Sushi is an ideal meals to many — myself included — however that does not imply you may’t screw it up. Whether you are consuming, ordering or making sushi, one factor’s for sure: The Japanese delicacy is an absolute deal with for the tastebuds. In truth, practically 5 million Americans benefit from the dish at the least as soon as a month, making it an authorized Stateside hit for celebratory dinners or nights out in town.
Some sushi and seafood connoisseurs consider they know every thing in regards to the delicacies and tradition, however there are a slew of myths out therethat have been accepted as truths. The actuality is {that a} skilled sushi chef has most, if not all, of the solutions on the subject of correctly consuming and/or getting ready the beloved delicacies.
To debunk (or validate) eight of the most well-liked sushi misconceptions, we sought the experience of Kaze Chan, grasp sushi chef and companion of Chicago’s Sushi-san and The Omakase Room at Sush-san, in addition to Kwang Kim, group improvement sushi chef at Zuma.
These culinary skills harbor a wealth of sushi information and are at all times prepared to share their high tricks to dwelling cooks and clients.
Myth No. 1: You cannot purchase store-bought fish to make sushi at dwelling
Sushi-grade tuna is usually out there at high quality grocery shops.
False. “You can completely use store-bought fish to make sushi at dwelling. Just make sure you keep away from something frozen,” Chan says, including that contemporary yellowfin tuna makes an reasonably priced, available and easy-to-use possibility.
But brisker is not at all times higher, he argues. “At Sushi-san, once we are deciding how we need to serve a fish, we eat it by itself for a number of days to actually perceive its true taste earlier than we begin including different elements to it.”
“This is as a result of the flavour of fish truly adjustments over time,” he provides, noting that ready a few days can even permit the muscular tissues to interrupt down and yield a extra tender and flavorful chew, because of the elevated fats content material.
When unsure, go for something labeled as “sashimi grade,” which is usually protected to eat uncooked. “And at all times go to a trusted supply,” advises Kim, who recommends native Asian markets that sometimes show a wide range of imports.
These suggestions can even make it easier to nail at-home sushi.
Myth No. 2: You should at all times use chopsticks whereas consuming sushi
False. In truth, naked fingers are most well-liked in most omakase environments the place a sushi chef will merely hand you his or her last creation (and with out the necessity to dip in soy sauce).
“Sushi is made with a fragile contact,” explains Kim. “While it is commonest to make use of chopsticks, I like to recommend consuming sushi together with your fingers, as to maintain the integrity of the nigiri intact.”
Myth No. 3 : Relying on a mat will make sushi-making a lot simpler
True. While you may definitely use your arms, the method can be troublesome and you should have a tougher time conserving elements compact and in a single place.
“I like to recommend at all times utilizing a mat,” Chan says.
But maybe an important element, apart from rice and fish, is a good-quality seaweed.
“Seaweed truly has two faces: One aspect is tough and one aspect is glossed and glossy,” explains Chan. “When you make a roll, put the gloss aspect down on the mat, with the tough aspect dealing with up.”
Next, put roughly 4 ounces of rice and any desired quantity of fish on high to maintain the layers from sliding.
“Once you roll it up, you will see the shiny aspect [and it] appears to be like stunning,” he provides. “It additionally stays collectively, lasts longer and you should use your hand to eat it.”
Begin by solely placing rice on the within. Rolls with rice on the surface can harden rapidly and negatively have an effect on the mouthfeel of your concoction.
Myth No. 4: There is not any such factor as an excessive amount of soy sauce
Soy sauce is an indelible a part of sushi tradition however attempt to not overdo it.
False. If partaking in an omakase, ask your chef if soy sauce has already been brushed onto the fish.
“It’s cringy for many sushi cooks, together with myself, once we see maki rolls being over-dunked,” laments Kim. “If I’m making a correct omakase menu for a visitor, I might inform them as we begin that I’ve already brushed soy onto every chew and no further soy is required.”
Myth No. 5: Traditional sushi cooks don’t serve wasabi and pickled ginger on the aspect
True and false. “It is dependent upon how you might be serving your sushi,” Chan says. “At The Omakase Room at Sushi-san, we already incorporate wasabi into practically each dish, so we don’t embody it on the aspect.”
Pickled ginger, then again, is inspired and regarded a palate cleanser in between programs. The candy and spicy chew, in addition to wasabi, will normally be served on the aspect, even at eating places in Japan if you happen to’re not experiencing an omakase.
Some sushi is served with soy sauce, pickled ginger and wasabi.
Myth No. 6: The greatest sushi rice comes from a rice cooker
A high-end rice cooker akin to our favourite Tiger mannequin could make wonderful sushi rice.
True and false. Although you can also make scrumptious sushi rice with or and not using a rice cooker, utilizing one will make your rice-making rather a lot simpler. If you are available in the market, these are our favourite rice cookers for 2025.
“Always begin with equal elements rice to water, as most rice cookers and rice sorts can differ,” suggests Kim. “You can at all times add or subtract water as wanted, on the subsequent batch, relying on whether or not the rice is just too dry or mushy.”
“And when buying rice, go together with a Japanese quick grain, as that is mostly used for sushi rice,” he provides.
Sushi rice can also be seasoned with rice vinegar, which you should purchase at most grocery shops. The quantity will rely on private choice and you’ll incorporate salt or sugar to reinforce and/or change the general taste profile.
Pro tip: Adding vinegar to the rice can even act as a preservative to assist the sushi keep contemporary longer.
Myth No. 7: Using low sodium soy sauce is blasphemous
False. Of course, you must at all times belief a skilled sushi chef in any restaurant setting to steer the course. And if you happen to’re fortunate, they might simply serve a scrumptious do-it-yourself selection. But at-home cooks are free to do no matter they need.
“It’s completely welcomed and honest recreation,” Kim says.
Myth No. 8: It is OK to ask a sushi chef to chop your sushi
Sushi is crafted in bite-size items for a purpose.
False. Doing so may even be thought of impolite or disrespectful, because the artwork of completely slicing and slicing fish and greens is what makes sushi so distinctive and particular.
“No self-respecting sushi chef will ever oblige,” Kim says. “Nigiri is made with years of expertise, satisfaction and care. Each chew of nigiri ought to be eaten with one chew. Period.”
That stated, sushi is supposed to tantalize and encourage all the senses. Should you try and make it at dwelling, be at liberty to experiment, customise and create a meal that works for you.
