Sushi is very popular in the Netherlands.

In the past ten years, the number of sushi restaurants rose from 156 to 414, reports data collector BoldData.

Sushi is also increasingly available in supermarkets.

On Sushi Day, an expert and an enthusiast talk about the dish from Japanese cuisine.

Chef Danny Jansen ate the tastiest sushi years ago at the fish market in Tokyo.

A legendary market, where he was at the fish auction at 5:00 am.

Then he ate very fresh sushi.

"There was a shrimp on a piece of ice and it went into the sushi in the third round. It was still convulsing, so to speak. That was a unique experience," says the cook.

"In Las Vegas I got to know a completely different side of sushi. With more exciting flavors. In Japan, the chefs are bound by rules."

Eating sushi in Japan follows a fixed order

Tosao van Coevorden, chef at De Japanner in Amsterdam, knows these rules very well.

He looked at his Japanese mother's art.

"There is a fixed pattern and order in which you eat sushi. That's how you start with sashimi, so a mix of fish without the rice. That is the restaurant's sign, so the cook shows what he has in store. Then follows nigiri, rice with a piece of fish on it. You go from light fish to heavier fish and finally to cooked fish. You end with a thin sushi roll, the hosomaki. That is the most famous sushi: with seaweed on the outside and cucumber or tuna."

Van Coevorden shares his tips for making sushi yourself.

  • Wash your sushi rice.

    "It is super important that you use real sushi rice. The country of origin is not so important, it can also be rice from Spain. Wash the sushi well with cold water, at least three times. Don't do it too rough with your hands, because then you break the grains and you get rice pudding."

  • Use a rice cooker.

    "In Japan there are more rice cookers than vacuum cleaners and that is not for nothing. You never burn rice with a rice cooker. You already have them for a few tens, but for a good one you have lost 150 euros. You can make it as crazy as you want."

  • Use the correct ratio of rice and water.

    "When you cook Japanese white rice, you take as many cups of water as rice. So a ratio of 1 to 1. For sushi you need a little less water. Then the ratio is 1 to 0.9. Then the rice will also be cooked. , but not so sticky."

  • Use - besides the rice - no more than three ingredients.

    "If you're using herring during this time, put onion and gherkin, but don't add mackerel and eel as they were next door at the fishmonger."

    See also: This is how you make perfect sushi yourself

  • Furthermore, you should drink water with sushi, says Van Coevorden.

    "When I have it on my hips, I think daiginjo sake is a very elegant drink with sushi. With that sake, the rice grain is polished all around for at least 50 percent."

    Van Coevorden finds the best sushi roll negi toro with spring onion, a fatty piece of finely chopped tuna.

    "Simple is best."

    Sushi fan Jansen agrees.

    Still, he remains fond of American sushi, especially the deep-fried one.

    He and his girlfriend - who he says is a better cook - like to make a fried sushi roll when guests come.

    "We fill it with a thick piece of salmon and mango and cucumber. The roll goes through the tempura and the panko (breadcrumbs, ed.) and then we fry it briefly, so that the salmon is just cooked. Very tasty."

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