You sit down at a sushi restaurant on a Sunday night, fill your soy sauce dish to the top and mix in a chunk of wasabi, then order a few rolls stuffed with cream cheese and fried bananas. You've just broken four of the 12 sushi commandments! Here's a rundown, as well as some advice on how to eat sushi without making the chef want to commit Hara-kiri. 1. Thou Shalt Not Drown Thy Sushi  You ordered sushi because you like the delicate and diverse flavors of raw fish, right? Submerging a piece of sushi in soy sauce kills the very taste of the fish that you have ordered — and in essence renders the differences between the $15 budget plate and the $150 omakase moot. While we’re on the subject, it is customary to fill the small soy sauce dish up only partially, and refill if needed — rather than filling it to the brim at first. Also, the rice side of sushi should never touch the soy sauce. 2. Thou Shalt Use Chopsticks Those wooden sticks that you probably think are impossible to use?

Yeah, those are for eating the fish that you order. Try eating with your fingers at the next upscale restaurant that you go to and see the looks that you get. Same principle with eating sushi and sashimi. 3. Honor Thy Ginger The fresh or pickled ginger that is provided with virtually every sushi dish is to cleanse the palate between different cuts of fish, or at the end of the meal. Heaping it on top of a slab of fresh tuna or yellowtail makes it impossible to taste the actual fish. 4. Thou Shalt Not Take More Than One Bite This is a common mistake, as a piece of sushi can be too large for one bite for some people. But not only can breaking up a piece of sushi cause a great mess, it is also considered bad etiquette. This belief stems from the principle that good sushi will be small enough to finish in one bite. That Monster Roll you picked up from Duane Reade yesterday sadly cannot be considered quality sushi. 5. Diversify Your Order Beginner sushi eaters will often order rolls, which many consider a tasty, and safe, bet. 

Experienced sushi eaters like sushi for the distinct tastes of each type of fish, and not for the disproportionate amounts of rice and seaweed you tend to get in a roll. We're not against ordering rolls. Just why not branch out next time? 6. Avoid the Insane Green Racoon Roll You’re not going to find any top quality sushi restaurants serving “Spicy Mexican” or “Crazy Dragon” rolls. That goes for any rolls named after American states, too. Not sure if an ingredient is unorthodox? 7. If You Order Rolls, Eat Them First This is without a doubt the most nitpicky commandment, and serves instead as a piece of advice. Hand rolls and gunkan maki — "battleship sushi" — are generally constructed by wrapping a large sheet of seaweed around the fish and rice, as if enclosing the ingredients in a blanket. This seaweed is often crisp, and hand rolls should be eaten first — not saved for last — to ensure that the seaweed does not become soggy, and to preserve maximum freshness.

8. And On The 7th Day, He Did Not Eat Sushi Try to avoid eating sushi on Sundays since Japanese restaurants do not typically get fresh fish delivered (and sometimes not even on Saturdays). 24 hour food delivery in london ontarioQuality sushi restaurants are also usually closed on Mondays.sushi that delivery in toronto 9. Beware Of Freshwater Fish (Maybe) Preliminary research points to raw freshwater fish potentially being unsafe for human consumption due to the presence of parasites. where to buy sushi rice in the philippinesThis topic remains open for debate, however, as more studies are conducted. play sushi chop online

But it's good to know regardless. 10. Thou Shalt Avoid All-You-Can-Eat Sushi There’s a reason you are getting a “bargain” for $12.95. Don’t even think of setting foot in an all-you-can-eat or buffet sushi establishment.where can i buy eel sauce 11. Thou Shalt Not Covet Wasabi Contrary to popular belief, it is not recommended to add wasabi to your dish of soy sauce. sushi new york grand centralIf you require a little extra kick to your sushi, administer the wasabi directly onto your cut of fish (there will likely already be a thin coating), rather than mixing more flavors.buy 1 get 1 free sushi raleigh 12. Ordering Take-Out Sushi Is A Sin As a rule of thumb, delivery sushi will always be of lower quality than that eaten at the restaurant.

It's worth noting that the majority of top-notch sushi restaurants may not even offer a delivery option. The cuts of fish brought to your front door will be less fresh and thus less satisfying than those at the restaurant. More about sushi on Food Republic:Edit ArticleHow to Make Sushi Without Seaweed Two Methods:Making a Tuna Roll with a Cucumber WrapperMaking an Avocado Roll With a Soy WrapperCommunity Q&A When most people think of sushi, they usually picture the rice filled seafood rolls wrapped in seaweed. If you're looking for sushi that doesn't contain the seaweed wrapper at all, try something a little more unique. You can thinly cut a cucumber to use as a wrapper for delicious sushi fillings. Or you can use a soy wrapper that comes in a variety of fun colors. Either way, you're sure to create memorable sushi that doesn't rely on the standard seaweed. Wash and peel a cucumber. Wash the cucumber in cool water. Take a vegetable peeler or cheese knife and carefully peel the entire cucumber.

Take a sharp knife and trim off the ends of the cucumber. You can discard the ends. Always use caution when handling sharp knives. Work on a stable surface, like a cutting board to prevent the food from slipping as you prepare the cucumber.Insert a sharp wet sushi knife just 1/4 of a centimeter (1/10th of an inch) into the cucumber. Slowly slide the blade around the cucumber so you're continuously cutting a thin layer of cucumber. Continue cutting until you reach the center part of the cucumber that contains the seeds. Lift the knife away and your thinly cut cucumber should fall away from the core of the cucumber. The layer of cucumber should always be 1/4 of a centimeter thick (so you can just barely see the sushi knife through it). Keep a bowl of water on the counter so you can keep the knife wet as you cut. This will help it slide through the cucumber easier and make the slicing neater.Take a small piece of fresh tuna and slice it thinly. You should insert the heel of the knife into the fish and slice down towards you in one fluid movement so the tip of the knife ends up on the board as you finish the slice.

Continue slicing the entire piece of tuna. Each slice should be about 1/4 to 1/2 of a centimeter thick. Place your ingredients on the cucumber wrapper. Lay your sliced cucumber so that it's completely open on your cutting board. Place your sliced tuna on one end of the cucumber. Lay the tuna next to each other so they don't overlap. Lay 2 slices of avocado on the middle of tuna and smear a dab of wasabi on a piece of tuna next to the avocado. The tuna should take up about 1/3 of the total cucumber wrapper. Roll the tuna cucumber roll. Start at the end of the cucumber wrapper that has the tuna and avocado. Fold the cucumber wrapper over the tuna and avocado using the fingertips of both of your hands. Continue rolling and compressing the roll. Since there isn't any rice in this roll, you don't really need to use a sushi mat. Seal and cut the roll. When you've almost finished rolling the cucumber wrapper, spread about 1/2 of a teaspoon of mayonnaise, yogurt, or mascarpone cheese on the last inch or two of the cucumber.

Finish rolling the cucumber wrapper so it's completely sealed. Set the roll so the seal is on the bottom of your board. Trim and discard the ends. Slice the cucumber roll so that each slice is about 1/5 of an inch. The mayo, yogurt, or spreadable cheese will help keep the cucumber sealed closed once you've wrapped and cut it. Garnish and serve the roll. Place your slices of tuna cucumber roll on a plate. You can dab salmon roe on top of each slice for an extra pop of color. Consider using these garnishes for your tuna cucumber roll:[6] Cover half of a soy wrapper with rice. Place a bamboo sushi mat flat on a cutting board. Lay one soy wrapper directly on the mat. Wet your hands and scoop 5 ounces (150 grams) of cooked Pink Himalayan rice onto half of the soy wrapper. Use your fingertips to gently spread the rice evenly on the half nearest to you. If you don't have Pink Himalayan rice, you can also substitute plain cooked sushi rice. Avoid pushing down on the rice. Instead, just ensure that the rice is evenly distributed.

Lay avocado across the rice. Cut an avocado into thin slices. Lay 4 or 5 slices of the avocado on top of your rice. The avocado should be spread across the length of the wrap so that each bite of sushi gets a little avocado. You could also substitute any of your favorite sushi fillings like seafood, cucumber, tamago, or crispy seafood skin.Hold the side of the bamboo sushi mat that's closest to you with your fingertips. Lift the bamboo mat up and over the avocado roll. The avocado roll will now be cylindrical inside the bamboo mat. Press the mat down firmly so the roll is compressed and lift back the bamboo mat. The sushi roll with the soy wrapper will now be in the middle of the mat. Soy paper doesn't seal as well as seaweed (nori) wrappers do. Seal the sushi roll. You should see the end of the soy wrapper sticking out from under the roll. Dip your fingertips in water and spread them across this end of the soy wrapper. Roll the sushi to the end of the roll so that the moistened end of the wrap seals to the roll.