Post 4 - Sushi

So, I wanted to show off what my work station at the sushi bar looked like. I worked on the right table and my chef Jack worked on the left. In the larger photo, you can see the bucket where the sushi rice was kept. The ginger and wasabi were between us, and we could see most of the restaurant from where we worked. The only thing not visible was the bar.

In the smaller photo were my tools of the trade. Of course, gloves were needed for sanitation and for keeping the rice from sticking to my hands. The knife was a special sushi knife loaned to me. Oddly enough, my chef choose to use a vegetable knife for cutting his rolls. Also pictured is the plastic wrapped bamboo mat.

Finally, we had our white clothes used to wipe down the work surface. When working with sushi, it's very important to have a damp work surface otherwise the nori or rice would stick to the board and snag when trying to cut it. The only exception would be if you had to cut a sheet of nori in half for when people ordered smaller roll sizes. Unless you do it on a dry surface it won't cut right and will snag and rip.