How to Make Restaurant-Quality Sushi at Home
How to Make Restaurant-Quality Sushi at Home Listen, I used to think sushi at home meant buying that sad supermarket California roll tray and pretending I was cultured. Then I got obsessed, spent way too much money at the Japanese market, cried over sticky rice exactly four times, and finally figured out how to roll maki that doesn’t explode and nigiri that doesn’t look like it lost a fight. Now my friends beg me to host “sushi night” instead of going out and paying $120 a head. Spoiler: it’s not that hard once you stop overthinking it. Ready to flex on every sushi bar in town? Let’s roll (pun absolutely intended). The Gear You Actually Need (And What You Can Skip) Forget the $300 bamboo mat sets. Here’s the real list: Sharp knife (seriously, sharpen it or buy a $40 Victorinox—it’s 80% of success) Bamboo mat (yes, you still need one, but the $3 one from Amazon works fine) Plastic wrap (life-changing hack, trust me) Small bowl of water + splash of rice vinegar for your hands Rice ...