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…


Image by Kaz Matsune

I see beautiful Southern California blue skies through the big window. At the end of the long 15ft. sushi bar, Jin san sharpens his knife on the brown whetstone.

“That is Not Yanagi?” I ask Jin san. Yanagi is the Long willow-leaf-shaped Sashimi knife used by sushi chefs.

“Oh, yes. This? I bought it at a restaurant supply store for $15,” Jin san smiles at me.

“If you sharpen it well, it works perfectly fine. I have two of them.”

Jin san, by far, is the most experienced sushi chef I’ve ever worked with. He started his training at the…


Sushi Class in San Francisco, Image by Kaz Matsune

I used to cut my fingers all the time at the sushi bar. I cut my finger on my first day as a sushi chef. It was embarrassing. Well, it always was.

Most of the time, they weren’t, but occasionally, some sushi bar customers noticed me cutting my finger or my fingers bleeding.

Yes, that, was really embarrassing.

Usually, there is little pain because the sashimi knife is very sharp. The damage is more mental.

After you cut your finger, then it’s like you’re in a hockey penalty box. Go into hiding to the back kitchen where no customers can…


Image by Kaz Matsune

This recipe is for white short grain, or Japonica Rice, aka: Japanese rice, sushi rice.

Summary — What to do

  1. Measure by weight, not by volume, or never a finger for water
  2. Use best tasting water available to rinse and cook
  3. Soak the rice for 120 min at 5℃
  4. Keep the internal temperature of 98℃/208.4°F for 20 minutes

Summary — What to avoid

  1. Measure by volume, or using your finger to measure water
  2. Cooking without a lid
  3. Remove the lid while cooking or steaming rice
  4. Throw short grain white rice into boiling water
  5. Cook short grain white rice without soaking in water

Intro

Since I started to teach an online sushi…


Image by Kaz Matsune

(*This article contains some affiliate links

If you ever thought about making sushi at home, and rice is one of the seven mysteries of Japanese cuisine, you are not alone. In the sushi class I teach, I’ve met so many people who shared me their confusion: sushi rice, Japanese rice, basmati rice, sticky rice and rice roni. What’s the difference and which one is which?

Let me see if I can shed some light.

Summary

To make sushi rice:

  • Use either Sushi or Japanese Rice
  • Use either Short or Medium Grain
  • Never use Sticky, “Mochigome” rice
  • My first choice: Lundberg Organic…


Photo by Kaz Matsune

Salmon Sashimi with Hickory Smoke (Not to be confused with “Smoked” Salmon Sashimi)

Subhead: A smoke gun is fantastic.

Spoiler alert: This recipe is about a smoke gun. The story is, however, about our senses.

Aroma is a fantastic thing with infinite possibilities.

If you were to choose between Salmon and smoked Salmon, which one would you choose? Or perhaps, the better questions would be, which on give you more taste when you read it in your menu?

I say smoke salmon because upon reading the word, my memory brings back that smoky flavor. Yum.

The fact is, though, smoke…

Kaz Matsune

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

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