What makes good sushi rice?▼
Three things: the right rice (short-grain Japanese, never long-grain or jasmine), the right ratio (1:1.1 rice to water), and the right seasoning applied while the rice is still hot (rice vinegar, sugar, salt). Fan the rice while folding in the seasoning β this is what gives sushi rice its shine and slightly sticky texture. Never refrigerate sushi rice. It kills the texture completely.
What is Inarizushi?▼
Inarizushi (稲θ·ε―ΏεΈ) is one of the oldest and most beloved forms of sushi β seasoned sushi rice packed inside aburaage, which are deep-fried tofu pouches simmered in a sweet-savory dashi broth (soy, mirin, sugar). No fish, no seaweed, no rolling. The tofu pouch is the entire vessel. It is named after the Shinto deity Inari, and foxes (Inari's messengers) are said to love aburaage. It's sweeter and simpler than other sushi styles and deeply satisfying.
What's the difference between Maki, Uramaki and Hosomaki?▼
Maki (ε·»γ) is the standard roll β nori on the outside, rice inside. Uramaki (θ£ε·»γ) is the inside-out version invented in the US β rice on the outside, nori inside. A California Roll is uramaki. Hosomaki (η΄°ε·»γ) is a thin roll made with only one filling (usually tuna or cucumber), using just half a sheet of nori. It's the most minimal, purist style.
How do I keep rolls from falling apart?▼
Three causes: too much rice (use less than you think β a thin, even layer), over-filling (two or three ingredients max), and rolling too loosely. The bamboo mat does the work β apply firm, even pressure as you roll, and seal the edge with a little water on the nori. Let the roll sit seam-side down for 30 seconds before cutting. Wet your knife before each cut and use a single clean forward motion β never saw.
Is it safe to use raw fish at home?▼
Raw seafood needs careful sourcing and temperature control. βSushi-gradeβ and βsashimi-gradeβ are not universal regulatory grades, so buy from a reputable supplier and explicitly ask whether the fish is intended to be eaten raw and whether required parasite-destruction freezing has been completed for that species. Keep seafood at 40Β°F / 4Β°C or colder, minimize time at room temperature, use clean knives and boards, and follow local food-safety guidance. People who are pregnant, immunocompromised, very young, older, or otherwise at higher risk should avoid raw or undercooked seafood.
