Shining a spotlight on the quality of sushi
It’s in the rice.” That’s the answer I give each time I’m asked what makes a good sushi. “But isn’t all sushi rice just the same mushy, cold, and flavourless accompaniment to the raw fish? And isn’t sushi more about the flavours of the fatty fish that the chefs top with mayonnaise and uni and truffle oil to make a holyhand-grenade of flavours?” Please, snap out of it. And let me explain. Let’s imagine that we have two sushi chefs, and each of them is in possession of the same high-quality neta (topping) made of blue fin tuna. As they proceed to make their own versions of nigiri sushi, the question is, what actually sets their creations apart when they have exactly the same ingredients? Every sushi restaurant in the world has a fish supplier that will determine a sushiya’s overall quality. But ultimately, a sushi chef’s skill is down to how he or she manages the rice.