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In this article, I like to delve into the complex nature of history, using my journey of understanding sushi's past as a springboard. This discussion isn't solely about the history of sushi; it's about the broader implications of historical interpretation. The general consensus holds that sushi originated from southwest Asia around 600 BC or an undefined period, initially as a method to preserve fish. This involved packing gutted fish in salt or a mix of salt and cooked rice, then discarding the rice post-fermentation or preservation. This form of "sushi" eventually made its way to Japan, evolving into what is known in Japan today as Funazushi. In a conversation with sushi historian Eric Rath, a professor at the University of Kansas and author of "Oishi: The History of Sushi," he shared insights that challenge the Southeast Asian origin theory, emphasizing the inherent nature of historical record-keeping and the gaps within available records. (Watch the video: History of Sushi with Eric C. Rath.) Consider the hamburger: Is there an official body documenting its history? Is there a dedicated historian or food enthusiast tracking every development? Highly unlikely. And if we struggle to track the complete history of something as contemporary as the hamburger, imagine the challenge of chronicling sushi's evolution from 600 BC with scattered, sporadic, and sometimes missing records. This scenario poses a significant challenge for historians, who often have to bridge these gaps with educated guesses. Yes, much of what we accept as historical fact is actually conjecture pieced together by historians. My point isn't to discredit historians' work but to highlight the reality that the full picture of what happened is often unknown. "Historical facts" represent only a slice of the actual events. For example, when researching the origins of the California Roll, I initially found a story attributing its invention to Little Tokyo, Los Angeles, in the 1960s-1970s. However, further searching reveals multiple stories of its creation. So, who really invented the California Roll?  (Read more on this article: Who invented the California Roll? (2024 version with Chat GPT & Gemni)) Likely, it wasn't the brainchild of a single chef or restaurant but a collective effort within the industry. Eric C. Rath echoes this sentiment, suggesting that while Hanaya Yohei is often credited with inventing modern sushi (Edomae sushi) around 1860, it was probably the result of collaboration. I'm not here to argue which account is correct. My aim is to acknowledge that our grasp of history is limited. No one truly knows the full story, and that's okay. Recognizing multiple perspectives on an event is more productive than debating right or wrong. Instead of arguing over the accuracy of historical accounts, I prefer to explore different viewpoints. When it comes to sushi, I admit my knowledge is limited. There's much more I don't know than do, which fuels my desire to learn. Embracing the unknown parts of sushi's history, and history in general, is not a sign of defeat but an open door to understanding and appreciating the diverse tapestry of our past. Breakthrough Sushi offers sushi classes and sushi catering in the San Francisco Bay Area using sustainable seafood. If you like to inquire about your next corporate or private event, please send us an email to request a quote. If you like to sign up for our scheduled public classes in San Francisco and San Jose (Santa Clara), please see the schedule here.

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. Breakthrough Sushi offers sushi classes and sushi catering in the San Francisco Bay Area using sustainable seafood. If you like to inquire about your next corporate or private event, please send us an email to request a quote. If you like to sign up for our scheduled public classes in San Francisco and San Jose (Santa Clara), please see the schedule here.

Have you ever wondered why sushi tastes incredibly delicious? In this article, I’m excited to delve into the scientific reasons why sushi tastes so good and share some practical tips for your sushi-making adventures. The Fifth Taste: Umami Identified about 100 years ago by Dr. Kikunae Ikeda, a Japanese chemist, umami is known as the savory flavor that is key to many beloved dishes worldwide. Dr. Ikeda first explored umami while pondering the distinctive taste of his miso soup, leading him to discover glutamic acid, an amino acid responsible for this flavor, prevalent in kombu kelp used to make dashi. Dashi, a fundamental component in miso soup and many other Japanese dishes, draws its savory quality from glutamic acid. This amino acid is also found in ingredients like Parmesan cheese and tomatoes, enhancing their flavor complexity. Following Dr. Ikeda's discovery of glutamic acid, further research uncovered another type of umami-rich amino acid: inosinic acid, prevalent in mushrooms and bonito fish. When these ingredients are used to create broth, they contribute rich, savory layers to the dish, much like adding a bass line to music, providing depth and resonance. Japanese stock, or dashi, traditionally made from kombu and dried bonito flakes, combines these two amino acids—glutamic and inosinic. The synergy between glutamic acid and inosinic acid doesn't simply add up—it magnifies, making flavors richer and more complex. For instance, when these two umami sources combine, they can enhance the umami taste up to seven times, not merely adding but exponentially increasing the savory flavor, explaining why dishes like miso soup are so satisfying. Another food that has this combination is mushroom pizza- parmesan cheese, tomato sauce and mushroom is also another umami powerhouse. Umami in Sushi Does this synergy occur in sushi as well? Absolutely. Take, for example, the Tekka (tuna) roll, a personal favorite. This simple sushi piece is a powerhouse of umami. Tuna naturally contains both glutamate and inosinate, and when combined with nori seaweed and soy sauce, both rich in glutamate, it creates a profound umami experience with every bite. Additionally, pairing sushi with green tea, which contains glutamate, can further enhance this sensory experience. This is also why matcha desserts are incredibly popular—they offer a subtle umami flavor that enriches mochi ice cream, donuts, and cakes, adding a savory depth that balances the sweetness. Incorporating Umami in Your Sushi Making Here are a few simple techniques to infuse umami into your homemade sushi: Kombu in Rice Add a piece of kombu to your rice cooker or pot when cooking sushi rice. Soaking the kombu for at least an hour or overnight in the water used for cooking can significantly enhance the glutamic acid content of your rice, enriching its flavor. Kombu in Sushi Vinegar When preparing your sushi vinegar, include a piece of kombu to steep. This not only adds depth to the vinegar but subtly infuses your sushi rice with more umami. Green Tea Rice For a variation, cook your rice with green tea leaves. This method, known as Cha Meshi (tea rice), not only adds umami but also imparts a gentle green hue and the delicate aroma of green tea to your rice, elevating the sensory experience. Konbu Cure for Fish Applying the konbu cure method, particularly for fish like Tai Snapper, enhances the umami through osmosis. Covering the fish with damp kombu allows the glutamic acid to penetrate the fish, enriching its flavor and texture. Zuke Method for Tuna Marinating older tuna in soy sauce not only reduces surface bacteria, thus extending its freshness but also deepens the flavor profile. Be mindful of the marinating time to avoid overly salty or tough tuna. Each of these methods leverages the power of umami to turn simple ingredients into an extraordinary meal, showcasing the magic of traditional Japanese culinary techniques combined with the science of flavor. Breakthrough Sushi offers sushi classes and sushi catering in the San Francisco Bay Area using sustainable seafood. If you like to inquire about your next corporate or private event, please send us an email to request a quote. If you like to sign up for our scheduled public classes in San Francisco and San Jose (Santa Clara), please see the schedule here.

Back in my early days behind the sushi bar, cutting my fingers was almost a rite of passage. My initiation came on day one, marking an awkward start to my career as a sushi chef. And yes, it was always a bit mortifying. There were times when the mishap would go unnoticed, but on occasion, a customer would catch sight of me nursing a fresh cut or spot my fingers bleeding. The pain from these incidents was usually minimal, thanks to the sharpness of the sashimi knife, but the real hurt was to my pride. Following a cut, I'd retreat to the safety of the back kitchen, out of customers' view, to tend to my wound. Salt to halt the bleeding, followed by cotton pads and a bandage. And then, back to work I went, donning the tell-tale finger condom, a small but glaring signal of my mishap. My first day at the sushi restaurant in Los Angeles "For all our rolls, like the California and Spicy Tuna, we'll be using these," Jun explains, laying out English cucumbers on the counter. He demonstrates the initial step—trimming one end of a cucumber and removing its plastic wrapper—before moving on to the cutting board to show me the proper cutting technique. "We'll divide them into three sections," he details. As Jun sizes up a cucumber with his left hand, he shares a standard measure at the sushi bar: "Four fingers, or the span of your palm, that's our guide." "Four fingers?" I echo, seeking clarification. "Exactly, four left fingers," he confirms, positioning his hand alongside the cucumber, then slicing neatly beside his palm. I begin by trimming the ends of the remaining cucumbers, quickly getting the hang of unwrapping them. With twelve cucumbers, the process is surprisingly time-efficient, taking about fifteen seconds per cucumber. Next, we tackle cutting them to the prescribed four-finger width. My attempts vary, resulting in pieces ranging from five to six inches. Having prepared all the cucumbers, Jun queries, "Have you ever attempted katsuramuki?" Admitting I haven't, I'm eager to learn. Katsuramuki, or pillar peeling, involves peeling vegetables into paper-thin slices, akin to peeling an apple's skin. It requires holding the cucumber in your left hand and the knife in your right, skillfully rotating the cucumber to peel it smoothly. Despite its apparent riskiness—your hand dangerously close to the blade—it's a fundamental technique. Unfortunately, my inexperience shows when I slice my left index finger while attempting my second cucumber. Exclaiming in shock as blood begins to flow, I desperately ask, "Where's the Band-Aid?" Jun directs me to the First Aid kit in the kitchen. Such a rocky start to my first day is far from what I'd hoped, marking a memorable, albeit challenging, introduction to the world of sushi preparation. After a thousand times, I now cut no more? I'd vow each time was the last, yet history had a way of repeating itself. The real sting wasn't from the cut or the makeshift finger protection. It was pondering the why — questioning how I could let it happen. "It's usually when your mind is elsewhere," one sushi chef once enlightened me. Truer words were never spoken. This insight came into sharper focus when I stumbled upon a quote from another chef: “I used to cut my fingers all the time, probably a thousand times. But now? I don’t cut my fingers anymore.” It echoed my own journey from frequent mishaps to a point where such accidents are a distant memory. Well, almost… Breakthrough Sushi offers sushi classes and sushi catering in the San Francisco Bay Area using sustainable seafood. If you like to inquire about your next corporate or private event, please send us an email to request a quote. If you like to sign up for our scheduled public classes in San Francisco and San Jose (Santa Clara), please see the schedule here.

At first glance, making sushi seems straightforward. Take a California roll, for instance: spread sushi rice on seaweed, add fillings, roll, then cut into eight pieces. If you ever watched sushi chefs making it, it appears simple and easy, especially to those who haven't tried making sushi themselves. However, anyone who's attempted sushi making knows it's far from easy. This realization often comes during our sushi classes, where many participants express newfound respect for sushi and its chefs after struggling with tasks as seemingly simple as spreading rice. "Rice is going all over the place," "I put too much rice," or "My roll doesn’t look as good as yours, Kaz," are common refrains, echoing the nuanced challenge sushi making presents. So, what makes sushi making challenging? Why does something that appear to be so easy for a sushi chef is in fact extremely difficult for the first timers? As someone who's spent over two decades perfecting the craft, making tens of thousands of rolls, the difficulty wasn't initially clear to me. It took years of reflection to articulate the reasons, as my learning was deeply experiential, rooted in physical repetition. And I finally came up with my explanation: Sushi making is fundamentally scientific. Though culinary arts fall under liberal arts, the underlying principles are grounded in science: chemistry, physics, and crucially, mathematics. Consider this: can you cook without understanding temperature? Or, can you precisely cut ingredients without grasping measurements and division? Do you know what does adding vinegar to rice does chemically? These knowledges are essential, and those proficient in these scientific areas likely have a better shot at crafting an aesthetically pleasing California roll. Yet, knowledge alone isn't enough. Just because you can calculate how long each piece of a California should be cut to make 8 pcs, that knowledge doesn't guarantee execution because knowing is different from understanding. Knowing how to sharpen a knife at 15-degree angle doesn't mean you can do it well, similar to reading about driving a car differs from actual driving. Understanding comes only from physically doing it when it comes to sushi making. Another aspect of sushi making is this: it’s all about precision. Sushi making is more about assembly than cooking. While some ingredients require cooking (like rice and shrimp), the essence of sushi making involves cutting and assembling these prepped components with precision. Unlike making a burrito or sandwich, sushi demands exact cuts and measured ingredient amounts for both taste and appearance. A good example is “how much pressure to apply when cutting a roll?” (Hint: it’s the opposite of what you think.) Consider the Tekka, a simple seaweed out roll with tuna inside, yet perfect harmony of seaweed, rice, fish, and wasabi. Achieving this balance requires an intimate understanding of how ingredients interact in the mouth and how their flavors and textures change when cut a certain way. Mastery comes from hands-on practice and tasting, understanding what shape and how thick to cut the tuna, how much rice should be used, and how much pressure is needed to seal the roll. The true understanding of all these details that cannot be explained in the recipe are achieved through trial and error. Beneath the surface of rolling sushi lies a complex interplay of scientific principles. To master sushi making, one must either grasp these scientific basics or learn them through practice. I had a scientific background before becoming a sushi chef but never realized I was applying it to sushi making until reflecting on teaching the craft. This realization is why it took years to articulate these insights. Sushi is a meld of science and liberal arts, with science dominating the making process and liberal arts the dining experience. This explains why participants often leave our classes with a deeper appreciation for sushi, recognizing the scientific craftsmanship behind it. If you're intrigued and wish to explore the scientific art of sushi making, consider joining one of our public classes in San Francisco, San Jose/Santa Clara, or inquire about corporate team-building or private sessions. Breakthrough Sushi offers sushi classes and sushi catering in the San Francisco Bay Area using sustainable seafood. If you like to inquire about your next corporate or private event, please send us an email to request a quote. If you like to sign up for our scheduled public classes in San Francisco and San Jose (Santa Clara), please see the schedule here.

Mastering the art of sushi shares similarities with disciplines like playing musical instruments, writing, and practicing martial arts. My journey through a twenty-three-year sushi career, having crafted over 10,000 pieces of sushi, from rolls to nigiri, and slicing countless fish, echoes a universal principle of mastery through repetition. Bruce Lee's words, "I fear not the man who has practiced 10,000 kicks once, but I fear the man who has practiced one kick 10,000 times," profoundly capture the essence of skill acquisition. This principle has been a cornerstone of my craft. Whether it's an inside-out Spicy Tuna Roll or any other variant, the fundamental steps remain consistent: applying sushi rice to nori, adding fillings, rolling, and cutting. This repetition has honed my speed and efficiency, making complex tasks seem effortless to observers, often prompting sushi class participants to remark, "Kaz, you make it look so easy." During classes at Hotel Kabuki, I see a portrait painting of Mr. Miyagi on the wall reminds me of another quote that resonates with the art of learning: "Wax on, wax off," from the movie "Karate Kid." This metaphor illustrates the power of repetitive practice in mastering fundamental movements, much like my experience with Spicy Tuna Rolls. While the exact number of repetitions needed to master a technique may vary, Malcolm Gladwell's notion of 10,000 hours from his book "Outliers" also offers a framework to begin. Embarking on the journey to make 10,000 sushi rolls might seem daunting, and as someone who has traversed this path, I can attest to the journey's paradoxical nature—feeling both long and brief in retrospect. The milestone of 10,000 rolls is merely the beginning of a deeper exploration into the art of sushi. Nowadays, I view it as the foundation for ongoing growth and discovery. Just as was the case when I started my journey over twenty years ago, there is no end. For those ready to take their first step towards sushi mastery, I am eager to share my knowledge and understanding, guiding you to create beautiful, delicious sushi, like the Rainbow Roll, using sustainable fish in our public classes or through team building and private events. Breakthrough Sushi offers sushi classes and sushi catering in the San Francisco Bay Area using sustainable seafood. If you like to inquire about your next corporate or private event, please send us an email to request a quote. If you like to sign up for our scheduled public classes in San Francisco and San Jose (Santa Clara), please see the schedule here.

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

If you've ever dined at a high-end omakase sushi bar, you've likely noticed that much of the fish served is imported from Japan, particularly from the Toyosu Fish Market. It's widely acknowledged among sushi chefs and culinary experts alike that Japanese fish is considered to be of exceptional quality. This leads to an intriguing question: does this fish genuinely taste better, and could this be the reason why sushi in Japan often seems to outshine its counterparts in the US and globally in terms of flavor? Here's my perspective on this matter. Please bear in mind, this is simply my theory, based on the data I've gathered. Fish Caught in Japan Have More Umami Than Those in the US Fish in Japan often possess a more pronounced umami flavor compared to their counterparts caught in the Pacific Ocean near the West Coast of the US. For example, Halibut in Japan versus Pacific Halibut in California shows a marked difference in taste; the latter often tastes bland despite both being Halibut. This discrepancy could be attributed to the different environments, diets, and activity levels where these fish are raised. A theory I've explored is that the varying umami levels between Japanese Hirame and its Pacific counterpart might be related to the ocean water's salinity. Ocean water in Japan tends to be saltier than the Pacific waters off California. A map illustrating ocean salinity shows that the waters around Japan have higher salinity levels compared to those near the US West Coast. The Relationship Between Ocean Salinity and Fish Taste The saltiness of the water impacts fish taste due to the principle of equilibrium. Fish compensate for the salt in their environment by storing amino acids in their flesh, which are key to the umami flavor. More salt in the ocean means more amino acids in the fish, enhancing the savory taste. This principle partly explains why freshwater fish might taste blander due to lower salt content. Thus, it's plausible that fish caught near Japan have more umami, contributing to the superior taste of sushi in Japan compared to other regions. The Catch Method Matters The method of catching fish significantly affects its quality. Stress during capture, such as a Tuna struggling, can raise its body temperature, compromising its quality. Fish caught using the single-line method undergo less stress than those caught using purse seining, which employs nets. High-quality Tuna from places like Oma, prized by top sushi restaurants in Japan, are often caught using the single-line technique. The Importance of Post-Capture Handling Post-capture handling is crucial for preserving fish quality. Ikejime, a method that minimizes stress and preserves quality by severing the fish's nerve and draining its blood, is common among fishermen who prioritize quality. While Ikejime is becoming more known globally, it's a meticulous process that adds to the cost. In Japan, Ikejime is mainly used for premium fish destined for high-end establishments. Freezing and Thawing Techniques Major sushi chains in Japan utilize fast-freezing technology to preserve fish quality. However, thawing is just as important as freezing. Japan has advanced commercial thawing machines that employ high-frequency and high-voltage methods, maintaining the fish's freshness and quality. Scientific Knowledge Among Sushi Chefs Japanese Sushi Chefs often have a deep understanding of the science behind their craft. Discussions on topics like thawing fast-frozen tuna according to the Maximum Ice Crystal Formation Zone are common among Japanese chefs but rare among their American counterparts. This scientific insight enables chefs to refine their techniques, such as knowing the optimal sequence for curing salmon, enhancing their culinary skills. Breakthrough Sushi offers sushi classes and sushi catering in the San Francisco Bay Area using sustainable seafood. If you like to inquire about your next corporate or private event, please send us an email to request a quote. If you like to sign up for our scheduled public classes in San Francisco and San Jose (Santa Clara), please see the schedule here.

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

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

Here's the lineup for our exquisite fish order: 25 lbs. Yellowfin Tuna 3 lbs. Sea Bream Fillet 4 lbs. Albacore Loin 5 lbs. Steelhead 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, complemented by Salmon Roe and White Sturgeon Caviar. In our bustling prep kitchen, I'm overseeing the cooking of three large batches of rice, adding up to 100 cups, all poised for mixing with our signature homemade sushi vinegar. It's early, 9 am, with the event slated for 6 pm in Palo Alto. There's a full day ahead: prepping the fish, chopping vegetables, loading the van, and making the drive down. The Steelhead and Salmon undergo a unique shime process. They are initially soaked in sugar for enhanced sweetness, followed by a salt bath. This dual-step method, not typically combined with sugar, enriches the salmon with a delightful flavor. Post-cure, the fillets are sealed in a plastic bag with hickory smoke introduced via a portable smoke gun and refrigerated overnight. Opening the bag the next day releases an enticing hickory aroma, proving this extra step transforms the salmon into something extraordinary. For the Spicy Tuna, I meticulously scrape the smaller tuna pieces left from filleting. While using a knife might seem quicker, it results in a mushy texture, detracting from the tuna's quality. This labor-intensive but crucial step ensures the spicy tuna retains a desirable chunky texture. Mixed with Sriracha, mayo, and sesame oil, the flavors meld beautifully over a few hours. Our Baked Black Cod, despite my modesty, receives rave reviews for being "the best" and even surpassing renowned sushi establishments. The secret lies in its marinade - a mix of miso, orange juice, Shio Koji, agave, and mirin. Marinated overnight and baked at a gentle 275 °F, this dish exemplifies simplicity and excellence. The Dungeness crab, meanwhile, requires nothing but a simple squeeze of lemon to shine - one lemon per 2 lbs. is my rule. Its rich, savory taste easily makes it a crowd favorite, showcasing the natural flavors of the sea. For Sea Bream, the Konbu cure is unrivaled. Start by soaking dry Konbu to rehydrate, then wrap it around a skinned Sea Bream fillet. Leave it overnight, and you’ll find the Konbu’s umami has infused into the Sea Bream. To serve, slice it thinly, add a splash of fresh lemon juice, a sprinkle of Himalayan Salt, a pinch of pink peppercorn, and a drizzle of White Truffle oil. Delicious! While not a common practice, wrapping Tuna in Konbu also imparts a rich umami flavor. In fact, I recommend trying Konbu wraps with almost any fish to discover the unique flavors it can bring out. You might be surprised by the results. And then there’s the shrimp. This particular type is among the most sustainable I’ve encountered, and it’s pathogen-free, which means we can enjoy it raw, much like the sweet Spot Prawn (Amaebi). What sets this white shrimp apart is its pristine taste, thanks to being raised in controlled tanks with pure filtered water. Preparing sushi shrimp might seem straightforward—pierce its back, boil briefly, then cool in ice water before peeling and deveining—but it involves a significant amount of effort to present that perfect shrimp Nigiri. Scallops from Hokkaido are renowned, and for good reason. However, the Scallops I source from Monterey Fish Market are my absolute favorite for their unparalleled sweetness and creaminess. They require minimal adornment, perhaps just a squeeze of lemon and a dash of sea or Himalayan salt. This simple preparation unveils the scallop's natural, savory essence, making soy sauce unnecessary and even overpowering. This preparation is just the beginning. Next, we pack everything carefully in coolers filled with ice for the drive to Palo Alto. Initially, the guest count was 25, but it has unexpectedly risen to 100. "I’ve also hired a pizza guy, just in case," my client informs me via email. Running a business is full of surprises. Never did I imagine this 50th birthday party turning into such a large, sushi and pizza celebration. Yet, it’s these new and exciting experiences that make every event memorable. Breakthrough Sushi offers sushi classes and sushi catering in the San Francisco Bay Area using sustainable seafood. If you like to inquire about your next corporate or private event, please send us an email to request a quote. If you like to sign up for our scheduled public classes in San Francisco and San Jose (Santa Clara), please see the schedule here.

(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! Breakthrough Sushi offers sushi classes and sushi catering in the San Francisco Bay Area using sustainable seafood. If you like to inquire about your next corporate or private event, please send us an email to request a quote. If you like to sign up for our scheduled public classes in San Francisco and San Jose (Santa Clara), please see the schedule here.