Sushi For Dummies
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Making sushi at home is fun — and you can eat your mistakes! As a sushi novice armed with these sushi-making tips, you can march into your kitchen knowing that you can make some truly tasty sushi.

  • Just relax. This first tip is the most important one of all. Sushi preparation (like anything) has a learning curve. You don’t have to knock yourself out making sushi — after all, it’s only for you and friends. Remember, sushi can be sloppy-looking and still taste good. So just relax and enjoy yourself!

  • Keep sticky rice out of the bedroom. Pick up the sticky, cooked rice grains when they get stuck or dropped about, rinsing your hands frequently, or you’ll find sticky rice clinging to everything — and even tracking into the bedroom.

  • Resist the urge to overstuff. All beginners are tempted to put way too much rice and filling in their sushi rolls. What happens? The rolls don’t roll up, or they do roll up but then split open, ingredients squishing out all over the place. Think less is more — less is beautiful — and use a little less of everything.

  • Press ever so gently. Use a gentle, even, overall pressure when you use a bamboo mat to roll up your rolls. Press too hard with your fingertips or with your whole hand, and the roll comes out an odd shape, not round.

  • Moisten your sharp knives. Keep your knife moist when you slice sushi rolls to prevent tearing.

About This Article

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About the book authors:

Mineko Takane Moreno, born and raised in Tokyo, received her degree in French literature. Her love of food has inspired a lifelong education in many cuisines, including Japanese, Chinese, French, and Italian. Moving to San Diego in 1973, she began teaching Japanese cuisine, with a specialty in sushi. She currently teaches dozens of sushi classes a year at seven culinary schools, including Macy’s, Williams-Sonoma, and Sur la Table. Mineko consults with restaurants wishing to put sushi and other specialties on their menu. Her culinary work has been featured in numerous print publications and on television and radio shows. She is a member of the International Association of Culinary Professionals.

Judi Strada has a bachelor’s degree in Russian studies, which led her to study other cultures through their foods. She was the food consultant and spokesperson for The Sheraton World Cookbook and The Culinary Festival Cookbook and coauthor of The Best of San Diego. She is a frequent cooking guest on television and radio shows on both coas ts. Judi, an award-winning writer, is currently food editor of San Diego Magazine; kitchen garden editor of Garden Compass Magazine; and a member of the Authors Guild, the American Federation of Television and Radio Artists, the International Association of Culinary Professionals, and the James Beard Foundation. She is founding president of Les Dames d’Escoffier, San Diego.

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