One of the advantages of sushi is the lack of equipment needed. First and foremost, you will need a very
sharp knife. The classic sushi knife is called a bento knife, but any sharp knife will do. It is
made of razor-sharp carbon steel with a Ho wood handle that does not get slippery when wet. I
got my large knife years ago through the mail from Williams Sonoma. My smaller bento knife is from
Joyce Chen. I got it at an international marketplace sort of store in the mall at Tyson's Corner. (I used to
have another mailorder source, but it appears to have folded. Will add new sources as I learn of them, and
would appreciate knowing of any you may find.)
The second most important tool you will need is a bamboo mat or hot pad, called a sushimaki
sudare or a makisu. This is used to roll the sushi. A wooden spoon can be used to spread
the rice onto the nori, or you can get a wooden or plastic rice paddle, or shamoji. (You can also
use your hands, like a sushi chef, but the rice is very sticky.) These can be found almost anywhere, but I
get mine from Hughes Markets. Anything else is completely optional.
- Mike Bergman (firstname.lastname@example.org) has suggested The Japan Woodworker as a source of
Sushi masters always seem to use a pair of metal chopsticks to pick things up with. I searched all over for
a set, and finally found them in a Japanese department store at the end of Ala Moana Plaza in Honolulu.
And they really are useful, but you can use your fingers or regular chopsticks as well. At the same store, I
also got a wooden sushi press, called an oshiwaku, to make oshi. A number of things would
work just fine, including a hamburger press.
Return to Contents on main page.
Back to previous topic (Terms).
Jump to next topic (Foodstuffs).