We attended Moshimo sushi school to learn from the experts how it’s done. Here are some of the key takeaways on how to get the perfect sushi at home.
Buy sushi grade fish
Buying sushi-grade fish or seafood is important if you’re going to eat it raw. This helps to reduce the risk of illness from parasites and bacterial contamination, although it doesn’t completely eliminate it. You can read more about sushi-grade fish here.
Get the rice right
The first step to good sushi is perfecting the rice. Start by rinsing the sushi rice in cold water until the water runs clear. Next soak approximately two parts rice to three parts cold water in a saucepan for 30 minutes. Once the rice has been soaked, bring it to the boil and cover and cook for 10 minutes (or until the rice has absorbed all the water). Stir through rice vinegar and sugar and then cool the rice as quickly as possible (although don’t put it in the fridge as this will damage the rice). You could spread the rice onto a baking tray and cover with a slightly damp tea towel. You can also leave near a fan or air conditioning unit if you have one, or even near a window to help with the cooling process.
Shiny side down
The green sushi paper has one shiny side and one less shiny side if you look closely. The shiny side should be placed down onto your sushi rolling mat.
Stop the rice from sticking
We’ve tried making sushi in the past and getting past the problem of rice sticking everywhere except onto the sushi paper has been a challenge. At the Moshimo school we were encouraged to wear gloves and to rub a light layer of mayonnaise over our gloves to stop the sushi rice from sticking.
In addition, the rolling mat was covered in cling film to help stop the rice from sticking there. This made the whole process much easier.
Mind the gap
Leave a gap at the end of the sushi roll before you roll it up to ensure the contents don’t spill out of your roll.
This video on BBC Good Food shows the perfect rolling technique to get the sushi roll just right.
Use a sharp knife
The sushi roll is very delicate and to get nice even Californian rolls your knife needs to be very sharp. This will help you to achieve nicely cut, even pieces of sushi.
You also want to wet the knife. We were taught that a good way to do this is to dip the knife tip into a bowl of water and turn it so that the tip points up. By tapping the handle, the water trickles down from the top of the blade to coat the knife.
You can read more about Moshimo in our article ‘Top Ten Lunch Spots in Brighton and Hove‘
Sushi fans might like our review of Tropical Sushi.Find Flavour Seeker on social media: