Sushi & Sashimi
Sushi & Sashimi
Making sushi and sashimi at home is one of the most rewarding Japanese cooking projects you can undertake. The results, when the ingredients are fresh and the technique is sound, rival anything available at a mid-range restaurant — and the experience of making it, particularly the meditative process of slicing fish and forming rice, has its own satisfaction independent of the eating. The barrier to entry is lower than most people assume: a sharp knife, quality rice, good ingredients and a few specific tools are all that is needed to produce impressive results from the first attempt.
The most critical tool is a sashimi knife — either a yanagiba for right-handed use or a takohiki for the Kanto style of slicing. These long, single-bevel blades are designed specifically to cut through raw fish in a single clean stroke without the back-and-forth motion that damages the cell structure and produces a ragged cut. A properly sharpened yanagiba, drawn across a piece of salmon or tuna in one clean pull, produces a slice with a surface so smooth it is almost glossy. No other type of knife achieves this result.
Beyond the knife, the tools in this collection include bamboo rolling mats for makizushi, rice molds for nigiri and pressed oshi sushi, condiment dispensers for soy sauce and wasabi, and the flat wooden hangiri bowl used for cooling sushi rice with a fan while seasoning it with vinegar. The hangiri is porous and absorbs excess moisture from the rice as it is mixed, which produces the correct slightly sticky, slightly seasoned rice texture that forms the foundation of good sushi.
Sushi-grade fish, nori, seasoned rice vinegar and other ingredients are also available in the ingredients section of this collection.
Discover more in our subcategories:
Serve your sushi on our plates or explore our condiment dispensers for soy sauce and wasabi.
How to make sushi at home: tools, rice and rolling technique — everything from seasoning the rice to rolling maki.
Showing 27 products
