Sushi-Making Tools

• Bamboo rolling mat (makisu): To make sushi rolls, you need a rolling mat, which is made from small bamboo sticks held together with cotton string. You should clean your mat with cold water and wipe it dry promptly after each use. A square mat that measures 9 1/2" on each side is best.
   
  
• Rice paddle (shamoji): Use this wooden paddle to turn and cool down sushi rice after cooking. The flat, round paddle won’t bruise the rice while turning it. Always soak your paddle in water before use to prevent rice from sticking to it.
   
  
• Rice cooker: You can cook rice in any heavy-bottomed pot, but an electric rice cooker makes perfect rice every time and requires less work on your part. Look for one with a nonstick interior and a capacity large enough to meet your needs. A 10-cup cooker will make rice for about 5–6 people.
   
  
• Flat fan (uchiwa): This lightweight paper fan helps to cool rice by fanning air over it. Use it as you turn the rice with your rice paddle.
• Rice tub (hangiri): Use this short, stout, wooden vessel to speed the cooling of sushi rice before flavoring the rice with rice vinegar. Soak the rice tub in cold water and dry it before each use. When finished, wash it in cold water (without soap) and dry it completely. Store the tub upside down in a cool place away from direct sunlight.
   
  
• Sushi mold (oshibako): This type of mold is used primarily to make pressed sushi, though some molds are used to form finger sushi. Most pressed sushi molds are wooden, but plastic ones are easier to care for since they don’t require drying after each use.
   
  
• Sushi knives (hocho): Sushi knives are designed to make the precise cuts in fish and vegetables needed for sushi (for more information, see How to Buy and Care for Sushi Knives and How to Use Sushi Knives).
• Cutting boards: To maintain proper hygiene, use a wooden cutting board only for vegetables and use a plastic board for fish. Plastic boards won’t absorb odors or bacteria from the fish.
• Strainer: Use this tool to wash uncooked rice, rinse vegetables, and tenderize fish skins.
• Grater: Many sushi recipes call for grated horseradish, citrus peel, or ginger, so a small grater is necessary.
• Cloth towels (fukin): Use a damp, lint-free towel to clean your hands and cover rice as it cools.

Common Household Substitutes

Where to Buy Sushi Tools

• www.sushifoods.com
• www.korin.com
• www.asiafoods.com