Tipps & Tricks from The Sushi Pro’s
Kiyoshi Hayamizu, Consultant Japanese Cuisine, is an expert master chef of the Japanese cuisine and a staunch KAI SHUN representative. In addition to presenting KAI in Europe, he also works for Kikkoman, the worlds’ largest soy sauce producer, and frequently caters for the Toyota Formula One Team.
The Sushi Roll
Place half a sheet of nori (dried seaweed) on a bamboo mat and spread the sushi rice evenly, except for approx. 1 cm at the top. Dent the rice along the middle of the leaf and spread some wasabi paste on this dent.
Fill the dent to individual taste, e.g. with fish, fresh vegetables and cucumber strips, and roll up the bamboo mat. The bare strip should still be visible. Lift the rolled mat and press forward a little so that both ends of the leaf meet. Then squeeze the sushi roll into a square shape.
Cutting of the Sushi Roll
The sushi roll is cut into six pieces with a Yanagiba knife. Prior to cutting the blade is moistened with a vinegar solution. First of all the sushi rolls’ surface (the nori leaf) is cut into, then follows a long, clean cut under constant forward pressure to divide the roll.
Tip: clean the blade with a damp, clean cloth every now and then to avoid the rice sticking to the blade.
The Cutting of Raw Fish
Raw fish fillets like tuna or salmon for sushi or sashimi are always cut with a Yanagiba knife. To achieve an even cut and to avoid crushing the fish’s cellular tissues, place the knife to the side of the fillet and apply one long, clean cut.
Always use the full length of the blade, not only the centre. When cutting the fillets do not apply any pressure.
Sashimi White Radish Garnish
Peel the radish and cut it into pieces of approx. 10 cm each. Cut the ends to the same shape. Use the Nakiri knife to cut the radish like you were unwinding a roll of paper. Hold the radish in your left hand and turn it with your thumb. At the same time, place the Nakiri knife at the top of the radish and quickly move it up and down – a long and wafer-thin slice develops.
Roll up this slice and cut into fine strips of approx. 1 mm. These are initially soaked in water and then used to garnish the plate when the sashimi is served.