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Sushi Bar: Week 1

First and foremost, I'm definitely enjoying myself working sushi. Beats cooking steaks on a grill any day! I'm not sure how my progress is going learning wise, I know a lot more than when I started but I'm still nowhere near the other guys in technique.

Thus far I have been primarily making California rolls and spicy tuna rolls. Those two are the most popular items at our bar and also form the basis for other things, like rainbow rolls and daily specials and such. So we will often have a few dozen of them pre-made on hand and kept on boards under damp cloths ready to go for busy moments.

As far as being quick and efficent in rolling maki, spreading the rice over the nori is the critical step. Ideally, you can get it done in about four steps or motions. Once, spreading the rice across the top, pulling it down both short sides and then down the middle. Done correctly the rice spreads evenly to all the edges with no gaps and remains "fluffy" with distinct grains, not mashed down. I can spread it all right, but not in so few motions and as evenly as the others, without taking more time to tinker around with it.

Also, relearning the way I cut things. To this point I've always used the standard "french" style of knife cutting, but I'm having to relearn the Japanese style of cutting which, at this stage for me, is like awkwardly starting everything over again. But its nessasary to be able to efficently and cleanly cut through rolls without crushing or destroying them.

In the coming weeks, I'll do a few opening shifts and learn how to prep things, cut fish, etc. Will post more updates as things progress.


( 2 comments — Leave a comment )
Aug. 9th, 2010 06:21 am (UTC)
Rolling maki correctly seems to be almost a lost skill among most of the sushi establishments around here. Even some of the so-called high places have problems with this.

Its awesome that you're getting this experience. Glad to see you're enjoying it. :)
Aug. 26th, 2010 08:27 pm (UTC)
Gotta admit, that's pretty rad! :D I've been wanting to learn to make my own sushi for some time (biggest setback is not knowing where to get the fish for sushi), but to get paid to do it? I dunno how I'd be able to resist eating my creations!
( 2 comments — Leave a comment )


Happy Maki
Sushi Furs

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