Image by Kaz Matsune

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

Summary — What to do

  1. Use best tasting water available to rinse and cook
  2. Soak the rice for 120 min at 5℃
  3. Keep the internal temperature of 98℃/208.4°F for 20 minutes

Summary — What to avoid

  1. Cooking without a lid
  2. Remove the lid while cooking or steaming rice
  3. Throw short grain white rice into boiling water
  4. 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…


Image by Kaz Matsune

For Edo-Mae style sushi, “Maguro,” Tuna is the king of sushi Neta (ingredients). When I say “King,” I mean it from sushi chef’s perspective.

I didn’t know this until I became a sushi chef. A sushi bar without Maguro is like a steakhouse without steak. Tuna nigiri is the highlight of the omakase course — the main character, the hero of the movie.

No Tuna, no omakase. No hero, no story.

It was difficult for me to understand this concept at the beginning.

“Can’t you just run a sushi bar without Tuna? Why do you have to have it?” …


(Image by Kaz Matsune)

If you eat sushi, then you probably heard of Wasabi.

Yes, that green hot staff you find in your nigiri between fish and sushi rice. Or you will see it on the edge of your sashimi plate. At the sushi bar, Wasabi may be accompanied by gari, pickled ginger at the edge of your sushi plate.

It’s not something you expect to find other than a sushi restaurant, correct?

Wrong.

Well, if you are in the US and many other non-Japanese countries, that is true: it’s likely sushi restaurant be the only place you’ll find Wasabi.

But in Japan, Wasabi…


“Wasabi,” Image by Kaz Matsune

Do you eat Sushi? Then, you probably had Wasabi. Yes, that green hot staff.

Even if you don’t eat Sushi, you probably heard of Wasabi, or seen Wasabi pee snacks and such.

Have you tried it? Do you like it? Do you like it because it clears your sinus(not what it’s intended for)?

If you are in the US and being to a sushi restaurant, you may know that so-called Wasabi isn’t Wasabi at all.


Image by Kaz Matsune

During my online sushi class a few days ago, one participant asked me,

“What do you normally do with the sushi you make?”

“I take home and eat with my wife for dinner,” I said.

“So, your wife knows you too are having sushi for tonight,” the participant said.

“Oh, no, no, no,” I replied, “we are having a pizza tonight. We are tired of sushi!”

Hearing my unexpected response, the participant laughed.

Of course, I was joking but it wasn’t far from the truth.

Sushi for dinner, every day?

We ate sushi every day in December 2020.

Well, almost every day.

I hosted 17…


Image by Kaz Matsune

When I started my sushi class business in 2012, I spent the entire $7,000 business load on equipment — cutting board, knives, aprons, bowls, sheet pans, rice cookers, sushi rice mixing tubs, bamboo rolling mats, towels and containers to carry them all. It filled my 50 sq.ft. storage space in my apartment.

Now, I am spending close to the same amount of money to run my online class business.

So far, I bought extension cables, HDMI cables, Mini HDMI cable, USB-C, USB hub connector, 3-pin to 2-pin microphone jack, USB-A to USB-C, electric extension cables. Lavalier microphone, wireless microphone, more…


Image licensed from Sutterstock

Is cooking rice difficult for you? Or is it as easy as ABC?

Because I grew up eating rice almost every day in Japan, for me, cooking rice was no mystery. Still, I learned lots of techniques after becoming a sushi chef.

Many of our sushi class participants told me cooking rice was a mystery. The word “mystery” puzzled me. I always thought cooking rice was a simple technique, though not an easy task to make great rice. Sometimes, the simplest thing can be the most difficult to master.

I decided to investigate the reason for the “mystery.” I looked…

Kaz Matsune

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

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