5 Important Sushi Cooking Secrets

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Everything you need to know to make it as simple, delicious and healthy as possible. Rice will not stick to your hands, and sushi will not fall apart.

  1. Sushi fish should be cold, as should the hands of the cook. You can even dip them in ice water before cooking.
  2. The ingredients for nigiri sushi are cut into thin slices, for maki sushi (rolls) – in cubes.
  3. A sharp and long knife should be used for slicing. It, like your hands, can be moistened in a weak solution of rice vinegar (2-3 tablespoons per glass of water) to prevent the ingredients from sticking.
  4. Some types of sushi require a bamboo mat to form. If not, you can use a regular kitchen towel covered with cling film.
  5. Do not prepare sushi in advance or in reserve. It is a dish to be eaten right away as it has a shelf life of only a few hours.
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