The Try Guys visited our Los Angeles campus to make fresh sushi by hand with Director of Culinary Operations Frank Proto, who has a bonus lesson on food safety.
Chef Frank says making your own sushi isn't as intimidating as home cooks might think. "As long as you learn rice technique and get good fish, it's not that hard, it just takes practice," he says.
Watch him teach The Try Guys in the video below, and follow four basic food safety steps to be sure you can enjoy sushi at home once you've made your signature roll.
- Sourcing: Know your fishmonger and how to pick a quality piece of fresh fish. Whole fish should have bright eyes, bright red gills and a firm texture — pushing on it with your finger shouldn't leave a dent. Fish should smell like the ocean and be 38 F or below when received.
- Storing: Wrap parts of fish in plastic wrap in an ice bath with a drain. Whole fish can be stored right on top of ice in a tub with a hole at the bottom so water can drain out.
- Preparing: Keep your fish on ice or in a refrigerator as you prepare and only take out what you need as you need it. Don’t let seafood sit at room temperature, you want to eat it chilled anyway. We recommend no more than 15-30 minutes off ice for the best texture.
- Serving: Don’t let sushi sit for more than an hour — it might not go bad, but it won’t be good.
Take a with Master Chef Andy Matsuda at ICE's Los Angeles campus.
