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
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,
Chirashi-zushi - is described.