Recipe
I Made Sushi with an Executive Chef and This is What I Learned
Executive chef Keunsik Lee of Pod, the Pan-Asian Steven Starr restaurant located right on Penn's campus, teaches us in his sushi class how the pros do the popular dish. He's been working in sushi for ten years and has even worked alongside Iron Chef Masaharu Morimoto for two. This is what we learned:
The Basics
Sushi is actually defined by the combination of vinegary rice with other ingredients, while raw fish by itself is called sashimi. Ever been confused by what maki and nigiri meant on the menu at sushi restaurants? Maki is what we know as a sushi roll, while nigiri is fish over rice.
Rice
Rice is a hugely important part of sushi. There are many different kinds, but sushi rice is short-grain Asian rice, which is stickier. Chef Lee tells us that there are a variety of rice brands but a middle-range priced one will do just fine. As I mentioned before, sushi rice is mixed with vinegar and salt. Lee recommends buying pre-made packets of seasoning. Or, if you are up to mix your own, Kikkoman would be a good brand to try.
Fish
You must buy sushi-grade fish. Whole Foods, an Asian supermarket, or a fish monger are great places to start. You can also buy frozen, packaged fish that is up to standard.
Ginger and Wasabi
Now, let's talk about the stuff on the side. We learned some interesting new facts about ginger and wasabi. For example, while today wasabi is only used for flavor, in the past it was used to sanitize the fish and control food poisoning. Additionally, the ginger that you always get on the side of your rolls is not actually meant to be eaten together with the sushi. Lee says that in Japan that's a huge no in sushi etiquette. Ginger is actually a palate cleanser to be used between different kinds of sushi.
Maki Rolls
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hr
- Servings: 2
Ingredients
- 1.5 cups sushi rice
- 4 oz sushi-grade fish or fillings choice sliced into long strips
- 1 sheet nori split in half
- 1 bamboo sushi rolling mat covered in plastic wrap for easy cleaning
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Nigiri Sushi
- Prep Time: 30 mins
- Cook Time: 15 mins
- Total Time: 45 mins
- Servings: 5
Ingredients
- 1/2 cup sushi rice
- Topping your choice thinly sliced
- Topping ideas:
- Fresh fish - Salmon tuna yellowtail etc.
- Smoked salmon
- Cooked prawns
- Cooked octopus or eel
- Grilled eel unagi
- Crab sticks
- Tamagoyaki Japanese style omelet
- Avocado
- Shitake mushrooms
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Plating
The Japanese culture is all about respect, so we must respect the sushi and the consumer with the presentation. Ginger and wasabi belong on the right side of the plate. Most people are right-handed, so this placement makes for easier eating. The order you place the fish depends on the order each fish should be eaten. Starting from right to left, you want to start with white fish, then colored fish, then shellfish and toppings with strong flavors like unagi. If you eat the strongly flavored sushi first, it will be difficult to taste the subtle flavors of the others. The fish should be placed at a 45˚ angle left from 90, which also helps the consumer grasp the fish more easily.
Thoughts
We absolutely loved the sushi class at Pod and definitely learned a lot. The course also came with an appetizer and dessert in addition to the sushi that we made during class, making it a full three-course meal. While some readers may not have the opportunity to come to a sushi class at Pod in Philadelphia, with this article, sushi is definitely doable at home.