April 30, 2015


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Tips for Making Sushi Like a Pro

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.

Sensational Salmon Sushi Recipe

What You Need:

  • 5 1/2 oz sushi rice
  • 8 fl oz water
  • 2 fl oz rice wine vinegar
  • 1 oz white sugar
  • 1/8 teaspoon salt
  • 4 sheets dried nori
  • 2 oz wasabi paste
  • 7 oz sushi-grade salmon filet
  • 1/2 seeded red bell pepper
  • 1/2 peeled, seeded cucumber
  • Soy sauce, pickled ginger and wasabi, to serve


How to Make It:

Rinse and drain the sushi rice. Put it in a pan with the water and bring it to a boil. Put the lid on and simmer for 5 minutes, then take it off the heat and let it cool down, still covered. When it is cool, season it with the rice wine vinegar, sugar and salt, and mix well.

Spread some wasabi paste over each sheet of nori then arrange some rice, about an inch wide, near the bottom edge. Remove the skin from the salmon and cut it into 1/4-inch strips using a sharp Japanese knife.

Divide the salmon between the nori sheets. Cut the red bell pepper and cucumber into thin batons and add these too. Roll the nori sheets up tightly and chill in the refrigerator for half an hour. Cut them into 2 inch pieces. Serve the sushi rolls with soy sauce and pickled ginger, and perhaps some extra wasabi on the side, and get ready for all the compliments you are sure to receive!

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