In Japanese, sushi does not mean raw fish. It means seasoned rice.
I still eat sushi, though I'm trying my best to have my last sushi roll.
I've been making sushi for 38 years, and I'm still learning. You have to consider the size and color of the ingredients, how much salt and vinegar to use and how the seasons affect the fattiness of the fish.
On the weekends, some people garden; I slice salmon.
The fine art of preparing sushi is something that you watch and learn.
One of my favorite things to make is homemade sushi. I know how to make the rolls and it's really fun to do.
I'm not making art, I'm making sushi.
Just because I like sushi, doesn't mean I can make sushi. I've come to well understand how many years just to get sushi rice correct. It's a discipline that takes years and years and years. So, I leave that to the experts.
You know how kids dream of being soccer players or actors? Well, my dream was to be a sushi chef.
Making sushi is an art, and experience is everything.
With sushi, it is all about balance. Sometimes they cut the fish too thick, sometimes too thin. Often the rice is overcooked or undercooked. Not enough rice vinegar or too much.
