Here are some tips you will find helpful:
- Don’t forget to buy sushi fish or other seafood specially made for sushi if you are going to eat it raw. Otherwise, you run the risk of contracting parasitic and bacterial diseases. Handle convenience foods with care, carefully preserving raw ingredients while waiting to be cooked.
- Avoid cross contamination! Never let your raw ingredients touch anything other than the cooking and serving utensils from which you will be eating sushi. It is better to choose a regular seafood supplier with a good image.
- Don’t overload the rice with nigiri sushi or maki seasoning. Sushi rice needs air.
- Some side dishes (herbs) can be grown on the window or in the household. First of all, Daikon and Shiso (railings). They can be purchased in stores. Daikon keeps well in refrigerated place. Shiso is recommended to be planted in small containers as it grows quickly.
