Why is Sushi So Scary?

We get it, the thought of making sushi at home might make your blood run cold . . . raw fish, seaweed, that rolly mat thing.  Sushi chefs train for over ten years, what nerve do you have taking on that Japanese culinary Everest?  Stop your whirling, you can do this!

Making your own scratch sushi doesn't have to freak you out.  Let’s do this, start small.  Start with veggie sushi, just a bunch of fresh veg, cut thin . . . there’s nothing scary about that, right?  Lay down your bamboo sushi mat, top with a sheet of nori (seaweed), cover with rice, make a thin row of your veggie filling, then use the mat to form a long roll.  Slice your sushi and you’re good to go!  Look at you!  Then, when you master that, maybe try working with some cured salmon and leveling up your support ingredients or dipping sauces.  Then promote yourself to sous sushi chef and start thinking about legit fillings.  Here’s where it’s good to know the inside scoop when it comes to finding quality, sushi grade, raw, fish.+

To start, find a reputable distributor.  This can be tougher than you think.  Your best bet, ask your fave local sushi restaurant where they get their fish . . . hopefully, it’s a place that sells to the public.  Otherwise, head over to a boutique grocer or fishmonger and  chat them up about their sushi grade fish.  When you’re inspecting the product, the fish should smell like the ocean, not off-puttingly fishy.  The color of the fish should be vibrant, not dull or gray.  And, if you’re buying the whole fish, the eyes should be clear, not foggy.  Those are the prime indicators of quality fish.   

Well, we hope we inspired you to master sushi making . . . or at least practice sushi making.  Not only does it taste freakin’ amazing, you’ll save a ton of cash making it at home instead of grabbing it out!