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Sarawut Sokkowplang has been making sushi for more than 25 years and he makes it look effortless. I’ve made sushi twice, and each time I’ve ended up with a sticky mess of rice and soggy seaweed, none too neat looking.
And while I know that practise makes perfect, I gave up a few years back when my last batch ended up with the fish, avocado and rice moving in different directions to the seaweed when I cut it. The trouble, I think, is my knife, which doesn’t slice neatly through the roll I’m making. Or perhaps my rice was too sticky, or my hands too sticky? Or …
However, I love sushi, and I am prepared to try again, this time with some tips from the master.
Sokkowplang is sushi chef at the new sushi bar at the Two Oceans restaurant at Cape Point. He moved here a few months ago from Durban, where he trained sushi chefs. The sushi bar is a new addition to the refurbished seafood restaurant, and it’s proving popular among visitors from all over the world.
The Two Oceans seems to hang over the edge, with views across False Bay to Hangberg, which must make it the seafood restaurant with the best view in the world.
Sokkowplang took me through two popular and simple sushi offerings step-by-step. Sushi may look simple to construct, but there are a lot of ingredients and many small points to remember. Master those and you’ll be a sushi whizz.
Most important are the rice, and a sharp knife. And remember your presentation. “You eat with your eyes first,” says Sokkowplang.