My Sushi Mindset

A good wooden cutting board should remain nearly spotless throughout the process, so keep cloths and cleaning materials constantly available.

Even a single grain of rice in the wrong place can trigger a chain reaction of sticking, tearing, contamination, and general disorder across the entire station.

I work primarily with Japanese knives. High-carbon steel, edge retention, and sharpening before each session are all factors that directly affect the final result. This is understandably one of the major entry barriers for many people, as proper knives can easily cost several hundred euros.

At minimum, two knives are essential:

• a Yanagiba — the knife I personally use — or alternatively a Sujihiki, dedicated to slicing fish cleanly and precisely;
• a solid Gyuto or Santoku, used as general-purpose kitchen knives.

For more information I will soon be a dedicated article, providing a deep dive into the world of Japanese knives.

You will often need to transition immediately from shaping rolls to handling knives. This is why you need to prepare "Tezu" in advance.

"Tezu" is an essential mixture of water and rice vinegar that is made to keep your hands moisten in order to prevent rice from sticking to your fingers while you handle it.

For this reason, always keep a bowl of water nearby with Tezu and make sure your hands are clean and free from starch residues before returning to slicing tasks. Clean transitions between these operations make a substantial difference in both precision and hygiene.

A bamboo rolling mat is indispensable. Without one, forming compact and consistent rolls is almost impossible. Having a second mat available is often useful during longer preparation sessions.
It is a very cheap tool you will easily find at online shops.

Many people, wrap it in plastic to prevent it from getting dirty when in contact with the rice and fats. This trick makes it easier to maintain it and to quickly clean it up.
I use resealable plastic bags (Ikea sells great ones of all sizes) to protect it.

Small squeeze bottles are not essential, but they quickly become difficult to work without once you start preparing rolls regularly. They allow you to store sauces in advance, control portions precisely, and apply clean lines or fine decoration directly onto the sushi.

They are especially useful for teriyaki, spicy mayo, reduced sauces, infused oils, or any topping that benefits from controlled application rather than spooning.

In practice, they also help keep the station cleaner and faster.

For several rolls I also use a culinary torch, a tool which is usually absent from most domestic kitchens. Fortunately, it is far less expensive than many expect. Having one is not always a must but it is highly recommended. Keep spare gas cartridges nearby as well.

Always keep cling film within reach, and avoid starting with a nearly finished roll. It is often used during shaping, compacting, and handling delicate toppings.

Your sushi rice should be prepared, seasoned, and cooled to room temperature. For the best consistency, use it within 4 hours and do not store it in metal bowls: it is generally acceptable to keep it in the rice cooker.

All proteins, toppings, sauces and condiments must be ready. This means:

• Fish is sliced and kept fresh.
• Tempura is fried and does not wait too long before being used.
• Nori seaweed sheets are cut and stacked in an uncontaminated container. It is important to keep them as dry as possible.
• Fruits and Vegetables are already cut to size.
• Sauces and condiments are ready and at hand