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Jaayson Neiuwkirk

The Art of Sushi: Chapter 3: The Essentials of a Sushi Kitchen

To make sushi at home, it’s important to have the right tools and equipment. This chapter will guide you through setting up a sushi-friendly kitchen and selecting the essential tools to make the process efficient and enjoyable.



Tools and Equipment Needed
  1. Bamboo Rolling Mat (Makisu) A bamboo mat is used to roll sushi, particularly maki and uramaki. It helps shape the sushi roll tightly and evenly. Look for a mat that is flexible but sturdy, and consider wrapping it in plastic wrap for easy cleaning.


  2. Sharp Sushi Knife (Yanagiba) A sharp knife is essential for slicing fish, vegetables, and rolls cleanly. The yanagiba is a traditional Japanese knife used for slicing fish for sushi. If unavailable, a very sharp chef’s knife can also work. Regular sharpening and care of your knife are critical.


  3. Rice Cooker Cooking sushi rice to the perfect texture is easier with a rice cooker. Modern rice cookers often have settings specifically for sushi rice, making the process simpler.


  4. Wooden Rice Paddle (Shamoji) A wooden or plastic paddle is used to mix and fluff the sushi rice with vinegar without damaging the grains. A gentle folding motion ensures the rice stays fluffy.


  5. Hangiri (Wooden Rice Bowl) A large wooden bowl traditionally used to cool and season the sushi rice. The wood helps absorb excess moisture from the rice while cooling it evenly.


  6. Cutting Board A large, clean cutting board is necessary for preparing ingredients and slicing sushi rolls. A non-slip board works best for precision.


Organizing Your Kitchen for Sushi Preparation
  • Prep Ahead: Sushi-making can be a labor-intensive process, so it’s helpful to prep ingredients before starting. Slice the fish, vegetables, and prepare your rice in advance to make assembly smooth.


  • Clean Workspace: A clean, clutter-free workspace is essential for handling delicate ingredients like raw fish. Lay out all your tools, and keep a damp cloth nearby to clean your knife after each cut.


  • Mise en Place: Have all ingredients prepared and within reach, including small bowls of water to wet your hands when handling sticky rice. Organizing ingredients in bowls or trays will streamline the process.

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