Sushi 鮨

Prep sushi rice. Wash rice until water’s crystal clear, add a few sheets of kombu, and put a tad more water than you normally would when you cook the rice.

Cure the fish. Sprinkle some salt on the fish, wrap in plastic wrap and cure for 20 minutes.

Once cured, wash with cold water and pat dry. If you don’t plan on eating the sushi on the day, you can age them in the fridge. Cover in paper towel and wrap a second layer with plastic wrap.

Prep the work station. Cutting board, soy sauce, wasabi, bowl of water to rinse your hand.

Prep any other condiments or marinades you plan to go along with your sushi. I often marinate with zuke on salmon or tuna.

Slice the fishes.

Make sushi rice with sushi vinegar.