Begin with a small batch of yuzu kosho and a simple piece of fish so you can understand its intensity before adding it to a full platter. Learning how to use yuzu kosho for sushi is mostly about restraint: this Japanese citrus-chile paste should brighten the fish, not cover its flavor. A pea-sized amount can … Read more
Introduction Buying good fish is only the beginning of making great sushi at home. What happens after you bring the fish home can be just as important. If raw fish is stored incorrectly, its texture can become soft, the surface can dry out, unwanted odors can develop, and most importantly, food-safety risks can increase. During … Read more
Introduction Fresh wasabi vs wasabi powder is a comparison that can be confusing when you first start making sushi at home. You may see a fresh green wasabi rhizome at a Japanese restaurant, a large bag of wasabi powder in a professional kitchen, or a ready-to-use pouch of green wasabi paste. They may all be … Read more
Introduction One of the most common questions I hear is, “What’s the best fish for sushi?” Many beginners think the answer is simply buying the most expensive fish available. In reality, choosing the right fish is about much more than price. Freshness, texture, fat content, and proper handling all play an important role in creating … Read more
Introduction Many people believe that learning how to make sushi rice is difficult, but the truth is much simpler. Great sushi rice isn’t created through luck or expensive equipment. It’s the result of following a series of small, consistent steps with care and patience. During my years working as a sushi chef, I learned that … Read more
If you want to make restaurant-quality sushi at home, choosing the best rice for sushi is the first and most important decision you’ll make. Many beginners spend a lot of money on fresh salmon, tuna, or expensive sushi knives, but they often overlook the ingredient that professional sushi chefs consider the true foundation of every … Read more