Sushi can be a bit pricey not only due to its premium ingredients but also because of the level of expertise needed to prepare it properly. If you’re wondering what’s the best and safest way to prepare sushi, here’s an official guide by the NSW Food Authority. For the basics, read up on the following:
Regular Clean-Up of Equipment and Tools
Preparing sushi involves handling both raw and cooked foods, so you need to be very careful to avoid cross-contamination. Agencies like the Australian Institute of Accreditation provides online courses that discuss the matter, as well as other necessary food handling protocols.
The NSW Food Authority recommends sanitising all the benches and utensils that will come in contact with the sushi. Sushi rolling machines, for instance, must be regularly cleaned. After using the bamboo and plastic mats, you should also cover them with clean cling wrap.
Personal Hygiene is a Must
Anyone who prepares and handles sushi must follow good personal hygiene practices. This includes washing your hands prior to preparing sushi and after coming in contact with non-food articles like your hair, scalp or body. You should also wash hands between the handling of raw ingredients and ready-to-eat food (e.g. raw fish and cooked teriyaki chicken).
While it is not mandatory for food handlers to use disposable gloves, doing so can help minimise instances of contamination.
You should refrigerate raw fish until before you start preparing the sushi. Acidified rice, on the other hand, should be kept at room temperature. After preparing the sushi, you should place it at storage area with a refrigeration temperature of 5°C or less. This is unless, of course, you display it for immediate sale.
Sushi is an international food a lot of Australians enjoy. One of the secrets to getting the best quality sushi is learning how to prepare it safely.