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Once cooked, remove the kombu and transfer the rice to a large bowl, ideally a hangiri (or any wide bowl if unavailable). Pour the vinegar mixture over the rice, gently folding with a paddle or spatula to coat each grain evenly. Fan the rice to cool and give it that characteristic shine, making it ready for shaping.
The Art of Cutting Fish and Vegetables
High-quality fish is essential for authentic sushi. Use sushi-grade fillets like salmon, hamachi (yellowtail), or tuna. To prepare, find the center line of the fillet and make a clean, smooth cut. Remove the skin—either buy it pre-processed or do it yourself—and trim the ends for uniformity.