The Kosher Sushi Kitchen

Kosher sushi bars are few in number unless you live in a major metropolitan area. But even if you are lucky enough to have access to a kosher sushi bar, kosher sushi typically costs twice as much as its treif counterparts. If you don’t have access to a nearby kosher sushi bar or simply would like to save money, making your own sushi at home is the way to go.

Sushi preparation may seem a little intimidating at first, but it doesn’t have to be. Knowing what sushi ingredients to have on hand and learning the proper techniques will have you wondering “Why didn’t I do this before?”

Let’s start off with the ingredients and utensils needed for sushi preparation. The ingredients and utensils, etc listed below give a general outline and do not go into detail on how to properly store items separately, etc. It is assumed that those reading this information have a basic knowledge of keeping kosher and what that means for their particular household.

Sushi Rice – Since sushi refers to the rice, rice is the essential ingredient fro sushi preparation. The proper rice for sushi is California short or medium grain white rice. Short grain brown rice can also be used, but is less sticky than white rice. Do not try substituting other types of rice. There should be no areas of concern with purchasing rice as rice is generally considered kosher unless parboiled. Parboiled rice should not be used for sushi.

Rice Vinegar – This will require an approved hescher. Always buy unseasoned rice vinegar as seasoned rice vinegar will contain sugar and salt. Using seasoned rice vinegar in the sushi rice marinade recipe will alter the results.

Sugar

Salt – The sushi rice marinade is not heated so the grains of course kosher salt may not completely dissolve in stirring. This usually does not affect the end result.

Nori – Nori is a sea vegetable that is harvested, compacted and roasted to form thin paper like sheets. This will require an approved hescher. This comes in two standard sizes, a whole sheet of 8in x 7in or a half sheet of 4in x 7in. Either is suitable as whole sheets can be broken in half before use. Nori should be crispy. To maintain crispiness, store open packages in a tightly sealed plastic bag. Sotred this way, nori will last indefinitely. If nori does become a little limp, use the oven method to toast.  Also, before using, individual sheets should be carefully inspected for bugs.

Wasabi – Most wasabi used is not from the actual wasabi root. Wasabi roots grow under unique, highly specialized climates making its availability rare and price extremely high. The price of fresh wasabi per pound will almost always outweigh the price of any fish used for sushi. That’s a lot of money for a condiment. The best bet is to purchase wasabi powder, which usually contains horseradish, mustard powder and artificial dye. This will require an approved hescher. If you can’t find wasabi with an approved hescher, try grating fresh horseradish root to accompany your sushi.

Pickled Ginger – Finding pickled ginger with a reliable hescher can be difficult. Check the internet for sources.

Cutting Boards – I recommend having two sushi specific cutting boards. One will be used to marinate the cooked rice with the vinegar dressing. I prefer this method to tossing the rice in a bowl because it is easier to coat the rice on a flat surface after which the rice will need to be spread into a flat, thin layer to cool. Using a cutting board simplifies this. Plastic or wooden will do. If you do use a bowl, avoid using anything metal as this will react with the vinegar in the rice. Also, you will need a parve cutting board to slice finished sushi rolls. If you want to prepare sushi rolls with meat or dairy, you’ll need to invest in the appropriate number of cutting boards. Inexpensive plastic chopping mats can be used as well. 

Plastic or Wooden Spoon – This is used only for tossing the cooked rice with the vinegar dressing. If you purchase a rice cooker, which I highly recommend for prefect sushi rice, it will most likely come with a plastic paddle. This is perfect for tossing the sushi rice.

Rice Cooker – Preparing perfect sushi rice is simple with the aid of a rice cooker. All instructions for sushi rice are given for use with a rice cooker, which should be designated for rice cooking purposes only.

Sharp Knives – Any sharp knife will do as long as it is appropriate (parve, meat, dairy) with the type of sushi you have prepared.

Lint Free Kitchen Towels – You’ll need several lint free kitchen towels for hands as sushi can get a little messy. Sushi rice is very sticky and using lint free towels eliminates tiny towel fibers from sticking to your sushi rice.

Small Bowl – You’ll need a small bowl for water. During the sushi making process you’ll need to dip your hands in clean, cool water before touching the rice. Some sushi chefs add a small bit of rice vinegar to their hand water, but I find this unnecessary. Plain, cool water is sufficient.

Bamboo Rolling Mats – These inexpensive mats are essential to the sushi rolling process. Before use, wrap in plastic wrap which is discarded after each use. If you prefer to use mats unwrapped, they are easily cleaned by washing in warm soapy water. Stand upright to dry before storing.