Making tips

To make good sushi, it’s always good to remember a few good tips:

  • Use a sushi rice that’s sticky. Wash the rice until water runs clear.
  • Sharpen your knives before you start. Kingstones of sequentially higher grit are recommended.
  • Wrap your bamboo roller in plastic wrap to keep it clean and roll/release smoother.
  • When distributing rice on the seaweed, go sparingly, and evenly.
  • Keep a bowl of water nearby and your fingers wet.
  • Use a good rice vinegar with your rice (not normal vinegar), and be gentle with turning your cooked rice.
  • Take pictures! Sushis love to have their pictures taken! đŸ™‚

Types of fillers:

  • Cucumber – always a good practicing staple
  • Avocado – slice thin and narrow
  • Tuna – fresh tuna from a sea food store
  • Sesame seeds – for the outside, and inside too
  • Bacon – it goes good with anything
  • Kewpie Brand Mayonnaise – helps moisten the sushi’s insides
  • Chicken – shredded, and used sparingly

Types of sauces and accompanyments:

  • Soy Sauce – of course!
  • Teriyaki Sauce – a little variation
  • Terry Ho’s Yum Yum Sauce – kids love it
  • Fresh Ginger – Adds zest, and good for the digestive system.
  • Graham Cracker crumbs – For crunchy sweetness to compliment the salty sauces