Why Your Friends Hate Sushi

Sushi Has Something for Everyone

Tips on gently coaxing Sushi Haters back into the sushi bar.

When people first discover that I am a sushi chef, they usually do one of two things: try think of a polite way of asking me how a black woman from Mississippi became a sushi chef, or they wrinkle their foreheads and proclaim for all to hear, “I hate sushi!” You would think that as my livelihood depends on people loving it that I would be appalled or offended. But I’m not. In fact, I can’t say that I blame them.

Let’s go back to my first experience in a sushi bar. It was sunny that afternoon when I walked into the sushi bar with money that I had been saving for a couple of weeks. My only previous experience with sushi was that made by my own hands, but I thought it appropriate to try a sushi bar. (Especially since I had recently decided that I wanted to be a professional sushi chef.) The hostess took a look at me suspiciously when I asked to sit at the sushi bar, but promptly sat me. At the other end of the sushi bar, a lone sushi chef (Asian, but not Japanese) entertained a group of boisterous patrons. I patiently waited for my turn. And I waited…and waited…and waited. Finally, he addressed me.

“You know this is sushi, right? Like raw fish?” He asked.

I simply nodded. I was on a mission to eat sushi in a “real” sushi bar and I just wanted to get down to business despite his rude comment. So I ordered a few pieces and a roll. While he went to work on my order, I admired the various seafood in the sushi case in an attempt to pretend that I didn’t notice him oddly staring at me between cuts. He presented me with my tray of neatly arranged pieces and reluctantly handed over a pair of chopsticks.

“Do you know how to use these?” he asked.

I grabbed them from him and while looking directly at him, removed them from the package and placed them properly in my hands. He seemed shocked. But not as shocked as I was when I took my first bite. It was horrendous and I tried to think of a way to spit it out in my napkin without him seeing. The last thing I needed from him that day was an I-told-you-so look. So, I faked a phone call. I stood, quickly turned my head while pretending to talk and spit it into my hand. And while in mid “conversation”, I handed him my debit card and my tray, mouthing urgently that I really needed to go. I left the restaurant with tears in my eyes that dropped down my face as fiercely as that to go box hit the bottom of the nearest trash bin. Sushi was disgusting and I wondered how I could even contemplate becoming a sushi chef.

Obviously, I didn’t let that one experience hold me back. And here’s what you need to know if you or someone you love is a Sushi Hater.

#1 There is such a thing as good sushi and bad sushi.

Sushi is just like every other cuisine. If you went to a steakhouse and didn’t particularly care for their rendition of ribeye, would you swear off steaks forever? Probably not. Most likely, you would try a different cut of steak or an entirely different steakhouse next time. Try to think of sushi in these terms. Every sushi bar and sushi chef makes sushi differently. Sushi is not universally consistent. One sushi bar’s menu, style and method is not indicative of the entire cuisine.

#2 Know what to try.

When I ask sushi haters what they first tried, it’s usually a roll. Some well meaning friend suggested something simple like a California Roll. But when dealing with the squeamish, you want to make sure that they can see what they are getting into. There is a common thought that there might be something unknown lurking inside that roll. Start off with nigiri zushi, a cooked one. Let them examine it. Once trust is built, build on inside out rolls to test the like of seaweed. In most cases, sushi haters do not like the taste of nori. If this is the case, keep trying various nigiri, moving from completely cooked to seared and eventually to raw. Soy paper rolls and chirashi zushi bowls are also a great choice. And if all else fails, try introducing vegetable rolls.

Vegetable Sushi - Not a Raw Piece in Sight

#3 Steer clear of the sushi bar.

If you are dealing with a sushi hater that is convinced sushi is raw fish, don’t sit at the sushi bar. You’re going to have a very hard time getting them to see the light if they’re sitting right in front of it and watching trays of “the raw stuff” being passed to nearby diners. Also, for a first timer, the action of the sushi bar can be overwhelming, especially if the sushi chefs aren’t particularly friendly. Sit at a table in the dining room and begin with some nice cooked appetizers like edamame, miso soup and gyoza before introducing sushi. Then add some cooked sushi and perhaps 1 raw item.

#4 Don’t assume expertise.

It saddens me to say this: just because someone is behind the sushi bar, doesn’t mean that they know what they’re doing. In Japan, becoming a sushi chef is a process that takes years. In America, we have no such tradition. Though there are vocational sushi schools that teach solid skills, most sushi chefs learn their skill on the job. Hands on is always the best training approach, but this kind of training could mean that your tray of sushi was one of the first ever produced by your sushi chef. On the flip side, just because a sushi chef has been making sushi for years doesn’t mean that he or she is an expert. Some chefs pick up bad habits in the very beginning and continue them to “perfection” throughout their career.

Tamago (Japanese Egg Omelet) is Always a Great Choice

After I spent time learning my craft, I was able to pin down exactly what made my first sushi bar experience a terrible miss. The fish I selected was not at all fresh. Also, the cut was improper and made for a hard to chew morsel. In short, my sushi was prepared by someone that didn’t know what they were doing. Luckily, I didn’t let that one experience ruin sushi for me. That would have been tragic!