WHEN TO PREPARE AND HOW TO STORE

Prepare your tartare at least 1 hour before it will be eaten (2 hours is even better) and refrigerate. The time in the fridge allows all the flavours to blend. Tartares should be eaten fresh on the day they’re prepared.

HOW TO AVOID CROSS CONTAMINATION

If preparing several types of tartare, properly wash and sanitize your work tools (knife, cutting board, bowls, etc.) between each ingredient. By respecting strict hygiene measures, you’ll avoid cross contamination. And don’t forget to wash your hands often.

HOW TO MAKE A MAKI

Form 250 mL (1 cup) of cooked rice into a ball in the palm of your hand without pressing too hard. Place it in centre of the nori sheet on the less shiny side. Use your fingers to spread rice grains out on the nori, like a puzzle. It’s important to leave a 2-cm (½-in.) strip at top of the sheet free of rice. Press the rice gently with your fingers so it sticks, but the grains remain intact. For a California maki: turn the sheet rice-side down on your work surface with a rice-free strip at the bottom.

HOW TO ROLL SUSHI

Roll the bottom of the sheet with your hands, pressing with your fingers. Never squeeze the maki in the palm of your hands. Lightly moisten the top of the nori sheet and roll the maki over again to seal the maki.

HOW TO MAKE A SUSHI DESSERT PIZZA

Form a rice patty in your hands, a bit like you’d form a ground meat burger patty. Since the rice won’t shrink like meat does when cooked, avoid making the patties too thick.