(Image by Margo Lipa from Pixabay) You may have come across the terms "sushi-grade" or "sashimi-grade" fish, which are recommended for raw consumption. The FDA suggests freezing fish for sushi to eliminate parasites. However, it's essential to understand whether the frozen fish available at supermarkets is safe to eat raw. The short answer is No, as not all frozen fish are suitable for raw consumption. While freezing does kill parasites, some bacteria and germs may survive, potentially causing foodborne illnesses. "Once thawed, however, these microbes can again become active, multiplying under the right conditions to levels that can lead to foodborne illness. Since they will grow at about the same rate as microorganisms on fresh food, you must handle thawed items as you would any perishable food." — Does freezing food kill bacteria? Ask USDA It may sound surprising, but many organisms can survive in conditions lethal to humans, even in space: Extremophiles are organisms that thrive under extreme conditions. Conditions that would kill a human in less than a microsecond. Most extremophiles are microorganisms like fungi, algae, bacteria, and archaea. - Artic Microphia Another crucial factor is the freshness of the fish when it is frozen. Freezing does not make the fish fresher; it retains the quality it had when frozen. If the fish is not suitable for raw consumption before freezing, it would be unsafe to eat raw after thawing. So, what makes fish suitable for raw consumption? Several factors determine whether a fish is safe to eat raw 1. Type of fish Some fish are safe to eat raw, such as Tuna (yellowfin, Bigeye, and Bluefin) and Scallops. However, certain types like Mackerel (Saba) are not safe to consume raw, even if frozen (they require curing). Most cod is also unsuitable for raw consumption due to parasites. While freezing can kill most parasites, it may not eliminate all bacteria and germs. As a result, fresh frozen cod is generally not recommended for raw consumption and is not served as sushi grade or sashimi grade at supermarkets. 2. The freshness of the fish If the fish is safe to eat raw (e.g., Salmon), frozen while still fresh, it remains safe after thawing. 3. Labels Look for fish labeled as "Sashimi," "Sushi," or "For Raw Consumption." The image shows a package of Hamachi Sashimi sold at a supermarket in San Jose, CA. Similar products can be found at Japanese and Asian supermarkets across the US, some in the freezer section. The label "Hamachi Sashimi" indicates that eating raw is safe. When buying similar products in the freezer section, ensure they are appropriately labeled for raw consumption. If no labeling is present, it's best to consult the fishmonger for advice. If you need more clarification about which fish is safe to eat raw, I recommend seeking guidance from the fishmonger, as their expertise ensures a safer choice. Taking a chance to purchase fish without proper knowledge can be risky, as determining a fish's suitability for raw consumption often requires years of experience and observation. Stay safe, and enjoy your sushi experience! 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.

My first encounter with American-style sushi was back in the 90s in Los Angeles. On my way back from work, I noticed long lines of people waiting outside a seemingly ordinary restaurant called "Sushi Cafe." Intrigued by the hype, I decided to try it and find out what made their sushi so special. Inside the restaurant called "Crazy Fish," I found a very casual setting with handwritten menus on the wall, some counter seats, and sushi chefs and waitresses wearing T-shirts. It felt like a casual dinner spot just around the corner, but they served sushi. The menu caught my attention with Caterpillar Roll, Spider Roll, Jewish Roll (aka Philadelphia Roll), Alaska Roll, and Cray Fish Roll. These were unfamiliar to me then (before I became a sushi chef). Curious about what others were eating, I observed the dishes around me and asked the waitstaff about the ingredients in the Caterpillar Roll. I remember first trying the Caterpillar Roll, Spicy Tuna Roll, Spider Roll, and Shrimp Tempura Roll. As unconventional as they appeared, I was surprised by how much I enjoyed them. Since then, Crazy Fish has become my go-to sushi place. I took many of my American and Japanese friends there, and they all loved the sushi as much as I did. However, my appreciation for American-style sushi like Crazy Fish didn't mean I abandoned the more traditional Japanese sushi, such as Nigiri. American-style sushi is just another form or variation of sushi. It looks and tastes different because it was created thousands of miles away from Japan, naturally reflecting its unique influences. While some traditional Japanese sushi chefs and individuals may view rolls like the Caterpillar Roll as "disgraceful" or "not sushi at all," they undeniably fall under the definition of sushi since they use sushi rice, as the term "Sushi" refers to the seasoned rice. In Japan, salmon sushi wasn't popular twenty to thirty years ago. But now, at Kaiten Sushi chains like Kura-sushi and Sushiro, salmon is the number one choice for nigiri. They even serve unconventional options like "Banana" and "Corn and Mayo" sushi. Sushi has constantly been evolving; the same should apply to sushi in other parts of the world. At my first sushi restaurant, where I began my training, all the Japanese sushi chefs had learned their craft in the US. They shared the same sentiment toward American-style sushi. One of the chefs told me, "I enjoy Shrimp Tempura Roll and Caterpillar Roll. I eat them, and there is nothing wrong with that. At the same time, I appreciate Saba Nigiri as well." I echo the same sentiment. Sushi is sushi. I enjoy both the Shrimp Tempura Roll and Saba Nigiri. Gather your team and host an online sushi-making class. We can ship a kit with fish and ingredients to your home in 48 US states! 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 When I founded Breakthrough Sushi in 2012, my goal was to offer authentic Sushi Classes that showcased the true essence of sushi-making. One of the first things that caught my wife’s attention was using imitation crabmeat (Kani Kama) in California Rolls. It led me to question why we couldn't use real crabmeat, especially since San Francisco is abundant with Dungeness Crab. My wife's curiosity mirrored my own, and it sparked a journey to create a Dungeness Crab California Roll that would elevate the flavors to new heights. The result was magnificent - the rich taste of Dungeness Crab infused with traditional sushi elements made for an unforgettable sushi experience. While some may prefer Kani Kama due to its affordability and extended shelf life, I highly recommend using sustainable crab meat like Blue Crab or Dungeness Crab. The exquisite taste and fresh flavors are genuinely worth it. However, I understand the convenience of using imitation crab for its wide availability and cost-effectiveness. Kani Kama, the imitation crab, is derived from a Japanese fish cake called Kamaboko. It is made from ground white fish (surimi in Japanese), egg white, potato starch, and sometimes crab essence. Available in stick, flake, or shredded form, Kani Kama was created in Japan during the 1970s and is considered one of the significant post-WWII food innovations, alongside instant ramen and retort curry. Pro Tips for the Perfect California Roll: Variety in Texture and Taste: Kani Kama comes in various forms - sticks, flakes, and shredded. Each offers a different texture and taste, so feel free to experiment and find your preference. Add Some Mayo Magic: Enhance the flavor by adding mayo or pre-mixing it with Kani Kama, which can add a delightful creaminess to the roll. INGREDIENTS (for one roll): 200g Sushi Rice 1 Nori Seaweed, half sheet 2 Sticks, Kani Kama/Imitation Crab Meat 2 -3 pcs Avocado, sliced ½ inch thick 10 g Sesame Seeds) Optional Mayonnaise 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 Kani Kama, Avocado in the center of Nori. If you want to add mayonnaise, spread it on Nori first, then place Kani Kama and Avocado. 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 wrap on the roll, then Makisu rolling mat. Squeeze the Makisu and remove the plastic. Cut into eight pieces. Plate and serve. (California Roll, Steps 14 - 19) 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've ever considered making sushi at home, you might have been entangled in the enigma of rice varieties—sushi rice, Japanese rice, basmati rice, sticky rice, and more. The distinctions between them can be puzzling, but fear not, for I am here to illuminate the differences. Summary To make sushi rice: Use either Sushi or Japanese Rice Use either Short or Medium Grain Never use Sticky, "Mochigome" rice My first choice: Lundberg Organic Sushi Rice Runner Up: Nishiki For Super Premium tasting, look for Koshihikari Why should I use "Japanese Rice" for sushi? When referring to Japanese rice, we mean Japonica Rice, a short-grain variety. In the United States, there are approximately 20 different types of rice, categorized into three main groups: Short Grain, Medium Grain, and Long Grain. The primary difference lies in the starch content, with short-grain rice containing more starch than medium or long-grain varieties. You want the rice to stick together for sushi, such as rolls and nigiri, making short-grain rice the ideal choice due to its higher starch content. Is Sushi Rice the Same as Japanese Rice? You may have encountered rice labeled as "Sushi rice" and wondered if it differs from Japanese rice. The answer is no; they are the same. Technically, there is no official "sushi rice" category, just as there is no "Risotto Rice" category. Rice varieties such as Aroborio, Carnaroli, Vialone, Nano, and Baldo are used for Risotto. (Note: I suppose you can get technical and say, “there is not Japanese rice.” Rather, it is rice Japonica.) "Sushi rice" is merely a label commercial sellers put on Japanese short-grain rice for consumers. While it is not exclusively meant for making sushi, you can use it to prepare various rice dishes or recipes calling for short-grain rice. To clarify, sushi rice is not sticky rice. Rice vs. Sticky Rice? Uruchimai (粳米) refers to the Japanese rice we commonly use. However, there is another type of Japanese Rice called sticky rice. Mochigome (糯米) is glutinous rice, often called Sticky rice in the United States. It is used to make Mochi, the gooey exterior of Mochi ice cream. Sticky rice is whiter, rounder, and larger than Uruchimai. Uruchimai and Mochigome are Japonica rice or Japanese rice types, but the key difference lies in the starch content: amylose and amylopectin. Uruchimai contains 80% amylopectin, while Mochigome ("Sticky Rice") is almost 100% amylopectin, making it sticker and gooier when cooked. To make mochi, Mochigome is steamed, not boiled like Uruchimai, and then pounded while hot to achieve its soft, gooey texture. Which Brand of Rice Is Good? (In the US) Nishiki,Calrose Botan and Kokuho are some of the most popular types of Japanese Rice available in the United States. Though they are not "True" Japanese rice as they are hybrid varieties, they work well for sushi. I prefer: 1) Nishiki, 2) Calrose Botan, and 3) Kokuho. For my business, Breakthrough Sushi, I use Lundberg Organic Sushi Rice. In addition to the taste, there are two reasons for this choice: One. The rice vinegar I use, Marukan Organic, is made from Lundberg Organic Sushi rice. So, it pairs perfectly with sushi rice. Two. Lundberg Sushi Rice was one of the few organic short-grain options available in most supermarkets. I wanted to use ingredients that are accessible to everyone, not just Japanese supermarkets or specialty stores. For those seeking a premium rice experience, consider Koshihikari or Sasanisiki, Japan's "best tasting" rice. Keep in mind that taste preferences may vary among individuals. Note on "Premium" Japanese Rice The term "premium" on Japanese rice packages refers to the best quality the manufacturer can produce, not a comparison to other products. Some even use the label "Super Premium" for top-tier rice. Now, you can purchase Japanese-grown short-grain rice in supermarkets and online on Amazon. And now, you CAN purchase Japanese grown short grain rice at supermarket and online on Amazon (where else?) Until recently (sorry don't know exactly when "recently" is...), Japanese government prohibited exporting Japanese grown rice to the US. But now, they relaxed the law, so we can. Here are a couple super premium (even in Japan) Koshihikari rice. Japanese Extremely Rare, Ultra Premium, Uonuma Yumepirika, Extra Premium Japanese White Rices, Product of Hokkaido As a rule of thumb, any rice with "Koshihikari" is a good bet for super high-quality tasty rice. Reference: "What is the difference between Uruchimai and Mochigome?" , Delish Kitchen (Japanese article) A Shopper's Guide to Japanese Rice, All About Japan Japanese rice, grown in Europe or the United States, Just Hungry Rice production in the United States, Wikipedia 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-making is an art form that offers a delightful array of sushi rolls to satisfy any palate. This guide will explore the art of spreading sushi rice onto nori seaweed for three different sushi rolls: Inside Out Roll, Hosomaki (Thin Roll), and Chumaki (Medium Roll). Inside out roll Inside out roll means sushi rice out roll. Traditionally, Japanese rolls are Nori outside, rice inside, which is why rice out roll is called inside out roll. It is said that the inside out roll was invented in Los Angeles after California Roll was invented. Though it is an American invention, outside of Japan, inside out roll is considered to be more standard (or popular) sushi rolls. Inside Out Roll - The Classic Reimagined The Inside Out Roll, known as the Rice Out Roll, is a modern twist on traditional Japanese rolls. While the origins of this American invention remain uncertain, it has become a popular choice both within and outside Japan. How to spread rice on Nori for Inside Out Roll: 1. Wipe the cutting board with a damp towel to moisten the surface. 2. Place a half sheet of nori horizontally, rough side facing up. 3. Wet your hands to prevent the rice from sticking. 4. Place a tennis ball-sized portion (approximately 200g) of sushi rice on the top left corner of the nori, shaping it like a potato. 5. Apply gentle pressure to spread the sushi rice horizontally using the bottom part of your left palm. 6. create a "U" shape with your right hand, guiding the sushi rice to cover the top half to 2/3 of the nori. 7. Rhythmically turn your left hand three times to ensure the top portion of the nori is evenly covered with rice. 8. Clean your hands with a damp towel and dip your fingers in water. 9. Use only your fingertips to apply gentle pressure while spreading the rice to the bottom, from the left, center, and right, until it evenly covers the entire sheet of nori. Tips Keep your hands wet all the time Use your towel to clean, moisten your hands Use only your fingertips when touching the rice Hosomaki / Thin Roll Hosomaki, meaning "thin roll" in Japanese, is a traditional sushi roll that demands precision and attention to detail. Popular options include Tekka (Tuna Roll), Kappa (Cucumber Roll), and Kanpyo (Dried Gourd Strips) How to spread rice on Nori for Hosomaki 1. Begin with a damp cutting board. 2. Place a half sheet of nori horizontally, rough side facing up. 3. Wet your hands to facilitate the rice-spreading process. 4. Take half the amount of rice used in an Inside Out Roll, approximately 100g, and position it on the top left corner of the nori, leaving the top ½ inch (1cm) blank. 5. Use the bottom of your left palm to apply pressure and spread the sushi rice horizontally, covering the top half to 2/3 of the nori. 6. Rhythmically turn your left hand three times, ensuring the top portion of the nori is evenly coated with rice. 7. Clean your hands with a damp towel and dip your fingers in water. 8. Use your fingertips to gently spread the rice, leaving approximately 1/8 inch (3mm) of space on the left, right, and bottom edges. Chumaki / Medium Roll Chumaki, translated as "medium roll" in Japanese, allows for generous ingredients. From vegetables like spinach and shiitake mushrooms to Kanpyo and egg, the filling options are diverse. How to spread rice on Nori for Chumaki 1. Prepare a damp cutting board. 2. Place a half sheet of nori horizontally, rough side facing up. 3. Wet your hands to facilitate the rice-spreading process. 4. Take half the amount of rice used in an Inside Out Roll, approximately 200g, and position it on the top left corner of the nori, leaving the top 1/8 inch (3mm) blank. 5. Use the bottom of your left palm to apply pressure and spread the sushi rice horizontally, covering the top half to 2/3 of the nori, leaving the top 1/2 inch (1cm) blank. 6. Rhythmically turn your left hand three times to ensure the top portion of the nori is evenly coated with rice while leaving the top 1/2 inch (1cm) blank. 7. Clean your hands with a damp towel and dip your fingers in water. 8. Use your fingertips to gently spread the rice, leaving approximately 1/8 inch (3mm) of space on the left and bottom edges. 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: 40 - 50 minutes Sushi Rice: 30 - 40 minutes Prep (Spicy Tuna): 5 - 10 minutes Rolling: 1-2 minutes When people think of sushi outside of Japan, they often envision "rolls," specifically inside-out rolls. Not known to many regular sushi eaters is Temaki, an ice cream cone shaped roll also know as hand roll. As a sushi class instructor since 2021 (online since 2020), I've recommended temaki to those who find inside-out rolls daunting. Temaki is incredibly easy to make—almost anyone can do it if they can prepare sushi rice and ingredients. I can demonstrate the technique in just one minute, and in over ten years, I have yet to meet anyone who couldn't make temaki (that's more than 20,000 people!). I'm confident that you can do it too. However, if you encounter any issues, please email me for assistance. Tips: Scrape Tuna, Don't Chop: Avoid chopping it with a knife to preserve the delicious tuna flavor and prevent the fish from becoming mushy. Instead, the spoon scrapes the tuna, keeping the pieces thick and chunky. Consider Tuna Pieces: Opt for less expensive Tuna pieces or Tuna Tails rather than the pricier Tuna Saku blocks if available. Hot Sauce, Mayo, and Sesame Oil: Sriracha is a popular choice for Spicy Tuna, but feel free to use any hot sauce you prefer, such as Tapatio for a Mexican twist or even Tabasco. You can substitute Sesame Oil with Olive Oil, which pairs well with Tuna, like Carpaccio. INGREDIENTS (for one roll): 30 - 50g (1 - 1.5 oz.) Sushi Rice 1 Nori Seaweed, half sheet 80g (2 - 3 oz.) Sushi Grade Yellowfin Tuna Pieces, Tails or Saku Block 2 -3 pcs Avocado, sliced ½ inch thick 5g (1 tsp) Sesame Seeds 30g (1oz.)Sriracha 30g (1oz.) Mayo 5g (1tsp) Sesame Oil (substitute with Olive Oil) Optional 5g (1tsp) Masago or Tobiko Fish Egg 5g (1tsp) Cilantro, Chopped TOOLS: Cutting Board Knife Makisu, Sushi Rolling Mat Spoon Mixing Bowl INSTRUCTIONS: Making Spicy Tuna with Steak-Shaped Sushi Grade Tuna The ingredients in this recipe call for Tuna pieces or Tuna Saku block. However, you can find these at Japanese or Asian supermarkets that carry Sushi Grade Fish. Most retail supermarkets will also likely have sushi grade Tuna in steak shape. Here are the instructions to make Spicy Tuna with steak-shaped Tuna: 1. If there is a dark spot, it is a bloodline. Remove it with a knife and discard. 2. With the round "eye" like part facing up, cut the Tuna into slices. The middle piece should be a long rectangular shape. 3. The middle piece is typically used for Nigiri or Sashimi but can be scraped to make Spicy Tuna. 4. Use a spoon to scrape the two smaller pieces. Place your thumb behind the scoop and use the edge to scrape along the grain, removing as much white tendon as possible. 5. mix the scraped Tuna, Sriracha (or your preferred hot sauce), Mayonnaise, and Sesame Oil in a mixing bowl. 6. Aim for the consistency of Tuna Salad, avoiding excessive moisture that may cause the roll to break apart. Add Masago, Cilantro, or Green Onions as desired. Making Temaki/Hand Roll 1. Make Sushi Rice (this recipe). 2. Hold the half sheet of Nori in your left hand with the rough side facing up, and place your thumb on top. 3. Wet your right hand. 4. Grab a golf ball-sized portion of sushi rice, approximately 30 - 50g. 5. Place the sushi rice on the top left corner of the Nori. 6. Using your right palm, apply pressure to spread the sushi rice diagonally at a 30-degree angle. 7. Using a spoon to keep your hand clean, place the Spicy Tuna on the sushi rice, followed by Avocado. 8. Pick up the bottom left corner with your right thumb and index finger, and roll it up diagonally at a 70-degree angle until it reaches the top of the Nori. 9. Hold the "thick" rolled part (not the right edge of the Nori) and continue moving clockwise until the entire roll is complete. 10. Dip the temaki into soy sauce and enjoy it immediately before the Nori becomes soggy. 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: 30 - 40 minutes Sushi is simple, but if you've never made it before, I understand creating homemade Sushi can be challenging. Before you can learn to look for what kind of fish you need to purchase for your Sushi (i.e. Sushi grade fish), there is one important step you need to make: Sushi Rice. I've written some recipes for cooking Sushi Rice, but most of them call for using rice cooker. Many of my Sushi class participants (both in-person and especially online) told me they would like to know how to cook rice using a pot. So in this recipe, I am going to walk you through step by step so you can make rice using a pot instead of the rice cooker. Even if you are a beginner in cooking rice, my hope is your rice will come out as "perfectly" as it can so you can go on to your next step in your "homemade" Sushi journey! Making Sushi Rice is a multi-step process. I will cover each step and then, the recipe in the end. Before I get into these steps, here is one important fact: Sushi Rice is Rice seasoned with Sushi Vinegar. Sushi Vinegar is a combination of rice vinegar, sugar and salt. You may have seen rice labeled as "Sushi Rice" at the supermarket or online. Cooking that "Sushi Rice" does NOT automatically make it "Sushi Rice." You need to add Sushi Vinegar. Here are the four steps we need to cover in this article: Which type of rice for Sushi (INGREDIENTS) Which Vinegar for Sushi Vinegar (INGREDIENTS) Cooking Rice (RECIPE) Making Sushi Vinegar and Mixing with Rice (RECIPE) All right. Let's get things rolling! 1. WHICH RICE SHOULD I USE FOR HOMEMADE SUSHI?? TYPE OF RICE TO LOOK FOR White Short Grain Rice (rice grown in Japan) White Medium Grain Japanese Rice (more Japanese rice grown in the US) White Sushi Rice BRAND TO PURCHASE Lundberg Organic Sushi Rice (My recommendation) Nishiki Kokuho Rose Tamaki Gold What Is Japanese Rice? Short grain and Medium Grain Rice. Japanese Rice is Short Grain Rice. But, there are US grown Japanese Rice that are Medium Grain. Nishiki and Kokuho Rice are both Medium Grain Rice. Both are suitable for Sushi Rice. I use Lundberg Organic Sushi Rice. This is US grown Short Grain Rice you can use to make Sushi and other non-Sushi dishes. Though it is labeled as "Sushi Rice," it does not have Sushi Vinegar added, so technically, it means "Short Grain Rice Suitable for Making Sushi." Is Sushi Rice Sticky Rice? No. Sticky Rice is different. You want to purchase (plain) Short or Medium Grain Rice. There are two basic forms of Japanese rice that are common and considered as short grain cultivators of Japonica rice. The first type of Japanese short-grain rice is Uruchimai粳米, it is also known as ordinary tics or Japanese rice. Uruchimaiis used to prepare Sushi, rice balls and other Japanese dishes. It is also used in the preparation of rice vinegar and sake. Uruchimaiis the one, which is used in our online and in-person Sushi making class. The second kind is Japanese sweet rice or Mochigome 餅米. It is also known as glutinous rice. Japanese sweet rice is used to make traditional wagashi sweets or mochi rice cakes. Both Uruchimaiand Mochigome are not interchangeable. They are used differently for different purposes. Mochigome is much chewier, stickier and glutinous as compared to uruchimai. Mochigome, aka "Sticky Rice" is not used for Sushi. Why Is Japanese Rice So Sticky? Japanese rice is sticky because it has high moisture content and starch. It is characteristically defined as sticky and clingy. Starch is made up of amylose and amylopectin. When the amount of amylose is low and amylopectin high in rice, it becomes sticky in nature. This is a kind of rice that is grown in Japan. The unique stickiness of Japanese rice plays an important role in creating good Sushi. How Can I Substitute Japanese Rice? Because of its similar stickiness texture, Arborio rice-- the Italian short-grain rice can be used in place of Japanese rice. Korean short grain rice will also go well with Japanese dishes. The long-grain Jasmine or Basmati rice cannot be used in place of Japanese rice. These types of rice don't have enough stickiness because their amylopectin content is lower than that of Short Grain Rice. This is the reason why Jasmine and Basmati rice stay drier compared to Short Grain Rice. As such, the rice will not stick together when you make rice balls or Sushi. It would be best not to use Basmati rice and long grain Jasmine rice as a substitute in Japanese meals. 2. WHICH VINEGAR FOR SUSHI VINEGAR? TYPE OF VINEGAR TO LOOK FOR Rice Vinegar Seasoned Vinegar Sushi Vinegar (seasoned) (Optional) Red Rice Vinegar (Optional) Black Rice Vinegar BRAND Marukan Organic Rice Vinegar (My recommendation) Marukan Seasoned Vinegar Mitzkan Sushi Vinegar Sushi Chef, Vinegar Sushi, 10 Fl Oz What is Sushi Vinegar? Sushi Vinegar is Rice vinegar, sugar and salt. Regular Rice Vinegar is most widely used to make Sushi Vinegar. There are "Seasoned Vinegar" and "Sushi Vinegar" that have sugar and salt mixed in, which you are ready to mix with cooked Short/Medium Grain Rice. If you are not sure if you need to add sugar or salt, look at the label for ingredients. If it contains sugar and salt, then, it can be used as Sushi Vinegar. If you find Red or Black Rice vinegar, they are used mostly by high end boutique omakase only type Sushi restaurants. Red Vinegar was used when the current from of Sushi (Nigiri) was invented in Tokyo some 250 years ago. Some restaurants use Red Rice Vinegar to create the taste close to when Sushi was invented. Also, some of these Sushi restaurants add only salt, not sugar. This is also true to the tradition of the original Sushi. For homemade Sushi, especially if you are a beginner, regular Rice Vinegar with sugar and is a good start. Once you are comfortable with making "regular" Sushi Vinegar, you may want to experiment with Red Rice Vinegar or Sushi Vinegar without Sugar. TIPS The ratio Salt:Sugar:Rice Vinegar is 1:3:5 INGREDIENTS: Rice Vinegar 50g Sugar 30g (Cane sugar is what I use but any sugar is fine) Salt 10g (Sea Salt is what I use, but any salt would do) Optional Kombu (for extra Umami) TOOLS: Mixing Bowl Whisk or Spoon Optional Pot INSTRUCTIONS: Mix all the ingredients in a bowl, use a whisk or spoon to stir until sugar and salt are dissolved. If sugar and salt do not dissolve, place the mixture over low heat and stir until they are dissolved. (Optional) Soak Kombu in Sushi Vinegar for at least one hour. 3. COOKING RICE IN A POT Now you get the rice and rice vinegar down, you are ready to start cooking rice. INGREDIENTS (4 – 5 cups cooked rice, for 6 - 8 inside out rolls): 400g (2 Japanese Cups) Short or Medium Grain White Japanese Rice Water (Filtered, Bottled, Mineral/Spring) TIPS: Weigh your ingredients Use a scale to weigh your ingredients. It is more accurate than measuring them by volume. (Visual comparison looks the same, but when you weigh them, they weigh different) 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? Soak your rice in cold water before you cook 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. The optimal temperature is 5℃/ 41°F. Lid is a Must! You need to keep the boiling temperature while cooking rice, which means you need to place the lid on a pot while rice is being cooked. It's a must. Another reason for the lid is to keep the internal temperature at. at 98℃/208.4°F. The ideal cooking time for Short Grain/Medium Grain Rice is 20 minutes. 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 5 to 10 minutes or until the water evaporates, and turn the heat off. To keep the internal temperature above 98℃, you must keep the lid on. This is the reason you should never remove the lid after you turn off the heat. Never put rice into boiling water The heat penetrates only the outer layer, 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? Once the water starts boiling, remove the lid, and stir throughout. I know I mentioned never to remove the lid, but that is after you turn the heat off. This is one step you need to perform while the heat is on. 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. TOOLS: Scale Bowl Strainer Spatula/Large Spoon Pot with a lid INSTRUCTIONS: Soaking Rice 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 30 min. Cooking Rice 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 five to minutes or until all the water evaporates in a pot. Turn the heat off. Keep the lid on, steam for 10 to 15 minutes so the total cooking time + steaming time is 20 minutes. (Cooking rice in a pot. I only cooked 200g of raw rice. It took 3 minutes 19 seconds to bring to boil. 7 minutes 33 seconds to turn off the heat. The remaining 12 minutes and 27 seconds was with lid on and heat off.) 4. MIXING SUSHI VINEGAR WITH COOKED RICE Now, you've cooked the rice successfully, you come to the final step in making sushi rice - Yay! Many (online) Sushi class attendees asked me if they should add Sushi vinegar to cook rice. The answer is you add Sushi vinegar after rice is cooked. INGREDIENTS: Cooked Short Grain White Rice (from 400g uncooked rice) 84 g Sushi Vinegar (42g of Sushi Vinegar for every 200g uncooked rice) TOOLS: Hangiri Sushi Rice Mixing Tub or Mixing Bowl Shamoji Rice Spatula or Large Mixing Spoon TIPS: Hangiri is a traditional Sushi Rice Mixing Wooden tub. I am sure most of you don’t have this at home, and it’s perfectly OK to use stainless/plastic mixing bowl to mix Cooked Rice with Sushi Vinegar at home. In fact when I am making small amount of Sushi Rice, I use a stainless bowl and plastic Shamoji to mix rice with Sushi Vinegar. INSTRUCTIONS: In a “Hangiri” (Sushi Rice mixing wooden bowl) or a stainless bowl, put cooked rice. Using a wooden rice spatula or mixing spoon, pour Sushi vinegar over it and distribute it evenly to the rice. Mix rice with Sushi vinegar in a slicing motion to keep each grain of rice intact. Avoid smashing, putting too much pressure and mixing too much. Let it cool down to the body temperature (roughly 37°C/98.6°F) and transfer to the container. Keep the lid or cover with plastic to keep the temperature. Buy Lundberg Organic Sushi Rice 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: 50 - 60 minutes Sushi Rice: 30 - 40 minutes Prep (Tempura Flakes): 10 - 15 minutes Shrimp Tempura: 20 - 30 min. Rolling: 5 minutes It's hard to resist the delectable taste of a sushi roll with Shrimp Tempura inside. Here's a twist: how about adding Tempura Flakes and drizzling some Eel sauce (Teriyaki Sauce) over it? The result is a crunchy exterior and an explosion of shrimp goodness inside. Simply delicious! Tempura Flakes, or Tenkasu, are widely used in Japanese cuisine. One popular application is as a topping for Udon or Soba Noodles. Add them to rice dishes, tofu, miso soup, or any other dish that craves extra crunch and flavor. I don't know who first came up with the idea of adding Tempura Flakes to sushi rolls, but whoever it was, it was a stroke of genius. Making Tempura Flakes is simple: drop some tempura batter into hot frying oil. They take about 30 seconds to cook. You can earn extra and store them in the freezer for future use. No worries if you don't have Shrimp Tempura to put inside the roll! Just coat the outside of any Inside Out Roll with Tempura Flakes, and you've got yourself a Crunchy Roll. While I have yet to experiment with many other roll variations, Crabmeat and Avocado (California Roll) are excellent substitutes for Shrimp Tempura. Plain Shrimp or Spicy Shrimp are also great alternatives, and let's remember the mouthwatering Spicy Tuna Crunchy Roll. For vegetarians, a Cucumber Avocado Crunchy Roll is an excellent choice. INGREDIENTS (for one roll): 200g (1 cup) Sushi Rice (follow this recipe) 1 Nori Seaweed, half sheet 5 - 7g (1/4 oz) Sesame Seeds, Roasted (white or black) 2pcs Shrimp Tempura (follow this recipe) 2pcs ¼ Avocado slices 1 Green Leaf Lettuce 5g (1tbls) Spicy Mayo (Sriracha Mayo) 60g Flour 200 ml. (1cup) Rice Bran Oil (or vegetable oil) Eel or Teriyaki Sauce (follow this recipe) TOOLS: Cutting Board Knife Makisu, Sushi Rolling Mat Pot Small Sheet pans Paper Towel Tempura (or Mesh) strainer Chopsticks (or spoon) INSTRUCTIONS: Making Tempura Flakes Prepare Tempura Batter by mixing Flour with an equal amount of water. Heat the frying oil to 190C/375F. You can test the oil's readiness by dropping some tempura batter. The oil is ready if the batter hits the bottom and rises to the surface immediately. Drop small amounts of tempura batter into the oil using a pair of chopsticks (or a small spoon). Let the batter cook for 20 - 30 seconds until it turns golden. Remove the flakes from the oil and let them sit on a paper towel to remove excess fat. Making a Shrimp Tempura Roll (inside out) (How to spread rice for Inside Out Rolls, Step 1 - 6) Place the Nori, shiny side down. Moisten your hands with water. Take a tennis-ball-sized amount of sushi rice. Cover the entire surface of the Nori with rice, starting from the top left corner and moving down to the bottom. Sprinkle the sesame seeds over the rice. Flip the Nori over so the rice faces up and the Nori side is down. Place two pieces of Shrimp Tempura and Avocado slices in the center. Roll the Nori from the bottom up, using a Makisu Bamboo Mat to seal the roll. Place plastic wrap on the cutting board. Spread the tempura flakes evenly on the plastic wrap. Pick up the roll, turn the top side down, and place it over the tempura flakes. Wrap the roll with plastic wrap, ensuring the tempura flakes cover the rice. Roll the roll so the top part with the tempura flakes faces up. Keep the plastic wrap on and place the Makisu on top. Squeeze tightly to ensure the tempura flakes adhere to the rice. Cut the roll into 8 pieces while the plastic wrap is still on (this helps prevent the tempura flakes from falling off). Plate the pieces and drizzle Eel Sauce (or teriyaki sauce) over the top. Enjoy the delightful Crunchy Roll, where the crispy texture of the tempura flakes perfectly complements the succulent shrimp tempura inside. (Making Crunchy Roll, Steps 7 - 16) 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.

Discover the Magic of Fried Asparagus in Sushi COOKING TIME Total: 50 - 60 minutes Sushi Rice: 30 - 40 minutes Asparagus Tempura: 20 minutes Rolling: 1-2 minutes Here's a culinary truth: Sushi is not limited to raw fish. While fish is popular, sushi encompasses various ingredients, including vegetables. Take the cucumber avocado roll, for example. It's still sushi, showcasing the versatility and creativity of this culinary art form. Vegetarian sushi, such as the Oshinko (daikon pickles), Kanpyo (dried gourd shaving), and Kappa (cucumber) Roll, is highly celebrated in Japan. Adding avocado to sushi has taken the vegetarian sushi scene by storm in recent years. This brilliant move adds a creamy and rich element to the vegetable-based rolls, elevating their flavors. Avocado complements the ingredients perfectly, but striking the right balance is crucial. The avocado should enhance the flavors without overpowering them. Remember, each element is vital to the sushi's taste profile. Now, let's delve into the star of our recipe: Asparagus tempura. The main character in this roll is the crispy asparagus tempura, while the avocado takes on a supporting role. The avocado's purpose is to accentuate the flavors of the asparagus tempura, ensuring a harmonious combination. Striking the perfect balance is a personal choice, allowing you to adjust the avocado amount according to your preference. Fried food is universally loved, and tempura is no exception. When you incorporate tempura into a sushi roll, it tastes a whole new level of fantastic. Tempura is traditionally made with various vegetables such as carrots, shishito peppers, yam, potatoes, and shiitake mushrooms. While tempura sauce (soy sauce and dashi stock) is famous for enjoying tempura, teriyaki or eel sauce adds an excellent flavor profile when used in sushi rolls. If you find the process of making tempura overwhelming, don't worry. You can achieve a similar effect by coating the asparagus in breadcrumbs and baking it in the oven. Here are some helpful tips to elevate your asparagus tempura roll: 1.Tempura Batter Begin by making "egg water." Remember to pour the water into a bowl first, then add the egg. If you prefer a vegan option, skip the egg and use water instead. By the way, this is a recipe I learned from the Japanese tempura master, Mr. Kond. 2. Cold Water vs. Normal Water: Contrary to common belief, there's no need to use ice-cold water in the tempura batter. According to a Michelin-starred Japanese tempura chef, using ordinary water is sufficient and prevents extreme temperature differences between the batter and the oil, making frying easier. 3. Check the Oil Temperature: Drop a small amount of tempura batter into the oil to ensure the oil is at the right temperature. If it floats back to the surface after hitting the bottom of the pan, the oil is ready for frying. Ready to create your Asparagus Tempura Roll? Here's what you'll need: INGREDIENTS (for one roll): Roll ½ (200g) cup Sushi Rice 1 Nori Seaweed, half sheet 3 - 5 g Wasabi Teriyaki Sauce Asparagus Tempura 2 - 6 pcs Asparagus 1 egg 3 oz. (100 g) Flour 1.5 cups (360 cc) water Rice Bran Oil (or Canola Oil) Sesame Oil TOOLS: Cutting Board Knife Large Spoon Makisu, Sushi Rolling Mat Small sheet pans (or plate) Small Bowl Whisk Frying pan Tong or Long Wood Cooking Chopsticks INSTRUCTIONS: Asparagus Tempura Make "egg water." Pour 1.5 cups of water into a small bowl, then add the egg. This order ensures the egg white dissolves appropriately. If you add the egg first, it may result in undissolved egg white. Strain 2 oz. of flour into a bowl and add two oz. Of egg water (egg water: flour ratio = 1:1). In a frying pan, pour rice bran, canola, and sesame oil around 1-1 ¼ inches deep. The ratio of rice bran oil to sesame oil is 1:1. Drop some tempura batter into the oil to test the temperature. The oil is ready if it floats back to the surface after hitting the bottom. Coat the asparagus in flour from a sheet pan, then dip it into the tempura batter. Remove any excess batter by holding it for three to five seconds. Place the battered asparagus into the oil at 375°F (190°C). Fry for one to two minutes until it turns light yellow. Remove the asparagus from the oil and let it rest on a paper towel. Make Sushi Rice (follow this recipe). 1. Moisten the cutting board with a wet towel. 2. Place a half sheet of nori horizontally, with the rough side facing up. 3. Wet your hands. 4. Grab a portion of sushi rice, approximately half the amount needed for an inside-out roll (around 200g). 5. Leave the top 1/8 inch (3mm) blank. 6. Using the bottom of your left palm, apply pressure and spread the sushi rice horizontally. 7. With your right hand in a "U" shape, guide the sushi rice to cover the top half to 2/3 of the nori. 8. Turn your left hand three times rhythmically to cover the top portion of the nori with rice, leaving ½ inch (1cm) blank. 9. Clean your hands with a wet towel and dip your fingers in water. 10. Using your fingertips, apply pressure and leave the suitable ½ inch (1cm) blank. 11. Continue spreading the rice, leaving 1/8 inch (3mm) at the left and bottom edges. 12. Turn the nori 90 degrees counterclockwise. 13. Place some wasabi just below the center of the nori using your index finger. 14. Add the asparagus tempura and avocado on top of the rice. 15. Roll the sushi from the bottom up, firmly sealing it with your fingers. Place a sushi rolling mat (makisu) over the roll to further secure it. 16. Start by cutting the center of the roll first and then dividing it into four pieces. 17. Plate the sushi and pour some teriyaki sauce over it. 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.

Spicy Scallops Temaki Hand Roll COOKING TIME: Total: 35 - 40 minutes Sushi Rice: 30 - 40 minutes Rolling: 1-2 minutes When it comes to consuming raw fish, concerns are natural, especially if you don't have access to fresh fish. The terms "Sushi" and "Sashimi" grade fish can be perplexing, leaving many people unsure about which fish is safe to eat raw. As a sushi instructor, I often receive questions about what makes fish "Sushi Grade." (For a more detailed explanation, check out this entire article.) Let's talk about Scallops. Can you eat them raw? The answer is yes. In fact, most Scallops are safe to consume raw, making them one of the safest seafood options. It's important to note that all raw fish carries a risk of bacteria and potential cross-contamination, but the same applies to other meats like Beef and vegetables. If you're concerned about food poisoning due to cross-contamination, you can take a couple of precautions. One option is to lightly sear the outside of the Scallops in a pan with a dash of Olive Oil (rare is recommended). Alternatively, you can quickly cure them in salt for five to ten minutes. However, for the best experience, I recommend enjoying raw Scallops with just a sprinkle of salt and a squeeze of lemon juice. This simple preparation method allows the Scallops' natural sweetness to shine, which I believe is the ideal way to savor most raw seafood. Now, let's add a twist to elevate the flavors even further. Mayonnaise has a magical ability to enhance the taste of almost any dish. So, why not make our Spicy Scallops Temaki with a kick? When you're purchasing Scallops, look for "Dry Packed" ones, as they have not been treated with Sodium Tripolyphosphate, a preservative used to over hydrate scallops and increase their weight. Here's what you'll need to create this delectable hand roll: INGREDIENTS (for one roll): 30 - 50g Sushi Rice 1 Nori Seaweed, half sheet 40 - 45 g Bay Scallops (Dry packed) 30 g Sriracha 30 g Mayo 5 g Sesame Oil (substitute with Olive Oil) 5 g Masago or Tobiko Fish Egg Optional 1 - 2 pcs Avocado, sliced ½ inch thick TOOLS: Spoon Mixing Bowl INSTRUCTIONS: Make Sushi Rice (follow this recipe). In a bowl, combine Bay Scallops, Mayo, Sriracha and Sesame Oil 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. 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, place Spicy Scallops on the Sushi Rice. 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. Dip into soy sauce and eat right away before Nori becomes soggy. Roasted sushi nori seaweed 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. Microwave Your Takeout Sushi If you ever buy sushi from a supermarket and find that the rice is too hard or the flavor is lacking, try this simple trick. Place the entire container in the microwave and heat it for about 30 seconds. This will soften and warm the sushi rice, enhancing the flavor of the fish without cooking it. However, be cautious and ensure that your container is microwave-safe. 2. Opt for Lemon and Salt Over Soy Sauce Soy sauce is wonderful for enhancing sushi, especially with umami-rich fish like tuna, thanks to its high glutamic acid content. However, for more delicately flavored fish such as snapper and halibut, soy sauce can overpower their subtle tastes and aroma. Instead, try using lemon juice and sea salt. This pairing works exceptionally well with salmon, scallops (my personal favorite!), white fish, Dungeness crab, and Uni (sea urchin), as it accentuates their natural flavors without overwhelming them. If you find yourself missing the depth of soy sauce, just add a tiny dab to enhance the aroma without compromising the dish's integrity. 3. Eat Sushi with Your Fingers Eating sushi with your fingers is a practice well understood by Japanese people and sushi chefs alike, although it might not be as obvious to everyone. It’s worth reiterating sushi is traditionally a finger food. Originating from street food stand in Tokyo about 250 years ago—much like hot dogs—sushi was initially designed to be eaten with your hands. It's only in more recent times that using chopsticks became common, possibly because it appears more sophisticated and elegant (my opinion.) However, I consider eating sushi with your fingers at a sushi bar as a cool, authentic way to enjoy it. So next time, feel free to eat your sushi the traditional way—using your fingers. 4. Host Your Next Party with Hand Rolls Hand roll sushi kit by Breakthrough Sushi There's a wide variety of sushi types, and while many Americans are familiar with inside-out rolls and nigiri, there's a less commonly known but trendy option catching on: the hand roll, aka, Temaki. Thanks to establishments like Kazunori and Brothers in LA, and Hand Roll Project in San Francisco, hand rolls are proving to be an easy and delicious sushi form that you can make at home. Here’s how you can do it: Make sushi rice: The base of any good sushi starts here. Select your fillings: Gather some vegetables, fish, and meats. These don’t necessarily need to be sushi-grade; a popular filling in Japan is canned tuna or Tuna Mayo, and even corn mayo. Consider other proteins: Chicken teriyaki also makes a fantastic filling for hand rolls. Arrange everything family-style: Lay out all your ingredients so everyone can create their own custom hand rolls. Incorporate diverse ingredients: Use tempura shrimp from Trader Joe's or Whole Foods, or consider fried fish from the frozen food section as great alternatives to raw fish. Experiment with smoked salmon: It pairs wonderfully in a hand roll (try adding some cream cheese for extra richness). Add condiments and sauces: Enhance your hand rolls with sauces like Kewpie mayo and sriracha for that authentic flavor kick. If you like to order sushi grade fish, check out our guide for ordering fish online. 5. Proper Storage: Keep Your Fish on Ice Whether you're handling sushi-grade or regular fish, it's crucial to keep it on ice within your refrigerator. Even better, submerge it in ice water because heat transfers approximately 20 times faster in water than in air, helping to keep the fish at an optimal cool temperature. First, wrap your fish in plastic and place it in a tightly sealed Ziploc bag. A vacuum sealer like Food Saver is ideal if available, as it further enhances preservation. Position the sealed fish on an ice pack, or if none is available, in a container of ice water. This setup helps maintain the fish at an optimal temperature range of 1-2˚C (34-36˚F), where bacterial growth is minimized and the decomposition of the fish's flesh is significantly slowed. By doing this, your fish could potentially last twice as long compared to being stored at the typical refrigerator temperature of 4-5˚C (39-41˚F). Should your fish begin to emit a fishy odor or its exterior starts to discolor—a common issue with tuna—rinse it under water and gently pat dry with a paper towel. This method often removes surface bacteria responsible for odors. If the smell persists, carefully slice away the outer layer of the fish with a sharp knife and discard it. This will expose the fresher, typically sterile inner flesh, which often appears much fresher. 6. Experience the Authenticity of Fresh Wasabi If you've never tried fresh wasabi, your experience with wasabi is incomplete. In many sushi restaurants in the US, the wasabi offered is typically a powdered version that isn't genuine wasabi. Most powdered variants are a mix of horseradish, yellow mustard, and food coloring, and even those that contain real wasabi elements fail to deliver the full experience. What does real wasabi taste like? Initially, it introduces a mild tingling sensation, akin to a gentle heat, followed by an enveloping aroma that fills your mouth and nose, leaving a subtly sweet aftertaste that fades pleasantly. The experience of authentic wasabi is uniquely gratifying and far superior to its common substitutes. You can find fresh wasabi at several Japanese supermarkets throughout the San Francisco Bay Area, including Tokyo Fish Market in Berkeley and Nijiya Market. Additionally, fresh wasabi is available online from: Half Moon Bay Wasabi Company, California Pacific Coast Wasabi, British Columbia, Canada Oregon Coast Wasabi, Oregon Real Wasabi, North Carolina For the best experience, use a wasabi grater made from shark skin. This tool is specifically designed to maximize the release of wasabi's aromatic properties, enhancing your culinary experience with its authentic flavor and aroma. 7. Opt for Slightly Warm Sushi Rice Sushi rice is generally considered to taste best when it is close to body temperature. However, serving it slightly warm can enhance the experience even further. Warm sushi rice not only releases the subtle aroma of sushi vinegar but also helps to amplify the flavors of accompanying ingredients like fish. This method of serving sushi rice slightly warm was popularized by Sushi Nozawa in Los Angeles, and has since become a favored technique among sushi connoisseurs for its ability to elevate the overall flavor profile of sushi dishes. 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.

I understand your concerns about sickness and parasites when eating sushi. However, let's consider the statistics and facts to help alleviate those worries. According to statistics, the chance of getting sick from eating sushi in a US restaurant is 1 in 2 million. While concerns are understandable, it's essential to put the risk into perspective. Like with any activity, risks are involved, but the chances of experiencing illness from sushi are meager. For example, think about riding a motorcycle. Many individuals find it thrilling and enjoy the sense of freedom it provides. However, statistics show that motorcyclists represent only 3% of all registered vehicles but account for 14% of yearly traffic-related deaths. Motorcycle riding may involve A higher risk, so some may have better choices. Similarly, skiing can be thrilling, but it carries a higher risk of injury, especially for individuals with slower reflexes or limited physical abilities. Recognizing our limitations and making informed decisions based on the risks involved is crucial. Now, let's dive into the statistics regarding sushi. In 2017, there were approximately 3,733 reported cases of foodborne illnesses at sit-down restaurants in the US. Considering around 500,000 sit-down restaurants (including about 4,000 sushi restaurants), the incidence rate for foodborne illnesses related explicitly to sushi restaurants was 0.007 cases per restaurant in one year. Let’s assume your sushi restaurant is open 312 days a year and serves around 100 customers daily. In that case, the chance of getting a foodborne illness from eating at your particular sushi restaurant for one evening is approximately 0.000022% or 1 in 2 million. Comparatively, the chance of dying in a vehicle crash in the US is 1 in 103. Of course, everyone has their comfort zone and risk tolerance. Considering facts/statistics and personal feelings when making decisions is essential. If you can examine the facts, educate yourself, and gather enough information to feel comfortable eating sushi, then it may be an enjoyable experience for you. If you want to try sushi without worrying about getting sick, I recommend educating yourself further. Learn about statistics, and talk to other sushi eaters, fishmongers, and sushi chefs to learn more about the safety of sushi consumption. Understanding the risks and taking necessary precautions can put your mind at ease. In addition, sushi is not just raw fish, or fish for that matter. There are plenty of cooked fish sushi like crab and shrimp, as well as vegetarian and non-fish sushi using chicken and beef. In the end, it's a personal decision. Sushi may or may not be for you, just like riding a motorcycle. Assess your comfort level, gather information, and make an informed choice that aligns with your preferences and concerns. 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.