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Top 5 tips: Homemade sushi

Wednesday 25 April 2018

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There’s no doubt sushi is easy to eat (If you need any assistance we’ll be right here), but have you ever tried making this Japanese favourite at home? Whether it’s sashimi, nigiri, maki or anything that can be washed down with saké, here are our top tips for ultimate sushi success. 

 

1. FRESH FISH

Make sure you’re always using fresh fish for your sushi. Try your local fish market or head over to Borough market where you’ll find great quality produce too. 

 

2. PRE-MADE VINEGAR

If you’re making the vinegar, give yourself enough time to make it in advance. Letting it sit for a while will stimulate fermentation, giving it a lovely, sweet taste.

 

3. GOOD NORRI

Know your Norri! Here’s how I judge - Good norri is a black is colour, crisp yet soft…it should melt in your mouth! Good norri is also rich in flavour, tasting earthy and salty like the ocean.

 

4. PREPARATION

Preparation is key, especially with sushi as there can be many small components that go into the final dish. Chop your vegetables & fish, cut your norri to the right size and get all your other ingredients ready.

 

5. PRACTICE YOUR ROLLING

Closing and sealing your sushi roll is often harder than it seems. I recommend starting with a rolling mat, it helps to create an even roll. Work from the middle (rather than the corners) and press it gently while you roll until it is completely closed.

 

 

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