Sushi Simplified: Making Sushi at Home

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Sushi Simplified: Making Sushi at Home A Sushi Mat, a bamboo rice paddle or large flat wooden spatula, a large wooden bowl, a sharp knife, a cutting board, and a bowl of fresh cold water for moistening fingers and utensils are essential for sushi preparation. Preparing Sushi Preparing sushi involves a great deal of handling of both raw and cooked foods. Because sushi is eaten without any further cooking it is important that it is prepared correctly and safely. A. Equipment and utensils • With the exception of bamboo mats, wooden utensils must not be used for food preparation. All utensils must be able to be easily cleaned. • Only clean and sanitized equipment must be used when preparing sushi. • It is recommended that prior to preparation all benches and utensils which come in contact with the sushi and ingredients are sanitized. • Sushi rolling machines must be periodically cleaned and sanitized during the day to remove the build-up of rice and destroy pathogenic bacteria. Other utensils and equipment will also need to be periodically cleaned to remove the build-up of rice and other ingredients. • Boards and utensils must be cleaned and sanitized between uses, especially when preparing foods that will not be further cooked (eg. raw fish and cooked teriyaki chicken). • Bamboo and plastic mats must be cleaned and sanitized daily. If bamboo mats are used then it is recommended that they are covered with clean cling wrap and the cling wrap changed at least every 2 hours. B. Preparation of acidified rice • Rice must be cooked before acidification. The rice must be cooled rapidly to 5°C (41°F) from the time it has been taken out of the rice cooker and logged for review. • Proper preparation of acidified rice is important to ensure the rice is safe to use. Rice acidified to a pH of less than 4.6 will inhibit the growth of pathogenic bacteria. Acidification of rice should occur as soon as possible after cooking. • The pH of the rice is to be checked to ensure proper acidification has occurred. Refer to Appendix A for pH measuring devices. Once acidified, the rice must be stored covered when not being used. • Acidified rice can be stored up to 8 hours and at the end of the day, the remaining rice must be discarded. Note: If cooked rice is not acidified, it must be stored under refrigeration at or below 5°C (41°F) at all times. C. Preparation of fillings and sushi • All potentially hazardous raw materials should be kept under refrigeration until used, especially for raw fish. • Frozen foods are to be thawed under refrigeration, in a microwave oven, or under cold running water. • Vegetables must be washed under running potable water before use. • Meat and chicken must be thoroughly cooked. Refer to Health Canada for safe internal food temperatures. http://bit.ly/SbOAFe • Prepared potentially hazardous ingredients (e.g. cooked chicken, tamago) must be placed under refrigeration after cooked and when not being used. • Once prepared, sushi should be placed under refrigeration (at 5°C/41°F or less). Note: Display cabinets will not effectively reduce the temperature of prepared sushi. • Businesses with limited storage and display space should only make an amount of sushi that can be properly placed within the storage or display section. Sushi must not be left unrefrigerated. The retail display of sushi • During the display, sushi must be kept out of direct sunlight and kept under refrigeration (at 5°C/41°F or less). A. Sushi Bars • Display cabinets must include doors to protect food from the likelihood of contamination. • When not in use, doors on the display cabinet must be closed. • Either each roll or batch must be able to be identified. • Display cabinets must be cleaned and sanitized at the end of the day. • All equipment (eg. containers or utensils) used for handling sushi must be kept clean at all times and sanitized at the Become a supporter of this podcast: https://anchor.fm/roger-keyserling/support This podcast is sponsored by Anchor

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