll, Steps 8 - 14) Public Online Sushi Making Class with Sushi kit includes Fresh Fish Sing up for our online Sushi Making Class and in-person sushi class in San Francisco. Our sushi kit has fresh fish and is available for overnight shipping to all 50 US states. For a private and Team Building event inquiry, send us an email.

As Breakthrough Sushi celebrates our 10th anniversary and my 50th birthday, I find myself preparing for a momentous occasion with 100 esteemed guests. The careful selection of fish and meticulous attention to detail are the essence of this extraordinary gathering. Allow me to share the exceptional fish order and culinary preparations that will make this event a true delight. Fish Order: To ensure an unforgettable sushi experience, my fish order consists of the finest ingredients carefully curated for their quality and taste: - 25 lbs. Yellowfin Tuna - 3 lbs. Sea Bream Fillet - 4 lbs. Albacore Loin - 5 lbs. Ocean Trout - 5 lbs. Kanpachi Fillet - 3 lbs. Dungeness Crab Meat - 7 lbs. Black Cod - 4 lbs. King Ora Salmon - 2 lbs. White Shrimp - 3 lbs. Scallops - Salmon Roe and White Sturgeon Caviar Preparation: In our prep kitchen, I transform these exquisite ingredients into culinary masterpieces (I hope). With 100 cups of cooked rice ready to be mixed with our house-made sushi vinegar, the foundation for delectable sushi is set. As the clock strikes 9 am, I dive into the fish preparation, meticulously cutting vegetables, packing the van, and embarking on the journey to Palo Alto, where the party awaits. Sushi Creations: Every detail counts when it comes to crafting sensational sushi. Allow me to highlight a few techniques that elevate the flavors of our creations: 1.Steelhead (aka: Ocean Trout) and Salmon: Employing a Japanese curing technique known as "shime," I soak the fish in sugar, rinse it with water, and then cure it with salt. This process imparts a sweet taste to the salmon and adds a delightful aroma when infused with hickory smoke overnight. 2. Spicy Tuna: Attention to detail is paramount when preparing this beloved dish. I scrape tuna pieces with a spoon, ensuring a chunky texture that preserves the flavor. Mixing the freshly ground tuna with Sriracha, mayo, and sesame oil, I allow the flavors to meld and intensify over a couple of hours. 3. Baked Black Cod Miso: While seemingly ordinary, our Baked Black Cod Miso is a true crowd-pleaser. Marinated in a miso-orange juice mixture enhanced with Shio Koji, agave, and mirin, the cod reaches its full potential after an overnight marinade. Baked at a low temperature of 275°F/135°C, it becomes a delicate and savory delight. 4. Dungeness Crab: With its exceptional taste, It requires only a squeeze of lemon to elevate its savory notes. This extraordinary crabmeat is a culinary treasure, satisfying even the most discerning palates. 5. Sea Bream: The Konbu curing technique stands out for Sea Bream. The umami from the konbu permeates the delicate fish by wrapping the skinned filet with hydrated konbu and allowing it to infuse overnight. A small thin slice, fresh lemon juice, Himalayan salt, pink peppercorn, and a drizzle of White Truffle oil create a divine flavor symphony. Our client favorite. 6. Konbu Wrap Experimentation: Embracing innovation, I explore the art of wrapping various fish with Konbu. Each experiment unveils unique flavors, offering a journey of surprises and discoveries. 7. White Shrimp: Exceptional in its sustainability and pathogen-free nature, raw white shrimp takes center stage. Preparing it for sushi requires meticulous steps such as piercing the back, blanching it in boiling water, and cooling it in ice water. This careful preparation ensures the clean, sweet taste of the shrimp shines through. 8. Scallops: Though Hokkaido scallops are renowned, the Monterey Fish Market offers an extraordinary alternative. These scallops, known for their exceptional sweetness and creaminess, require minimal embellishment. A squeeze of lemon and a sprinkle of sea salt or Himalayan salt enhance their natural flavors, creating a culinary wonder in every bite. Thinking of planning your next special party? Email us at info@breakthroughsushi.com. We are cut above the rest. We serve more than fish. It's the memory we create.

1. Avoid Overindulging in Gari (pickled ginger) While pickled ginger is usually complimentary at sushi bars, it's important to remember that it's not an endless breadstick like at Olive Garden. The same applies to Wasabi and soy sauce. Practice moderation when using these condiments. 2. Don't Drown Your Sushi in Soy Sauce Soy sauce is meant to be used sparingly, like a dipping sauce, to enhance the flavors of sushi and sashimi. Using too much soy sauce can overpower the delicate taste of sushi rice, fish, and vegetables. Use it sparingly. If you're looking for an alternative to soy sauce, try using salt and lemon juice or consult the sushi chef for recommendations. 3. Avoid Mixing Wasabi with Soy Sauce This is especially important if the sushi bar serves real, fresh Wasabi. Mixing wasabi with soy sauce can diminish the unique aroma of fresh Wasabi. If your sushi chef sees you creating a green soy sauce mixture, they may not appreciate it. If the Wasabi provided is not new, it's acceptable to dissolve a small amount in soy sauce, but be mindful of using only a little. 4. Refrain from Asking, "What's Fresh Today?" The fish must be fresh enough for raw consumption at a sushi bar. Asking about the freshness of the fish can sometimes come across as insulting to the chef. Additionally, not all fish tastes best when incredibly fresh. Some fish, like Salmon, Tuna, and Tai/Sea Bream, require time to develop flavor, typically five to fourteen days after being caught. Instead of asking about freshness, consider asking the chef for their recommendations. 5. Understand that Wasabi is a Condiment, Not a Sinus Cleanser It's worth clarifying that Wasabi is not for sinus cleansing purposes; it is a condiment used to enhance the flavor of sushi. 6. Avoid Trying to Impress Your Date with Your Sushi Knowledge This advice is specifically for men attempting to impress their date. As male sushi chefs, we are well aware of your intentions. We can hear more conversations at the sushi bar than you might think. We spend extensive time working with fish and making sushi, so we possess more knowledge about sushi and fish than you may pretend to have. While it's great to be interested in sushi, it's better to ask your sushi chef questions and let them do the talking. This way, you have a better chance of impressing your date. Instead of trying to showcase your expertise, engage with your sushi chef and show genuine interest in the culinary experience.