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If you've ever considered making sushi at home, you might have been entangled in the enigma of rice varieties—sushi rice, Japanese rice, basmati rice, sticky rice, and more. The distinctions between them can be puzzling, but fear not, for I am here to illuminate the differences. Summary To make sushi rice: Use either Sushi or Japanese Rice Use either Short or Medium Grain Never use Sticky, "Mochigome" rice My first choice: Lundberg Organic Sushi Rice Runner Up: Nishiki For Super Premium tasting, look for Koshihikari Why should I use "Japanese Rice" for sushi? When referring to Japanese rice, we mean Japonica Rice, a short-grain variety. In the United States, there are approximately 20 different types of rice, categorized into three main groups: Short Grain, Medium Grain, and Long Grain. The primary difference lies in the starch content, with short-grain rice containing more starch than medium or long-grain varieties. You want the rice to stick together for sushi, such as rolls and nigiri, making short-grain rice the ideal choice due to its higher starch content. Is Sushi Rice the Same as Japanese Rice? You may have encountered rice labeled as "Sushi rice" and wondered if it differs from Japanese rice. The answer is no; they are the same. Technically, there is no official "sushi rice" category, just as there is no "Risotto Rice" category. Rice varieties such as Aroborio, Carnaroli, Vialone, Nano, and Baldo are used for Risotto. (Note: I suppose you can get technical and say, “there is not Japanese rice.” Rather, it is rice Japonica.) "Sushi rice" is merely a label commercial sellers put on Japanese short-grain rice for consumers. While it is not exclusively meant for making sushi, you can use it to prepare various rice dishes or recipes calling for short-grain rice. To clarify, sushi rice is not sticky rice. Rice vs. Sticky Rice? Uruchimai (粳米) refers to the Japanese rice we commonly use. However, there is another type of Japanese Rice called sticky rice. Mochigome (糯米) is glutinous rice, often called Sticky rice in the United States. It is used to make Mochi, the gooey exterior of Mochi ice cream. Sticky rice is whiter, rounder, and larger than Uruchimai. Uruchimai and Mochigome are Japonica rice or Japanese rice types, but the key difference lies in the starch content: amylose and amylopectin. Uruchimai contains 80% amylopectin, while Mochigome ("Sticky Rice") is almost 100% amylopectin, making it sticker and gooier when cooked. To make mochi, Mochigome is steamed, not boiled like Uruchimai, and then pounded while hot to achieve its soft, gooey texture. Which Brand of Rice Is Good? (In the US) Nishiki,Calrose Botan and Kokuho are some of the most popular types of Japanese Rice available in the United States. Though they are not "True" Japanese rice as they are hybrid varieties, they work well for sushi. I prefer: 1) Nishiki, 2) Calrose Botan, and 3) Kokuho. For my business, Breakthrough Sushi, I use Lundberg Organic Sushi Rice. In addition to the taste, there are two reasons for this choice: One. The rice vinegar I use, Marukan Organic, is made from Lundberg Organic Sushi rice. So, it pairs perfectly with sushi rice. Two. Lundberg Sushi Rice was one of the few organic short-grain options available in most supermarkets. I wanted to use ingredients that are accessible to everyone, not just Japanese supermarkets or specialty stores. For those seeking a premium rice experience, consider Koshihikari or Sasanisiki, Japan's "best tasting" rice. Keep in mind that taste preferences may vary among individuals. Note on "Premium" Japanese Rice The term "premium" on Japanese rice packages refers to the best quality the manufacturer can produce, not a comparison to other products. Some even use the label "Super Premium" for top-tier rice. Now, you can purchase Japanese-grown short-grain rice in supermarkets and online on Amazon. And now, you CAN purchase Japanese grown short grain rice at supermarket and online on Amazon (where else?) Until recently (sorry don't know exactly when "recently" is...), Japanese government prohibited exporting Japanese grown rice to the US. But now, they relaxed the law, so we can. Here are a couple super premium (even in Japan) Koshihikari rice. Japanese Extremely Rare, Ultra Premium, Uonuma Yumepirika, Extra Premium Japanese White Rices, Product of Hokkaido As a rule of thumb, any rice with "Koshihikari" is a good bet for super high-quality tasty rice. Breakthrough Sushi offers both in-person and online sushi classes for team building activities and private events. The online format is also ideal for hybrid meetings and conferences. Our sushi kit contains all the fresh ingredients you need to make sushi. For any event inquiry, please email our events coordinator. Reference: "What is the difference between Uruchimai and Mochigome?" , Delish Kitchen (Japanese article) A Shopper's Guide to Japanese Rice, All About Japan Japanese rice, grown in Europe or the United States, Just Hungry Rice production in the United States, Wikipedia

Salmon, Pastel drawing by Kaz Matsune (Article originally posted on Quora.com) If you've ever wondered which part of a salmon is used for Sashimi and Nigiri, let me provide you with an answer. Please refer to the images below. When considering the whole salmon, the area inside the green line is ideal for Sashimi. On the other hand, the tail part (located outside the green line) is too lean for Sashimi as it gets the most exercise. Consequently, it is commonly used for rolls. (Although the picture below shows Ocean Trout, the principle applies to salmon.) Now, focusing on the fillet, the portion encircled in red is perfect for Sashimi, with "A" being the most premium part known as belly, also referred to as Salmon Toro, followed by B and then C. The white part just below "A" is covered with hard flesh, resembling the texture of skin but not exactly the same. It is where the internal organs were located. Even after removing this white skin-like part, some of the flesh might still be too firm. This part is either scraped and used for dishes like spicy salmon or other specials such as baked salmon rolls, or it can be utilized as an employee meal. There are different ways to cut the salmon into "Saku" blocks. One method is depicted below, where each Saku measures roughly four-finger width. (Once again, the picture illustrates Ocean Trout, but the same principle applies to salmon.) Another technique involves cutting as shown below, which results in three longer Saku pieces and includes the tail part. Now that you know which part of the salmon is best for Sashimi, you might be interested in learning how to cure your salmon. For the recipe on How to Cure Salmon for Sushi, please read further. Happy sushi preparation! Public Online Sushi Making Class with Sushi kit includes Fresh Fish Sing up for our online Sushi Making Class and in-person sushi class in San Francisco. Our sushi kit has fresh fish and is available for overnight shipping to all 50 US states. For a private and Team Building event inquiry, send us an email. #Sashimi #Quora

Mehikari, or "Greeneyes," aptly named for its captivating luminescent eyes that radiate shades of green and blue, is an elusive gem among sushi ingredients. This deep-sea fish resides at depths ranging from 200 to 700 meters, boasting a delicate size of approximately 15cm (6 inches). Found predominantly in the Miyasaki prefecture of Japan, this exquisite catch is a treat for the senses. Tempura and grilling are among the most popular culinary techniques employed to relish the delightful flavors of Mehikari. However, it is in the coastal city of Iwaki that Mehikari finds its true destiny—as the star of the sushi table. The name "Mehikari" itself translates to "shining eyes," and it is easy to see why. As you partake in this rare sushi delicacy, you will be captivated not only by its taste but also by the enchanting allure of its luminous gaze.

For Edo•Mae (Tokyo) Style Sushi Restaurants, tuna is the definitive fish that showcases their quality, style, and artistry. The selection of tuna is a critical task for sushi chefs when visiting the fish market. It takes center stage in the "omakase," comparable to the main dish in a French or Italian course meal. Tuna is synonymous with a sushi restaurant, and for sushi chefs, a sushi establishment without Maguro/Tuna is inconceivable. Here are the detailed steps for making tuna sushi, both nigiri, and rolls: 1. Choose the Right Tuna When referring to tuna for sushi, it generally means Maguro, the tuna with red flesh. There are three main types of Maguro used for sushi: Yellowfin, Bigeye, and Bluefin. In the US and some parts of Japan, Albacore Tuna, known as white tuna, is also used for sushi. Each part of the tuna has different qualities and prices, with "Red" meat (A, B, C) being the least fatty and Fatty Tuna Belly (Toro) (D, E) being the most prized. D is the Fattiest Tuna Belly (O-Toro), while E is the Medium Fatty Tuna Belly (Chu-Toro). The tail section (C&F) contains the least fat. Here is a diagram showing parts of bluefin tuna. ​Red Meat: A, B, C F Toro (Fatty Tuna Belly): D, E Price (high to low): D, E, B, A, C&F Image Courtesy of Australian Southern Bluefin Tuna Industry Association Each part of the tuna has different qualities and prices, with "Red" meat (A, B, C) being the least fatty and Fatty Tuna Belly (Toro) (D, E) being the most prized. D is the Fattiest Tuna Belly (O-Toro), while E is the Medium Fatty Tuna Belly (Chu-Toro). The tail section (C&F) contains the least fat. Here is a block of tuna, close to "E" in the diagram. Image Courtesy of Australian Southern Bluefin Tuna Industry Association Image from Photozou ​ 2. Cut into Blocks (Saku) To prepare the tuna for sushi, it needs to be cut into small blocks known as "Saku." The cutting process involves following yellow and black lines on the tuna, resulting in various-looking pieces. Image Courtesy of Australian Southern Bluefin Tuna Industry Association ​ 3. Slice Thinly for Nigiri For nigiri, cut the tuna against the grain at about a 30-degree angle and approximately 1/4" thick. The thickness of the cut significantly impacts the taste of the nigiri. Thicker cuts enhance the tuna flavor, while thinner cuts may diminish it. To achieve the best result, experiment with various thicknesses. 4. Craft Tuna Nigiri Once the tuna is sliced, you are ready to make nigiri. Assuming you have already prepared sushi rice, use hand techniques to form nigiri. These are the hand technique to form nigiri. Also, a video here: 5. Prepare Tekka/Tuna Roll Cut a single strip of tuna from the Saku, with the length matching that of the Nori. Place sushi rice on the rough side of the Nori, roll it up, and cut it into six pieces. It should look like this: Image by Quinn Dombrowski

Fugu, Pastel drawing by Chef Kaz Matsune (originally posted on Quora.com) Fugu, also known as the infamous pufferfish, has garnered significant attention due to its potential toxicity, leading to exaggerated myths about its consumption. Contrary to popular belief, Fugu does not pose an automatic death sentence to those who dare to indulge in its unique flavors. The myths surrounding Fugu are akin to the misconceptions about sharks—fueled by movies like "Jaws" and sensational documentaries—that portray them as ruthless human predators, when in reality, most sharks are harmless to humans. In Japan, Fugu has been a delicacy for centuries, and people relish its thinly sliced sashimi, delightful sushi, and delectable kara-age (deep-fried) dishes. It is important to note that Fugu's skin and liver contain lethal poison, necessitating meticulous preparation for safe human consumption. To ensure safety, the Japanese government has implemented a rigorous certification system for chefs handling Fugu. Only licensed chefs with at least five years of experience are eligible for Fugu certification, following years of intensive training and testing. Interestingly, in the years 2012 and 2013, there were zero deaths associated with eating Fugu in Japan, with only one death recorded in 2011. In the period from 2004 to 2013, there were merely twelve deaths linked to Fugu consumption in Japan. These numbers are incredibly low compared to the thousands of deaths caused by foodborne diseases in the United States each year. It's essential to differentiate between certified Fugu dishes prepared by skilled chefs and the ill-advised attempts of non-certified individuals to handle this delicate fish. In Japan, where Fugu is widely served in restaurants, people consider it as safe as any other dish. The myth of its danger arose from past incidents before the government established the certification system. In the United States, some restaurants offer Fugu dishes, which are either prepared by certified chefs or imported fileted and safe for consumption. Savoring Fugu is a delightful experience, whether relishing its sweet flavor as thinly sliced sashimi with ponzu sauce, enjoying it in sushi, or indulging in the popular Fugu Nabe (pot/soup) during winter. So, if curiosity beckons, and you seek an adventure in the world of unique delicacies, dare to embrace the allure of Fugu. It's an enjoyable and safe dining experience that you'll undoubtedly live to cherish and share with others.

Nodoguro, also known as "Rosy Seabass" or "Akamutsu," is a rare and prized sushi ingredient caught along the coast of the Sea of Japan. These exquisite fish, reaching approximately 40 cm in size, are most abundant during the autumn to winter season. They have earned the nickname “black throat” due to the distinctive black coloration found inside their throats. As white fish, Nodoguro boasts a lump of delectably fatty and tender meat that captivates sushi enthusiasts. In the bustling culinary landscape of Tokyo, Nodoguro holds a prestigious status as a high-priced delicacy. Consequently, it is a rare sight to encounter them at regular supermarkets, as wholesalers primarily supply them to renowned restaurants. The most cherished methods of savoring Nodoguro are through the indulgence of sashimi, letting its exquisite flavors shine in its raw form, or the culinary delight of grilling it to perfection. If you're eager to explore the world of rare and extraordinary sushi ingredients, don't miss the opportunity to relish the exceptional Nodoguro. #Sushi #Fish #Ingredients Public Online Sushi Making Class with Sushi kit includes Fresh Fish Sing up for our online Sushi Making Class and in-person sushi class in San Francisco. Our sushi kit has fresh fish and is available for overnight shipping to all 50 US states. For a private and Team Building event inquiry, send us an email.

( Kuruma Ebi, pastel drawing by Kaz Matsune) (original post from quora.com) While it's true that Swordfish can be used for sushi, including Nigiri and Sashimi, it's not as commonly seen as other fish varieties. The belly part, in particular, offers a delicious taste and can serve as a good substitute for Toro. The reason behind its relative lack of popularity in sushi remains somewhat unknown. In Japan, the preference leans towards regular Tuna/Maguro, leaving less demand for Swordfish as a sushi item. Swordfish are typically prepared through cooking methods. As for the shark, you won't find it served as Nigiri or Sashimi due to its specific requirements. For it to be safely consumed raw, it must be incredibly fresh. Shark blood contains urea, which over time decomposes and emits an ammonia odor. As such, it is not a common choice for raw consumption in sushi. Sing up for our online sushi-making class and in-person sushi class in San Francisco. Our sushi kit is available to ship to all 50 US states. For a private and team-building event inquiry, send us an email.

To make sushi rice, you need to mix it with sushi vinegar. Aside from adding flavor to rice, the addition of vinegar to cooked rice helps to prevent the rice from going bad. The ratio we use at Breakthrough Sushi is Rice Vinegar: Sugar: Salt=5:3:1 (i.e. 5Tbl Rice Vinegar, 3Tbl Sugar, 1Tbl Salt). Some of the common recipes call for 5:2:1. Traditional Sushi restaurants in Tokyo use no sugar, just rice vinegar, and salt only. At your local supermarket (Whole Foods or Asian Market), you may find “seasoned” vinegar or sushi vinegar, which has sugar and salt already added. Here are some examples of seasoned sushi vinegar. Marukan Seasoned Sushi Rice Kikkoman Sushi Vinegar Mitzukan Sushi Vinegar Sushi vinegar is added immediately after the rice is done, not before it’s cooked. This will make some of the vinegar evaporate, thus coating the grain of rice with sugar to help make rice stick together. #Recipes #Ingredients #Sushi

January 5, 2023 UPDATE: Here are some new additions to the list of online sites that offer sushi grade fish. Nevada Sierra Meat and Seafood, Reno Southern California Catalina Offshore Products, San Diego Massachusetts Wulf's Fish, Boston Online Sushify In recent years, online shopping has expanded, allowing us to purchase many products from the comfort of our homes. Fresh fish, once a questionable online purchase, is now more accessible, especially after the post-COVID lockdowns in the US in 2021. Thanks to advancements in logistics and freezing technologies, sushi-grade fish is becoming increasingly available, even in areas where it was previously scarce. As restaurants and catering companies faced temporary or permanent closures during the lockdowns, many wholesale fish companies pivoted to selling their products online. Consequently, what may have been exclusively reserved for restaurants is now within reach for home chefs and sushi enthusiasts. To address the most common question posed during our in-person and online sushi-making classes, "Where can I get fish for sushi?" I have compiled a list of supermarkets and fish sellers that offer sushi-grade fish. (Hamachi Sashimi, from Marukai Supermarket, Cupertino, CA) The Importance of Sushi-Grade (or Sashimi Grade) Fish When purchasing fish for sushi, look for the terms "Sashimi" or "Sushi Grade" on the label. While there is no official FDA designation for these terms, "Sushi Grade" typically means the fish is suitable for raw consumption. For instance, salmon labeled simply as "Salmon" at supermarkets like Whole Foods or Costco is intended for cooked dishes. To ensure you have the right fish, look for labels specifying "Sushi Grade Salmon" or "Sashimi Salmon." If you are still determining the quality of the fish, feel free to ask the seller if it is indeed sushi grade. Where to Buy Sushi-Grade Fish: A Comprehensive List The following are some of the places where you can purchase sushi-grade fish, along with some notable supermarkets: Ranch 99 (photo from Wikimedia) 99 Ranch (53 stores primarily in California, with other locations in Nevada, Oregon, Washington, New Jersey, Texas, Maryland, Massachusetts, and Virginia) - Offers a range of ingredients for Asian cuisine, including sushi essentials. If you go there, you can find most ingredients for Asian food including sushi ana Japanese. Mitsuwa A Japanese supermarket chain with a great selection of fish for home sushi-making. (Photo: Wikimedia) Oregon Ranch 99 Washington Ranch 99 Northern California Four Star Seafood Located in San Francisco. They sell Breakthrough Sushi's sushi kit for our online sushi making classes. 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 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 Nevada Ranch 99 Texas Kazy’s Gourmet Shop, Dallas Mitsuwa, Plano Ranch 99 Illinois Mitsuwa, Chicago (Arlington Heights) Maryland Ranch 99 Washington DC Hama Japanese Market Maruichi Japanese Grocery The District Fishwife Massachusetts Ranch 99 Virginia Ranch 99 New Jersey Mitsuwa, Edgewater Yama Seafood Ranch 99 (Sushi Kit for One from Yama Seafood - contents subject to change due to availability) Hawaii Honolulu Fish Market Mitsuwa, Honolulu Canada La Mar, Montreal Fresh Ideas Start Here, Vancouver Additional articles Where to get Sushi Fish in San Francisco Bay Area Where to get sushi fish in the San Francisco Bay area - part 2 Marukai Where to get sushi fish in the San Francisco Bay Area? Part 3 - Tokyo Fish Market #OnlineSushiMakingClass #SushiClass #SushiMakingClass #CookingClass #TeamBuildingActivities Sing up for our online sushi-making class and in-person sushi class in San Francisco. Our sushi kit is available to ship to all 50 US states. For a private and team-building inquiry, send us an email.

If you're a sushi enthusiast, you're probably familiar with Wasabi—the green, hot condiment that adds a spicy kick to your nigiri and sashimi. However, you might be surprised to discover that in Japan, Wasabi goes far beyond sushi and is enjoyed with various non-sushi dishes, such as Soba noodles and chicken yakitori. But what many sushi eaters in the US might need to learn is that the Wasabi they encounter at most sushi restaurants is not authentic, fresh Wasabi. Instead, it's often a mix of horseradish, food coloring, and mustard, providing spiciness but lacking genuine Wasabi flavor. To unveil the true essence of fresh Wasabi, I've been serving it at private omakase-style sushi dinners, leaving my clients pleasantly shocked and amazed by its authentic taste. Recently, I hosted an online talk and demonstration event in collaboration with the San Francisco Professional Food Society, where I explored the versatility of Wasabi beyond sushi. During the event, I enjoyed conversing with Jeff Roller, Co-owner of Half Moon Bay Wasabi company, who shared his favorite creative recipe using fresh Wasabi— the Wasabi Bloody Mary. Yes, you heard it right—Wasabi Bloody Mary! This cocktail becomes a delightful and unique experience by substituting horseradish with fresh Wasabi. Grating fresh Wasabi plays a crucial role in enhancing overall enjoyment. The fantastic aroma fills the air as you grind the Wasabi, mentally preparing you for the aromatic and flavorful journey ahead. If you've never experienced the magic of fresh Wasabi, I highly recommend trying it. Numerous Wasabi farmers in the US offer fresh Wasabi online, and you can also find it at Half Moon Bay Wasabi Company. Buy Fresh wasabi from Half Moon Bay Wasabi Company. Wasabi Bloody Mary (Based on the Bloody Mary recipe from Liquor.com) Freshly grated wasabi should be used within twenty minutes of being grated. Here is a video showing how to grate wasabi: Ingredients 1 lemon wedge 1 lime wedge 2 ounces vodka 4 oz. tomato juice 2 teaspoons freshly grated Wasabi 2 dashes of Tabasco sauce 2 dashes of Worcestershire sauce 1 pinch ground black pepper 1 pinch smoked paprika Garnish: lime wedge Garnish: celery stalk Instructions 1. Grate fresh Wasabi using a Wasabi grater (or metal grater). 2. Squeeze the lemon and lime wedges into a shaker. 3. Add vodka, tomato juice, freshly grated Wasabi, Tabasco sauce, Worcestershire sauce, black pepper, smoked paprika, and ice to the shaker. Gently shake the mixture. 4. Pour the delightful concoction into a glass. 5. Garnish with a lime wedge and celery stalk. Get ready to be pleasantly surprised as you take your first sip of the Wasabi Bloody Mary. The authentic Wasabi flavor will add a new dimension to this classic cocktail, creating an experience. So, step away from the ordinary, and explore the extraordinary with the Fresh Wasabi Bloody Mary—perfect for your Sushi Class, Cooking Class, Sushi Catering, or Team Building Activities. Embrace the wonder of Wasabi and immerse yourself in a unique and flavorful adventure. Cheers to discovering new culinary delights!

If you're wondering what Shio Koji is, get ready to experience the wonder miracle sauce that transforms everything into a fantastic delight. It truly is a magic ingredient that never fails to amaze me. And the best part? This recipe is jaw-droppingly easy to make, with mouth-watering results that will leave you craving more. Shio Koji - The Japanese Magic Sauce Now, what exactly is Shio Koji? Chances are, many of you have never heard of it, but fear not, I didn't know about it until a few years ago, either. Shio koji is a fermented seasoning made only from rice koji, salt, and water. It has been attracting attention for several years as a fermented food product that makes it easy to incorporate the action of koji mold and enzymes. As the name suggests, it is a rich food product with a saltiness as its base, and the addition of the umami and sweetness of koji, as well as the complex aroma unique to fermented foods. It's amazing considering it's made from such simple ingredients. It's the secret ingredient that elevates the flavors to another level. The common usage is to marinate ingredients such as meat or fish and then grill them. The protein in the ingredients turns into umami, taking the dish up a notch. Of course, it's also good with vegetables, and you can mix it, stir-fry it, deep-fry it... Some people say, "Add a little to any dish and it will become delicious," so it can indeed be said to be a versatile seasoning. The Simplicity of Perfection As a seasoned cook, I've always believed that the most straightforward recipes are often challenging to master. However, this Shio Koji Chicken Yakitori recipe is a delightful exception to that rule. It's as easy as ABC, and even if you're new to Japanese cooking, you'll find success in no time. Ingredients Chicken thigh or breast Shio Koji Lemon Bamboo sticks Instructions: 1. Begin by cutting the chicken into bite-size squares. 2. Thread the chicken onto the bamboo sticks, creating your Yakitori skewers. 3. Preheat your oven to 275F. 4. Arrange the chicken skewers on a sheet pan. 5. Drizzle Shio Koji over the chicken, allowing it to marinate and infuse the meat with its magical flavor. 6. Slide the sheet pan into the oven, and let the chicken cook for approximately 15 to 20 minutes. Slow cooking at a lower temperature will preserve the moisture and juiciness of the chicken, ensuring it remains juicy and flavorful. 7. Once the chicken is cooked to perfection, remove it from the oven and finish with a squeeze of fresh lemon juice just before serving. Prepare to Be Amazed Get ready to experience a culinary wonder with this Shio Koji Chicken Yakitori recipe. The combination of Shio Koji's enchanting flavors, succulent chicken, and the zesty touch of lemon will have your taste buds dancing with delight. This Japanese dish is perfect for your home cooking endeavors and an excellent addition to your Sushi Class, Cooking Class, Sushi Catering, or Team Building Activities. Your newfound mastery of this easy and delectable recipe will astound your guests and loved ones. So, venture into Japanese cuisine and embrace the magic of Shio Koji as you create unforgettable and irresistible Chicken Yakitori that will leave everyone asking for more. Enjoy the journey of cooking, and let the flavors take you on a delightful ride through Japanese culinary wonders.

COOKING TIME Total: 35 - 40 minutes Sushi Rice: 30 - 40 minutes Rolling: 5 minutes nce you've mastered the basics of making Inside Out Rolls, creating special rolls like Rainbow and Red Dragon Rolls becomes much more manageable. A particular roll is an Inside Out Roll with ingredients placed on top, often including fish and vegetables such as avocado. The key is experimenting with different fillings and outer layer combinations. One popular variation is the Alaskan Roll (the Seattle Roll or 49ers Roll in the San Francisco Bay Area), which typically features Crab and Avocado on the inside with Salmon on top. Another delectable option is the Caterpillar Roll, where Shrimp Tempura is combined with Eel and avocado. The secret to making special rolls is how you cut the ingredients and the quantity you use. It may be challenging to grasp this concept by just reading the recipe, so I always encourage my sushi class attendees to dive right in and make their first roll without worrying about making mistakes. In my experience, many participants in the class strive for perfection with their initial attempts, but this can be extremely difficult. Please take the opposite approach: intentionally make mistakes on your first roll so that you can learn and understand the process better. Only by making that first roll will you gain insights into how to cut the ingredients precisely for the topping, determining the right thickness, size, and other essential factors. Class participants often exclaim, "Oh, now I understand that I cut the Tuna too thick!" "Yes, exactly. Now that you've made a roll, everything I've been discussing makes more sense, doesn't it?" Sushi-making is an art of precision, requiring precise cuts for ingredients in terms of thickness, direction, width, and length. While it may seem impractical to include detailed measurements like "Cut Tuna, 20mm (W) x 45mm (L) x 5mm (T)" in a recipe, the process becomes intuitive as you gain experience. So, go ahead and make your first (or second) roll, and continue honing your skills. This recipe will make much more sense after your initial attempt. INGREDIENTS (for one roll): 30 - 50g Sushi Rice 1 Nori Seaweed, half sheet 5 Slices Sushi Grade Salmon, thinly sliced 4 -6 Cucumber, Julienned 2 -3 Avocado Sesame Seeds Optional Ponzu Sauce TOOLS: Knife Cutting Board Makisu Rolling Mat Butane Torch INSTRUCTIONS: (How to spread rice for Inside Out Rolls, Step 2 - 12) Make Sushi Rice (follow this recipe). Wipe the cutting board with a wet towel to moisten. Place half sheet nori horizontally, rough side facing up. Wet your hands. Grab sushi rice, tennis ball size, approximately 200g. Place the sushi rice on the top left corner, shaping it like a potato. Using the bottom part of your left palm, apply pressure, spread the sushi rice horizontally. With your right hand, making a “U” shape, guide the sushi rice so that it covers the top half to 2/3 of the Nori. Rhythmically, turn your left hand three times to cover the top portion of the Nori with rice. Clean your hands with a wet towel, dip your fingers in the water. Using fingertips, apply the pressure, spread the rice to the bottom, from the left, center, and right. Spread the sushi rice all the way to the top and corners to cover the entire sheet of Nori as even as possible. Flip the Nori with Sushi Rice so the Nori is facing up. Place Avocado and Cucumber, in the center of Nori. Pick up the bottom edge of the Nori, roll like a Yoga mat. The bottom edge should land below the top edge of Nori. Seal, then roll another 90 degrees forward. P­­lace a plastic covered Makisu over the roll and squeeze. Remove the plastic. Place sliced salmon on top of the cucumber avocado roll. Place the plastic back and cover with Makisu. Squeeze. Cut into 8 pieces. Remove the plastic. Sear the salmon on top of the roll with the torch. ( Steps 18 - 20) Public Online Sushi Making Class with Sushi kit includes Fresh Fish Sing up for our online Sushi Making Class and in-person sushi class in San Francisco. Our sushi kit has fresh fish and is available for overnight shipping to all 50 US states. For a private and Team Building event inquiry, send us an email.