2torial #0415:
Learn2 Make Sushi (continued)

Prepare the other ingredients

Some chefs' deep-fried rolls, special sauces, and signature presentations showcase their creativity and skill. All that could be yours in time, but let's start with handling the basic ingredients.

In general:

• Prepare ingredients as close to the time you'll serve the food as possible.

• Use a very sharp, nonserrated kitchen knife to cut sushi ingredients and maki rolls. Try to avoid a sawing motion when you slice into raw fish; the cuts should be clean, without tearing the flesh.

• Cut fish and seafood across the grain and at about a 30-degree angle.

• Slice one kind of fish at a time, and then wrap it in plastic wrap and refrigerate until you're ready to assemble the sushi. Wash your cutting board and knife each time you're done slicing an ingredient.

In addition to fish, you may also use tamago (or omelet). Beat a couple of eggs together with a pinch of salt and cook them into a flat, 1/4-inch (6-millimeter) thick omelet.

Nigiri ingredients. The slice of fish or omelet for nigiri is roughly rectangular in shape, and about 2.5 inches (6 centimeters) long by about 1 inch (2.5 centimeters) wide. Slice tender fish about 1/4 inch (6 millimeters) thick; firm fish about 1/8 inch (3 millimeters).

Maki ingredients. Cut fish or seafood, omelet, seedless cucumber, Japanese pickle, reconstituted dried shiitake mushrooms, or avocado into long, thin strips that are 1/2 inch (about 1.2 centimeters) in diameter. You can also use trimmings from your nigiri ingredient preparation. You may use full sheets of nori for your sushi rolls, or cut them in half lengthwise with a pair of scissors.

If your wasabi is not already prepared, mix some with water in a little bowl to form a thick paste. You won't need to make more than a few spoonfuls, since it's fiery hot.

In a small bowl, mix water and a little rice vinegar. This is called "su," and it's for moistening your hands so rice doesn't stick to them.