The Art of Sushi Making

Discover the meticulous craftsmanship behind our signature sushi rolls and nigiri, perfected over decades.

By Chef Taro Yamamoto • • Read time: ~6 min
Chef preparing sushi

A Tradition of Precision

Sushi begins with respect — for the fish, the rice, and the process. At Kura Sushi Dotonbori, each piece is the result of years of training and attention to detail. The technique for preparing nigiri or a delicate roll involves timing, temperature and a practiced touch that elevates simple ingredients into an experience.

Key Elements of Craftsmanship

  • Rice (Shari): Properly seasoned sushi rice is warm, slightly sticky, and balanced with rice vinegar, sugar, and salt. It is the foundation for every piece.
  • Fish & Ingredients: Freshness is essential. Filleting, cutting, and portioning are done to highlight the texture and flavor of each ingredient.
  • Knife Skills: Clean, precise cuts change how a piece feels and tastes. The right angle and pressure ensure the fish glides across the palate.
  • Temperature Control: Rice should be slightly warm; fish should be cool. This contrast amplifies flavor and mouthfeel.
  • Presentation: Visual balance — from the glossy sheen of a slice of tuna to the placement of a garnish — completes the craft.

Step-by-Step: Making Nigiri

  1. Prepare the Shari: Cook rice using measured water, fold in seasoned vinegar while fanning to create shine.
  2. Portion the Rice: Using slightly wet hands, press a small oblong ball of rice — firm but not compacted.
  3. Slice the Fish: Cut the fish at the right angle (hirazukuri or sashimi cut depending on type) to preserve texture.
  4. Dress and Pair: A light brush of nikiri (sweet soy glaze) or a small touch of wasabi may be applied between rice and fish if appropriate.
  5. Final Touch: Place the slice atop the rice with a gentle press, then finish with garnish (yuzu zest, microgreens) as needed.

What Makes Our Rolls Special

Rolls are an opportunity to blend textures and temperatures. At Kura Sushi Dotonbori we combine seasonal ingredients with precise technique — tempura crunch balanced with creamy avocado, a bright ponzu note against silky tuna — to create rolls that are both familiar and surprising.

"Sushi is simple but never easy. Every detail — from the grain of rice to the grain of the knife — tells a story." — Chef Taro Yamamoto

Seasonality & Sourcing

Good sushi respects the seasons. We work with trusted suppliers to bring the freshest catches and seasonal produce. This approach ensures variety across the year — from delicate spring fish to rich winter flavors.

Tips for Enjoying Sushi

  • Eat nigiri within seconds of it being served — warmth of the rice complements the cool topping.
  • Use soy sparingly: lightly dip the fish side (not the rice) to keep balance intact.
  • Savor the chef's sequence if offered; omakase is curated for a reason.

Frequently Asked

No — sushi includes raw and cooked items (e.g., ebi, unagi, tamago). Ingredients are chosen for flavor and safety.

Pick it up gently, taste it in one or two bites, and let the balance of rice and topping play across your palate.

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