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Masaharu Morimoto's sushi isn't typical. In 2006, the Iron Chef opened Morimoto New York, which later closed. Chef Morimoto loves and promotes local sushi.NY is NY.
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"Los Angeles, Moscow, London, Rio de Janeiro, Paris, Rome... All have to do local sushi and provide for their own industry, culture, history, and people," Morimoto told in an exclusive interview.
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"Morimoto's Sushi Master," Chef Morimto's latest televised competition, has a purpose. Learn sushi rules to break them. As Morimoto taught us, pickles, mushrooms, and sausages are fine in sushi rolls.
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Tuna, salmon, shrimp, squid, eel, and crab are classic components. Rice is the sole ingredient to avoid. "Great sushi has great rice," said Morimoto. "The rice is more important than the fish."
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Don't beat yourself up if you can't make perfect sushi rice. Chef Morimoto told that many chefs "spend years" mastering rice cooking to "add just the right balance of sweet and tart flavors."
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When we asked Chef Morimoto how to improve sushi rice, he advised buying a Japanese rice cooker. Pressurized cooking will give you sushi rice texture.
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With your Japanese rice cooker, experiment with vinegar, sugar, and salt amounts. If you want sweet sushi rice, add sugar.
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"It depends," Morimoto told. The sushi expert likes four parts vinegar, two parts sugar, and one part salt.
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