How to Make Sushi at Home: A Fundamental Guide for Beginners and Beyond

Introduction

Sushi is by far the most well-known Japanese cuisine and has become extremely popular at a global scale. What used to be available only in Japanese restaurants is now readily available in a variety of food establishments—grocery stores, school cafeterias, even gas stations. Depending on where you live, the sushi you’re familiar with could be quite different than the authentic and traditional style originated in Japan. But that’s the beauty of it. The concept of sushi has grown so multicultrally that there’s new and interesting fusion creations all the time. Although I respect and love the tradition of Japanese sushi, it really excites me to see people having fun and exploring new boundaries when making sushi.

Traditionally in Japan, to become a professional sushi chef would require years and years of dedication. The first years were spent meticulously learning and repetitive training on cooking rice and preparing vegetables. Not to mention the cleaning and maintenance of all supplies, equipment, and the restaurant itself. Often you wouldn’t even be able to touch the fish until a few years in. Though this tradition has faded away a bit in modern years, the culture still does exist and lives on. And thankfully so, because there’s nothing quite like a perfectly crafted piece of nigiri by a traditionally taught master sushi chef. But don’t worry, I’m not asking you to dedicate years of your life to learning and crafting your sushi skills.

Sushi is often seen as a very intimidating cuisine that scares even the best chefs. And yes, it is a very complex skill filled with traditional techniques that take years upon years to master. But don’t let that discourage you from even trying! I will guide you step-by-step through the fundamentals of sushi and teach you how to take that skill and make it your own.

My twenty-plus years of training as a sushi chef originally started from my dad, who’s owned and operated a Japanese restaurant for more than thirty-five years. He taught me all the fundamentals and guided me throughout the first part of my sushi career. I then started my own sushi catering company, which I operated for more than ten years. During this time, I have had the pleasure of working with so many amazing clients. I’ve also had countless opportunities to teach how to make sushi and I noticed there was a gap—between people who wanted to make sushi but didn’t know how to even start, scared to even. That is the reason why I decided to write this book, to share my knowledge and teach the proper fundamentals to those who are curious about making sushi. Because as intimidating as it may be, making sushi is actually quite easy to do at home.

To those who didn’t know where to start, well, you chose the right book, and I’m excited for you! This is the start line. I have compiled years of my experience and simplified it into this one single book so that it can be a gateway to your sushi journey. Whether your goal is to make your favorite sushi at home, impress your family and friends with your own sushi creations, or practice to become a professional sushi chef, this book will help you accomplish those goals.

You’ll find many of my personal recipes in this book; however, this is not just a recipe book. More so, it is a skills development book, that skill being the art of sushi. Sushi is a unique and amazing cuisine where once you have the basics down, you can let your imagination take over. Take a sushi roll, for example; I can share hundreds of recipes on all different types of rolls and make this book four-hundred-plus pages, but the fundamental techniques for each are very similar. Sure, there’s slight differences (which I do teach), but most of it just takes repetition and practice. My goal is to teach you the fundamentals of making sushi, which will allow you to confidently take that skill and dive into the art of sushi on your own. The beauty of sushi, especially making it at home, is in the endless possibilities and the fact that you can do whatever you want.

If you give a man a fish, you feed him for a day. If you teach a man to fish, you feed him for a lifetime.

Yes, pun intended.

—Jun Nakajima, Summer 2022

P. S. Visit us at www.TheSushiMan.com to learn more about our story.

History

Sushi has evolved throughout centuries before it became that which we know today. Although Japan is the sushi capital of the world, the original concept was said to be founded in southern China, where fish was pickled and fermented by wrapping it with rice, dating all the way back to around the second century. This method was to preserve the fish and the rice was actually thrown out.

Example sushi stall from the Edo period from the Edo history museum. (© dreamstime.com / Viocara)

It wasn’t until about the eighth century that this concept spread to Japan and became known as narezushi (matured sushi). When lifestyles evolved, so did the sushi. Narezushi became something called namanarezushi where the fish was consumed much earlier (while it was still partially raw) and the rice was also consumed. Fast-forward to the Edo period, between 1603 and 1867 (Edo is what we know as Tokyo today), vinegar started to be used to speed up the fermentation process. The addition of vinegar not only made it immediately consumable but introduced a whole new flavor profile to what sushi was then.

Then around 1820, a man by the name Hanaya Yohei (often referred to as the founder of sushi) created what’s known now as nigirizushi. Until this point, sushi was either still wrapped in rice or pressed in a box form called oshizushi. Yohei took the vinegared rice and shaped it into a ball and added the fish on top, which revolutionized the sushi industry. During this time there was no refrigeration yet, so the fish had to be prepared first, often cured with salt, vinegar, or cooked. This became the origin of what we call Edomaezushi (Edo-style sushi).

As the years went on, this new nigiri-style sushi spread across the country like wildfire and became the standard for all sushi restaurants. At one point it was said that there was an average of one to two sushi restaurants (or stalls) within every couple blocks in Edo. And as refrigeration technology advanced, restaurants opened all throughout the country and eventually expanded worldwide.

FUN FACT—The original nigirizushi was much larger than the typical piece that we see today (almost twice the size). Diners would request it to be cut in half, making it easier to eat. This request was so common that it eventually became the norm. Therefore, nigirizushi is often served in pairs per order.

Sushi was said to be introduced in the United States in the early 1900s and took off in popularity in the 1960s. There’s a bit of a debate on which restaurant was truly the first, but one of the most famous was a restaurant by the name of Kawafuku, which was in Little Tokyo of Los Angeles, California.

The concept of eating raw fish was so foreign it took a while for Americans to develop a taste for it. Restaurants had to be creative not only with the type of ingredients they used, but also in the way they made sushi to satisfy the American patron’s palates. This is when the uramaki was born, where the rice is on the outside of the nori (seaweed) rather than the traditional style with the nori on the outside. This helped minimize the flavor and texture of the nori and became much more popular among American diners. The prime and most well-known example of this is the California Roll.

Fast-forward to the present, and the plethora of sushi options can be a bit overwhelming at times. But that’s how much sushi has evolved. And there’s nothing wrong with that, it’s the beauty of change and adaptation. What started with a piece of fish inside a rice ball is now a globally consumed culinary art form that showcases the talent and skills of each sushi chef. For those who seek tradition, it still lives on in countless sushi restaurants all around the world. From traditional to modern, there really is something for everyone.

Supplies and Tools

KNIVES

Throughout my many years in the sushi industry, one of the most common questions I get asked is, what type of knife do you use? or specifically, what type of knives are best for making sushi? A valid question, as I cannot express enough the importance of a good, well-made, sharp knife especially for making sushi.

When searching online, the list of different sushi knives claiming to be the sharpest in the world can be overwhelming. The price can range from $20 to $2,000, sometimes more, which makes it much more confusing and discouraging. No one wants to spend an arm and a leg on a product that will be forgotten in a drawer. So, how do you choose the right knife?

There are a variety of knives used for sushi, and each one serves a different purpose. I want to provide color around the most popular types along with the best use for each style knife. This can be an important purchase as you start your sushi journey, so ask yourself a few questions:

•How serious am I about making sushi? (Is this for fun or are you trying make it a profession?)

•How often will I be making sushi?

•Do I want to use this knife for other types of cuisines?

•How much do I want to spend?

Although there are many factors to consider when defining a good knife—sharpness, size, shape, weight, feel, what type of steel, edge retention, ease of maintenance, etc.—and though there are basic components that all good knives should have, it really comes down to personal preference and how you’re going to be using it day to day. I’ll go over the most popular styles of knives (used for sushi) and explain how each one may best fit your needs.

Yanagiba (The Traditional Sushi Knife)

In Japanese, yanagiba translates to willow leaf blade and refers to the long and narrow leaves from a willow tree. These knives are the standard and most used in the sushi industry. The long blade allows for a smooth, clean cut when slicing boneless fish and is also great for cutting vegetables. And like many traditional Japanese knives, it is a single-bevel blade (sharpened on one side only), which can achieve a finer and sharper edge but can take some practice to get used to. The single bevel also means that it is not universal for right- and left-handed users.

NOTE—If you decide to purchase this type of knife, be sure to get the correct sided bevel.

The best uses for a yanagiba are cutting sashimi, fish for nigiri, de-skinning fish, and cutting makizushi or rolls. However, it’s not the best for all-around cooking, the blade is too long for general cutting jobs and since most traditional yanagibas are made of carbon steel it can be brittle, which means stay away from anything hard or that has thick bones.

PRO TIP—Carbon steel knives are usually preferred among professionals mainly because of how extremely sharp the edge can get and retain it for a longer period. However, it is not the easiest to maintain and is vulnerable to rust and stains if not taken care of properly.

Sujihiki (The Sushi Knife of the West)

The sujihiki is the Western-style version of the yanagiba. Instead of a single-bevel blade like the yanagiba, it is double-beveled, which means it’s sharpened down from both sides of the blade (a characteristic of Western knives). The size and shape are very similar to the yanagiba as well as the uses. It is perfect for slicing sashimi or any boneless fish, as well as carving boneless meats. The single-bevel yanagiba still has the upper hand when it comes to sharpness, but the sujihiki might be more comfortable and easier to use for those used to Western knives. It is still extremely sharp and retains its edge well. Sujihikis can come in all different types of steel including high carbon and stainless.

NOTE—A stainless-steel blade won’t require as much care versus carbon steel, but it won’t be as sharp either.

Gyuto (The All-Around Chef Knife)

If you’re looking for one all-around knife that does it all, this is it. The gyuto, which directly translates to cow blade, is the Japanese version of the classic Western-style chef’s knife. It was originally used to cut and break down beef and is one of the most versatile knives out there. It’s great for slicing, chopping, mincing, or dicing anything from fish, to meats, veggies, or fruits. But since the blade is thinner and lighter compared to a Western chef’s knife, you want to stay away from bones or anything hard.

The gyuto could be a great option if you’re looking for a knife that can be used for all types of cuisines. We use our gyuto for about 90 percent of our home cooking, while my yanagiba and sujihiki is primarily for professional work. I often use the gyuto to cut fish for sushi as well. It comes in a variety of different steels just like the sujihiki.

Deba (The Muscle Knife)

The deba is a thick and sturdy knife used for breaking down a whole fish. Its heavy and durable blade can behead the fish and cut through the bones, as well as fillet it with precision thanks to its fine tip. You can also use it to break down poultry or other meats with small bones. But it is not a cleaver, so stay away from any meats that have larger bones.

Traditional deba knives are single beveled and hold a razor-sharp edge. But that means it can feel a bit awkward if you’re not used to it, just like the yanagiba. It’s a great knife and crucial to have if you’re in the sushi industry, but I wouldn’t recommend it for every day, at-home use (unless you’re planning on breaking down whole fish all the time). If you are or planning on becoming a professional sushi chef, then I highly recommend having one, but only after you have a quality yanagiba or sujihiki (either one of those would come first).

From top (clockwise)—Yanagiba, Gyuto, Deba, Sujihiki

Summary

Again, the most important thing is to figure out how you’re going to be using the knife. If you’re serious about making sushi, consider a yanagiba or sujihiki and then possibly a deba afterward. If you want a versatile knife that you can use for other types of cooking, go for the gyuto.

As for the material and type of steel, stay away from high carbon if you know you’re not going to meticulously maintain it. Something that is stainless (or a hybrid of stainless and carbon) will be much easier to take care of and probably better for general home use. On the other hand, if you know how to take care of knives (or learn how to) and don’t mind the extra care, go for carbon steel. It is more expensive but worth the investment.

Please note that it’s not a requirement to have any of these knives. If you want to use what you have, go for it. But if you find yourself struggling to cut anything and your sushi looks like it’s been mauled by a bear, then it might be worth the investment. Remember, a good-quality knife will last you a lifetime if you take care of it.

CUTTING BOARD

The cutting board may seem simple, and, yes, you can use whatever you already have in your kitchen. But what’s the point of this