Home » What I learned from Japan’s top sushi chef (and how you can use it at home!)

What I learned from Japan’s top sushi chef (and how you can use it at home!)

Our world trip led us to the city of Aomori, where we had the rare chance to dine at the counter of Chef Rikiya, one of the most respected sushi masters in Northern Japan. Sitting just a few feet away from him, we could watch every detail of his craft. Each slice of tuna, every brush of soy sauce, and even the way he wiped his knife spoke volumes about his dedication. Even better, we could ask him questions directly. It felt like a private masterclass in sushi-making while enjoying one of the most delicious dinners of our lives. From Ōma tuna, to red clam nigiri, to buttery scallops, every piece was a masterpiece. But beyond the food, the lessons I learned will stay with me forever.

Watch the 5 secrets:

Tip #1: Preparation is everything

The first thing that struck me was Chef Rikiya’s calmness. There was no stress, no rush—just a steady rhythm. His secret? Preparation. He explained that before guests arrive, he prepares everything in advance. Fish, shellfish, and vegetables were already sliced, washed, and portioned. When it was time to assemble sushi or sashimi, he could focus purely on creating. This is a golden tip for anyone who wants to make your own sushi at home. Plan your menu, have your nori sheets, sushi rice, wasabi, soy sauce, kewpie mayonnaise, mirin, wakame, and other ingredients ready to go. Then, when your guests arrive, you simply roll, slice, and serve. It’s efficient, it’s stress-free, and it makes the entire dining experience smoother.

Tip #2: Super fresh ingredients matter most

If there’s one thing Japanese cuisine teaches, it’s respect for ingredients. Chef Rikiya insists that super fresh fish and seafood are the foundation of good sushi. He sources from trusted local fishermen, building relationships that guarantee the highest quality. The same goes for vegetables—he works closely with farmers to ensure the crispest cucumbers, the brightest scallions, and the freshest ginger. When you’re cooking at home, this lesson applies too. Whether it’s choosing bonito flakes for your dashi, or fresh kombu for miso soup, always prioritize freshness. The difference in taste is stunning. Even a simple tomago omelet with a drizzle of sesame oil tastes extraordinary when you start with the right eggs.

Tip #3: Keep your workspace spacious and clean

One of the things I noticed immediately was Chef Rikiya’s work surface. It was a huge wooden board, perfectly smooth, spotless, and organized. Every motion was efficient because nothing was in the way. He also wiped down his cutting board with a damp cloth after every few cuts. This gave a sense of peace and clarity to the whole process. When you’re making sushi at home, try to replicate this. Clear your kitchen counter, wipe your surfaces, and create space. Whether you’re rolling a maki with tobiko or massago, or frying tempura with panko breadcrumbs and tempura flour, a clean workspace makes everything easier. And when the workspace is calm, you’ll feel calmer too.

Tip #4: Take care of your knife

A sushi chef is nothing without a sharp, clean knife. Chef Rikiya showed us how he wiped his blade with a damp cloth after each slice. This wasn’t just about hygiene—it also kept the knife slightly moist, which made it glide smoothly through delicate fish like ikura, salmon, or Ōma tuna. At home, don’t neglect your knife. Wash it carefully, keep it sharp, and wipe it down often. A clean knife will cut through a nori sheet without tearing, slice sashimi without crushing it, and even help you create delicate garnishes from chives, scallions, or garlic. Think of it as your brush in the art of sushi-making.

Tip #5: Have fun and enjoy cooking

Perhaps the most surprising lesson from this legendary chef was also the simplest: enjoy what you do. As serious as his craft is, Chef Rikiya smiled often and radiated joy while preparing sushi. He reminded us that cooking is about sharing happiness. When you have fun, your guests will feel it too. Whether you’re serving crispy tempura shrimp with ginger dipping sauce, rolling spicy tuna with shichimi togarashi, or grilling miso-marinated salmon with toasted sesame seeds, remember that it’s not just about the food. It’s about creating moments. Put on some music, pour a glass of sake, and celebrate the process.

Conclusion: Sushi lessons for life

Dining with Chef Rikiya in Aomori was more than a meal—it was a lesson in life, discipline, and joy. Here’s what I took away: prepare everything in advance, always choose fresh ingredients, keep your workspace clean and spacious, maintain a sharp and moist knife, and above all, enjoy yourself while cooking. These lessons are simple but powerful, whether you’re making an elaborate omakase dinner or just rolling a quick California Roll at home. So grab your sushi rice, rice vinegar, nori sheets, soy sauce, kewpie mayonnaise, wakame, bonito flakes, mirin, ginger, scallions, sesame oil, tobiko, massago, ikura, and everything else you love—and start creating. With these tips, you won’t just make food. You’ll make memories.

Hi, I'm Rik!

Sushi chef and founder of the School of Sushi. Making your own sushi is easier and more fun than you think! Through workshops and online courses, I’ll show you how to roll delicious sushi for your friends & family. Ready to roll?

READY TO ROLL SUSHI AND WOW YOUR FRIENDS?

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