Yanagiba and Sujihiki are two different types of Japanese kitchen knives, but they look and function in the same way to an inexperienced eye. Japanese knives are renowned for their premium quality, beautiful design, and sharp edges. These two great knives are no exception. They are designed with long, thin blades that offer accuracy when slicing.

You will need one of these knives if you love to cook sashimi or own a sushi joint. These two knives are the best types of knives for your favorite Japanese fish dish. The blade profile minimizes tear and drag. Offering a free release of your foods when you cut.

However, the type of sushi you cook often will determine which of these knives you will settle for. They are both slicers and are the best tools for slicing your fish and meat.

Without further ado, here is an overview of both yanagiba and sujihiki.

Yanagiba

Yanagiba literally means a willow leaf blade because of its design and shape. It is also known as a sashimi knife. Most sushi and sashimi cooks love to utilize this knife because of its length.

The long blades glide through your meat and fish in one cut without tearing or shredding. A sharp yanagiba provides you with a smooth, clean-cut without applying pressure. You experience no friction when slicing. Your sushi and sashimi appear more presentable when served. 

A yanagiba is an expensive Japanese kitchen knife used by professional cooks for slicing your fish and meat. It is often used by butchers and in sushi restaurants or joints. Most of the yanagiba knives are fabricated from high carbon stainless steel, making the blade resistant to chipping, pitting, and corrosion.

Yanaigba is hand-sharpened on only one side. They are single bevel with different hand options for the users. There are left-handed options and right-handed options designed with the user’s interest at heart. It is utilized in trimming fillets and sinews.

Sujihiki

Sujihiki is literally translated as flesh slicer. They are sharpened equally on both sides. It is a lightweight knife that is suitable for all hand sizes. Sujihiki is perfect for cutting thin slices of fish or meat. It has thinner blades that stay sharp but require extra care.

A sujihiki is similar to a western carver and is perfect for deboning smaller bones from your meat. It also has a long, slender blade that offers an ultra-clean cut when used in slicing beef, fish, and other kinds of seafood sans drag. A sujihiki knife is highly flexible and extra sharp. It is an ideal choice for both hand users because it is a symmetrical grind. Your ingredients don’t stick to the surface.

Although a sujihiki knife is relatively identical to a yanagiba knife, the edges are shaped differently. It is a double bevel knife with a thinner spine. Both sides of the blade are sharpened just like a western knife.

Sujihiki is an excellent carving knife. Suited for slicing cooked and uncooked meat and fish. The symmetrical blade helps you cut your ingredients effectively.

Yanagiba Vs Sujihiki

The most valuable tool for sushi and a sashimi chef is one of these Japanese kitchen knives with a sharp pointed tip. Sujihiki and yanaigba differ in terms of material, structure, and design. Yanaigba is a typical sashimi knife. It is specifically designed for slicing the raw meats and fish used in making sushi and sashimi. Sujihiki is a carver and also a slicer for various Japanese fish dishes.

The significant difference between yanagiba and sujihiki is that the former is Japanese-styled and western-styled. Sujihiki is a European version of yanagiba. The length of these knives ranges from 10 to 12-inch.

One distinctive feature between a Japanese knife and a western knife is the edge angle of the knife. Most western knives are double bevel, and a traditional Japanese knife is a single level. A double bevel knife is a perfect choice for slicing through thicker ingredients and large veggies. A single bevel knife offers a uniform and consistent thin cut.

Yanagiba is mostly used by proficient sushi and sashimi cooks because it offers accuracy and precision. It is only useful if you make any of these Japanese fish dishes such as crudo, maki rolls, ceviche, sushi roll, and sashimi. The pointed tip allows you to give your ingredients a fine cut. The wooden handles are designed to offer control and comfort. Yanagida is a single bevel with a delicate edge. It requires more dexterity to handle and also extra care and maintenance.

Sujihiki can be used for other food prep tasks aside from slicing fish. It is a more versatile option. Sujihiki is a double bevel with a stronger edge. A great option for carving meats and deboning fishes. It offers exceptional cutting performance and is ideal for ambidextrous use. Require an average honing skill.

Yanagiba is heavyweight and harder than sujihiki, and the slightly curved shape creates a nonstick surface on the blade. It has two primary functions, which are to slice and trim. Unlike yanagiba, sujihiki is easier to use without much skill and easy to maintain.

Although sujihiki is not shaped in a concave form, it is more flexible than yanagiba. It is used for carving, trimming, cutting, and slicing.

How To Maintain

Here are a few tips on how to maintain your sujihiki knife and your yanagiba knife.

Never use a dishwasher to clean the blades. There is always a high tendency of your blade pitting if you wash them in a dishwasher. So, by all means, avoid using a dishwasher. But instead use a damp towel with a mild cleaning agent to clean. Ensures the cutting surface is made of wood and not steel. Avoid using the knives to cut frozen foods. The frozen state of your meat and fishes are responsible for the dulling of these knives. Sharpen the knives with a quality whetstone when it gets blunt.

Conclusion

These are special kitchen knives for preparing Japanese fish dishes. They are designed to offer precision and accuracy, which is what a sashimi dish requires. The long blade eases the movement around fillets. If you prepare more of Japanese meals, a yanagiba knife is the best choice for you. And if you are more into western dishes, sujihiki is an excellent option for you.

Do you dread cutting your large quantity of veggies because it is time-consuming and comes out in shreds? Well, you need one of these two Japanese knives in your kitchen. Cutting vegetables is a snap with the use of any of these knives. They are constructed to perform this task effortlessly. Knowing which knife to use during food prep is crucial.

Most traditional Japanese dishes require precision cutting of thinly sliced ingredients. To an untrained eye, nakiri and usuba are similar. Because they both originated from Japan and have a similar function, which is to slice. They are slightly identical but have certain benefits over each other. They are built differently in terms of design, weight, handling, maintenance, and even price.

This article will give an overview of their functions, coupled with the similarities and differences between nakiri and usuba knives.

An Overview Of Nakiri Knife And Usuba Knife

Here is a brief description of a Nakiri knife and an Usuba knife. 

Nakiri

Nakiri is a Japanese word that is translated as a vegetable knife. Nakiri is a kitchen knife that is primarily for cutting veggies. It has thinner blades that are lightweight, easy to use, and maintain. Nakiri allows you to chop your veggies all the way down to the chopping board without pushing. This type of knife is mostly used at home.

The squared shape of the nakiri blade makes it sturdy and firm. Even the wide tip cut through large ingredients with precision. The average length of most nakiri is 7-inch, but there are other available lengths. Nakiri is an ideal choice for all kinds of veggies dishes such as salad, soups, sashimi.

Nakiri is a double bevel; it is hand sharpened on both sides of the blade, making it easier to get a straight clean cut at once. It is suitable for ambidextrous use.

Nakiri is ideal for daily usage because of its lightweight. Nakiri allows for thrust cutting.

Usuba

Usuba is a Japanese kitchen knife, also referred to as usuba bocho, which literally means a Japanese thin blade. The thinner blade is for cutting green vegetables. Professional chefs and experts mostly use it.

Usuba is one of the most common knives in sushi joints. The blade of usuba has a straight edge that allows you to cut your veggies without pulling. Usuba is a single bevel; it is sharpened on one side, which provides you with thin slices of veggies and better cut.

Usuba is a conventional Japanese version of a vegetable knife with only one side of the blade sharpened. It is often designed for a particular hand type, either left or right. Handling an usuba knife requires more skill. You might need a lot of patience and practice to get precise cuts without shreds.

This is the first type of knife, a new trainee in culinary school will have to learn. It is sharpened on the left side, for left-handed users, and on the right for right-handed users. Usuba is ideal for finesse vegetable cuts and offers an exceptional cutting performance.

Similarities

Let’s look at the similarities between a Nakiri knife and an Usuba knife.

They are both Japanese kitchen knives used by trained chefs and home cooks to accomplish specific food prep tasks. They are shaped for slicing vegetables with durable handles that are made of natural wood.

One distinguished quality of both a nakiri knife and an usuba knife is their fineness. They are made from durable, high-quality materials. They both have the same blade profile except for the edge angle. Their blades are straight, wide, and flat.

The blade’s long length, which ranges from 8 to 12, is an ideal length for slicing vegetables. The thin, flat blades are extra sharp and glide through delicate and thick vegetables without ruining them. The blades’ straight edge ensures you get a uniform, clean, fine cut of foods or thinly sliced veggies. They cut through all sizes of veggies with accuracy and ease. It allows you to cut paper-thin slices with less pressure and ensure precise cutting.

Differences

 Nakiri is the western version of Usuba. The former is a double bevel, that is, it is sharpened on each side of the blade, and the latter is a single bevel. Usuba is more pricey than nakiri. It is mostly found in professional kitchens and restaurants.

Nakiri is majorly used at home because of its versatility and price point.

The cutting edge of both knives differs. Usuba is tapered asymmetrically to the cutting edge on one side, and Nakiri is tapered symmetrically to the cutting edge per side. Usuba is useful for decorative cutting. It is the best knife for cutting the vegetables used in sashimi and sushi.

Usuba is an ideal option for commercial use; it is pricey and heavyweight with delicate edges and skilled maintenance. Nakiri is easy to maintain and is best suited for learners and home cooks. It is less expensive and lightweight with a stronger edge. Because usuba is single-edged, it is thicker and heavier than nakiri. The thick blades are hard to sharpen and will require the use of an expert.

The heavyweight of usuba is responsible for the fine cuts because it requires patience and deliberate effort when handling. Nakiri is more versatile than usuba. The lightweight of a nakiri makes it the best option for all hand sizes, including those with arthritis hands.

Usuba is not for ambidextrous use. There are options for left-handed users and right-handed users.

Conclusion

When you use the proper knife for your food prep task, you will get optimal results. Before buying a vegetable knife, be sure of your strength to avoid getting one you cannot handle. Whether you buy a nakiri knife or an usuba knife is determined by your need for one and your preference. Usuba is your best pick if you prefer to use heavy blades. But If you prefer using lighter knives, then nakiri will be a better choice for you.

Slicing your veggies into thin slices with little to no effort is achievable with the use of either nakiri of usuba.

Got dull knives? While some people might just throw it and buy a new one, this isn’t a wise thing to do! Chances are, your knives can still be spared. You just have to know how to use a sharpening steel.

For the uninitiated, one might believe that the purpose of a sharpening steel is to sharpen a knife. After all, that’s what the name says. Truth is, it is more of a honing steel than a sharpening steel. What it does is that It aligns the edges of the knife, which can get curled over time. In turn, this will restore its peak functionality, making your knives work as good as new.

What is a Sharpening Steel?

If you buy a knife set, especially one that is high-end, then you will most probably receive a sharpening steel. It is a long metal rod with a handle at the other end. It can be diamond-coated or ceramic, depending on the quality. This will be used for honing a knife, and not for sharpening, despite the name.

It is common for sharpening steels to have a carbide composition. It has a diamond dust that is bonded on the surface, giving a tough coating. It has varying carbon levels, which will also be the one responsible for the hardness of the rod. The main requirement is that the sharpening steel should be harder than the blade of the knife that you will be sharpening.

After a long time of use, the edges of a knife can become blunt. It will fold or bend, and as a result, it cannot easily cut. Sharpening is not a good solution. If you sharpen the blade, you will end up removing metals from the knife, and this will negatively impact its functionality.

Instead, you should hone the knife, and that is what a sharpening steel is made for. You will use it for pushing the blade, allowing it to return to its original position. By bringing back the alignment, you do not need a replacement for your old knives.

A Step-by-Step Guide on How to Use a Sharpening Steel

To optimize the benefits of a sharpening steel and bring your knives back to life, you must know how to use it properly. Fortunately, it does not take an expert to figure out the latter. Here are the steps on how you can hone a knife using a sharpening steel.

1. Position the Sharpening Steel

To start, hold the sharpening steel firmly on the top of a solid surface. Make sure that there is generous area for your hand to move as you hone the knife later. Hold the sharpening steel pointing down and with enough pressure. It should be vertical, and you must hold it firmly in such a way that it will not slide.

Use your non-dominant hand when you are holding the sharpening steel. This means that if you are right-handed, then your left hand must be the one holding the rod.

2. Hold the Knife

Once the sharpening steel is in its position, it’s now time to move to holding the knife. Hold it crossways against the sharpening steel. The back of the knife’s blade should be touching the rod.

As you hold the knife in place, another crucial consideration is the angle. The angle should be anywhere from 15 to 30 degrees depending on the knife that you will be sharpening. Holding at the right angle will let you make the most out of this task.

3. Hone the Knife

Now that you have held both the sharpening steel and the knife in the right places, it’s now time to move to the most important part – honing. All that you have to do is to the hone blade of the knife while you are pulling the steel rod toward you. While you are moving the knife, try your best to keep it at a consistent angle. As you move the blade, do not apply excessive pressure. Or else, there is a risk that you will be altering the shape of the knife’s edges instead of restoring it.

After honing one side of the knife, proceed to the other side. Hold the honing steel as you earlier did and make sure to still keep the proper angle of the knife. Depending on the extent of the problem, you might need to hone both sides of the knife five to ten times. The duller it is, the longer you will need to hone the blade.

4. Clean the Knife

Once you are done honing the knife, use a clean cloth to wipe the blade. Be careful not to hurt yourself. Next, place it under running water. This will remove the microscopic metal fillings. Test the knife for its sharpness. If you are unsatisfied with how sharp it is, repeat the honing.

How to Maintain Your Knives

Before we end this short guide, allow us to leave you a few insights on how you can maintain the sharpness of your kitchen knives:

• Cut only on the right surfaces. You must choose the right board. Avoid cutting on metals and hard surfaces.
• Store your knives properly. Keep it out of external elements that can speed up wear. It should have a dedicated spot. Do not keep it along with other kitchen utensils.
• Wash your knife regularly, but make sure that you do it the right way. Do not use a dishwasher.

Conclusion

After reading this short guide, we hope that you now know how to use sharpening steel the right way. As mentioned above, it is technically not a sharpening tool but a honing rod. It corrects the blunt edges and restores the peak performance of your knife, allowing you to save money in the long run. So, before you throw your knives, reach out for a sharpening steel and see what you can do!

Barley is among the top five most manufactured grains all over the world. It is from a similar plant species like wheat, corn, oat, and rice. Even though barley has been around perpetually, it’s not as well known as rice, except in some regions. 

Barley is cultivated either in a chilly environment or in a desert-like environment. The greatest makers of barley are from North Africa and North America. It is a highly nutritious meal with loads of carbs, fiber, and vitamins.

Barley is used in making different dishes, pastries, and brews. It is usually added to soups and stews.

Most individuals believe cooking barley can be stressful because it consumes time. More often than not, cooking barley is much simpler and faster than you might have expected. You just need to follow through the right recipe, and your barley will be ready within an hour or less.

Nutritional Content

Barley is a hearty meal with loads of nutritional value and health benefits. One cup of barley contains 13 grams of fibers. These fibers prevent colon cancer, breast cancer, constipation, and hemorrhoids.

Whole barley is an excellent source of carbs, fibers, vitamin B, manganese, copper, phosphorus, and calcium for strong bones. Vitamin B prevents blood clotting and reduces the risk of heart attacks and high blood pressure. Copper reduces arthritis and asthmatic symptoms. 

Barley is not sans gluten. The gluten content in barley is lesser than that of other cereal. It is an excellent option for those trying to keep their blood sugar level in check, such as diabetic patients. Barley acts as a natural detoxifier when consumed regularly. It aids in weight loss and promotes healthy digestion. 

Types Of Barley

There are various types of barley in the market. What differentiates the barley from one another is how they are processed after harvesting. Barley is broadly categorized into two;  whole barley and refined barley. The type of barley determines the time required for cooking it. 

The different types of barley are listed below.

• Hulled Barley: This is whole grain barley. The inedible hull is separate from the barley during harvest, and it is sold without being polished. Hulled barley has the highest nutritional value when compared with others. It takes a longer time to get cooked except when pre-soaked. 
• Pearl Barley: This is the most common barley in the market. It is a more refined form of barley with all the outer husk and core germs removed during processing. The nutritional value is lesser than the hulled barley, and it can serve as a thickener. Pearl barley has a smooth texture and is creamy when served alone. 
• Quick Cook Barley: This type of barley is parboiled before being packaged for sale. It is precooked and dehydrated. This is the most processed type of barley, and it takes fewer minutes to cook. It is very convenient and quicker to cook.
• Pot Barley: This is also a refined version of the whole barley. Unlike the pearl barley that undergoes several rounds of polishing, the pot barley is a less polished version with most of the bran intact.

Soaked Barley or Dry Barley?

Do you prefer to pre-soak the barley before preparing to reduce the cooking time, or do you love to cook it when it’s dry to get a more chewy texture? Well, whichever way you love, it is dependent on your preference and taste.

You don’t always need to soak the barley before preparing it. However, soaked barley requires less amount of water to cook than dry barley. If two cups of dry barley require six cups of water, soaked barley will take four to five cups of water to cook. 

The cooking time for soaked barley is shortened by a maximum of 15 minutes. Soaking the barley also helps to reduce abdominal gas and aids digestion. 

How To Cook Barley

You don’t need to be a professional chef or have advanced culinary skills before you cook barley. The cooking process is straightforward and seamless. 

Here is a guide on how to cook the different types of barley with various heat sources and methods. The method of cooking and heat source determines the duration of cooking barley. 

The cooking time of barley is dependent on the cook’s preference for how tender or chewy he/she wants it. You will find the simplest way to cook barley in less than an hour in this guide.

Before you cook the barley, you need to wash it with your hands in a big bowl full of water a couple of times to rinse off residues and dirt. Then you drain the water using a strainer.

How To Cook Barley With Different Heat Source

The different heat source for cooking barley is either with a stove or a rice cooker or an oven.

How to cook barley using a cooker or a stovetop

Ingredients

• 2 cups of any barley (rinsed and drained)
• 6 cups of clean water or stock
• Salt (to taste)
• Cookware
• 4-quart saucepan with cover
• Sifter

Guidelines

Pour 6 cups of water or seasoned broth into the saucepan and set it atop the stove or cooker. Allow the water to get hot before you put in your washed barley and add some pinch of salt to taste. 

Stay close by so you can monitor the cooking process, because the barley will emit a ton of froth from the outset, which can make the pot bubble over. To prevent this from happening, you can leave the pot open for 5 minutes before covering it. 

Readjust the heat source to low heat after the bubble has seized and leave to cook until it gets soft. Add extra water if necessary, to get a more chewy result. 

Pearl barley cooks quicker within a minimum of 30 minutes, and whole-grain barley gets cooked within 40 to 50 minutes. Put off the fire and allow the barley to settle for about five minutes before serving.

Your barley is ready when it has significantly increased in volume, absorbed all the water, and is softer. Sift out the excess water, if any.

How To Cook Barley With An Oven

This method is used for baking the barley into a creamy or fluffy texture depending on the cook’s preference.

Preheat the oven for a few minutes. Then place the barley in a deep baking pan with a high rim. Add seasoned broth or boiled water to the barley with other aromatics to taste. Place a foil paper atop the barley before putting the baking pan into the oven. 

Allow the barley bake for 30 to 50 minutes, depending on the type of barley. Then put off the heat. Remove the baking pan out of the oven, uncover the pan and stir the barley before placing the barley back into the oven for 10 minutes. 

Pilau Method

Using the pilau method to cook barley, you need to fry the barley in hot oil mixed with other ingredients and spices before adding your barley with hot water or seasoned broth. Then you cook until it becomes crunchy.

The oil is mixed with other green veggies and spices such as shallots, green pepper, thyme, curry, ginger, garlic, carrots, and onion. 

How To Preserve Barley

The life span of barley is dependent on the processing. The refined barley lasts longer than the whole barley because the core layer with germ has oil that causes rot. 

Barley can be precooked and refrigerated for days before consuming. It can be added to soups, salads, and stews. Cooked barley can serve also as a side dish during a complete course meal. Uncooked barley can be preserved in a cool, dry place for months. 

Conclusion

Barley can be cooked and served in various ways beyond your knowledge and imagination. It is a nutritious meal with great health benefits. Barley is accessible in most supermarkets and food stores.

Japanese cuisine is popular globally because of its diversity and taste. However, for a beginner, it can also be confusing. Especially if you do not speak their language, Japanese food is tricky to understand.

Among others, two of the words that you will often encounter are nigiri vs sashimi. If you are ordering in a Japanese restaurant, do not be hesitant to ask about the difference. For those who are too shy to ask, then the best thing to do is to arm yourself with the right knowledge. If that is the case, then keep on reading and learn from the insights we’ll be sharing in this post.

What is Nigiri?

There are countless types of sushi, but none is perhaps more popular than a nigiri, which is a staple in many Japanese restaurants. Nigiri is a Japanese word, which means two fingers, which refers to the amount of rice that should fit between your two fingers when making a nigiri.

What is Sashimi?

While nigiri is a type of sushi, sashimi is not. Instead, sashimi is an ingredient that you can commonly find in sushi. Sashimi is a raw and sliced ingredient. It is usually fish, but it can also be beef, shrimp, and chicken, among others. It does not include rice in any way. This is unlike sushi, which uses rice as one of its main ingredients.

Difference Between Nigiri and Sashimi

Now that we have briefly described nigiri and sashimi, this section will talk more about the similarities and differences between the two.

Ingredients

The biggest difference between the two lies in the ingredients that are used. In the case of sashimi, there is no other ingredient. It is a thin slice of raw fish, such as tuna, salmon, and mackerel or raw meat, such as beef and chicken. The most common misconception is that sashimi only refers to raw fish. Another important thing to note about the ingredients is that sashimi does not come with rice.

A nigiri, on the other hand, has more ingredients. Because it is a type of sushi, then rice seasoned with vinegar is one of the must-haves. Sugar and salt can also be added for flavor. Aside from rice, it also includes raw fish or seafood. Unlike sashimi, meat is never used in a nigiri. While the topping is mostly raw, there are also instances when it is cooked or seared.

Garnish

When eating nigiri, most traditionalists will choose to not garnish it with anything. It is eaten as is, with most of the flavors coming from the topping and the seasoned rice. However, you can also garnish it and add sauce. Sashimi, on the other hand, is served with garnishes, including toasted nori, shisho leaves, daikon radish, and any sauce that you please.

Preparation

The manner of preparation is also different. More of this will be discussed in the next section as we talk about the specific steps. In a nutshell, nigiri is more difficult to prepare compared to sashimi. Sashimi requires skills to slice fish or meat. With nigiri, aside from slicing, you will also need to press rice using your fingers and add the slice of your chosen ingredient on the top. Both, however, will not require rolling.

Eating

There is also a slight difference between the two when it comes to the way you eat them. A nigiri is often eaten with your hands and chopsticks. It has pressed rice, so it will be easy to hold with your fingers. On the other hand, sashimi is a raw ingredient that is eaten with chopsticks. It is not eaten with hand.

How to Make Nigiri

Interested in learning how to make nigiri? It might seem difficult for a beginner, but if you know the right steps, it will be an easy task.

1. Cook the rice. Find a sticky kind of rice and season it as part of the cooking process. Vinegar is used for flavor, as well as sugar and salt.
2. Prepare the topping that you want for your nigiri. For most people, they use fish. Look for fresh fish for the best flavor. If you are unsure about the quality of the fish, then the best practice is to not use it raw. Grill or bake before slicing. Cut into thin and small slices.
3. Wet your hands. This is an important part of the procedure since this will prevent the rice from sticking.           
4. Start shaping the rice. Press about 25 grams of rice into an oval. Put it on the base of your fingers, specifically on the part where your fingers meet your palm. Press the rice gently with your palm until you get the desired shape.
5. Get a thin slice of whatever it is that you plan to use as the topping. Add a dab of wasabi. It does not only incorporate flavor, but this is also a great way to make sure that the topping will stick to the rice.
6. Garnish, serve, and enjoy. While you can enjoy it as is, you can also add sauces and garnishes depending on the flavors that you want.

How to Make Sashimi

Compared to nigiri, sashimi is easier to prepare. Slicing the fish or meat can be quite tasking, but when you have a sharp and high-quality knife, it is easier to achieve clean and consistent cuts.

1. Find the right ingredient. Most people will go for fish, including salmon, yellowtail, and tuna. Regardless, the most important is for it to be sushi-grade, which means that it is safe to be eaten raw. Otherwise, there can be parasites present.
2. Prepare the fish. Remove the skin and fillet as needed. You will need a good sashimi knife to do this. This will help to create clean cuts. When cutting the fish or meat, do it only once. When you go back and forth, this will ruin the appearance of the fish or meat. When slicing, another important thing is to use a wooden board and observe the right angle.
3. Once it is ready, arrange it on a plate. Presentation is important to make the dish more appetizing, so exert an effort to make it look good. Add garnishes and sauces on the plate. Lemon slices, wasabi, vinegar, soy sauce, and pickled radish are some of the best choices. You can also consider adding vegetables on the plate, which is a great way to add texture and color to the dish.

Conclusion

With the things mentioned above, we hope that you now know the difference between nigiri and sashimi. They are both popular foods in Japanese cuisine. Nigiri is a type of sushi. It is made of seasoned rice with a topping, usually raw fish or meat. The topping can also be cooked or seared. It is eaten using chopsticks or your hand. Sashimi, on the other hand, is raw fish or meat. It does not include rice. It is eaten with chopsticks and garnishes.

Sushi is one of the most popular Japanese foods. It is made of rice seasoned with vinegar and garnished with raw fish, shrimp, seaweed, or vegetables. For beginners, sushi can be confusing because of the different types available. They vary in terms of the way they are prepared and their ingredients.

If you want to know the best sushi for beginners and how to cut sushi like a pro, we got you covered in the rest of this short guide. You do not need to be an expert Japanese chef to make sushi at home. Equipped with the knowledge of the fundamental techniques, it will be a breeze to make high-quality sushi, similar to what you can enjoy in Japanese restaurants.

Best Sushi for Beginners

Eating and making sushi for beginners can be overwhelming. We are here to make things easy for you. Below, we’ll talk about the best sushi for beginners, and give you insights on how to make them like an experienced chef.

Nigiri Sushi

If you only have time to learn one recipe for sushi, then nigiri is one of the best options. It is the most popular sushi consumed in Japan. Nigiri is a Japanese word that means hand-pressed, which speaks about how this food is prepared. It has a mound of rice with fish on the top. Often, this fish is salmon.

To make this kind of sushi, the first thing that you need to do is to shape seasoned rice. Remember, it must already be seasoned for fuller flavor. You also need to wet your hands so that rice will not stick. Once the rice is ready, put a bit of wasabi on the salmon and place it on the top of the rice. Press gently to shape the rice. Serve with pickled ginger and soy sauce.

California Roll

This is a type of maki sushi or rolled sushi. Crab, avocado, seasoned rice, and nori are the main ingredients that are used. One of the most notable characteristics of this product is that it does come with raw ingredients. It is said to have originated in Los Angeles, California, and not in Japan.

To make California maki, you will need a bamboo mat. Place a plastic wrap on the top of the mat. Lay a sheet of nori on the top of the plastic then arrange rice. Add sesame seeds, cucumber, avocado, and crab stocks. Roll the mat, make sure to press with enough force but not too much to avoid breaking the ingredients. Release the roll from the mat and cut accordingly.

Vegetable Roll

Even vegetarians can eat sushi. Some people instantly think of fish or crab when someone mentions sushi. Truth is, you can have the freedom to choose the ingredients that you want, and you can stick to vegetables if you are a vegetarian.

Preparing a vegetable roll is similar to the way to prepare a California Roll mentioned above. You will need a bamboo mat with a plastic sheet on the top. Arrange the rice and spread evenly. Add the vegetables that you like. Roll the mat firmly and cut the sushi.

Temaki

This kind of sushi is different from those mentioned above because it does not need to be cut. This is also called a hand roll sushi, which speaks of the way it is made. It is rolled like a cone and filled with your ingredients of choice. This kind of sushi is not meant to be eaten using chopsticks. Rather, it is best enjoyed when you hold it in your hand.

Gather all the ingredients that you will need. You can be as creative as you want, but two of the most important are rice and nori. Cut the nori sheet in half. Lay the sheet with the rough side up. Add rice on the left portion of the sheet. Wet your fingers and spread rice evenly. If your hands are dry, the rice will end up sticking. Add your ingredients of choice on the top of rice. Grab the bottom left corner of the nori sheet and roll gradually to form a cone. Press gently to be sure that the rice will be firm but do not apply too much pressure to avoid breaking the ingredients.

How to Cut Sushi

One of the most important procedures in making sushi is cutting. You have to be as careful as possible so as not to ruin the outcome. Otherwise, your sushi won’t be as presentable and appetizing.

Use a Sushi Knife

If you want to cut sushi rolls with a knife, then make sure that it has a sharp blade. If the budget is not a concern, then it will be a good idea to invest in a sushi knife. It has a sharp blade and designed specifically for cutting sushi. If the knife is not sharp, then you will end up cutting the roll back and forth, which will crush the ingredients and ruin the sushi’s appearance.  

Before cutting the sushi roll, place it on the top of a wooden chopping board. Aside from being flat and sturdy, it should be large enough to accommodate the entire roll. If the chopping board is not made of wood, it can cause the knife to go dull quickly.

Now that everything is ready, slice the roll in half. Find the center of the roll and cut it from the top to the bottom. It should only take one slice to do this, so your knife needs to be sharp. Dip the knife in a bowl with water. You only have to wet the edge of the blade. Tap the knife to get rid of excess water and cut. This will prevent the rice and other ingredients from sticking on the edge of the knife.

Use a Sushi Roll Cutter

If using a knife seems like too much work for you, then a sushi cutter is a great alternative. This machine is especially good for commercial purposes or large-scale cutting. This is a tabletop device that will ensure clean cuts and accurate sizes, although, this will depend on the quality of the specific product that you will be using.

Position the sushi roll in the cutting tray. Depending on the cutter that you are using, you can pull down the lever or turn the power button on to start cutting. Once it is done, hold the rolls from both ends, lift it off the tray, and serve.

Sushi Secrets Beginners Need to Know

To make delicious sushi at home, below are some of the most important things you need to know.

• The quality of rice you are using is one of the most important considerations. Mix 1.5 cups of rice with 2 cups of water. Bring it to a boil. Once the water is boiling, reduce the heat and cover. Stir every 5 minutes and simmer up to 20 minutes.
• Aside from cooking rice properly, making good sushi is also possible by seasoning the rice to impart subtle flavors. Adding rice vinegar will improve its taste. A bit of sugar and salt will also be good.
• Get the best fish, making sure that it is fresh. Along with the rice, the fish will have a huge impact on the overall flavor of your sushi. When buying fish, pay attention to its color and texture to guarantee freshness. Also, use the right knife to slice it the right way.
• Always have a cold bowl of water next to you when making sushi. You will need this for dipping your knife when slicing. It is also for your hand. This will prevent the rice and other ingredients from sticking. It also makes sure that you can cut the sushi in one go instead of creating a sawing motion.
• Use the best knife that you can get. Sushi and sashimi knives are expensive, but they will be worth every dollar. They are meant to have thin and sharp blades, which will make it easy to have the cleanest cuts.

Conclusion

From the things mentioned above, we hope that you were able to learn a thing or two about the best sushi for beginners and how to cut sushi. It can be quite intimidating, but when you are armed with the right knowledge, making sushi is a snap!