Chef Masaharu Morimoto’s 3 golden rules for eating sushi:
– a hyper-precise style of Japanese fine dining that’s equal parts cuisine and art form – is known for sometimes bending culinary conventions, he has a much less tolerant vision of how sushi is meant to be eaten. His hot take? Even before you pick up the chopsticks, you’re probably already doing it wrong.
First things first: If you think sushi is synonymous with "roll," you’re missing out on this classic Japanese street food – yes, sushi in, simple fresh fish on a base of seasoned rice. The chef does, of course, offer spicy tuna – a sushi standard, though the spicy mayo renders this classic technically unorthodox – and select other non-traditional maki at his 12 eponymous restaurants, including his forthcoming Dubai opening. But, rest assured, you won’t find anything with cream cheese.
That’s right – if the first thing you do when your sushi arrives at the table is to mix a lump of wasabi into your soy sauce, you’ve broken one of Morimoto’s cardinal rules before even tasting a bite of fish. That’s because the perfect-sized dollop of spicy green paste is already tucked into your sushi. “Trust me, don’t put,” Morimoto says. “I already put wasabi between the fish and the rice. The right amount.
Each bite of sushi is designed to be a perfect balance of flavors: salt , acid , sweet and fish. To complete the equation, a knowledgeable sushi chef will adjust the amount of wasabi to the type of fish you’re eating. “More fat, more wasabi,” Morimoto says, explaining that the horseradish cuts the richness of the fish. Too much wasabi, meanwhile, will overpower the delicate flavors of leaner cuts, such as tuna loin.
Of course, considering that sushi is generally plated rice down, dipping fish-side down does require dexterity with the chopsticks. If that’s not your skill set, Morimoto says there’s no shame in eating sushi with your hands.See rule number 1: Each piece of sushi is designed to be a balance of flavors and ingredients, so if you eat one part at a time, you’re sacrificing the perfect bite. “Some people say I can’t eat this in one bite, too big,” Morimoto says.
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