I’ve seen a lot of sushi making at home, and I wanted to share my personal journey. It has definitely been just an occasional hobby for me that takes a backseat to a much busier job/lifestyle, but I’ve also done quite a bit of research and deep diving into this over the past few years. I started all the way from H-mart to local seafood groceries, to local sushi-oriented fishmongers, to large scale fish suppliers through Toyosu…from nishiki rice to tamaki gold koshihikari, to experimenting with a variety of tsuyahime, sasanishiki, hitomebore varietals, etc. In the process I’ve picked up a lot of equipment and I’ve worked on figuring out ways to optimize edomae-style sushi making at home without a restaurant-scale model. Occasionally this has meant surfing through primary research literature, for example, about the best methods for defrosting deep frozen tuna (hint: it’s apparently not slowly). All of this is still a learning process for me, but I think some of you may find the information helpful. Here are some photos I made during a recent nigiri dinner, followed by a time lapse from early on to now.
14 comments
That’s really impressive work! congratulations on taking it so far. Curious to ask your favourite fish amongst all of them
Restaurant level! Curious which brand of rice did you liked the best?
This is INCREDIBLE, if you hadn’t said you were a home cook I would’ve 100% thought this was an omakase course from a fancy restaurant
where do you source your kinmedai and the kohada these days? I’ve recently started am at the H-mart/Mitsuwa stage of getting fish haha
Really beautiful and appreciate you sharing your journey.
My largest hurdle is not being confident or secure in the fish that I do get. For instance, while many things may be hard to tackle, I feel like I should be able to make things like ikura/ uni / scallops pretty easily if I have the right ingredients.
Question: Now that you are more experienced, how much do you think nice sushi places charge on top of material for nigiri pieces. For example, if you know one serving of uni nigiri costs you $2 in material but the place down the street is offering a similar quality for $17 each, we know $15 goes to a lot of other expenses and labor and tools. But seeing that drastic of a different may motivate more and more of us to make our own sushi.
jesus christ this looks 100% professional.
That looks amazing and on par with some of the finest places in Tokyo! Very impressive that you are able to learn this on your own and have the dedication to take this so far!
This is mouth watering. Great work my friend.
I love everything about you and your journey. I aspire to be you. You can’t tease us about defrosting deep frozen tuna like this and not do a follow up post! I especially want to know how you are sharpening your knife at home.
But how did you learn to prep and cut the fish??? Looks just absolutely incredible.
The sushi looks amazing, and so does the rice. I’ve seen in the comments that you’ve taken a very scientific approach to your cooking methods.
What do you do for a living/area of expertise, if you don’t mind me asking?
beautiful presentation. The cuts are very professional.
Looks great chef and thanks for sharing your journey and knowledge in the thread! Do you have an IG to follow?
Your at home sushi is inspiring. Thanks for sharing! I love the images you’ve shared. Finding a variety of fish is the hardest part for me.
I’d eat that