Sushi is a quick, easy, better-for-you takeaway option that is popular by many. It’s time to dig into the nutrition alongside Jiwi chef and 4th place getter on NZ Masterchef, Hana Kirk.
We cover:
- Behind the scenes Masterchef
- What is sushi?
- Differences between sushi in NZ/Aus vs Japan
- Changing landscape of sushi and diet in Japan
- What is actually in sushi
- Sugar in sushi rice
- Black/brown rice vs white rice
- How to make sushi
- Homemade sushi and how long it lasts
- How much soy sauce to have with sushi
One-liners you don’t want to miss:
“Teriyaki chicken sushi is not a thing in Japan.”
“Do a temaki sushi (cone-shaped sushi) at parties. It’s so much fun and it’s way quicker and you get to choose your filling for each bite you have which makes it really fun and interactive.”
“Traditionally, when you have the traditional sashimi, you only use a little bit of the soy sauce. And you don’t put the soy sauce on the sushi, you are meant to dip your sushi in the soy sauce on a little plate. Even pouring it on in Japan is a bit like…what are you doing…”
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