The Art of Sushi: Tips and Tricks from a Professional Sushi Chef
Summary
Taka Sakair, a sushi chef and owner of Naminoi Restaurant, shared his expertise on sushi in a Twitter Q&A. He discussed the different types of sushi, the ideal sushi roll, the significance of sushi-grade fish, and the importance of proper preparation techniques. This article summarises his key insights.
Table of Contents
- The Significance of Sushi-Grade Fish
- The Ideal Sushi Roll
- Types of Sushi
- Proper Preparation Techniques
- Sushi Faux Pas
The Significance of Sushi-Grade Fish
Taka Sakair explained that any raw fish can be sliced for consumption as sashimi, but sushi-grade fish in Japan is usually wild-caught and treated with the ikijime technique to kill the fish instantly and reduce lactic acid release. The most commonly used fish for fresh sushi rolls are yellowfin tuna, salmon, and sea bass. The choice of fish also depends on its freshness, texture, and taste. The most prized fish are generally line caught and have a higher price due to their quality. The grading of the fish also plays a significant role in determining its price.
The Ideal Sushi Roll
Taka Sakair’s ideal sushi roll is a simple hosomaki with tuna and wasabi, while eel sauce is a common condiment for sushi. He advised against using too much wasabi to overpower the fish’s flavor and explained that most wasabi in the US market is a derivative of horseradish.
Types of Sushi
Taka Sakair showcased different types of sushi, including takamaki, gunka, nigiri sushi, sashimi, uramaki, and futomaki. In the US market, common fish used for sushi include tuna, salmon, and yellowtail.
Proper Preparation Techniques
When preparing the fish, it is important to cut against the grain for a tender cut. The perfect sushi rice is made from a short-grain Japanese rice called koshihikari and requires proper washing to release starch without becoming too sticky or gummy. Some modern sushi chefs use an aging process to increase flavor and tenderness.
Sushi Faux Pas
Putting soy sauce on everything, especially white rice, is considered a faux pas, particularly in high-end sushi omakase restaurants. Finally, ginger is meant to be eaten between different pieces of sushi, not on top of the sushi.
Conclusion
Sushi is an art that requires precision, attention to detail, and a deep understanding of the ingredients. Taka Sakair’s insights provide valuable tips and tricks for sushi enthusiasts and professionals alike. From the significance of sushi-grade fish to the proper preparation techniques, these insights can help elevate the sushi experience for everyone.
