5 simple rules
By Kara Spak
Sunda New Asian's launch of their Maki Sake Monday's where patrons can make their own sushi. Executive chef Jess DeGuzman explains how to make a roll before preparing the sushi at the restaurant Monday evening. | Michael R. Schmidt~ For Sun-Times Media
Watch the water
“Water is your enemy and your friend at the same time,” said Sunda Executive Chef Jess DeGuzman about moistening the cutting board at the start. “Too much, it won’t work. Not enough, it won’t work.”
“Don’t buy yesterday’s sushi half-price,” said Dirk Fucik, owner of Dirk’s Fish, 2070 N. Clybourn, where he teaches seafood classes, including sushi making. “You want to buy fish go someplace that is processing their own fish, cutting their own fish.”
Less is more
“People think, ‘Wow, I could never make it so intricate and fancy,’ which is why some sushi places are so expensive,” said Joelen Tan, the blogger behind whatscookinchicago.com who teaches sushi classes throughout the city. “Try to keep it approachable.”
Use a rice cooker
“When making rice at home, a rice cooker is the best way,” DeGuzman said. Season the rice — rice wine vinegar, salt, sugar and citrus are some possibilities — as soon as its ready, he said.
Be not afraid
“Fish in general is something that people are scared of right off the bat,” Fucik said. “I always tell them chicken is a lot worse. What other food you have to disinfect everything?
Fish is a lot more forgiving.”