How One of the World's Best Japanese Chefs Makes Sushi | Made to Order | Bon Appétit

For any professional looking to master Japanese cuisine, understanding the nuances of sushi preparation is an essential rite of passage. In this masterclass, legendary Iron Chef Masaharu Morimoto deconstructs the precise mechanics of sushi-making, demonstrating that the discipline relies on foundational rice preparation and meticulous rolling techniques.

The Foundation of Perfect Sushi Rice

As Chef Morimoto emphasises, the soul of sushi lies within its rice. Before any fish is sliced, a chef must master the washing, cooking, and seasoning of the grains. The rice must be seasoned while hot to allow the vinegar mixture to penetrate each grain thoroughly, then cooled quickly to achieve a glossy sheen and a distinct, non-mushy texture. The goal is a delicate balance where the grains cling together without losing their individual structure. Proper temperature control during this phase is critical; serving rice that is too cold dulls the flavour, whilst rice that is too warm will compromise the raw fish.

Mastering Maki and Uramaki Styles

The video details the progression from inside-out rolls (uramaki) to traditional thin rolls (hosomaki). For the Inside-Out Spicy Tuna Roll, Morimoto demonstrates how to manipulate rice onto a half-sheet of nori without crushing the grains, utilising a damp bamboo mat (makisu) to prevent sticking.

When transitioning to the Yellowtail and Scallion Roll, the focus shifts to traditional maki. Here, the nori remains on the outside, demanding swift, confident hand movements. The pitfall to avoid is overfilling, which prevents the seam from sealing cleanly. Morimoto's technique highlights the precise placement of the filling exactly in the centre to ensure a perfectly symmetrical cross-section when sliced.

The Immediate Gratification of Temaki

Finally, the Salmon and Avocado Hand Roll (temaki) introduces a different service context. Unlike rolls meant for slicing, the hand roll is designed for immediate consumption to preserve the crispness of the nori. Morimoto illustrates the spatial geometry of rolling the nori into a clean cone, balancing the rich salmon and creamy avocado so that every bite offers a harmonious ratio of fish, rice, and crisp seaweed.