Chef Yukitaka Kitade Reveals His Secret to Perfect Homemade Sushi

DUBAI — Tokyo-born chef Yukitaka “Yuki” Kitade, who oversees culinary operations for Shanghai Me across Dubai, Doha, and London, has shared his practical tips for making restaurant‑quality sushi at home. His advice goes beyond the usual knife skills and rice‑cooking techniques — including an unusual step for preparing raw fish.

The 50°C Wash

Kitade’s top tip for home cooks is to wash ingredients at 50‑55°C. For frozen fish or raw meat bought from a supermarket, he recommends soaking lamb, beef, or chicken in hot water for four to five minutes (two minutes for whole cuts, up to three minutes for frozen), then scrubbing lightly, cooling in cold water, drying completely, and cooking immediately. This removes oxidized fat, dirt, and odors, reduces scum, and results in a tender texture.

The Rice Matters

Perfect sushi starts with properly washed and cooked rice. Kitade rinses Japanese short‑grain rice four times until the water runs mostly clear — removing excess starch prevents a gummy texture. He soaks the rice for 20 minutes before cooking. For the seasoned vinegar, he combines 400g rice vinegar, 200g caster sugar, 100g salt, and 10g dry kombu, stirring until dissolved.

Once the rice is cooked, he transfers it to a wide, non‑reactive bowl, pours the vinegar evenly, and folds gently while cooling with a hand fan. This gives the rice its characteristic glossy sheen.

Simple Nigiri

For tuna, salmon, or seabass nigiri, Kitade moistens his hands, picks up a 10g ball of rice, places a slice of fish on top with a dab of wasabi, and presses gently. He keeps his hands wet so the rice does not stick.

A Chef’s Final Advice

Kitade admits that sharpening knives took him years to master — and that pushy service or unsanitary conditions can ruin any meal. His go‑to quick dish at home is Tori Nanban Soba (chicken and buckwheat noodles), which he finds healthier than ramen and never tires of.

For home cooks wanting to impress, his message is simple: wash your fish at 50°C, treat your rice with care, and keep your hands moist. The rest is practice.

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