Here Are Some Tips From Joss and Umame’s Chefs On How To Make Sushi

Ask anyone in Mumbai for a list of places to get the best sushi and the names Joss and Umame will undoubtedly be at the top of the list. Both fine dining restaurants, Joss and Umame belong to Farrokh Khambata’s Catering & Allied brand. They both have quite the reputation in the city for serving exquisite Pan Asian food and both have extremely skilled chefs that are masters in the Japanese craft of making sushi.

You can imagine how excited we were, then, to receive an invitation to an interactive sushi making session with the chefs from Umame and Joss held at the popular Crossword bookstore in Kemp’s Corner. 


The sushi making session was well attended, both by our fellow bloggers and media as well as the general public who were eager to pick up a tip or two to improve their sushi crafting skills. Here are nuggets of information we gleaned; use them when you next try to build your own sushi.

Tip # 1 – Use Old Rice


The older the (cooked) rice, the more likely that it will stay in place when you roll it.

Tip # 2 – Wet Your Fingers


Before beginning to lay out the rice, vegetables or proteins, dip your hands into slightly warm water. This will lubricate them and make it easier for you to handle and shape the ingredients.

Tip # 3 – Don’t Overstuff!


Less is more when it comes to making sushi. Avoid the temptation to pack in too many vegetables before rolling the sushi – it’ll prevent it from falling apart.

Tip # 4 – Use A Rolling Mat


Spread your sheet of nori over a rolling mat that’s the same size. Then, layer the rice and filling over the nori and use the rolling mat to roll the sushi into a cylinder. It’ll look way more professional than if you’re hand rolling it.

Tip # 5 – Wet Your Knife


Before slicing your sushi roll into pieces, dip your knife’s blade into warm water. It’ll help you slice the sushi more cleanly.

After enlightening us with these tips, the chefs invited some of the audience to the station to try their own hand at rolling the sushi. Attendees were also allowed to sample the sushi that the chefs had used to demonstrate techniques, which had been arranged into Umame’s famous sushi boat.


We particularly loved the spicy samuri rolls, which were made of a combination of daikon, avocado and white asparagus. If these photographs are awakening that little green monster of envy then allow us to chase it away; Joss and Umame plan to hold more of these sushi making sessions in the future. Keep an eye on their Facebook pages (here’s Joss and here’s Umame) and be sure to turn up for the next event. Or, if you just want to eat head over to one of their restaurants and get yourself a nice big boat of sushi.