If you want the greatest sushi in the world, you may want to visit Sukiyabashi Jiro from “Jiro Dreams of Sushi
” in Japan. If you can’t go to Japan, then you might be able to land a reservation — which is extremely hard to get — at Sushi Nakazawa
in New York where Master Sushi Chef Daisuke Nakazawa, protégé of the
master, Jiro Ono, will serve you omakase Monday through Friday.
Of course, there’s always the do-it-yourself alternative. Here, Chef Nakazawa shows Bloomberg’s Olivia Sterns how to make perfect sushi in five simple steps:
Here’s the breakdown:
Step 1: Cut the Fish. With one clean slice from his “sword,” Nakazawa cuts a strip of what looks like red snapper about 6 cm (2.5 inches) long, 2.5 cm (1 inch) wide, and about 1 cm (.4 inches) thick.
Step 2: Add Rice. Nakazawa starts by getting his hands wet in a mixture of vinegar and water. He takes the vinegared rice and forms it into a thumb-shaped block.
Step 3: Dab on Wasabi. The wasabi, handpicked and freshly ground, needs just a little dab right in the middle of the slice of fish. That side of the fish will go face down on the rice.
Step 4: Nigiri. Nakazawa now places the fish on the formed piece of rice and presses on it in his palm, shaping the nigiri.
Step 5: Garnish. Nakazawa grabs a kitchen blowtorch and fires the nigiri for about three seconds — some of the rice is lightly blackened. He then squeezes some lemon on the top and adds a small amount of what looks to be radish (daikon).
Only a master could have made it look so easy. Itadakimasu!