A b ook a b ou t
S U S HI
INDEX
4
A P L AC E AT T H E C O U N T E R
Chapter 01
6
M O R E T H A N R AW F I S H
Chapter 02
16
T H E STO R Y O F S U S H I
Chapter 03
26
T H E P U R S U I T O F P E R F E CT I O N
Chapter 04
36
THE GIFT OF RICE
Chapter 05
46
T H E S E A’S G I F T
Chapter 06
56
T H E S PAC E B E T W E E N U S
Chapter 07
66
T H E VA LU E O F T I M E
Chapter 08
76
THE BEAUTY OF LESS
Chapter 09
86
THE MAN BEHIND THE COUNTER
Chapter 10
98
RECIPES
Chapter 11
142 R E STA U R A N T S 168 O N E L A ST P I E C E 170 CREDITS S U SHI 3
INDEX
4
A P L AC E AT T H E C O U N T E R
Chapter 01
6
M O R E T H A N R AW F I S H
Chapter 02
16
T H E STO R Y O F S U S H I
Chapter 03
26
T H E P U R S U I T O F P E R F E CT I O N
Chapter 04
36
THE GIFT OF RICE
Chapter 05
46
T H E S E A’S G I F T
Chapter 06
56
T H E S PAC E B E T W E E N U S
Chapter 07
66
T H E VA LU E O F T I M E
Chapter 08
76
THE BEAUTY OF LESS
Chapter 09
86
THE MAN BEHIND THE COUNTER
Chapter 10
98
RECIPES
Chapter 11
142 R E STA U R A N T S 168 O N E L A ST P I E C E 170 CREDITS S U SHI 3
As k an ex p e r i e n c e d s u s h i c h ef w h at m atte r s m o st , an d t h e an swe r i s u n l i ke ly to b e g i n w i t h t u n a o r s e a u rc h i n
YET THEY ALSO leave many people with the same impression: that sushi is simply raw fish. It is an understandable conclusion. Fish is the first thing we notice. It provides the colour, the texture and, for many, the excitement. But ask an experienced sushi chef what matters most, and the answer is unlikely to begin with tuna or sea urchin. It may begin with rice. It may begin with vinegar. It may even begin with the weather. Because sushi has never really been about fish. The first time you sit at an exceptional sushi counter in Japan, that becomes immediately apparent. There are no elaborate place settings or dramatic presentations. Often the room is surprisingly small. A pale wooden counter separates chef and guest by little more than an arm’s length. Behind it, years of experience unfold in movements so economical that they almost disappear. Rice is gently turned in a wooden tub. A knife glides through a fillet in a single stroke. A piece of nigiri is shaped in the chef’s hands and placed quietly on the counter before you. The instinct is to admire it. The chef hopes you will eat it. That small moment reveals something essential about sushi. It is not designed to be admired from a distance. It exists within time. The rice is still warm from the hand that shaped it. The fish has been cut only seconds earlier. Even the seasoning has been chosen with this exact moment in mind. Wait too long, and the balance changes. The rice cools, the texture shifts and something subtle is lost. 10 S U SHI
S U SHI 11
As k an ex p e r i e n c e d s u s h i c h ef w h at m atte r s m o st , an d t h e an swe r i s u n l i ke ly to b e g i n w i t h t u n a o r s e a u rc h i n
YET THEY ALSO leave many people with the same impression: that sushi is simply raw fish. It is an understandable conclusion. Fish is the first thing we notice. It provides the colour, the texture and, for many, the excitement. But ask an experienced sushi chef what matters most, and the answer is unlikely to begin with tuna or sea urchin. It may begin with rice. It may begin with vinegar. It may even begin with the weather. Because sushi has never really been about fish. The first time you sit at an exceptional sushi counter in Japan, that becomes immediately apparent. There are no elaborate place settings or dramatic presentations. Often the room is surprisingly small. A pale wooden counter separates chef and guest by little more than an arm’s length. Behind it, years of experience unfold in movements so economical that they almost disappear. Rice is gently turned in a wooden tub. A knife glides through a fillet in a single stroke. A piece of nigiri is shaped in the chef’s hands and placed quietly on the counter before you. The instinct is to admire it. The chef hopes you will eat it. That small moment reveals something essential about sushi. It is not designed to be admired from a distance. It exists within time. The rice is still warm from the hand that shaped it. The fish has been cut only seconds earlier. Even the seasoning has been chosen with this exact moment in mind. Wait too long, and the balance changes. The rice cools, the texture shifts and something subtle is lost. 10 S U SHI
S U SHI 11
B y t h e e ar l y s eve nte e nt h c e nt u r y, J ap an was c h an g i n g j u st as dram at i c all y as i t s fo o d
NO ONE COULD HAVE IMAGINED that this practical method of preservation would one day evolve into one of the world’s most celebrated culinary traditions. As trade and culture spread across Asia, the technique gradually reached Japan, where it was embraced and refined. Rice already occupied a unique place in Japanese life. More than a staple food, it was woven into religion, agriculture and everyday rituals, carrying a significance that extended far beyond the dining table. It was perhaps inevitable that the preservation method would slowly become something more than necessity. Over time, Japanese cooks began to adapt the technique, shortening the fermentation and eventually seasoning freshly cooked rice with vinegar to recreate the bright acidity that fermentation once produced. The transformation was subtle, yet profound. What had once required months could now be achieved in a matter of hours. More importantly, the rice itself became part of the meal. By the early seventeenth century, Japan was changing just as dramatically as its food. Edo, the city now known as Tokyo, had grown into one of the largest urban centres in the world. Merchants, craftsmen and labourers filled its streets, creating a fast-moving society where time had become increasingly valuable. The city demanded food that could be prepared quickly, eaten easily and enjoyed without ceremony. Sushi adapted once again. 20 S U SHI
S U SHI 21
B y t h e e ar l y s eve nte e nt h c e nt u r y, J ap an was c h an g i n g j u st as dram at i c all y as i t s fo o d
NO ONE COULD HAVE IMAGINED that this practical method of preservation would one day evolve into one of the world’s most celebrated culinary traditions. As trade and culture spread across Asia, the technique gradually reached Japan, where it was embraced and refined. Rice already occupied a unique place in Japanese life. More than a staple food, it was woven into religion, agriculture and everyday rituals, carrying a significance that extended far beyond the dining table. It was perhaps inevitable that the preservation method would slowly become something more than necessity. Over time, Japanese cooks began to adapt the technique, shortening the fermentation and eventually seasoning freshly cooked rice with vinegar to recreate the bright acidity that fermentation once produced. The transformation was subtle, yet profound. What had once required months could now be achieved in a matter of hours. More importantly, the rice itself became part of the meal. By the early seventeenth century, Japan was changing just as dramatically as its food. Edo, the city now known as Tokyo, had grown into one of the largest urban centres in the world. Merchants, craftsmen and labourers filled its streets, creating a fast-moving society where time had become increasingly valuable. The city demanded food that could be prepared quickly, eaten easily and enjoyed without ceremony. Sushi adapted once again. 20 S U SHI
S U SHI 21
Succes s is measu red l es s by novelty than by de pth of un d e rst anding
SUCCESS IS MEASURED less by novelty than by depth of understanding. The goal is not necessarily to become different, but to become better. Sushi may be one of the purest expressions of that mindset because it offers nowhere to hide. A rich stew can disguise a minor mistake. A complex sauce can compensate for inconsistency. Sushi allows no such luxury. Every grain of rice is visible. Every slice of fish is exposed. Even the pressure of a chef’s fingertips can alter the final experience. For that reason, many sushi chefs speak not about perfection, but about improvement. They continue adjusting recipes they have used for decades. They taste the rice every day because humidity has changed. They alter the seasoning according to the richness of the fish or the warmth of the room. The pursuit is endless precisely because it can never be completed. Perhaps no chef embodies this more clearly than Jiro Ono. Asked late in life whether he had finally mastered sushi, he answered with characteristic humility that he was still trying to improve. Coming from a man who had spent more than seventy years behind the counter, the remark was not false modesty. It reflected a belief shared by many of Japan’s greatest craftsmen: the moment you believe there is nothing left to learn, your work begins to decline. 32 S U SHI
S U SHI 33
Succes s is measu red l es s by novelty than by de pth of un d e rst anding
SUCCESS IS MEASURED less by novelty than by depth of understanding. The goal is not necessarily to become different, but to become better. Sushi may be one of the purest expressions of that mindset because it offers nowhere to hide. A rich stew can disguise a minor mistake. A complex sauce can compensate for inconsistency. Sushi allows no such luxury. Every grain of rice is visible. Every slice of fish is exposed. Even the pressure of a chef’s fingertips can alter the final experience. For that reason, many sushi chefs speak not about perfection, but about improvement. They continue adjusting recipes they have used for decades. They taste the rice every day because humidity has changed. They alter the seasoning according to the richness of the fish or the warmth of the room. The pursuit is endless precisely because it can never be completed. Perhaps no chef embodies this more clearly than Jiro Ono. Asked late in life whether he had finally mastered sushi, he answered with characteristic humility that he was still trying to improve. Coming from a man who had spent more than seventy years behind the counter, the remark was not false modesty. It reflected a belief shared by many of Japan’s greatest craftsmen: the moment you believe there is nothing left to learn, your work begins to decline. 32 S U SHI
S U SHI 33
For centuries, wealth its elf was measured in rice, and even today it remains deeply woven into the country ’s identity
JAPAN HAS CULTIVATED RICE for more than two thousand years, and over that time it has become far more than a staple crop. Rice shaped communities, determined the rhythm of the agricultural year and influenced everything from religious ceremonies to taxation. For centuries, wealth itself was measured in rice, and even today it remains deeply woven into the country’s identity. The Japanese word gohan means both “cooked rice” and “meal”—a reminder of how closely the ingredient is tied to everyday life. For sushi chefs, however, rice is never simply cooked and served. Its journey begins long before it reaches the kitchen. Different regions produce grains with distinct characteristics, and chefs often develop close relationships with farmers who understand exactly what they require. Some prefer rice grown in Niigata, others in Yamagata or Hokkaido, while many blend harvests to achieve a particular balance of texture and flavour. The choice reflects personal preference as much as tradition, much like a winemaker selecting grapes from different vineyards. Once harvested, the grain continues to evolve. Rice changes as it ages, absorbs moisture from the air and responds differently to the seasons. A chef who prepares rice in the cool dryness of winter cannot simply repeat the same method during Tokyo’s humid summer. Tiny adjustments become necessary—sometimes to the cooking time, sometimes to the seasoning, sometimes to the length of time the rice is allowed to rest before service. These decisions are rarely visible to the guest, yet they shape every bite. Then comes the seasoning. 40 S U SHI
S U SHI 41
For centuries, wealth its elf was measured in rice, and even today it remains deeply woven into the country ’s identity
JAPAN HAS CULTIVATED RICE for more than two thousand years, and over that time it has become far more than a staple crop. Rice shaped communities, determined the rhythm of the agricultural year and influenced everything from religious ceremonies to taxation. For centuries, wealth itself was measured in rice, and even today it remains deeply woven into the country’s identity. The Japanese word gohan means both “cooked rice” and “meal”—a reminder of how closely the ingredient is tied to everyday life. For sushi chefs, however, rice is never simply cooked and served. Its journey begins long before it reaches the kitchen. Different regions produce grains with distinct characteristics, and chefs often develop close relationships with farmers who understand exactly what they require. Some prefer rice grown in Niigata, others in Yamagata or Hokkaido, while many blend harvests to achieve a particular balance of texture and flavour. The choice reflects personal preference as much as tradition, much like a winemaker selecting grapes from different vineyards. Once harvested, the grain continues to evolve. Rice changes as it ages, absorbs moisture from the air and responds differently to the seasons. A chef who prepares rice in the cool dryness of winter cannot simply repeat the same method during Tokyo’s humid summer. Tiny adjustments become necessary—sometimes to the cooking time, sometimes to the seasoning, sometimes to the length of time the rice is allowed to rest before service. These decisions are rarely visible to the guest, yet they shape every bite. Then comes the seasoning. 40 S U SHI
S U SHI 41
Th e f in e st me a l i s re m e m be re d not for wh at wa s s er ve d , bu t fo r t h e p er s o n who s e r ve d i t
B y t h e t im e a g u e st s i t s d own for di nne r, the chef ha s a l re a dy b een at wo r k fo r h o u r s . The rice h a s b e e n pre pa re d a nd s e a s one d. F i sh ha s b e e n slic ed, t aste d a n d , i n s o m e c a s e s, c a ref u l l y a g e d ove r s eve ral days. Kn i ve s h ave b e e n s h arpe ne d, the cou nte r wi pe d cl e a n an d every ing re d i e nt a r ra n g e d wi thi n e a sy re a ch. W he n the f i rst c u sto m er wa lks t h ro u g h t h e door, the vi si b l e pa rt of the day ’s work is o n l y j u st b e g i n n i n g . From t h e ot h e r s i d e of t h e c o unte r, howeve r, i t a ppe a rs a l m ost effo rt l es s. 88 S U SHI
Th e f in e st me a l i s re m e m be re d not for wh at wa s s er ve d , bu t fo r t h e p er s o n who s e r ve d i t
B y t h e t im e a g u e st s i t s d own for di nne r, the chef ha s a l re a dy b een at wo r k fo r h o u r s . The rice h a s b e e n pre pa re d a nd s e a s one d. F i sh ha s b e e n slic ed, t aste d a n d , i n s o m e c a s e s, c a ref u l l y a g e d ove r s eve ral days. Kn i ve s h ave b e e n s h arpe ne d, the cou nte r wi pe d cl e a n an d every ing re d i e nt a r ra n g e d wi thi n e a sy re a ch. W he n the f i rst c u sto m er wa lks t h ro u g h t h e door, the vi si b l e pa rt of the day ’s work is o n l y j u st b e g i n n i n g . From t h e ot h e r s i d e of t h e c o unte r, howeve r, i t a ppe a rs a l m ost effo rt l es s. 88 S U SHI
CRISPY ONION SALMON U R A M A K I W I T H S P I CY M AYO 4 rolls/24 pieces
35 min.
15 min.
INGREDIENTS
INSTRUCTIONS
Sushi rice
Rinse the sushi rice under cold water, gently swirling it with your hand and draining it each time. Repeat this 5-6 times, until the water runs mostly clear. Drain the rice well and let it rest for 2-3 min.
Cover a bamboo mat with plastic wrap. Place a half-size nori sheet on top, shiny side down. Spread an even layer of rice over the nori using damp hands, then flip the sheet so the rice faces down.
Transfer the rice to a saucepan, add the measured water, and allow it to soak for 10 minutes. Bring to a gentle boil, then reduce the heat to low, cover, and cook for 12 minutes. Once cooked, remove from the heat and keep covered for another 10 minutes to steam.
Arrange the salmon and avocado in a neat line across the center. Roll tightly into a compact uramaki, applying steady pressure. Repeat with the remaining ingredients.
Move the hot rice to a wide bowl. Warm the rice vinegar, sugar, salt, and toasted sesame oil just until the sugar dissolves. Pour the seasoning evenly over the rice and gently fold it in using a slicing and lifting motion. Let the rice cool until warm.
Lightly spread a thin layer of spicy mayonnaise over the outside of each roll. Roll the sushi in crispy fried onions, pressing gently so they stick. Finish by drizzling both spicy mayonnaise and sriracha over the top and sprinkle with sliced chives.
220g sushi rice (uncooked) 250ml water Sushi rice seasoning 3 tbsp rice vinegar 1½ tbsp sugar 1 tsp salt ½ tsp toasted sesame oil
Filling 220g fresh salmon (sashimi-grade), cut into thick strips 1 medium avocado (approx. 140 g), cut into sticks
Coating & Topping 80g crispy fried onions 3 tbsp spicy mayonnaise (plus extra for drizzling) 1½ tbsp sriracha (plus extra for drizzling)
Garnish 1½ tbsp fresh chives, finely sliced
Other 4 half-size nori sheets (approx. 10 × 20 cm) Water (for handling rice)
104 S U SHI
Prepare the filling by cutting the salmon into thick, even strips and slicing the avocado into sticks.
Slice each roll into 6 pieces using a sharp, damp knife.
Serve with extra spicy mayonnaise or sriracha on the side, if desired. S U SHI 105
CRISPY ONION SALMON U R A M A K I W I T H S P I CY M AYO 4 rolls/24 pieces
35 min.
15 min.
INGREDIENTS
INSTRUCTIONS
Sushi rice
Rinse the sushi rice under cold water, gently swirling it with your hand and draining it each time. Repeat this 5-6 times, until the water runs mostly clear. Drain the rice well and let it rest for 2-3 min.
Cover a bamboo mat with plastic wrap. Place a half-size nori sheet on top, shiny side down. Spread an even layer of rice over the nori using damp hands, then flip the sheet so the rice faces down.
Transfer the rice to a saucepan, add the measured water, and allow it to soak for 10 minutes. Bring to a gentle boil, then reduce the heat to low, cover, and cook for 12 minutes. Once cooked, remove from the heat and keep covered for another 10 minutes to steam.
Arrange the salmon and avocado in a neat line across the center. Roll tightly into a compact uramaki, applying steady pressure. Repeat with the remaining ingredients.
Move the hot rice to a wide bowl. Warm the rice vinegar, sugar, salt, and toasted sesame oil just until the sugar dissolves. Pour the seasoning evenly over the rice and gently fold it in using a slicing and lifting motion. Let the rice cool until warm.
Lightly spread a thin layer of spicy mayonnaise over the outside of each roll. Roll the sushi in crispy fried onions, pressing gently so they stick. Finish by drizzling both spicy mayonnaise and sriracha over the top and sprinkle with sliced chives.
220g sushi rice (uncooked) 250ml water Sushi rice seasoning 3 tbsp rice vinegar 1½ tbsp sugar 1 tsp salt ½ tsp toasted sesame oil
Filling 220g fresh salmon (sashimi-grade), cut into thick strips 1 medium avocado (approx. 140 g), cut into sticks
Coating & Topping 80g crispy fried onions 3 tbsp spicy mayonnaise (plus extra for drizzling) 1½ tbsp sriracha (plus extra for drizzling)
Garnish 1½ tbsp fresh chives, finely sliced
Other 4 half-size nori sheets (approx. 10 × 20 cm) Water (for handling rice)
104 S U SHI
Prepare the filling by cutting the salmon into thick, even strips and slicing the avocado into sticks.
Slice each roll into 6 pieces using a sharp, damp knife.
Serve with extra spicy mayonnaise or sriracha on the side, if desired. S U SHI 105
S A L M O N , AVO C A D O & CUCUMBER MAKI 5 rolls/30pieces
30 min.
15 min.
INGREDIENTS
INSTRUCTIONS
Sushi rice
Start by placing the sushi rice in a large bowl and covering it with plenty of cold water. Gently move the rice around with your hand, then carefully drain the water away. Repeat this rinsing process several times, changing the water each time, until it becomes noticeably clearer. This usually takes about 5 to 6 rinses. Drain the rice well and set it aside for a minute.
230g sushi rice (uncooked) 260ml water Sushi rice seasoning 4 tbsp rice vinegar 2 tbsp sugar 1 tsp salt
Filling 240g fresh salmon (sashimi-grade), cut into thick strips 1 large avocado (approx. 200 g), cut into sticks 1 medium cucumber (approx. 120 g), cut into thin sticks
Garnish 1 tbsp white sesame seeds 1 tbsp black sesame seeds
Other 5 full-size nori sheets Water (for handling rice)
Transfer the rinsed rice to a saucepan and add the measured water. Let it rest for about 10 minutes before cooking. Bring the pot to a gentle boil, then lower the heat, cover, and cook for about 12 minutes, until all the water is absorbed. Remove the pan from the heat and leave it covered for another 10 minutes to allow the rice to finish steaming. While the rice is still warm, move it to a wide bowl. In a small saucepan, gently warm the rice vinegar, sugar, and salt just until the sugar dissolves - do not let it boil. Drizzle the seasoning evenly over the rice and fold it in gently using a cutting and lifting motion, taking care not to mash the grains. Let the rice cool until it is just warm to the touch.
116 S U SHI
Prepare the filling by cutting the salmon into thick, even strips. Slice the avocado into sticks of similar size, and cut the cucumber into thin, neat strips so everything rolls evenly. Place a nori sheet on a bamboo rolling mat with the shiny side facing down. With slightly damp hands, spread an even layer of seasoned rice over the nori, leaving a small margin along the top edge. Arrange the salmon, avocado, and cucumber across the center of the rice in a straight line. Roll the maki firmly, applying steady pressure as you roll to keep the shape compact and even. Seal the roll gently at the edge. Repeat with the remaining ingredients. Using a very sharp knife dipped in water, cut each roll into 6 equal pieces, wiping the blade clean between cuts. Finish by lightly sprinkling the rolls with a mix of white and black sesame seeds. Serve as is, or optionally, garnish with wasabi, pickled ginger or tobiko.
S U SHI 117
S A L M O N , AVO C A D O & CUCUMBER MAKI 5 rolls/30pieces
30 min.
15 min.
INGREDIENTS
INSTRUCTIONS
Sushi rice
Start by placing the sushi rice in a large bowl and covering it with plenty of cold water. Gently move the rice around with your hand, then carefully drain the water away. Repeat this rinsing process several times, changing the water each time, until it becomes noticeably clearer. This usually takes about 5 to 6 rinses. Drain the rice well and set it aside for a minute.
230g sushi rice (uncooked) 260ml water Sushi rice seasoning 4 tbsp rice vinegar 2 tbsp sugar 1 tsp salt
Filling 240g fresh salmon (sashimi-grade), cut into thick strips 1 large avocado (approx. 200 g), cut into sticks 1 medium cucumber (approx. 120 g), cut into thin sticks
Garnish 1 tbsp white sesame seeds 1 tbsp black sesame seeds
Other 5 full-size nori sheets Water (for handling rice)
Transfer the rinsed rice to a saucepan and add the measured water. Let it rest for about 10 minutes before cooking. Bring the pot to a gentle boil, then lower the heat, cover, and cook for about 12 minutes, until all the water is absorbed. Remove the pan from the heat and leave it covered for another 10 minutes to allow the rice to finish steaming. While the rice is still warm, move it to a wide bowl. In a small saucepan, gently warm the rice vinegar, sugar, and salt just until the sugar dissolves - do not let it boil. Drizzle the seasoning evenly over the rice and fold it in gently using a cutting and lifting motion, taking care not to mash the grains. Let the rice cool until it is just warm to the touch.
116 S U SHI
Prepare the filling by cutting the salmon into thick, even strips. Slice the avocado into sticks of similar size, and cut the cucumber into thin, neat strips so everything rolls evenly. Place a nori sheet on a bamboo rolling mat with the shiny side facing down. With slightly damp hands, spread an even layer of seasoned rice over the nori, leaving a small margin along the top edge. Arrange the salmon, avocado, and cucumber across the center of the rice in a straight line. Roll the maki firmly, applying steady pressure as you roll to keep the shape compact and even. Seal the roll gently at the edge. Repeat with the remaining ingredients. Using a very sharp knife dipped in water, cut each roll into 6 equal pieces, wiping the blade clean between cuts. Finish by lightly sprinkling the rolls with a mix of white and black sesame seeds. Serve as is, or optionally, garnish with wasabi, pickled ginger or tobiko.
S U SHI 117
TUNA NIGIRI SUSHI 12 pieces
25 min.
15 min.
INGREDIENTS
INSTRUCTIONS
Sushi rice
Rinse the rice until the water runs almost clear. Combine rice and water, let stand for 10 minutes, then cook covered on low heat for 12 minutes. Remove from heat and let rest, covered, for 10 minutes.
250g sushi rice (uncooked) 275ml water Sushi rice seasoning 6 tbsp rice vinegar 3 tbsp sugar 1½ tsp salt
Tuna topping 220-240 g fresh tuna (sashimi-grade), cut into nigiri slices
Garnish 1 tsp black sesame seeds
Other Water (for handling rice)
In a small saucepan, gently heat the rice vinegar, sugar, and salt until dissolved (do not boil). Transfer the cooked rice to a wide bowl and gently fold in the seasoning using a slicing and lifting motion. Cool until just warm. Cut the tuna into rectangular slices approximately 6-7 cm long and 3-4 mm thick.
With lightly moistened hands, shape the seasoned rice into 12 compact, oval-shaped nigiri portions (about 20g each), pressing gently to keep them light and airy. Place one slice of tuna over each rice mound, gently pressing to shape without flattening the rice. Lightly sprinkle the tuna with black sesame seeds. Serve immediately, optionally with soy sauce, wasabi, and additional dipping sauces on the side.
NOTE Before serving, the tuna can be gently brushed with a touch of soy sauce or nikiri sauce if you prefer a bit more seasoning. Apply it sparingly, using a light hand and focusing only on the fish, so the flavor stays clean and balanced without overwhelming the rice. 138 S U SHI
S U SHI 139
TUNA NIGIRI SUSHI 12 pieces
25 min.
15 min.
INGREDIENTS
INSTRUCTIONS
Sushi rice
Rinse the rice until the water runs almost clear. Combine rice and water, let stand for 10 minutes, then cook covered on low heat for 12 minutes. Remove from heat and let rest, covered, for 10 minutes.
250g sushi rice (uncooked) 275ml water Sushi rice seasoning 6 tbsp rice vinegar 3 tbsp sugar 1½ tsp salt
Tuna topping 220-240 g fresh tuna (sashimi-grade), cut into nigiri slices
Garnish 1 tsp black sesame seeds
Other Water (for handling rice)
In a small saucepan, gently heat the rice vinegar, sugar, and salt until dissolved (do not boil). Transfer the cooked rice to a wide bowl and gently fold in the seasoning using a slicing and lifting motion. Cool until just warm. Cut the tuna into rectangular slices approximately 6-7 cm long and 3-4 mm thick.
With lightly moistened hands, shape the seasoned rice into 12 compact, oval-shaped nigiri portions (about 20g each), pressing gently to keep them light and airy. Place one slice of tuna over each rice mound, gently pressing to shape without flattening the rice. Lightly sprinkle the tuna with black sesame seeds. Serve immediately, optionally with soy sauce, wasabi, and additional dipping sauces on the side.
NOTE Before serving, the tuna can be gently brushed with a touch of soy sauce or nikiri sauce if you prefer a bit more seasoning. Apply it sparingly, using a light hand and focusing only on the fish, so the flavor stays clean and balanced without overwhelming the rice. 138 S U SHI
S U SHI 139
O N E L A ST P I E C E Every meal comes to an end.
THE FINAL PIECE OF SUSHI is placed gently on the counter, the last cup of tea is poured and, almost before you realise it, the evening is over. The chef smiles, thanks each guest and quietly begins preparing for tomorrow. There is no dramatic finale, no curtain call and no lingering ceremony. You gather your belongings, slide open the door and step back into the city. Outside, nothing has changed. People hurry towards the station. Traffic moves through familiar streets. Neon lights flicker above restaurants where another evening is only just beginning. The world continues exactly as it did before you sat down at the counter. Yet something feels different. Perhaps it is because a great sushi meal asks something unusual of us. It asks us to slow down. To notice. To trust another person’s judgement. To appreciate the work hidden beneath apparent simplicity. For a brief moment, the pace of modern life gives way to another rhythm—one measured not by urgency, but by care. That rhythm does not belong only to sushi. It can be found wherever people devote themselves wholeheartedly to their craft. In a baker shaping dough before sunrise. A potter turning clay on a wheel. A gardener tending trees that will outlive them. A violin maker patiently carv168 S U SHI
ing wood that will one day fill a concert hall with music. These people remind us that excellence is rarely spectacular. More often, it is quiet, patient and built from thousands of small decisions made with consistency and purpose. Perhaps that is why sushi has captivated so many people far beyond Japan. We are drawn not only to its flavours but to the values it represents. Respect for ingredients. Respect for time. Respect for the people whose unseen work makes every meal possible. This book has explored sushi through stories, traditions, recipes and remarkable restaurants, but none of those pages can replace the experience of sitting at a counter, watching a chef shape warm rice in the palm of a hand and place it gently before you. That moment belongs to you alone. If these pages encourage you to seek out that experience—whether in Tokyo, Toronto, Singapore, Paris or your own neighbourhood—then they have achieved their purpose. And if, afterwards, you find yourself looking a little more closely at the meals you eat, the people who prepare them or the simple pleasure of sharing food with others, then perhaps sushi has already given you its greatest gift. Not simply a memorable meal. But a different way of seeing. S U SHI 169
O N E L A ST P I E C E Every meal comes to an end.
THE FINAL PIECE OF SUSHI is placed gently on the counter, the last cup of tea is poured and, almost before you realise it, the evening is over. The chef smiles, thanks each guest and quietly begins preparing for tomorrow. There is no dramatic finale, no curtain call and no lingering ceremony. You gather your belongings, slide open the door and step back into the city. Outside, nothing has changed. People hurry towards the station. Traffic moves through familiar streets. Neon lights flicker above restaurants where another evening is only just beginning. The world continues exactly as it did before you sat down at the counter. Yet something feels different. Perhaps it is because a great sushi meal asks something unusual of us. It asks us to slow down. To notice. To trust another person’s judgement. To appreciate the work hidden beneath apparent simplicity. For a brief moment, the pace of modern life gives way to another rhythm—one measured not by urgency, but by care. That rhythm does not belong only to sushi. It can be found wherever people devote themselves wholeheartedly to their craft. In a baker shaping dough before sunrise. A potter turning clay on a wheel. A gardener tending trees that will outlive them. A violin maker patiently carv168 S U SHI
ing wood that will one day fill a concert hall with music. These people remind us that excellence is rarely spectacular. More often, it is quiet, patient and built from thousands of small decisions made with consistency and purpose. Perhaps that is why sushi has captivated so many people far beyond Japan. We are drawn not only to its flavours but to the values it represents. Respect for ingredients. Respect for time. Respect for the people whose unseen work makes every meal possible. This book has explored sushi through stories, traditions, recipes and remarkable restaurants, but none of those pages can replace the experience of sitting at a counter, watching a chef shape warm rice in the palm of a hand and place it gently before you. That moment belongs to you alone. If these pages encourage you to seek out that experience—whether in Tokyo, Toronto, Singapore, Paris or your own neighbourhood—then they have achieved their purpose. And if, afterwards, you find yourself looking a little more closely at the meals you eat, the people who prepare them or the simple pleasure of sharing food with others, then perhaps sushi has already given you its greatest gift. Not simply a memorable meal. But a different way of seeing. S U SHI 169
S ush i is w h e re s i m p li ci ty m e e ts pe r fe c ti on . Be hi nd ev e r y p ie ce li e s e x t ra o rd i n ar y c rafts man s hi p, un c o mp ro m i s i n g i n gred i en ts an d a purs ui t of ba l an c e t h a t h a s m a d e J a pan e s e c ui s i n e a global ar t f o r m. Fro m in t im a te c o u n te rs i n Tok y o to c e le brate d re st a uran t s a cro s s th e w o r ld, Sus hi e x plore s the p l ac e s w h ere tra d i t i o n a n d i n n ov ati on me e t. R i c hly illust rat e d w i t h s t u n n i n g photography , thi s v olume cel e bra t e s th e e le ga n c e, p re c i s i on and hos pi tali ty th at de f ine e x ce p t i o n a l s us hi , i nv i ti ng re ade rs to exp e r ie n c e o n e of t h e w o rl d’s mos t re fi ne d c uli nar y trad it io n s .