Making Sushi

Making Sushi

Japanese Sushi

Japanese sushi is a traditional Japanese dish consisting of vinegared rice combined with various ingredients, such as raw fish (sashimi), seafood and vegetables. It is often served with soy sauce, wasabi, and pickled ginger. Sushi can be enjoyed in various forms, including nigiri (hand-pressed sushi), maki (rolled sushi), sashimi (sliced raw fish), and chirashi (scattered sushi). Renowned for its delicate flavors, fresh ingredients, and meticulous preparation, Japanese sushi is celebrated worldwide as a culinary masterpiece.

Below is a more detailed introduction to some of the ingredients used in making sushi

Sushi Rice

Japanese rice is renowned worldwide, particularly for sushi-making, where sushi rice serves as the central foundation. Its sticky texture and subtly seasoned flavor perfectly complement the freshness of the toppings. Meticulously prepared with vinegar seasoning, sushi rice is shaped into bite-sized portions, providing an ideal canvas for various toppings. This harmonious blend of flavors and textures showcases the essence of sushi.


Japanese seafood is famous for its freshness and variety. From tuna and salmon to squid, shrimp, and scallops, Japan's rich fishing grounds offer a wide range of options. These ingredients are commonly used in dishes like sushi, sashimi, tempura, grilled fish, and seafood hotpots. Renowned for its delicate flavors and pristine quality, Japanese seafood is a key aspect of Japanese culinary culture.


Japanese seasoning plays an important role in sushi, along with the natural flavors of the seafood and other ingredients, creating the harmonious taste profile that sushi is known for, including soy sauce, wasabi and so on.

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