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COOKING TIME Total: 35 - 45 minutes Sushi Rice: 30 - 40 minutes Rolling: 5 minutes The anime series "Sushi Police" aired in 2016. It portrayed a Japanese government task force inspecting and eliminating overseas Japanese restaurants serving non-traditional sushi. The question is, "Would the Alaskan Roll be classified as non-traditional sushi, and if so, should it be banned from being served at restaurants outside of Japan?" First, it's an inside-out roll, an American invention originating from the California Roll in Los Angeles. This already goes against the tradition of the Nori/Seaweed being on the outside. Additionally, placing fish on top of the Nori could make it slip away and thus, is impractical. Although this has been done with Bo-zushi, a type of pressed/maki sushi resembling the shape of an inside-out roll with fish on top, it still lacks Nori. These differences might qualify it as being non-traditional. However, modern Japanese cuisine is liberal and adaptive. Japanese culinary culture readily incorporates new ingredients and methods, evident in the use of condiments like mayonnaise, ketchup, and Worcestershire sauce alongside traditional ones such as Soy Sauce and Miso. For instance, raw Salmon was traditionally unpopular in Japan due to the presence of parasites. However, a campaign by the Norwegian council in the 1970s popularized the use of Salmon for Sushi. In the US, where wild and farm-raised Salmon is plentiful, rolls using Salmon are also popular. It's natural for these rolls to bear names associated with regions like Alaska, Seattle, and San Francisco, where Salmon is caught. The most popular variety of Alaska Roll usually has Crabmeat and Avocado inside, with Salmon on top. Adding Avocado or Lemon slices on top is optional. INGREDIENTS: Sushi Rice (recipe here) 1 Nori Seaweed, half sheet 30g (1 oz) Crabmeat or Imitation Crab 5 slices (10 - 15g/0.35 – 0.5 oz each) of Thinly Sliced Sushi Grade Salmon or Smoked Salmon 2 -3 pcs Avocado, sliced ½ inch thick 10g (0.35 oz) Sesame Seeds INGREDIENTS: Cutting Board Knife Makisu, Sushi Rolling Mat Plastic wrap INSTRUCTIONS: Make a Spicy Tuna Roll (recipe here) Thinly slice (3 - 5mm) salmon by moving your knife backwards. Moist the cutting board with a wet towel. Place half sheet nori horizontally, rough side facing up. Wet your hands. Grab sushi rice, about the size of a tennis ball, approximately 200g. Shape the rice like a potato and place it on the top left corner of the Nori. Apply pressure with the bottom part of your left palm to spread the sushi rice horizontally. Guide the sushi rice with your right hand, covering the top half to 2/3 of the Nori. Turn your left hand three times to evenly cover the top portion of the Nori with rice. Clean your hands with a wet towel, dip your fingers in the water. Use your fingertips to spread the rice to the bottom, left, center, and right. Spread the sushi rice all the way to the top and corners to cover the entire sheet of Nori evenly. Flip the Nori with Sushi Rice so the Nori is facing up. Place Crabmeat and Avocado. Roll like a yoga mat from the bottom edge of the Nori. The bottom edge should land below the top edge of Nori. Seal, then roll another 90 degrees forward. Place a plastic wrap on a roll, then Makisu over the roll and squeeze. Remove the plastic from the roll, then place Salmon slices on top of the roll. Place the plastic wrap over the Salmon on the roll again. Wrap the roll one more time with Makisu. Cut into 8 pcs. 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.

The original answer California Roll has become the iconic Sushi item in the US and rest of the world. As far as I know from working with about ten different Japanese/Sushi Restaurants in the US, it is the most popular item on the menu. Even at stores like Whole Foods and Trader Joe’s, it is one of the most visible Sushi items next to Spicy Tuna and Rainbow Roll. So, who invented California Roll and how did it become so popular? This is the story I heard: One day, a Sushi chef at Sushi bar in Los Angeles (little Tokyo) was asked for the special of the day by a regular customer. Since the chef had no special on that day, after thinking for a while, he added avocado, which was “unusual” item at that time, to crab hand roll. The customer liked it so much that it became a regular item on the menu. Later, I found out that the story I knew was wrong. It appears now there are two stories (or inventors) for California Roll. Story 1 The most popular story goes to Ichiro Mashita of Tokyo Kaikan in Little Tokyo, Los Angeles, during 1970s. It is said that Mr. Mashita substituted the avocado in the place of Toro for its rich oily flavor. Traditional Japanese roll is seaweed out and Americans disliked the taste of chewing and texture of Nori seaweed, which led to the invention of “Uramaki”: The inside-out roll. How did Mr. Mashita think of adding avocado? Another story says that one of his regulars asked him to make Sushi for Caucasians. At that time, most Americans never heard of Sushi, let alone eating raw fish. So, Mr. Mashita thought of Avocado for its low cost and never ending supply throughout the year. Story 2 Now this came as a shocker to many Sushi fans. This second story came out in the year 2012: this is the article by The Globe and Mail, “Meet the man behind the California roll” - a Canadian Sushi Chef (he is a Japanese chef living in Canada), Hidekazu Tojo claimed HE is the inventor of California Roll. According to Mr. Tojo, he thought of using crab for Sushi because fresh fish suitable for Sushi was unavailable in Vancouver when he arrived in 1971. Also, most of the Westerners disliked eating seaweed. So, he made inside-out roll to hide the flavor. Though, against the Japanese tradition of seaweed out roll many of his customers liked it. Many of Mr. Tojo’s customers were from Los Angeles. They loved his crab and avocado roll, hence the name California Roll. I do have to mention that I came across several other stories and inventors of California Roll. For now, I leave it up to you to decide. Chat GPT’s answer (2024) The invention of the California Roll is attributed to two main stories, highlighting the complexity and varying narratives in the culinary world. One account credits Chef Hidekazu Tojo, a Canadian chef who moved to Vancouver from Japan in 1971. Tojo claims to have invented the roll as a way to make sushi more palatable to Westerners who were not accustomed to eating raw fish or seaweed. He created an inside-out roll, with the rice on the outside to hide the seaweed, using ingredients like crab and avocado. Another widely accepted narrative points to Chef Ichiro Mashita from Tokyo Kaikan, a sushi restaurant in Los Angeles' Little Tokyo, in the early 1960s. Mashita is said to have invented the roll by substituting avocado for toro (fatty tuna belly) due to its similar texture and richness, and creating the inside-out roll to cater to Americans who found nori (seaweed) unpalatable. Ken Seusa, another Los Angeles chef, and the earliest documented claimant, as well as Chef Tojo with his innovation of the roll and its spread to Los Angeles and beyond, add to the rich tapestry of stories surrounding the California Roll's origin. Despite these differing accounts, the California Roll has become a staple in sushi culture worldwide, serving as a gateway for many to explore more traditional sushi options. Its creation, regardless of the true inventor, marks a significant moment in the globalization and adaptation of Japanese cuisine. Gemni’s answer (2024) The true inventor of the California roll remains a bit of a mystery, with several chefs claiming the title and evidence supporting different perspectives. Here's a breakdown of the main contenders: Ichiro Mashita: A Los Angeles sushi chef in the 1960s is credited with creating an early version using real crab, cucumber, and avocado, but with the traditional seaweed outside. Ken Seusa: Another Los Angeles chef from the 1970s claims he created the "California roll" using imitation crab and popularized the now-classic inside-out style. Hidekazu Tojo: A Vancouver-based chef claims he invented the "inside-out" roll with rice on the outside in the late 1970s and named it "California roll" due to the crab and avocado ("C.A."). Complicating factors The earliest documented mention of "California roll" was in 1979, but the ingredients varied. Seusa's claim was uncontested for decades, but Tojo's version with different origins gained traction later. Some argue the roll evolved collaboratively in California, not attributed to one inventor. Ultimately, while we may never know for sure who definitively invented the California roll, understanding these different perspectives offers a richer understanding of its origins and evolution. My take on this topic During a conversation with Eric E. Rath, author of "Oishi: The History of Sushi," we explored the origins of Edo-mae sushi and the California Roll. Rath proposed that Edo-mae sushi, attributed to Yohei Hanaya 250 years ago in Tokyo, wasn't the work of a single inventor. Similarly, the California Roll's invention likely resulted from collaborative efforts across various chefs, rather than a singular creator. This collaborative innovation underscores sushi's evolving nature, showing that even what I considered my original recipes, like the Double Shrimp Roll, could have paralleled creations elsewhere, born from a shared culinary zeitgeist.

What does fresh fish mean? I often talk about the freshness of fish during the sushi class. Then, one participant asks me, “What do you mean by fresh?” I become speechless. I always thought fresh means fresh. Then, when it is time for me to explain what I mean by fresh, I find myself not being able to explain what I just said. On the way home, I am thinking, asking myself what does it mean to be fresh? Is it about how old the fish is? Sort of. Then, if the fish is kept under the sun for two hours, it will lose it’s freshness. Fish that is gutted and gills removed will remain freshener compared to the fish whose not gutted and gills removed because bacteria and enzymes from internal organs and gills will start breaking down its flesh. How about fish that is kept in a refrigerator whose temperature is higher? When I look at the dictionary definition, fresh means: having its original qualities unimpaired: such as full of or renewed in vigor not stale, sour, or decayed not faded not worn or rumpled not altered by processing having the milk flow recently established It’s time to ask Chat GPT. I've been using Chat GPT and the GPT I created, "Everything Sushi" to help me answer some of my questions, It's been extremely useful. ChatGPT The term "fresh" in the context of food, particularly seafood, has several key attributes: Recently Harvested or Caught: Fresh food, like seafood, is typically harvested or caught as close as possible to the time of consumption. This minimizes the time for any spoilage or degradation in quality. Minimal Processing: Fresh seafood usually undergoes minimal processing. It's often sold in its natural state, without being frozen, canned, or significantly altered in any way. Appearance and Texture: Fresh seafood should look vibrant and have a firm texture. For fish, the eyes should be clear and bulging, the skin should be shiny and moist, and the flesh should spring back when touched. Odor: Fresh seafood should smell like the sea, not fishy or ammonia-like. A strong, unpleasant odor is a sign of spoilage. Taste: When cooked, fresh seafood should have a clean, mild flavor characteristic of that particular species, without any off-tastes. Storage and Handling: Proper storage and handling are crucial for maintaining freshness. Seafood should be kept at cold temperatures, ideally on ice, and protected from cross-contamination. In the context of sushi and sashimi, "freshness" also involves how recently the seafood was alive. In many high-end sushi restaurants, some seafood items are kept alive until they are prepared, ensuring maximum freshness. However, for some types of seafood, including certain fish and shrimp like amaebi, being "fresh" can also mean being flash-frozen soon after catch to kill parasites while preserving quality and taste. Me: What would you call fish caught two hours ago, left under the sun, starting to spoil? Is it still considered as fresh? Chat GPT: Fish caught two hours ago but left under the sun and starting to spoil would not be considered fresh. Despite being recently caught, the key factor here is the spoilage process that has begun due to improper handling and storage. Freshness in seafood is not determined solely by the time elapsed since catching but also significantly by how it is stored and handled during that time. Proper storage typically involves keeping the fish at cold temperatures, ideally on ice, and protecting it from exposure to heat and sunlight, which accelerates spoilage. In this scenario, the fish has been exposed to conditions that compromise its quality, freshness, and safety, making it unsuitable for consumption, especially in raw preparations like sushi or sashimi. Fresh fish should maintain its quality, appearance, texture, and smell, all of which are likely negatively affected in the fish left under the sun. Me: What other conditions that would make two hour old fish not fresh? Chat GPT: Several conditions can render a two-hour-old fish not fresh, affecting its quality and safety for consumption: Improper Temperature Control: If the fish is not kept at a sufficiently cold temperature (ideally on ice or in a chilled environment), it can start to spoil quickly. Fish are highly perishable and need to be kept cool to slow down bacterial growth and decomposition. Exposure to Contaminants: If the fish comes into contact with contaminants or unsanitary surfaces, it can become unsafe to eat. This includes exposure to chemicals, unclean water, or cross-contamination from other food sources. Physical Damage: If the fish is mishandled, causing bruising or tearing of the flesh, its quality can deteriorate rapidly. Physical damage can also make the fish more susceptible to bacterial invasion and spoilage. Exposure to Sunlight or Heat: As in your previous example, exposure to direct sunlight or high temperatures can accelerate spoilage and bacterial growth. Lack of Aeration: If the fish is stored in a manner that doesn't allow for adequate air circulation, it can lead to faster spoilage. Proper aeration helps in maintaining optimal conditions for preserving the fish's freshness. Moisture and Humidity: Excessive moisture or high humidity can promote bacterial growth and spoilage, especially in warm conditions. Delayed Gutting or Cleaning: Delay in gutting or cleaning the fish can also lead to a decrease in freshness. Internal organs can decompose quickly, affecting the quality of the fish. Even if the fish is just two hours post-catch, any of these conditions can significantly compromise its freshness and suitability for consumption, particularly in raw preparations. Me: Can you explain what fresh means for sushi fish? Chat GPT: In the context of sushi, the term "fresh" can be somewhat misleading. While it might intuitively mean "just caught," the best sushi fish often isn't the freshest in the traditional sense. Here's a breakdown of what "fresh" really means for sushi fish: Aging and Flavor Development: Certain types of fish, like tuna and salmon, benefit from a controlled aging process. After being caught, these fish are often aged for a specific period to allow the flavors to develop and intensify. This process can enhance the taste and texture of the fish, making it more suitable for sushi. For example, tuna may require around five days to mature to full flavor, and salmon can also benefit from a brief aging period. Texture and Firmness: Freshly caught fish can sometimes be too tough or lack flavor. Aging allows the flesh to tenderize and develop a more desirable texture for sushi. This is particularly true for certain types of white fish like halibut. Freezing for Safety: Contrary to what might be expected, "fresh" sushi fish is often frozen. Freezing is a critical safety measure to kill parasites. The U.S. Food and Drug Administration (FDA) recommends freezing at specific temperatures for a certain duration to ensure that any parasites are destroyed. This is especially important for fish like salmon, which is known to carry parasites. Handling and Processing: Freshness also refers to the way the fish has been handled and processed after being caught. Proper handling minimizes the growth of bacteria and maintains the quality of the fish. This includes maintaining the cold chain from the moment the fish is caught until it is prepared as sushi. Appearance and Quality Indicators: Fresh sushi fish should have a vibrant color (deep red for tuna, bright and clear for white fish), clear and bright eyes, bright red gills, firm flesh, and a shiny appearance. These characteristics indicate that the fish is of high quality and has been properly handled. In summary, "fresh" for sushi fish is a combination of proper aging, safe freezing practices, meticulous handling, and overall quality preservation, rather than just being recently caught. Me: How do you define the word fresh? GPT: The word "fresh" generally refers to something that is newly made, obtained, or experienced. In different contexts, its definition can vary slightly: Food and Produce: In the context of food, particularly perishable items like fruits, vegetables, fish, and meat, "fresh" often indicates that the item is recently harvested, caught, or prepared. It suggests that the food is in its natural state, not preserved or frozen, and is still in its peak condition in terms of flavor, texture, and nutritional value. For example, fresh fish typically means it hasn't been frozen or treated and is relatively recently caught. General Usage: More broadly, "fresh" can describe something that is new or different in a refreshing way. It can refer to ideas, perspectives, or experiences that are novel or revitalizing. Appearance and Sensation: It can also describe the appearance or sensation of being clean, invigorating, or crisp. For instance, fresh air is clean and possibly cool, suggesting a rejuvenating quality. Unspoiled or Untainted: "Fresh" is sometimes used to indicate that something is not spoiled, stale, or degraded. For example, fresh water typically means it's clean and safe for drinking, as opposed to stagnant or contaminated water. In essence, "fresh" conveys a sense of newness, cleanliness, and purity, whether it's used in reference to food, experiences, or objects. Me: What would you call fish caught two hours ago, left under the sun, starting to spoil? Is it still considered as fresh? GPT: Fish caught just two hours ago would initially be considered very fresh in terms of time since catch. However, if it has been left under the sun and is starting to spoil, it would no longer be regarded as fresh. The quality of fish deteriorates rapidly, especially under improper storage conditions like exposure to direct sunlight and warm temperatures. Such conditions accelerate bacterial growth and spoilage, making the fish unsafe for consumption, particularly in raw preparations like sushi. In this case, despite being recently caught, the fish would be classified as spoiled or degraded due to the improper handling and storage. Freshness in seafood is not only a matter of how recently it was caught but also how well it has been preserved from the time of catch to the point of consumption. Proper handling, including keeping the fish at a cool temperature and protecting it from environmental factors, is crucial to maintain its freshness. Me: Given this, would you define "Fresh" as: Combination of time, and how the fish is stored. What do you think about this definition? GPT: Your definition of "fresh" as a combination of time and how the fish is stored is quite accurate and well-suited, especially in the context of seafood. This definition comprehensively captures the two critical aspects that determine the freshness of fish: Time Since Catch: This aspect acknowledges that the closer the time of consumption is to the time of catch, the more likely the fish is to retain its original quality, flavor, and nutritional value, assuming it has been properly handled. Storage Conditions: This is equally important because even recently caught fish can rapidly deteriorate if not stored correctly. Proper storage usually involves keeping the fish at a consistently cool temperature, often on ice, and protecting it from environmental factors like sunlight, oxygen, and contaminants that can accelerate spoilage. By incorporating both these elements, your definition effectively addresses that freshness is not just about the time elapsed since the fish was caught but also critically depends on the care taken during its handling and storage. This is particularly important for fish intended for raw consumption, such as in sushi, where the freshness directly impacts both the taste and safety of the dish. Me: Anything you would add to the above definition? GPT: The definition you've provided for "fresh" in the context of fish — focusing on a combination of time since catch and storage conditions — is quite comprehensive. However, a few additional nuances could further refine this definition: Quality at Time of Catch: The condition of the fish at the time of catch also plays a role. Fish that is healthy and in good condition when caught will likely remain fresher for a longer period post-catch compared to fish that was stressed or in poor health. Method of Catch and Handling: How the fish is caught and handled immediately after catch can affect its freshness. For example, fish that is caught and immediately bled, gutted, and iced will retain its freshness longer than fish that is not processed quickly. Sensory Characteristics: Freshness can also be defined by sensory characteristics such as appearance (bright, clear eyes and shiny skin), smell (should not be overly fishy or ammonia-like), and texture (firm flesh that springs back when touched). Safety for Consumption: Especially relevant for fish intended for raw consumption, the definition of freshness should implicitly include its safety for eating. This includes considerations for parasites and microbial spoilage. Adding these aspects provides a more holistic understanding of what constitutes "freshness" in seafood, emphasizing that it's a multifaceted concept influenced by various factors from the point of catch to the point of consumption.

Since the establishment of Breakthrough Sushi in 2012, our dedication to providing exceptional sushi experiences has remained strong. With countless events under our belt, we pride ourselves on our unwavering commitment to showing up for every occasion. Join us as we recount a memorable incident that tested our resolve and reaffirmed our promise to be there for you, our valued clients. Picture a Monday morning at a quartz tile kitchen showroom moments before our scheduled load-in time. As I arrive, anticipation fills the air. However, an eerie silence envelops the showroom—no lights, no signs of life. Concern creeps in as minutes turn into fifteen, and no one from the showroom appears. Realization dawns upon me—I don't have their mobile phone number, leaving me unable to contact the showroom staff directly. Another ten minutes pass, confirming my suspicion: it's a bank holiday, and the showroom is closed, unbeknownst to us. The clients are due to arrive in two hours, and we need a venue to host their eagerly anticipated sushi class. Rather than uttering, "We may have to cancel the class today," I rise to the challenge, not screaming, and mumbling, "Well, this is going to be a problem." Determined to find an alternative, I searched for a venue accommodating the class. Suddenly, an idea sparks within me—the café on Third Street. However, considering the bank holiday, it's likely closed. Nevertheless, I reach out to the café's owner via text, anxiously awaiting a response. Within moments, my phone vibrates—a text from the café owner. "The café is available!" it reads. A surge of relief washes over me as I share the news with my assistant. "It's only a ten-minute drive from here," I announce, a glimmer of excitement in my voice. With renewed vigor, we swiftly set up our impromptu kitchen at the café—cooking sushi rice, slicing fish and vegetables, and arranging tables with knives and cutting boards. Sake mojitos are prepared, ready to delight the guests. Simultaneously, I inform the client about the venue change and sincerely apologize for the unexpected turn of events. As the clients arrive, they remain blissfully unaware of the behind-the-scenes frenzy that unfolded in the past two hours. They need not know. With beaming smiles and eager anticipation, we commenced the sushi class as if nothing had transpired. Their happiness becomes our most significant reward as they create beautiful rainbow rolls and relish the flavors of fresh salmon sashimi. A Commitment to showing up, no matter what It is often said that 90% of success in life is merely showing up. We take this principle to heart for Breakthrough Sushi, ensuring our success rests on a foundation of unwavering commitment. We promise to continue showing up for your events, delivering exceptional sushi experiences with a relentless dedication that knows no bounds. Please do not hesitate to reach out if you desire our presence to elevate your special celebration and create cherished memories. We stand ready and honored to assist you in crafting an unforgettable culinary experience. Please let us know if you want us to be part of your special celebration to create a special memory. We are glad to be of your assistance any time.

Hello sushi lovers! I've rounded up some nifty gadgets that have become my go-to tools in our sushi-making classes. Check them out and see if you can up your sushi game at home. 1. Sushi Rice Mixing Tub (Hangiri) Planning to whip up some sushi rice? You'll need a hangiri – that's your sushi rice mixing tub, typically crafted from cypress wood. Why cypress? Two reasons: it magically absorbs excess moisture, ensuring your sushi rice isn't swimming in vinegar, and it whispers a hint of cypress aroma into your rice, subtly elevating its flavor. Saw me wielding a gigantic hangiri in class? For your kitchen, a 10 to 13-inch should do the trick. Plus, it doubles as a chic Chirashi serving dish. Style and function! 2. Makisu Bamboo Rolling Mat Ever wonder how to keep your bamboo mat rice-free? Simple: wrap it in a gallon-sized Ziploc bag. But not all mats fit perfectly – except this 27cm x 27cm gem. Wrapping it in plastic is one way, but slipping it into a Ziploc? Chef's kiss for ease and cleanliness. Snag it here: MTC Kitchen. 3. The Ultimate Knife Sharpener Gone are the days of laboriously sharpening knives on whetstones. I've switched to this automatic wizard that slashes sharpening time by 75%. Trust me, having a dull knife is like jumping out of a plane without a parachute – a downright disaster waiting to happen. Got a fancy knife from your better half? Keep it sharp! 4. Top-Tier Rice Cooker If rice is a staple in your diet, investing in a quality rice cooker is a no-brainer. It guarantees perfectly cooked grains every time, without hogging your energy or making a mess. Cleaning up is a breeze, too. Honestly, it's the kitchen MVP. 5. Nori Seaweed Tin Can Every sushi chef's secret? A tin can to keep nori crisp and fresh. Choose from two sizes and colors – the handmade Japanese version with sharp corners or the machine-made Chinese one with rounded edges. Your nori, your rules. Pick your favorite on Amazon: Orange Silver 6. Soy Sauce Plates These aesthetically pleasing plates are not just for soy sauce; they're perfect for any small dish, elevating your home sushi experience. Ever wondered why each plate has a different design? It's all about giving diners a unique, visually appealing experience – because, as the Japanese say, "you eat with your eyes first." 7. Sashimi Knife Masamoto Did you know there's no such thing as a "sushi knife." What sushi chefs use is a Yanagiba or Sashimi knife. It’s single beveled, narrow blade is designed to slice raw fish with minimal damage, preserving its flavor and texture. Masamoto? They're the crème de la crème among US sushi chefs. Interested in Breakthrough Sushi to cater your next event? Email us for an quite, or order the premium hand roll kit available for pick up or delivery in the San Francisco Bay Area.

#1 "Where do you get your fish from?" This question usually translates to, "Where can I find high-quality fish for my sushi?" We've detailed our sources in this comprehensive guide: Fresh fish near me: Where you can get Sushi Grade Fish Online for sushi at home (2024 update). Our go-to's are Royal Hawaiian Seafood and Monterey Fish Market, which, like many suppliers during the pandemic, have begun direct sales to consumers online, offering both delivery and pickup options. A common follow-up question is, "Do you pick up the fish yourself from the market?" While many imagine a bustling market akin to Tokyo's, the reality in the US is quite different. In San Francisco, for instance, high-end omakase chefs order directly from Toyosu market suppliers, who air-ship the fish. Always ensure the fish you purchase is labeled as sushi-grade for raw consumption. #2 "What makes fish sushi grade?" The criteria for sushi-grade fish depend on the fish type and whether it has been frozen or cured to ensure safety. For instance, Yellowfin tuna can be eaten raw without special treatment, but wild Salmon must be frozen first. For a deeper understanding, read: Buying Sushi Grade Fish: Essential Tips for Freshness and Quality. #3 "Can I buy salmon at a local supermarket and eat it raw?" Making supermarket salmon sushi grade involves specific treatments. The complexities of this process are explored in detail here: Salmon is the new tuna. #4 "Where do you go to eat sushi?" Surprisingly, I eat less sushi than many might think and therefore don't have many personal recommendations. However, for an unforgettable experience in Japan, Komatsu Yasuke in Kanazawa and nearly any sushi spot in Hokkaido are must-visits for their exceptional quality and freshness. #5 "How do you make sushi rice?" The art of sushi rice is in choosing the right rice and the timing of vinegar addition. For a guide on making sushi rice with a pot and selecting the best rice, refer to: Homemade Recipe for Sushi Rice and Which Rice to Use for Sushi. #6 "How long does sushi last?" Ideally, sushi and store-bought fish should be consumed within a day. While some sushi might be okay after two days, its quality diminishes. For fish storage guidelines, check the FDA's advice here. #7 "What is your favorite sushi or fish?" My personal favorite is the simple tekka roll, due to its perfect balance of flavors. Among fish, Saba (Mackerel) stands out, along with other "hikari mono" or shiny-skinned fish. The science behind sushi's deliciousness is fascinating and explained here: Why Sushi Tastes So Good: The Science of Umami. Breakthrough Sushi offers sushi classes and sushi catering in the San Francisco Bay Area using sustainable seafood. If you like to inquiry 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 ever tried Sushi and found it so delicious, there is a scientific reason. Let me explain. This is from my recent talk at Food Science and Teach @ UC Berkeley, "The Science of Sushi." Maybe you've heard of Umami. If you haven't, it is the so-called fifth savory taste. The word originates in Japanese, "Umai", which means delicious. So, Umami loosely means Deliciousness (in my opinion). The more umami in the food, the tastier we humans find. So, which food has Umami? Cheese is a great example. So are tomatoes and mushrooms. Guess what you can make with cheese, tomato, and mushrooms? Pizza! Mushroom pizza with tomato sauce and cheese is a prime example of a dish packed with Umami deliciousness. No wonder Pizza is so popular around the world. Umami multiplies Now, there are three kinds of umami: Glutamate, Inosinate, and Guanylate. Any one of these will give you a good savory flavor. However, when we combine any two of them, we taste umami in the food three, four, or five times more than when there is only one kind of umami. Glutamite, x Inosinate Glutamite x Guanylate Let's look at how much Umami is in Mushroom Pizza. Cheese (Parmigiano) 1000 - 2700mg Glutamate Tomato 200mg Glutamate Mushroom 150mg Guanylate Did you see both Glutamate and Guanylate in mushroom pizza? Yes. Again, this is why humans find mushroom pizza savory. Umami in Sushi Here is a classic example of Umami in Tekka, Tuna roll. Tuna has both glutamate and Inosinate so by itself; it's already savory. Nori has a lot of Glutamate - 1300mg. When you dip this into soy sauce, there is another 1500mg of glutamate. No wonder a Tuna roll with soy sauce tastes good to us because it is packed with Umami. So, here is an idea. If we want to increase the umami of Tuna roll, what could we add? Mushroom could work since it has Guanylate, but there is another traditional Japanese ingredient: Katsuo Bushi, Bonito Flakes, which is packed with Inosinate acid, 2000mg! #Sushi #FoodScience

Understanding Sushi Grade Fish The terms "sushi grade" and "sashimi grade" indicate that the fish is safe for raw consumption. There is no difference between these two labels; they both signify the same standard. For the sake of consistency, I’ll use "sushi grade" henceforth. In the United States, "sushi grade" is not an officially recognized term by the FDA or any other governmental entity. Rather, it's a commercial term. That is to say, the vendor selling the fish determines its sushi grade status. If the fisherman or the fishmonger deems the salmon safe for raw consumption, for instance, they label it as sushi grade. To buy fish for sushi, look for labels reading "sushi" or "sashimi," such as "Sushi Tuna" or "Sashimi Salmon." If these words are absent, ask the vendor if the fish is sushi grade. If their answer is yes, the fish should be safe for raw consumption. If they say no or seem unsure, it's better not to risk it. So, how do they determine whether a fish is sushi grade? It's often based on a visual inspection of the fish, along with adherence to specific criteria. The process is complex because it involves more than visual inspection. However, I'll attempt to simplify it. Unless you're a professional fishmonger or sushi chef, these are the best steps to follow. This is because determining sushi grade quality requires specific knowledge and experience, not unlike learning how to play baseball by merely reading a book about it. What are the criteria for sushi grade fish? This varies widely and can be challenging to define due to several reasons: There are numerous types of fish. Each fish carries a different number and type of bacteria and parasites. The number of bacteria that will make humans sick is determined by how the fish is stored (temperature and time.) The third point is particularly complex because another critical factor comes into play: you, the consumer. The risk of becoming sick from eating raw fish (or bacteria from raw fish rather) is largely dependent on your immune system. For instance, while I might tolerate eating raw tuna just fine, you might not due to differences in our immune defenses. This concept is similar to how some people become severely sick from COVID-19, while others experience mild symptoms. Although it would be beneficial for regulatory bodies like the FDA to establish general guidelines on bacteria thresholds that could induce sickness when "bad" fish is consumed, this is likely a complex task. Japan, however, has implemented a health law for sushi grade fish that stipulates the acceptable level of bacteria. According to this law, fish sold as sushi grade at supermarkets must have a bacterial count of less than 1,000,000 (notated as 10^5). What does this mean for us? Unfortunately, without a device to test for bacterial content, neither you nor your supermarket can determine the exact bacterial count in your fish. Simply put, a bacterial level exceeding 10^5 typically indicates the fish has been left at room temperature for a prolonged period, or it has been handled on unclean surfaces. (Note: I am aware that “prolonged period” doesn’t exactly specify how many hours and minutes. This is the dilemma everyone faces when determining exactly what sushi grade fish is.) Here is the law set by Osaka prefecture in Japan: Brio parahaemolyticus is less than 100 per gram. The water used for processing must be water for food manufacturing, sterilized seawater, or artificial seawater using water for food manufacturing. Seafood must be fresh. If the fresh fish and shellfish used as raw materials are frozen, they should be thawed in a sanitary place, or thawed in a clean water tank using water for food manufacturing, sterilized seawater, or artificial seawater using water for food manufacturing. It must be done while using and changing water sufficiently. Fresh fish and shellfish used as raw materials shall be thoroughly washed with food manufacturing water, sterilized seawater, or artificial seawater using food manufacturing water to remove substances that may contaminate the product. It's important to note that in the United States, the FDA provides guidelines, not laws, for eating raw fish. Despite common claims in articles, online posts, and comments suggesting that "all sushi fish must be frozen in the U.S.," this is not strictly accurate, according to my current research. It is now a law. It is a guideline. Regulations seem to be largely determined at the state level, and New York appears to be the only state that has adopted the FDA's guidelines into law as of this writing. If you are interested in learning more detailed information, you can review the specifics on the FDA’s website. Be prepared, as the guidelines are not written in everyday language and can be complex. In a nutshell, the guidelines suggest that most fish types, excluding Tuna, should be frozen prior to consumption. The FDA's guidelines also specify a range of acceptable periods of time during which fish can be stored at temperatures higher than refrigeration. However, the general rule remains that the colder you keep your fish, the longer it stays fresh and safe to eat. (Source: serious eats) What Qualifies a Fish as Sushi Grade? Once a fish is determined to be fresh, its qualification as "sushi grade" depends on the following criteria: 1. Species of Fish Certain species are safe to consume raw, while others are not. For example, Yellowfin Tuna, Bigeye Tuna, and Bluefin Tuna are typically safe to consume raw. On the other hand, Wild Salmon is generally not recommended for raw consumption (details on Salmon to follow in the next section). Similarly, Spot Prawns, also known as Ama Ebi, can be consumed raw, but white shrimp from the Gulf of Mexico should not be. Cod is generally not eaten raw due to the high risk of bacterial infection, even after freezing the fish. Serious eats sites “particularly Atlantic cod, but also Pacific cod, haddock, and pollack—since they're highly susceptible to infection by a range of parasites.” I also read raw Cod is simply not tasty (also noted in the Serious eats article). 2. Frozen or Cured (Treated) Wild salmon is not typically suitable for raw consumption due to the potential presence of parasites like anisakis, tapeworms and certain bacteria. To eliminate these parasites, the salmon needs to be properly frozen. This process gets technical, so for simplicity's sake, it can be stated that the fish needs to be frozen in a commercial freezer for at least 24 hours. In a home setting, it requires freezing for 7 days to effectively kill the parasites. (You can visit the US FDA page for a more in-depth understanding.) You can see the Salmon curing technique in the recipe section. So, when you encounter Sashimi Salmon at a supermarket or sushi restaurant, it's highly likely that the salmon was previously frozen and then thawed. An exception to this rule is certain types of farm-raised salmon that are parasite-free and therefore do not require freezing for safe raw consumption. Details regarding which types of salmon fall into this category can be obtained from the fishmonger or the salmon farm. Ora King Salmon, for instance, is a farm-raised salmon that is sushi-grade without the need for freezing. Most Saba/Mackerel is not suitable for raw consumption, and simply freezing it does not make it sushi-grade. It must undergo a curing process, known as "Shime" in Japanese. This involves salting it for about two hours and then soaking it in vinegar for approximately 15-30 minutes, after which it becomes safe for raw consumption. Wild Saba also has higher chance of having parasite, anisakis that can cause you severe stomach pain when consumed. Since curing in salt and vinegar does not kill anisakis, it is recommended to freeze Saba if you want to be 100% parasite free. However, there are rare types of Saba that can be consumed raw, caught in specific regions of Japan, during certain times of the year. Seki Saba, also known as Golden Saba, is one such variety. They need to be extremely fresh, preferably less than 8 hours old. 3. Toxin Presence Unagi/Freshwater eel, is not fit for raw consumption due to the presence of a toxin in its blood that can be harmful to humans. Consequently, Unagi is always served cooked to neutralize this toxin. Similarly, you may have heard about the potential dangers associated with Fugu, or blowfish. However, it's not the entire fish that poses a threat. Instead, specific parts such as the liver and skin contain the poisonous substance. Therefore, Fugu should not be consumed, whether raw or cooked, unless these toxic parts are expertly and safely removed by a certified individual. In Japan, a government-issued certification is required to fillet and serve Fugu, ensuring safety for consumers. When the toxins are removed, fugu can be served both raw and cooked. Another one is starfish, which contains poison in some parts of the fish. I never tasted it and I understand its egg tastes similar to Uni, Sea Urchin. Please note, these are general guidelines and it's important to always consult with a knowledgeable source or professional when selecting fish for raw consumption. Q: Does freezing kill bacteria? Freezing to below -17.7 °C (0˚F) inactivates any microbes, bacteria, yeasts and molds present in food. 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 then grow at about the same rate as microorganisms on fresh food, you must handle thawed items as you would any perishable food. (from: Does freezing food kill bacteria? Ask USDA) Reference: Selecting and Serving Fresh and Frozen Seafood Safely FDA Breakthrough Sushi offers sustainable sushi classes and catering in San Francisco, Palo Alto, Atherton, Menlo Park, Mountain View, and San Jose since 2011. To view upcoming classes, click here.

Is there a such thing as the correct way to eat sushi? "What is the correct way to eat sushi?" is one of the most commonly asked questions both in person and online. Having spent two decades perfecting my sushi techniques, here's my advice: eat it in a way that brings you joy. Taste is a personal and highly subjective matter. Just because I enjoy something doesn't necessarily mean you will too. For instance, I adore Natto, fermented soybeans known for their potent aroma. Although many Japanese people enjoy Natto, plenty do not. My mother, for example, did not like it at all. I relish Natto hoso maki — a thin roll with the seaweed on the outside, or as a hand roll. It's delicious to me. Should you try it and expect to enjoy it? Probably not, especially if you're not accustomed to Japanese cuisine. The strong smell and taste of Natto may be off-putting. So, I don't typically recommend it during my sushi classes or to my catering clients. When I say taste is subjective, I mean our sensory perceptions can be influenced by numerous non-food-related factors. The color of a plate, for example, can affect our appetite, with certain hues increasing or decreasing our desire to eat. The same amount of food can seem more filling when served on a large plate compared to a smaller one. Numerous studies show we are often willing to pay more for beautifully plated meals. In other words, taste encompasses a multi-dimensional experience involving all our senses and emotions. Focusing solely on flavor means missing out on the full dining experience. In addition, what we find to be tasty can be tied to our emotions. Let’s say if you were forced to eat beans every day because of your family circumstances, you may grow up to dislike beans, while others may love them. This is one example of taste being highly subjective, and emotional. That's why I see a sushi chef's role as a tour guide. At the sushi bar, a chef's recommendations are just that, recommendations. You might have heard that when eating Nigiri, you should start with lighter flavored fish like Halibut and Tai, before moving on to stronger-flavored fish like Tuna and Toro. This approach was first suggested by the world-renowned Jiro Ono, as featured in the film "Jiro Dreams of Sushi." I generally agree with Jiro, but I don't always follow this order myself. What’s my favorite fish? I love Saba, Mackerel. When it's on the menu, I usually order at least two to three Nigiri. I'm not a fan of Toro, especially O-toro as I find it too fatty. I enjoy "Hikari mono" — shiny, silvery-colored small fish like Saba (Mackerel), Aji (Horse mackerel), Iwashi (Sardine), and Kohada (Gizzard Shad). I could happily eat just these fish. To cleanse my palate, I might order tekka (tuna roll) or ume shiso (pickled plum, Umeboshi) – a thin roll with seaweed on the outside. Would I serve these selections to my private clients in the San Francisco Bay Area? No, because these are my personal preferences and not necessarily what others might enjoy. My enjoyment comes from eating sushi in the way that brings me the most pleasure. I used to have one customer who loved Albacore so much that he ordered at least 40 pieces of nigiri every time he visited the sushi bar. Another customer only ordered spicy scallops. I'm guessing you have your favorites, too. Perhaps you love a crunchy shrimp tempura roll with eel sauce, or maybe you prefer spicy tuna and Hamachi. The more you experience sushi, the more relaxed you will become about what to order, how to order it, and what to expect. Rest assured, there are no sushi police watching your every move, ready to issue a citation for eating sushi the "wrong way." The sushi dining experience should be enjoyable, relaxed, playful, and flexible. If you would like Breakthrough Sushi to be part of your next celebration - whether at home, or office, please email us. We are always happy to be your sushi guide.

COOKING TIME Total: 40 - 50 minutes Sushi Rice: 30 - 40 minutes Prep (Spicy Tuna): 5 - 10 minutes Rolling: 5 minutes Although the California Roll is typically used as the base for the Rainbow Roll, here's a delightful variation that uses Spicy Tuna instead. At the first restaurant I worked at, we offered customers the choice of California or Spicy Tuna as the base for the Rainbow Roll. I'm unsure why many sushi establishments don't provide this option, as the Spicy Tuna-based Rainbow Roll is truly spectacular. You can also consider substituting the Spicy Tuna with Spicy Salmon or Spicy Yellowtail for added variety. For the fish to place outside, any combination of fish is fine. Tuna, Salmon Hamachi and white fish like Tai or Hirame are mostly used because they are widely available. For Rainbow, there is not rule as to which fish you must use to place on top. Use whatever you like and available. INGREDIENTS: Sushi Rice (recipe here) Nori/Seaweed Spicy Tuna 5–6 Fish slices, 2–3 variety 8–10 Avocado slices Cucumber, Julienned Sesame Seeds INSTRUCTIONS: Make a Spicy Tuna Roll (recipe here) Place fish slices on top of the roll Place plastic wrap or parchment paper over the fish on the roll; using Makisu, gently squeeze the whole roll so that the ingredients on the top sticks to the roll. Remove the Makisu, keeping the plastic, cut into 8 pieces, and serve.

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

One interesting thing I have learned after teaching sushi classes for over a decade is this: The more I teach, the more I feel I know less about sushi. This becomes more evident as I learn more about sushi that uses grains other than sushi. Take quinoa sushi. It is not rice, yet it is sold as “sushi” in natural supermarkets like Whole Foods. As far as I know, sushi is seasoned rice with ingredients by definition, until I discovered quinoa sushi. So, what do I make of quinoa sushi? Should I accept it as sushi or deny it because it doesn’t use sushi rice? The discovery of quinoa sushi made me curious: Is there sushi that does not use rice in Japan? Maybe I didn't know about it. After some research, I found out that in Japan, there IS sushi that does not use rice. Not only that, there is sushi, using okara.  Okara is a by-product of making soy milk. This Okara sushi something that has been served for at least a century or maybe more, which is way longer than quinoa sushi. Now, I figure it’s time to ask about everything Sushi GPT. What is sushi? Me What is the definition of sushi? GPT Sushi, at its essence, is a dish that primarily consists of sushi rice seasoned with a mixture of rice vinegar, sugar, and salt. This seasoned rice is then accompanied by a variety of ingredients, which may include fish (both raw and cooked), vegetables, and sometimes meats. The term "sushi" is derived from the Japanese words "su" (酢), meaning vinegar, and "meshi" (飯), meaning rice, which reflect its foundational components. It's important to clarify a common misconception: sushi does not equate to raw fish. Raw fish, known as sashimi, is often associated with sushi but is a distinct and separate entity. Sushi's diversity is vast, encompassing a wide array of forms and styles, including nigiri (slices of fish or other toppings over balls of rice), maki (sushi rolls), and others. In summary, sushi is a versatile and varied Japanese dish characterized by its seasoned rice and an assortment of other ingredients, not limited to raw fish. Me How do you explain the recent new sushi styles, including Quinoa sushi?  Quinoa is not rice. GPT The evolution of sushi to include ingredients like quinoa reflects the dynamic and adaptable nature of culinary traditions, especially in the context of globalization and changing dietary preferences. While traditional sushi is defined by its use of vinegared rice, contemporary sushi styles, including those incorporating quinoa, are part of a broader trend towards fusion and innovation in cuisine. Quinoa, a grain known for its nutritional benefits, including being a complete protein and gluten-free, has been integrated into sushi to cater to health-conscious consumers and those with dietary restrictions. This adaptation also reflects a growing interest in plant-based and alternative ingredients in traditional dishes. Here are a few points to consider in explaining the rise of quinoa sushi and similar innovations: Cultural Fusion: As sushi became popular globally, it naturally fused with local tastes and ingredients. Quinoa sushi is an example of this fusion, combining a traditional Japanese form with a South American grain. Health Trends: With rising awareness about healthy eating, quinoa's high protein and nutrient profile make it an attractive alternative to white sushi rice, which is higher in carbohydrates. Dietary Needs: Quinoa sushi caters to those with specific dietary preferences or needs, such as gluten intolerance, offering a sushi experience to a broader audience. Culinary Innovation: Chefs and food enthusiasts are constantly experimenting with new ingredients and techniques, pushing the boundaries of traditional cuisines to create novel culinary experiences. Sustainability: Quinoa is often touted for its sustainable farming qualities. Its use in sushi might appeal to environmentally conscious consumers. It's important to note that while these new styles like quinoa sushi offer a twist on the traditional, they also challenge the conventional definition of sushi. Purists might argue that replacing sushi rice with quinoa moves the dish away from its cultural roots. However, others might see this as a natural evolution and a testament to sushi's global appeal and versatility. Type of sushi not using regular sushi rice Me Is there any sushi that uses ingredients other than rice and quinoa? GPT Yes, there are several innovative variations of sushi that use alternatives to traditional sushi rice or quinoa. These alternatives cater to diverse dietary preferences and creative culinary trends. Some notable examples include: Cauliflower Rice Sushi: For those following a low-carbohydrate or ketogenic diet, cauliflower rice serves as a popular substitute. It's made by pulsing cauliflower florets in a food processor until they achieve a rice-like texture and then lightly cooking it. Brown Rice Sushi: Health-conscious individuals often opt for brown rice due to its whole grain benefits, higher fiber content, and more nuanced flavor profile compared to white sushi rice. Black Rice Sushi: Black or forbidden rice, known for its high antioxidant content, is sometimes used in sushi. It has a nuttier flavor and a chewier texture than white rice. Bulgur Wheat Sushi: Bulgur wheat, a staple in Middle Eastern cuisine, is occasionally used as a sushi base. It’s a whole grain, like brown rice, and offers a different texture and taste. Couscous Sushi: This North African grain made from semolina wheat is sometimes used in fusion sushi dishes, offering a lighter, fluffier texture. Wild Rice Sushi: Though not a true rice (it’s a grass), wild rice can be used for a nuttier, chewier sushi experience. It's often blended with other grains for a varied texture. Barley Sushi: Barley is another whole grain option that brings a chewy texture and a slightly nutty flavor to sushi. Me In Japan, there are sushi using okara. URL here. GPT In Japan, there is a unique type of sushi known as "Uno Hana Kizushi" or "Touzushi," which uses 'okara' (soy pulp) instead of traditional sushi rice. Okara, a byproduct of tofu and soy milk production, is used as a substitute for the vinegared rice typically found in sushi. This dish is a distinctive example of local culinary innovation, demonstrating the versatility and adaptability of sushi as a food form. It's a reflection of regional tastes and ingredients, incorporating locally available and traditional components like okara. "Uno Hana Kizushi," also known as "Touzushi" or "Dakizushi," is a traditional dish from the Kitaura area of Yamaguchi Prefecture, Japan, which faces the Sea of Japan. This region has a rich history of supporting its people's livelihood through fishing, and this heritage is reflected in its local cuisine. A standout dish is the Uno Hana Kizushi, which is unique for using okara (soy pulp) instead of sushi rice. The common topping (neta) for this sushi is sardines that have been pickled in vinegar, although in Hagi City, other locally caught fish like Himeji or horse mackerel are sometimes used as alternatives to sardines. Each household has its own version of this dish, but typically, the vinegar-pickled fish is used to wrap the flavored okara. This dish was historically valued as an inexpensive, easy-to-prepare staple and a preserved food, often served to unexpected guests and as an accompaniment to alcoholic beverages. Traditionally, it has been an essential part of celebrations like New Year's, weddings, and festivals. The dish is prepared by salting sardine fillets, then soaking them in a mixture of vinegar and sugar. Toasted sesame seeds are mixed with the seasoned okara, which is then shaped similarly to sushi rice and wrapped with the sardine fillets. Additions like julienned red ginger can be included between the okara and sardine or on top of the sardine. In some variations, leftover Uno Hana Kizushi can be coated and deep-fried, similar to croquettes. Currently, this dish is not only a home-cooked meal for special occasions but is also offered in local restaurants and sold as a delicacy in supermarkets and roadside stations. Re-Defining Sushi Me Given these sushi that do not use rice, can you now write a refined definition? GPT Sushi, traditionally defined as a dish featuring vinegared rice combined with various ingredients like fish, vegetables, and meats, has evolved to encompass a broader range of styles. In some regional or modern interpretations, ingredients such as okara (soy pulp), quinoa, or other grains and substances may replace the traditional sushi rice. These variations reflect local culinary traditions, dietary preferences, and creative innovations in cuisine. Thus, a refined definition of sushi could be: A dish typically comprising seasoned rice or alternative bases, paired with a variety of toppings and fillings, which may include fish, vegetables, and meats, presented in various forms and reflecting both traditional and contemporary culinary practices.