How to make the perfect sushi roll with Sushi Roku’s Chef Haru
A few weeks ago, we got to enjoy a semi-private sushi rolling class with Chef Haru of Sushi Roku Las Vegas. Considering that true sushi masters go through years of apprenticeship, I felt a little intimidated by the process, but most of the steps to making a sushi roll are pretty simple. I suppose it’s the finer points that take years to perfect. Nevertheless, sushi rolling is a fun kitchen project for home and as long as you’re not bound by tradition, you can put pretty much anything inside a roll that will stay put! So to celebrate International Sushi Day, at long last, here's the post on our sushi class:
* Make proper sushi rice: rinse 3 times until the water runs clear, then soak for 15 minutes and strain. Use the same amount of water and rice in the cooker; mix the rice with sushi vinegar (accept no substitutes: 6 oz. to 3 cups uncooked rice) and let settle covered for 30 minutes.
*Use the right kind of seaweed: Nori is for sushi rolls, not Kombu or Wakame.
*Cover your bamboo “makisu” sushi mat with plastic wrap before using.
*Wet hands and nori before spreading an softball size amount of rice in an even layer over the nori.
*Flip this over and place ingredients in thin strips inside the roll. Don’t make this too thick, remember you’ll be rolling it tightly.
* Take the edge of nori closest to you and roll it into the middle, then squeeze tight with the makisu.
* Dip the tip of your chef’s knife in water and hold vertical, letting the water drip over the sharp edge, then cut the roll into bites from the middle, holding the roll firmly and making deliberate cuts, pulling the knife towards you as you press gently but confidently down (similar to cutting cake). Make 6 cuts total (or more if you want smaller pieces)
* Separate the pieces and plate.
* Dip the fish side in soy gently (not the rice!)
* Before eating, say “Itadakimasu” and after, “Gochiso Samadeshita,” both of which show gratitude for your food.