Nobu, the most successful sushi chef in the world won his title as a celebrity chef. I always wondered how he became so famous. Nobu demonstrates the artistry of his sushi making. His creativity is superb. As he says in the video, he’s an artist that turns a plate into a beautiful creation. It’s inspiring to know that he continue to pursue his passion despite some serious setbacks.

You want to be easy on soy sauce, but I’m a soy sauce junky. I cannot help but to give my sushi and soy sauce a good bath. When it comes to eating sushi, how I look goes out the window. I’m not a sake connoisseur, but for me, a hot sake is a perfect thing to have with cold sushi. I’d rather be happy than being right. BTW, I’m married. There’s a freedom in not having to look for fish to catch.

If you are on diet and you like sushi, you are in luck. Sushi helps you maintain your healty diet, but beware! Not all sushi are low in calory. When it comes to choosing low cal sushi, all you do is excercise your common sense. Anything cooked including tempura and spider rolls are high in calory because… you guessed it. An oil is used in the process of making them. Go for the sushi with fresh ingredient, but stay away from those with mayo. Again, no brainer.

Do Your Sushi Set a Favor – Prepare Your Sushi Correctly!
By Bill Clouse

The steps involved in rolling up a delicious sushi roll are surprisingly straightforward even for the uninitiated. Although you might balk a bit at the idea of getting your hands dirty with a seaweed wrap and fresh seafood, I assure you that anyone can do this with just a little practice. With that said, let’s dig in to some simple steps that you can take to create a great sushi to pair with any number of available sushi sets:

1. Perhaps the most important element in a quality sushi is the rice, itself. Rice is highly-regarded in Japanese culture as a result of historical food shortages and other factors. As a result, an authentic sushi experience requires that you treat the rice with respect, preparing it well. You’ll want to run the rice through a cold water wash about 5 or 6 times in order to reduce the starch content, making it much easier to work with later on.
2. The next step is to cook the rice, and once you’re done with this it’s time to transfer it to a wooden container, ideally using a wooden spoon. Wood is a great material to use because of its interaction with moisture content in the rice. Speaking of moisture content, be sure to wrap a damp cloth over the top of the bowl in order to retain some of that all-important water!
3. The next important element is the “Nori,” or seaweed wrap that eventually will contain all the delicious fillings in your sushi rolls. Toasting the Nori for a few minutes over a small flame will really bring out the aroma in the seaweed as well as making it easier to serve on a typical sushi set without leaving a sticky mess. Roll out the toasted Nori, pop in your fillings, and seal it around in a completed roll. Leaving an extra half inch will really help create a tight seal on the roll.
4. Last, create a light layer outside of the seaweed with the cooked rice. It will be a little sticky at this point, which is perfect for getting it to remain attached to the Nori.
5. The last step is to simply cut the sushi into rolls. Although you can cut the sushi into any size roll you like, please be sure to use a very sharp knife at this stage. This will cut down on any “sawing” motion that you need to use on the roll. The less sawing you have to do, the less chance there is of totally ruining the roll as it comes apart on your cutting board!

There you have it, a few simple steps to creating a wonderful sushi to pair with that new sushi making set!

Bill Clouse enjoys writing about and researching food products. If you’d like, you can check out more of his findings on sushi sets and how to use a sushi making set.

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If you watch this video, you will have a strong urge to try out any or all of these sushi restaurants where the chefs demonstrate their finest skills in the artistry of sushi making. Whether it’s traditional or fusion, each restaurant has its own signature menu. If I were to pick one from all of these fine restaurants, I would probably pick 15 East. The quality of the fish is obvious even from the video. Simply, the quality always wins me over creative presentation. The row of sushi on the long black plate look stunningly appealing.