>>14759676 Make sure it is sushi grade Ask them beforehand, sushi grade involves flash freezing the fish when it's caught on the boat to kill any possible parasites or other ailments.
Make sure you have the right tools too. I use a zojirushi rice cooker with a sushi rice setting, koshihikari rice (which you can buy on Amazon), a cypress hangiri to mix the sushi rice in (cypress is best for anti-bacterial material and moisture absorption), and a hand-sharpened sushi knife. Price and quality of the knife aren't as important as learning how to sharpen the knife yourself with a whetstone.
Make sure you vinegar your sushi rice, the rice is the most important part. After you mixed it in the hangiri, let it sit and dry a bit, them softly form it with your hand. Do not tightly press it, but just shape a SMALL amount of rice for the sushi in your hand if you are making nigiri. Once you place the fish on it, it will dry a bit and hold its form better. For rolls, put less rice on the nori then you think it should be, and leave a little exposed so when you roll it with your bamboo mat, there is wet nori touching nori, which will help it stick and form better. Too much sticky rice in sushi is a common rookie mistake, it's supermarket sushi tier.
Good luck Plenty of practice is key. Don't expect your first attempts to be good. Sushi is a long-term culinary skill which you will learn about the more you actually do it.
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