Sushi Preparation Quotes

In Japanese, sushi does not mean raw fish. It means seasoned rice.

My job the same as carpenter. What kind of house you want to build? What kind of food you want to make? You think your ingredients, your structure. Simple. [Other] Japanese restaurants … mix in some other style of food and call it influence, right? I don't like that. … In Japanese sushi restaurants, a lot of sushi chefs talk too much. 'This fish from there,' 'This very expensive.' Same thing, start singing. And a lot have that fish case in front of them, cannot see what chef do. I'm not going to hide anything, right?

Some people eat the tuna, some people roll it up into a ball. Also, the sort of disgusting texture and smell, I think, adds something to the experience.

In Japanese sushi restaurants, a lot of sushi chefs talk too much.

I've been making sushi for 38 years, and I'm still learning. You have to consider the size and color of the ingredients, how much salt and vinegar to use and how the seasons affect the fattiness of the fish.

The iPhone is like 'omakase', the style of sushi where the chef chooses what you're going to eat, and might even tell you how to eat it - no wasabi allowed on this, no soy sauce allowed on that. Definitely no California rolls.

They kept saying 'It's sushi-grade!' And I'm like... 'Put some soy sauce on this. Get me some rice. And cook it. And then get me out of here.

Don't dunk your nigiri in the soy sauce. Don't mix your wasabi in the soy sauce. If the rice is good, complement your sushi chef on the rice.

The fine art of preparing sushi is something that you watch and learn.

Sushi is my favorite thing to do in L.A.

I love sushi, though I just read something about how you shouldn't eat sushi more than once a week.

A sushi chef has to spot the best-quality fresh fish instantly.

With sushi, it is all about balance. Sometimes they cut the fish too thick, sometimes too thin. Often the rice is overcooked or undercooked. Not enough rice vinegar or too much.

You know how kids dream of being soccer players or actors? Well, my dream was to be a sushi chef.

I love sushi, but I'm not going to write a column about it.

When I was 11 or 12 - a young boy in Japan - one of my older brothers took me to a sushi restaurant. I had never been to one, and it was very memorable. Back then, sushi was expensive and hard to come by, not like today, when there's a sushi restaurant on every street corner and you can buy it in supermarkets.