Sushi

There are three more specialty items you may wish to add to your sushi-making equipment. While they are not essential—each can be improvised with your existing Western kitchen equipment—having them, especially a wooden rice tub, will make the job much easier.

Wooden rice tub

hangiri or handai

Made of cypress wood and bound with copper wire, this broad, flat-bottomed, low-sided tub is specially designed for preparing sushi rice. Its shape speeds the cooling process and makes it easier to fold in the sushi vinegar mixture. The wood absorbs the excess moisture and helps give the rice its characteristic glossiness. It needs to soak in cold water before use to prevent rice from sticking to it. After use, wash it well in cold water without any detergent, and use a brush or the coarse side of a kitchen sponge to remove any rice starch. Dry it completely, away from direct sunlight, before storing in a cool, dark place. A low-sided, nonmetallic tub or salad bowl makes a good substitute.

Rice paddle

shamoji

A flat, round-shaped paddle is traditionally used to serve rice and stir in sushi vinegar, and is made of bamboo or wood. Soak it in cold water before use to stop rice sticking to it. Alternatively, use a spatula.

Cloth

fukin

Simple but very useful—damp cotton or linen cloths are used to clean fish and utensils, or to wipe the chef’s hands. You can also use them to shape temari sushi balls instead of using plastic wrap.

Japanese square omelet pan

tamagoyaki-ki

There are two types of Japanese omelet pan available: square copper pans, usually measuring 7 x 7in (18 x 18cm), and rectangular nonstick pans, usually measuring 5 x 7in (12 x 18cm). The copper ones are expensive and used by professionals, while the nonstick ones are less costly and sufficient for home use. Although it is possible to make a rolled omelet by using a conventional round pan of a similar size and simply trimming off the round edges on both ends of the finished omelet, having a square pan makes it easier and quicker to achieve the desired result.

Pressed sushi mold

oshibako

Traditionally made from cypress wood, which is the same wood usually used for the sushi counter, pressed sushi molds have removable bottoms and lids. They come in various sizes and shapes, but are commonly square or rectangular. To prevent the rice from sticking, they need to be soaked in cold water before use and the excess water wiped away with a damp cloth. Care for it in the same way as the rice tub. Good substitutes for a sushi mold would be a small cooking ring, a plastic box lined with plastic wrap, or a springform cake pan—you can make a sushi “cake” and cut it into individual portions.