Five Cooking Tips for Making the Best Sushi in San Diego
Making sushi in San Diego would seem to be easy at first glance however, no amount of cooking tips will prepare you for the journey to making great sushi in San Diego. You need to learn many things about making the best Sushi in San Diego before attempting to do so. To the novice beginner it may appear simply a series of ingredients rolled up in to a bite-sized piece. However it is not as simple as that, but do not despair we have listed some tips in making the best sushi in San Diego that will make your experience less frustrating or potentially dangerous.
Make Sure Your Ingredients Make the Grade
One of the most important ingredients is the type of fish that you use is as this is very important to the final product that you present. Always use the freshest fish you can lay your hands on and never use frozen fish of any kind. If you have a Japanese market near you then make a trip there. If they do not have it, visit the best San Diego Japanese restaurants and ask where they get their seafood. Many of the best Japanese restaurants in San Diego will not mind sharing this info with you. Never allow cross- contamination and always keep your fish cold. Not doing so can allow bacteria and parasites to grow.
Take Care of Your Knife
It is important that you take care of the knife that you use for cutting sushi in San Diego. You need to ensure that the knife you use is always kept very sharp. If it is not sharp enough you may crush the sushi when you go to slice it in to rolls. Also ensure that when you are cutting sushi that your knife is not that wet. A good tip is to dip the blade in water then hold it up so the water can run down the blade and toward the handle. If your knife blade is too wet then you will again end up crushing the best sushi in San Diego when you try to slice it.
Sticky Rice is a Slippery Ingredient
Rice can be difficult to work with especially the rice you serve with sushi which is called “sticky rice”.
Usually this is known as jasmine or sushi rice. Keep your hands wet at all times when handling this rice. If you do not; then expect the rice to stick to you like glue. If you are making sushi with the rice on the outside then do not tightly pack it on the sushi mat. In order for the rice to stick it must have air.
Less is More
The best Sushi in San Diego is supposed to be bite-sized. So, do not overfill the sushi with too many ingredients. The rice should be in a very thin layer. Keep the rice at least one inch away from the sealing end of the seaweed.
Beware of Strays
If your sushi rolls in San Diego are not staying closed, or the seaweed wrap is getting soft or the rice is getting gummy then you most likely have a foreign substance lurking. After you make a roll make sure you clean the surface completely before making the next. A spare piece of rice or extra water can cause a myriad of problems.
Follow these tips and you will be on your way to being the next best Sushi chef in San Diego. If you have any questions, visit the best Japanese restaurants in San Diego and ask the sushi chef for some advice. Many would be happy to share a few, not all, of their secrets to making the best sushi in San Diego.