Sushi is one of the popular Japanese dishes in the world that everybody loves. Although a lot of tutorials show how easy preparing sushi is, admit it, we end up failing big time. So, to redeem ourselves here is the 7 common sushi making mistakes we all should avoid!
#1 Using the Wrong Type of Rice
Would you believe that using the wrong rice type is the most common mistakes of all? Sushi is normally short grain.
To be precise, you need to use short-grain polished white Japanese rice. This type contains a high starch level which is essential in making sushi.
Or, you can opt to use California rice or CalRose which is medium-grain rice but with similar texture and components like the Japonica.
What not to use is whole grain rice such as brown rice. Yes, they might have better nutritional benefits but they have tougher grains and it won’t make your sushi sticky.
#2 Not All Raw Fish are Sushi-Grade
Using the wrong kind of fish also affects your sushi taste and quality. This is because not all raw fish you see can be made as sushi.
Instead, you might get bacteria from eating raw fish. Sushi chefs choose sushi-grade fish carefully. Meaning, the fish they choose are safe to prepare and eat even when eaten raw.
There are just a few kinds of seafood you can use for sushi making, here are a few:
- Akagai or Surf clams
- Hamachi or Yellowtail
- Flounder or Halibut
- Sea bass
They are then frozen at very low temperatures to eliminate bacteria and other harmful contaminants.
Another important thing to note here is that you should only buy these kinds of seafood in countries with the highest standard of cleanliness and should be parasite-free.
#3 Pre-made Sushi
It’s a big-No no when it comes to making sushi! Never make sushi when you cannot consume it right away because it will lose its texture, flavor, and overall quality.
Storing the pre-made sushi is also critical since most of the ingredients you used are raw. You might breed enough bacteria to make the whole house sick.
Better yet, prepare only enough ingredients for sushi that you can consume for the meal or the entire day.
Pre-made sushi will have to stiffen rice which is not tasty and soft to eat anymore.
#4 Not Rinsing Rice Properly
Although sushi requires rice to be sticky, having a bowl of super-sticky rice is also not good. Some of the videos I found suggested not to wash the rice but then, this is actually wrong.
The amount of stickiness needed in making sushi is very important. It should only be sticky enough to hold it together and not too sloppy.
What you can do is to rinse your sushi rice as many times you can under running water until it runs clear.
Don’t worry about its stickiness, short-grain Japonica rice has all the starch contents you need!
#5 Adding Too Much Filling
I am actually guilty of this! Who wouldn’t like a sushi roll full of your favorites?! I mean it’s exciting to eat, right? But hey, this is actually a mistake.
Adding too much filling will give you a hard time rolling that sushi. Worse case, you might end up with rolls splitting open.
Use a little bit of everything but never overstuff your sushi. Or, you can make different versions is you got more rice!
You can play around a lot of fillings:
- And many more…
#6 Never Mix Wasabi and Soy Sauce
Every sushi has a bit of everything inside so do not put wasabi into your soy sauce like how we normally do.
Iron Chef Masaharu Morimoto says that sushi chefs also dabbed this green paste under the fish before serving so you don’t have to do it again.
There is actually a catch as to why he recommends not to mix wasabi and soy sauce.
Too much wasabi will overwhelm the entire sushi flavor and you might not taste the other dainty ingredients.
#7 One Sushi, One Bite
If you are one of those people who carefully bite sushi into two, well, here’s the bad news, you are eating it wrong!
When it comes to sushi eating, it demands a one-sushi, one bite rule. This is to let you taste the explosive mix of all the ingredients, rice, rice vinegar, raw fish, and veggies.
Each sushi was designed to have a little bit of everything and the best way to taste all the ingredients is to eat a whole piece of it!
If you only bite it piece by piece, you wouldn’t actually taste the other ingredients properly since you get a different taste in every bite.
How Long Does a Sushi Last?
It is best to consume sushi right away after preparation. The maximum time you can leave it at room temp is only 4 hours.
This is to avoid contamination and food poisoning. Traditional sushi can last inside the fridge for 24 hours.
Although raw fish can last for 3 days inside the fridge, taste and quality might be different from the fresh ones.
Plus, the rice quality also deteriorates when kept inside the fridge longer.
How to Tell if the Sushi is Spoiled?
We cannot avoid making too many sushi rolls especially when we’ve been craving for it for a few days.
However, you must consider that sushi does not stay longer like the other food out there.
If you got some leftovers, how can you tell if your sushi is still good to eat? Here are a few signs to check:
- Smell – The first instinct we do when hunting the fridge is smelling every leftover we got in there. Good sushi does not have a foul odor.
- Appearance – One thing to look out for is the appearance of the fish in the sushi. It should be glistening, translucent, and does not have any milky slime.
- Touch – You know that sushi is still good to eat when the fish is still firm enough when pressed.
- Taste – If you already see signs of spoilage, don’t even attempt to taste it. But, if it does not, you can give a small bite to check if the taste has changed.
Remember, food poisoning should always be considered especially when handling raw food.
And that’s a roll! I mean a wrap! We have just learned the 7 common sushi making mistakes we can avoid to enjoy every bite!
From choosing the correct rice type, sushi-grade fish, rice handling, fillings, sauces, and even eating!
Sushi is actually a simple dish to make although the preparation can be too overwhelming for beginners, but hey, this is a good article to start with!