Chef Masaharu Morimoto’s 3 Golden Rules for Eating Sushi
Rule 1: Don’t even think about mixing wasabi into your soy sauce
That’s right – if the first thing you do when your sushi arrives at the table is to mix a lump of wasabi into your soy sauce, you’ve broken one of Morimoto’s cardinal rules before even tasting a bite of fish. That’s because the perfect-sized dollop of spicy green paste is already tucked into your sushi. “Trust me, don’t put,” Morimoto says. “I already put wasabi between the fish and the rice. The right amount.”
Rule 2: Dunk carefully
“You dip the rice in the soy sauce,” says Morimoto, and laughs. “That’s wrong!” Yep, dipping your sushi into the soy sauce rice side down is another no-no. While the rice in poorly made sushi (or at least stuff that’s been sitting at the grocery store all day) may have a spackle-like consistently that’ll stand up to a dunking, professionally-trained sushi chefs spend years learning how to gently fold the seasoning into the rice without mangling the grains and releasing too much starch. The rice should be just sticky enough to hold together, but it’ll fall apart the second it touches liquid.
Rule 3: Eating sushi is a one-bite deal
See rule number 1: Each piece of sushi is designed to be a balance of flavors and ingredients, so if you eat one part at a time, you’re sacrificing the perfect bite. “Some people say I can’t eat this in one bite, too big,” Morimoto says. “Tell me which one is bigger: a hot dog, a hamburger or sushi? Not the sushi.”
(Food&Wine.com)
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