Sushi is the new rock and roll
Eddy, head chef from YO!Sushi in House of Fraser, Croydon, offers a crash course on this Japanese cuisine.
Be creative – Open your fridge: anything that’s edible can be used to create sushi, so experiment with different flavours and garnishes in your sushi rolls.
Preparation – You will need a bamboo mat to prepare your sushi on. Cut a piece of cling film to size and lay down before placing seaweed rolls on top.
Seaweed – The distinctive, dark coloured, flat sheets of seaweed (called “nori”) are crucial for a traditional sushi roll.
Rice – You should buy short-grain ‘pearl’ rice so it is sticky and well formed. Rice should be allowed to cool down thoroughly before it is used.
Apply a thick layer of rice all over the sushi roll before adding your selected meat or fish and garnish.
Fish – I would recommend buying from the fishmongers of your local supermarket where there is a high standard of hygiene. Consume it soon after buying to avoid spoiling: if raw fish smells bad or has strange discoloration don’t use it.
Roll – Slowly roll your sushi into a cylindrical shape. The cling film will aid you here ensuring the roll is totally closed. With the sushi encased in cling film you can slice it into pieces