Everything you need for the perfect sushi night at home

What is the secret to perfect sushi rice?
Great sushi starts with the right rice. Polished short-grain rice is ideal because it becomes pleasantly sticky after cooking while still keeping its shape. Rinse it thoroughly under cold water until the water runs clear to remove excess starch. Once cooked, season the warm rice with rice vinegar, a little sugar and salt. This gives sushi rice its glossy finish and its gently sweet, tangy flavour.

How do you roll maki sushi and why use a bamboo mat?
A bamboo mat helps shape the roll evenly and keeps everything firmly in place. Place a sheet of nori on the mat with the rough side facing upwards, then spread the cooled rice over it, leaving approx. 2 cm free at the top. Add fish, avocado, cucumber or other fillings in a line across the centre. Roll up with steady, gentle pressure and moisten the free edge of the nori with a little water to seal the roll neatly.

What is wasabi used for with sushi?
Wasabi adds the distinctive heat that balances the mild sweetness of the rice. Sushi chefs often spread a tiny amount directly onto the rice before adding fish or vegetables. At home, wasabi paste or freshly mixed powder can be served on the side. For a cleaner flavour, avoid stirring it completely into soy sauce. Add a small amount directly to the sushi instead, then dip lightly.

How do soy sauce, ginger, sesame and other toppings complete sushi?
The right accompaniments bring the flavours together. Dip sushi lightly into soy sauce or tamari before eating. Pickled sushi ginger, known as gari, is traditionally enjoyed between pieces to refresh the palate. For inside-out rolls, black sesame seeds or savoury gomasio blends add texture, flavour and an attractive finish.