Mr. Alton Brown did it again. If you want to enter the world of sushi making, this video probably covers it all. It is incredibly informative as well as entertaining. Alton demonstrates how to make sushi with all the key points on how to buy and slice sushi grade fish while giving you a history lesson on how sushi was born in Japan.

I usually let sushi chefs do all the work when it comes to making sushi as I don’t have much patience to learn, but other than nigiri, sushi rolls such as cucumber rolls or California rolls are pretty simple and easy to make. You can also be creative and make your own using whatever the leftover you have in your fridge. Avocado and cucumber are great ingredients to use because they create great combinations with many other ingredients. Imitation crab, fish cakes, egg, spam, you name it.

You don’t need to understand Japanese. Just watch the video. This young man’s creative improvisation is amazing at making sushi. If there’s a will, there’s a way. The PSP case seem to hold a little bit too much rice, but who cares. Look at the size of the mackerel. It’s a hungry man’s invention. Make sure and yell “Heierrr..” when you close the case. It brings out an excitement for what is about to reveal.

Just because Gordon Ramsay is a celebrity chef, that does not mean he is good at everything he lays his hands on. When it comes to sushi making, it is a league of its own. If you ever lived in Japan, you know that you don’t find sushi at a typical restaurant where it serves Japanese foods. You go to a sushi restaurant where you know you are served top quality sushi by a highly skilled chef. If you want to become a sushi chef, in a typical scenario, you start out by working under a sushi master as an apprentice, provided that he sees you have potential. Traditionally an apprentice used to do multiple chores from doing dishes and cleaning to running errands. During the course of these menial tasks, the master determines if you have what it takes to become a sushi chef and if you are lucky, he lets you use a sushi knife for the first time after five to ten years. It’s sort of like an army boot camp.
Anybody can make sushi, but to learn subtlety of everything involves in making sushi, you have to become an art.

By Steve J Gerwig

When making sushi at home you need at certain amount of dry ingredients on hand to use in almost all sushi recipes. Unless otherwise noted, you will need to use these items within approximately 6 months and store them in a cool, dry, dark place, such as a pantry or cupboard. The following is a list of some of the more common dry ingredients you will need.

The Rice

White short or medium grain rice is best. Long grain white rice will not do. It cooks up dry and fluffy, you need your sushi rice to be moist and sticky so it clings together when making your sushi rolls. If possible try to shop in a local asian market or go online to find Japanese short grain rice. Some good brands include Koshihikari and Akita Komachi.

Dried kelp (Dashi Konbu)

Added to the rice while cooking, it adds a faint sea taste to the rice that is desirable in most finished sushi rolls. It resembles a broad, leathery, wrinkly ribbon. The darker green the better, reddish brown Dashi Konbu is usually old and less tasteful.

Dried Bonito Flakes (Katsuobushi)

Katsuobushi are shaved flakes of steamed or boiled, smoked and then dried Bonito (Tuna). Used in soups mainly, it needs to be stored in the freezer if not used within a month of first opening.

Powdered Green Tea (Matcha)

Matcha is used in the Japanese tea ceremony, but when purchased for sushi making it is usually combined with sugar or salt to use as a seasoning in certain recipes. Store opened packages in the freezer.

Sheets of Dried Seaweed (Nori)

Nori is dried sheets of seaweed used in the making of most of the sushi recipes for rolls. The best tasting Nori is dark green verging on black. Common sizes are 7 inches by 8 inches. It can be cut or broken (depending on how crisp it is) into smaller sizes for use in different sized rolls. Store in a tightly sealed bag in the freezer, then heat it in the oven at 350 degrees for 30 seconds before use.

That is some of the more common dry items you will need to make your sushi at home. Check any recipes you are going to use to see if you need any additional ingredients before beginning your sushi making.

Steve has been in the construction business for over 25 years and is starting to share his expertise by writing articles and creating websites. You can see his website on Orlando Signs by clicking on the link Orlando Signs.

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Joe Kim, head sushi chef at Five Fusion in Bend shows how to make a rainbow roll. The most difficult part of making a rainbow roll as well as nigiri is slicing fish. The chef demonstrates exactly what you need to know when you slice your knife into the fish. It’s fair to say how you slice fish determines the outcome of your creation. The chef Kim shows where to place fingers as you slice the fish as if you are standing right next to him, and this alone is the great tip you can get from a pro. One more thing – you want to use a very sharp knife. For a sushi chef, the knife is as important as his skills.