Sushi is a very popular Japanese food all over the world. Although it looks pretty simple, there is more to sushi than meets the eye. Sushi is perfectly made even to the tiniest detail.
The dish is as much artwork as it is a healthy delicious dish. Here are the typical ingredients of sushi:
- Fresh, high quality fish (including tuna, salmon, eel, octopus and halibut)
- Pickled ginger
- Soy sauce
Being a sushi chef means going the extra mile to achieve perfection. This makes you stand out from other chefs, because for a person to be able to become a sushi chef, one must first know the following:
- Asian or Japanese cuisine
- How to make sushi rice
- How to handle knives properly
- Knowledge of Japanese seasonal ingredients
- Knowledge of Japanese sushi sauces
- Fish cutting and preparation
- How to make rice rolls
- Proper slicing and presentation of sashimi in its variety of shapes (e.g. rolls, temaki, nigiri, sashimi, futomaki, etc.), as well as the ability to choose the right ingredients and design the plate presentation.
It will take a person several years to completely master everything and before they are able to make sushi well enough to serve in a sushi bar.
The very basics of making sushi include mastering how to cut the fish correctly, in the finest way possible with pieces of the same size. This is crucial as some sushi trainees take a minimum of two years to learn how to do it properly.
In sushi making, fish plays a vital role because this is the centerpiece of the entire work of art. Choosing fresh and highquality fish is the key to accomplishing superb taste.
You Have to Love Rice
In almost all parts of Asia, rice is a vital component to their cuisine. Preparing rice rolls
also requires proper rules. The rice must be washed thoroughly, or until the water is clear, to achieve a pleasant texture when cooked. Adding the correct amount of water when cooking is also vital to achieving perfectly cooked rice.
Another crucial step is rolling the sushi. It must be rolled tightly and evenly to ensure that all the components are evenly distributed and do not fall apart. After rolling, it must be sliced with a special knife, sharp enough not to damage the roll.
Just as important as making succulent sushi is plating presentation. This is equally significant because again, sushi is more of a work of art. A sushi chef expresses his artistry through the way he presents his craft.
Professional sushi chefs make it appear very simple, but sushi making is more complex than we can imagine. It will take many years to be called a professional sushi chef. After all, perfection can only be achieved through constant practice and training.