How to Make Sushi at Home: Tips from “Shiki” Owner Joji Hattori

Why does sushi rice often become too soft? Why should nigiri never be dipped into soy sauce on the rice side? Sushi expert Joji Hattori reveals how to make truly good sushi at home.

Making sushi yourself can seem like a highly sophisticated art to many people. In reality, says restaurateur and musician Joji Hattori, the result depends less on perfection than on care and attention—especially when it comes to the fish and the rice. He explained the key points step by step in an interview with Falstaff.

WHICH FISH SHOULD I USE?

The most important rule when it comes to fish sounds obvious, but it is essential: smell it. “If the fish smells like fish, it is actually no longer suitable for raw consumption,” says Hattori. Anything that smells strong or pungent is a warning sign.

For beginners, he recommends choosing salmon. Not only because its flavor is approachable, but also for practical reasons: “The fish are larger than most others—such as gilt-head bream. This makes filleting and cutting them considerably easier.”