Preparing your own sushi is easier than you might think, and you don't need special training or ingredients to make it. The following recipe uses seasoned sushi rice, nori (dried seaweed), wasabi, and a delicious salmon, bell pepper and cucumber filling.
Have you ever watched a Japanese chef slice fish for making sushi? You might think it's easy to cut the fish this way but end up disappointed when your own efforts do not result in such beautiful slices. So what is the secret to cutting the fish so perfectly?
The key is a good quality Japanese knife and it has to be very sharp. Japanese knives were originally derived from sword craftsmanship and they are versatile in the kitchen. The right blade means you will be able to slice through the fish quickly and easily, and get not only the right thickness but also that professional-looking smooth edge.
Slice across the grain of the fish for an attractive crosscut pattern and tender texture. Lay the knife on the fish using the back end of the blade and cut across it with a 45 degree angle. Draw your blade across the fish in one smooth stroke to make the slice. If this does not finish the slice, remove the blade and repeat the motion in the same direction. The more you practice, the better you'll become, we promise.
Make sure you don't press too hard or you might damage the knife, and never use a seesawing motion. This will give you amateur-looking, ragged strips of fish. And one final tip: try to keep the hand that's holding the fish behind the knife blade - you're working with a very sharp knife, and a lopped-off fingertip won't improve the flavour of your food! A good quality Japanese knife is a must-have if you are a keen home cook.