Preparation

The preparation of Sushi needs as much creativity as craftsmanship. You will need a lot of exercise to learn the main techniques so that the Sushi taste excellent and furthermore look wonderful. Even if you will not succeed in the beginning - after enough attempts the rice will be pressed with the right pressure, the Nigiri-zushi will be oval and even and the Maki-zushi will be round instead of square.

In the first paragraph of this chapter you will find all needed knacks for the preparation of the additions like Wasabi, Gari or Goma. It continues with the right technique for cutting up fish and the important preparation of rice.

Afterwards the production of the different kinds of Sushi - Nigiri-zushi, Maki-zushi, Temaki-zushi, Chirashi-zushi - is described.

Overview

What to do first Ginger (Gari), Horseradish (Wasabi), Seaweed (Nori), Sesame (Goma) Fish Cutting into three parts (Sanmai oroshi), Freshwater Eel/Sea eel (Unagi/Anago) Other seafood Abalone (Awabi), Squid (Ika), Shrimps (Ebi) Rice Nigiri-zushi Gunkan style Maki-zushi Ura-Maki Other Sushi Temaki-zushi, Chirashi-zushi