Sushi Cooking Lessons

Futomaki, or thick-rolled sushi, is traditionally cut into four pieces.

The number of sushi-preparation classes and schools in the U.S. has increased in tandem with its popularity. Although several types of sushi exist, certain elements, such as the style of rice, are the same in all. Sushi cooking lessons consist of instruction in the types of sushi, the traditional rice preparation and how to roll or shape the sushi.

Preparation

The primary step in the execution of sushi involves the gathering and preparation of utensils and ingredients. The equipment needed for the most common types of sushi, nigiri-zushi and maki-zushi, include a chef's knife, a cutting board, a wooden bowl, a wooden spoon and a bamboo mat, or makisu. Ingredients include sugar, salt, rice vinegar, medium grain rice, wasabi, soy sauce, pickled ginger (gari), pressed seaweed (nori), vegetables and seafood.

Rice

The term "sushi" refers to rice and its preparation; however, in the western world "sushi" often encompasses all types of seafood layered with rice and wrapped in nori. Rice must undergo a specific preparation technique for use in sushi. The classic method taught for making sushi involves first rinsing the rice, bringing it to a rolling boil, reducing the heat to low and covering it and cooking it for 10 minutes. The rice is then steamed for approximately 20 minutes in a bamboo steamer. While the rice is still hot, it is mixed with a seasoning solution of rice vinegar, salt and sugar.

Seasoning

A mix of 1/4-cup rice wine vinegar, 2 tbsp. sugar and 1 tsp. salt for every two cups of cooked rice comprises sushi-rice seasoning. The mixture is cooked until the sugar dissolves and added to the rice while still hot. The rice and vinegar mixture is mixed in a bamboo bowl using a wooden spoon and quick, slicing strokes, then manually cooled using a bamboo fan. In informal applications, any non-reactive bowl will suffice for mixing, a rubber spatula works for incorporating the vinegar mixture and any instrument that simulates the air flow of a manual fan, such as a paper plate, will cool the rice to room temperature. This technique creates the slight firmness and stickiness associated with sushi rice.

Types of Rolls

Learning how to properly place, layer and roll ingredients on and with a bamboo mat comprises an important lesson in sushi-making. A standard roll consists of one piece of nori (cut horizontally for hosomaki, or thin roll, and vertically for futomaki, or fat roll), 1/4-inch layer of rice, wasabi and seafood (centered on the rice). For sushi with rice on the outside of the nori, the rice is placed on the nori, followed by a piece of cling film. The nori, rice and cling film is then flipped over, and wasabi is placed on the side of the nori facing up. Seafood is placed over the wasabi before rolling.

Rolling Technique

Rolling sushi preparations require folding the bamboo mat over the sushi and rolling it in tandem with the ingredients, until the bare edges of the nori seal themselves and make a firm, compressed roll. Hosomaki, or thin roll sushi, is commonly cut into six pieces, and futomaki, or fat roll, is cut into four.

References

• "The Professional Chef 8th Edition"; The Culinary Institute of America; 2006

Resources

• I Make Sushi: Make Sushi at Home in Your Kitchen