The Sushi Itamae

How to complete The Sushi Itamae

Handmade sushi is mostly about the rice, not the fish. Properly seasoned, cooled shari is what separates real sushi from rice with toppings on it. Pulling off rolls or nigiri yourself means controlling stickiness, knife work, and a gentle hand.

1. Cook short-grain sushi rice, fold in a vinegar-sugar-salt mix while fanning it to a sheen, and let it cool to body temperature.
2. Buy sushi- or sashimi-grade fish from a trusted fishmonger, or use cooked and vegetable fillings to skip the raw-fish risk entirely.
3. Keep a bowl of water with a splash of vinegar nearby to wet your hands and knife so rice won't stick.
4. For rolls, spread a thin even rice layer on nori, lay filling in a line, and roll it tight with a bamboo mat.
5. For nigiri, hand-form a small rice oval, dab a little wasabi, and drape the fish so it cups the rice.

Tips

• Slice with a wet, very sharp knife in one pulling stroke, since sawing tears the roll apart.
• Don't overpack the rice; dense rice turns gummy, loose rice falls apart.
• Assemble just before eating so the nori stays crisp.

What counts as done

You've served rolls or nigiri you shaped yourself that hold together and taste balanced.