Eat Recipes

Daniel Kwak’s Tips for Making Sushi at Home

We ask Head Chef Daniel Kwak from Sokyo at The Star for His Tips On How To Nail Sushi At Home.

Have you tried to make sushi at home? Without guidance you can end up with soggy sushi, unbalanced rice or overstuffed sushi that is hard to roll. If you have ever watched a sushi master at work you will see the incredible speed and precision they use to make sushi. While it is unlikely we can replicate this at home, with a few tips from a master we may get a little closer to nailing sushi at home. Read Daniel Kwak’s expert tips below.

1. Make sure your rice is cooked perfectly

First and foremost, you need to ensure your rice is cooked perfectly. this is the most important part of making sushi, as no rice, no sushi! Don’t use a pressure cooker as the rice will be too soft and sticky.

Another tip is to use less water than when you would prepare normal steamed rice. Sushi vinegar is also important to add balance, and be careful not to add too much sugar – you don’t want your rice too sweet!

2. Make sushi with the freshest seafood you can find

If you’re making sushi rolls, you can literally put whatever you want – fresh seafood, chicken, tofu, vegetables. I like to add some crunch for texture, too. For nigiri sushi, you can easily grab filleted tuna, salmon or kingfish from your local fishmongers.

My tip would be to make sure you are getting the freshest seafood you can find, and the highest quality you can afford. And if you’re not sure about your knife skills, cooked prawn sushi is a great option. 

3. Try not to overfill your sushi rolls

This is a common mistake people make when preparing sushi at home. Use less rice, take your time, and roll. 

4. Have fun!

I love to make sushi at home with my friends and family – to me that is the best part. Not only is it great to enjoy it afterwards together, but we also have lots of fun making it together.

Sokyo’s Daniel Kwak

Want more? Click here for Joel Bennett’s Snapper in Green Curry and here for Corey Costelloe’s Spanakopita with Warrigal Greens.

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