Sushi is a popular Japanese dish enjoyed worldwide. Its combination of taste, texture, and appearance sets it apart from other dishes and makes it a unique, unforgettable experience. 

Learning to make sushi is no walk in the park, but with practice, you can learn it at home. From choosing the right quality fish to finally preparing the perfect sushi roll, these tips will make you the best sushi chef you can be. If you want to try a specific dish, keep it fresh and have the ingredients ready. 

While the freshness of the fish and other ingredients dramatically impacts the quality of your sushi, there are other important factors. Be sure to buy sashimi or sushi-grade tuna, salmon, yellowtail, eel, snapper and scallops from a reputable seafood market, which are the most commonly used sushi ingredients. The fish should be freshly cut, fresh in colour, and free of discolouration and odour. 

In addition to Japanese white rice, you'll also need rice vinegar, nori flakes, pickled ginger, wasabi paste, and soy sauce. Choose freshly harvested rice and pay attention to ingredient labels to ensure you buy the real deal. 

Using the right proportions and perfect technique, you can increase the fluffiness of your rice

The bottom line is that whether it's traditional sushi, maki rolls, nigiri or hand rolls, sushi rice must be included. The harmonious unity of these three ingredients, salt, vinegar, and sugar, gives the entire flavour a cohesive feel. It should be soft and pliable but not sloppy. 

Before cooking rice:

1. Rinse the rice thoroughly with water until the water is clean.
2. Mix one cup of rice with 1 1/4 cups of water in an 11 ratio and let sit for at least 30 minutes to get a uniform rice grain.
3. You can play with the rice over low heat but cover it to ensure the water does not evaporate.
4. When ready, sprinkle the spices on top and let the dish cool in the air to absorb the flavours. The cooked rice should be shiny and have the perfect consistency, but it should still be separate. 

Learn to cut fish from the side with a sharp fillet knife and only choose fresh fillets

Choose your fish accordingly; choose only the freshness required for sashimi and sushi. Choose sustainably caught red meat and fish with low-fat content, and avoid species on the endangered list. It should appear bright, smooth, and shiny with no patchy, dry, or worn-out effects. Cut out and remove bones, scales and blood. Sterilize your fillet knife and keep it sharp enough for cutting. For nigiri sushi, you'll want to cut tuna, salmon, and other fleshy fish into rectangular pieces that are 1⁄4 to 1⁄2 inch thick and should be about 2 inches long. Each piece is placed on a bed of sushi rice. For sushi, slice the fish diagonally into thin slices. Cut the sushi rolls and toppings into sticks about 1⁄4-inch thick using a saw or mandoline. A sharp knife or a slow sawing process effectively achieves a clean cut.

Improve your knife skills

Using a sharp Japanese sushi knife and knowing how to prepare fish and vegetables are essential parts of preparation. Purchase a Yanagi Ba knife for slicing sashimi and sushi rolls or a Deba knife for cutting fish. 

Hold the ingredient firmly with your less dominant hand, folding your fingers in and then back. Carefully slice the stock, analyzing the knife's path to ensure consistent and clean cuts. It is important to cut the fish quickly and hard so that the flesh does not tear. The right tool can be easy but make a big difference. 

Learn how to roll sushi while rolling it to perfection 

Making the maki sushi tall, round, and even is something I can only now do after making it several times. Start with the nori, shiny side down. Then, put on the Maki mat. To do this, wet your fingers with water and spread about 3⁄4 cup of the prepared sushi rice over the nori sheet, leaving about 1⁄2 inch of space on top of the nori sheet. 

Thinly slice ingredients such as cucumbers, avocados, or radishes (a pickled vegetable) and place them near the bottom of the roll. Start rolling gently and gently backwards, pulling evenly across your body. Hold the filling with your fingers as you roll. Keep moving until you're ready to get an even shape. Then tap and pull the edges until they're straight and seam side down, making it easy to cut into 6 or 8 slices using a sharp, wet knife. 

Diploma 

As for sushi, making it may seem complicated, but with practice, even non-cookers can master the art of making this Japanese delicacy at home. Ensure the fish is fresh and all the rice grains are cooked. Treat yourself to these co-branded core purchases: a knife, a bamboo mat, and a rice spoon. Consider knife handling, rice texture, perfect rolling techniques, and innovative garnishes when laying out sushi rolls. With time, practice and determination, you'll soon become a sushi chef making homemade sushi.