Image by Kaz Matsune
  • Total: 40–50 minutes
  • Sushi Rice: 30–40 minutes
  • Prep (Spicy Tuna): 5–10 minutes
  • Rolling: 5 minutes

Though no one knows who and when Spicy Tuna was invented, we can guess the idea may have come from Negi Toro — Hosomaki filled with scraped Tuna Belly and scallions.

When made fresh, Spicy Tuna is fantastic and flavorful. The idea of making it spicy is not so much from masking the smell of old Tuna. Sure one can use the spicy to hide the old fishy smell, but that is not what I think why Spicy Tuna was originally invented.

Just like Negi…

Image by Kaz Matsune

Compared to Hosomaki, Seaweed Nori Out Thin Roll, Chumaki can hold more ingredients. This is because for Chumaki, the Nori is rolled vertically not horizontally like Hosomaki. For this reason, there are a variety of ingredients that go into Chumaki, not just fish, but a cooked item like Egg (custard), cooked tuna (in a can) with mayo, beef, chicken and vegetables like spinach, shitake mushroom. Shrimp Tempura and Soft Shell Crab Tempura roll are popular in the US and many parts of the world, there are many Tempura filled Chumakis in Japan.

This Everything Roll is something almost all the…

Image by Kaz Matsune

If you think of “hot” when you hear the word wasabi, my guess is you probably haven’t had a chance to experience the fresh wasabi. Fresh ground wasabi is rather sweet. Sure, it does have the slight and mild “hotness” initially, but it only lasts for a brief moment, leaving long lasting mild sweet aftertaste and aroma.

Wasabi’s “hotness” comes from the oxidization of sinigrin, glucosinolate substance found in broccoli, mustard, and horseradish. When the wasabi is grounder, sinigrin makes contact with oxygen. Most of the hotness lasts ten to twenty minutes. It is said the finer you grind, the…

Image by Kaz Matsune

There are many types of sushi, and there are many types of sushi rolls.

In this recipe, I am going to explain the basics of how to spread sushi rice onto nori seaweed for different types of rolls. They are:

  1. Inside out (rice out roll)
  2. Hosomaki (Nori out, thin roll)
  3. Chumaki (Nori out, medium roll)

Inside out roll

No Eel but lots of Spicy Tuna instead

Image by Kaz Matsune

While many Dragon Roll recipes call for Unagi, Fresh Water Eel, most of the Red Dragon Rolls are missing Unagi. Another ingredient missing from Red Dragon Roll is the eel sauce, as it has spicy tuna on top. If you like that sweet BBQ eel sauce on your roll, sure, it’s perfectly Ok to pour some of that. However, my recommendation is to use mayo or cream-based cause for spicy tuna; perhaps simple ponzu or citrus sauce just might do it.

Red Dragon roll will require the making of shrimp tempura, so…

Image by Kaz Matsune

There is no right or wrong way to prep sushi. What’s important is why you decided to use that method.

As I create my own how to make sushi videos, I started to read many recipes, and watch online videos. I wanted to make sure what I was doing was “right.” After all, I wanted to make sure what I was teaching was “right.”

In search of this correctness, I realized my mistake: there is no right or wrong.

For example, when it comes to filleting fish, I learned almost everyone does it differently. Sometimes small details, sometimes, almost entirely…

Image by Kaz Matsune

Even for many Japanese, sitting at a sushi bar, especially at high-end omakase only sushi restaurant is a challenge. Many places have no menu, no manuals as to what to do and how to do it. It can be intimidating.

If it’s your first time, you should go with someone who’s been there already — not someone who’s only been there once, but at least enough times to know the basics like the manners and how things work. (price too!)

This is why I say sitting at a sushi bar is like being at a member only private club. You…

Image by Kaz Matsune

For some, sushi is expensive. I understand that. Given “expensive” is a subjective term, I would like you to consider the following.

For King Salmon to mature to adulthood, it takes 3 to 8 years. For Bluefin Tuna to mature, 3 to 5 years. Not to mention rice, rice vinegar, nori, and other ingredients used to make sushi require months and years of time before being served to us as sushi.

And then, the person who is making our sushi, the sushi chefs. I now know mastering the art of sushi is a lifetime journey. Sure, I have attained some…

Image by Kaz Matsune

French moralist and essayist Joseph Joubert said, “To teach is to learn twice.”

I’ve heard of Joubert’s quote before, but until now, after I started teaching sushi class for ten years, I am just beginning to truly grasp the meaning of this quote.

I am standing at the long beautiful white marble kitchen island in my client’s kitchen, prepping ingredients for a private sushi class.

“You must be passionate about sushi,” my client tells me. “Well, I am not,” I reply. The client’s face turns blank, leaving him speechless.

“I love sushi. I love teaching sushi class, but I’m unsure…

Image by Kaz Matsune

Spontaneity. Unexpected. Serendipity. Amazement.

These are some of the words this picture means to me.

I am conducting team building sushi class at the beautiful custom designed European Kitchen Appliances showroom.

I show an advanced knife skill, Katsuramuki to peel cucumber thin.

She takes on the challenge and gives it a go. I see she is doing great, considering this is her first time doing Katsuramuki (it’s extremely difficult!)

I congratulate her and ask, “You are doing such a fantastic job. Can I take your picture?”

“Sure,” she says.

When I point my camera, she quickly grabs the peeled cucumber…

Kaz Matsune

Entrepreneur, Founder Breakthrough Sushi & Two Places, Author, Quora Top Writer. Helping others one information at a time.

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