How To Make Sushi

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	You may think sushi is just raw fish, but you’d only be half right. It’s actually the combination of fish and rice – and how it’s combined is an art form in itself.
	With a very sharp knife, slice the trimmed fish slab into individual portions so each piece is a rectangle approximately 2-inches long and ¼-inch thick.
	To make things easier, cut all your fish at one time, but keep the pieces cold until you use them —put them on a plate and keep it in the refrigerator or on top of some ice.
	Moisten your hands with water from your bowl, and scoop an ounce of sushi rice—about the amount that will fit into your palm—and roll it into a ball.
	Shape the rice ball into an oblong by squeezing it with firm but gentle pressure.
	Your rice should be about the same size as your cut piece of fish.
	Pick up a piece of sliced fish. While palming the shaped rice, scoop up a tiny amount of wasabi with your index finger and gently dab it onto the middle of the fish.
	Press the shaped rice against the fish and gently but firmly cup the two together until they adhere.
	Firmly squeeze the sushi together until the fish and rice become one. Tap with your right index finger as you go to create a uniform shape.
	Place the finished sushi on a serving plate or sushi board, and continue making pieces until all the fish is used.
	Garnish the plate with a mound of Japanese pickled ginger and a smaller mound of wasabi. Pour some soy sauce into a small dish and get ready to dunk.
	Real wasabi is notoriously expensive, so most sushi restaurants just use a mixture of horseradish, mustard powders, and food coloring.

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This video was beautifully done. Really looks great, clean, and kind of makes me want to make sushi.

Reply 4 months ago by Klamj

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sushi. now. please.

Reply 2 months ago by HeatherMenicucci

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I did not know about the ersatz-wasabi until now.

Reply 2 months ago by BScott

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This video makes me REALLY hungry!

Reply 5 months ago by dblack88

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how do we download this thing????? XD

Reply 2 days ago by iamhere

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This video was beautifully done. Really looks great, clean, and kind of makes me want to make sushi.

Reply 4 months ago by Klamj

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About Credits

Koji

	Koji Kagawa 808 points What's this? Contributor in Japanese Cooking
Koji Kagawa is Executive Sushi Chef at SUSHISAMBA in New York City–a unique blend of Japanese, Brazilian and Peruvian cuisine, music and de…more »

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You may think sushi is just raw fish, but you’d only be half right. It’s actually the combination of fish and rice – and how it’s combined…more »
Added	December 05, 2007
Views	5,637 details » 3,652 on Howcast 1,985 on other sites
Rank	#1 of 51 in the category Asian Cooking