Hey guys, my name is Jon and I’d like to take on any questions anyone has regarding anything!
I’ve been a sushi chef for half my 10 year career and have worked in some great establishments.
I’m thinking of writing a book about cooking, so would love to share my experiences and knowledge to anyone who’s interested.
Have a nice day 〜
by jonshojin
9 Comments
When I make sushi at home, I often have issues with shari for nigiri falling apart when I try and pick it up with chopsticks. The rice works fine for maki, but it just doesn’t stay together for nigiri. Should I be resting the rice beforehand, or maybe putting more pressure on it when I form the nigiri?
Thanks for doing this, it’s a great idea. I’ll sticky the thread for a few days.
I went to a mid-level sushi place in Japan (just one of many around Shinjuku) and the sushi was the best I’ve ever had.
One thing that really stood out to me was that the rice was seasoned very well, and that the sushi chef pre-seasoned the sushi with soy and wasabi before serving, so everything was perfectly balanced.
I’ve never seen that done at any sushi places in the US. Why is that, especially with so many sushi chefs in the US coming from Japan?
Sorry if this is a dumb question, is the fish frozen and then thawed? If so what is that process like? What are the food safety requirements for service? Thanks, I’ve been curious about this.
Have you ever tried to do the washing up, without any washing up liquid?
Do you cure specific fish for sushi, or is it just a technique that some people use? What are the benefits of curing and when should it be done?
Best tips for someone who’s never made sushi in their life?
is UNI really that expensive from the suppliers? or is it a heavily marked up ‘premium’ item to sell to customers?
whats your favourite fish sashimi?
I absolutely love preparing ankimo at home; it’s my “last meal on earth” dream food! But its availability is an issue to me. I live in a North Atlantic, east coast state, but my seafood vendor only seems to offer it during the winter season even though monkfish is available year-round. Is there a reason for this?