The Rules of Sushi

Like most things in Japanese life there are precise codes and formalities involved with eating the national dish of sushi. Its preparation, presentation and consumption are subject to a surprising number of rules.

Here are some of the most important sushi etiquette


Wasabi 

To mix or not to mix? The correct technique is to place a small amount of wasabi on each piece of sushi with your chopstick before eating. These days it is quite common for people outside of Japan to mix their wasabi in soy sauce as a dipping sauce for the sushi. I tend to do this myself and although not technically correct, it is acceptable.

Dipping 

What is the correct way to dip sushi into soy sauce? The rice part of the sushi should not touch the soy sauce as it has already been flavoured and will tend to fall apart easily in the sauce. Only the fish, seafood or other part of the sushi should touch the sauce.

How many bites?

Sushi is meant to be eaten in one bite. It is considered rude to bite it in two. If the sushi is too big, ask the chef to cut it in half. They will not be offended and are happy to oblige.

Fingers or Chopsticks? 

Sushi was traditionally eaten only by hand. These days most people eat sushi with chopsticks. How can I tell which to use? If you visit a restaurant where you are given a specific hand towel to wipe your fingers then the restaurant is recommending that you eat using your hands.

Where to Start? 

Yes, believe it or not there is a correct order in which to eat sushi. Start first with the most delicately flavoured fish and gradually proceed to stronger flavours or fattier fish such as tuna or eel, and finish with the sweet egg sushi.

Why is there ginger? 

The beautiful pink ginger is meant to be eaten between mouthfuls of sushi to refresh the palate, so it’s ready for a new flavour and to aid in digestion.

The 3 Golden Rules

Don’t forget these 3 keys rules: don’t stick your chopsticks upright in the rice; don’t cut a piece of sushi in half with your chopsticks; and don’t mix wasabi in your soy sauce.

These are formal rules of etiquette and while correct as long as you enjoy your sushi that is fine with me.

How to make Sushi Rolls

Preparing Sushi Rolls

Hoso-maki (Slender Roll)

This is a basic method for rolling up sushi. Hoso-maki or Slender roll is one of the easier rolls to start with. Once you master this, try some larger or more complicated rolls.

Makes 6


Ingredients

• 1 nori sheet, halved crossways
• 1 cup sushi rice (See Sushi Rice Recipe)
• wasabi paste
• ¼ Lebanese cucumber, cut into long thin sticks
• soy sauce
• pinkled ginger (optional)

• Use Te-zu (vinegar water) for handling rice, make by combining 1 cup of water with 1 tsp rice vinegar

Method

1. Place bamboo mat on a board or dry flat surface.
2. Place half a sheet of nori on the mat, rough side up, one edge of the nori lining-up with the front edge of the mat.
3. Dip your right fingers into the vinegar water. With damp fingers, take sushi rice and spread evenly over 2/3 of the nori, leaving a space at the back edge. With your right index finger, draw a line of wasabi along the rice.
4. Place strips of cucumber side by side along the wasabi line in the middle of the rice.
5. Using both hands, lift the front edge of the mat and roll up to the end of the rice. While still wrapped, gently shape the roll, pushing rice in at both ends with finger tips.
6. Keep lifting up front edge of the bamboo mat as you roll the sushi on to the remaining uncovered portion of nori, giving a final light press on the edge before removing the mat completely.
7. With a wet knife, slice the roll in half, then into thirds.
8. Serve with pickled ginger garnish and a dipping dish of soy sauce.

Note:
• For your first few attempts at making sushi rolls, it is a good idea to keep fillings to a minimum to make rolling easier until you get the hang of it.
• For more variety you can use other fillings like cooked carrot sticks, asparagus, avocado, tamago-yaki, and tuna.