What Is a Sushi Chef?
A sushi chef is a food preparation specialist who has been specifically trained to prepare vinegar rice that has a topping of vegetables, meat or fish. Making the rice per traditional Japanese standards often takes many years of training with masters of the art. This specialty chef is also traditionally expected to be an expert at preparing other conventional Japanese dishes, such as ramen, udon, tempura, and gyoza. Skill at cutting raw fish called sashimi is a common prerequisite to become a sushi chef. Traditional sushi is most often topped with fish. The sushi ingredients may be raw or cooked or a combination of the two. Contrary to popular belief, raw fish served without seaweed or rice is called sashimi, not sushi.
