Sushi chef dishes out sushi skills to the next generation
Inspired by his late brother, sushi chef Dumisani Lukhozi is dedicated to teaching people, who are often intimidated, to create their own sushi dishes.
For many, the art of crafting sushi seems like a mysterious and exclusive realm, reserved for trained chefs with years of experience.
However, during an exclusive sushi masterclass at John Dory’s Restaurant in Fourways Mall, Dumisani Lukhozi, a skilled sushi chef, pulled back the curtain, sharing the secrets and techniques of this beloved cuisine with a group of eager students, who discovered that creating sushi is not only an art form; it’s also a fun and accessible culinary adventure.
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“I was motivated to become a sushi chef because of my late brother, Fernando, who was one of the first black sushi chefs trained at John Dory’s. He introduced me to the opportunity, and his passion for sushi ignited my own. I became the fourth black sushi chef there, learning under talented mentors, including sushi chefs from Thailand.
“Over the past 20 years my focus has been on teaching the next generation of sushi chefs, which I find incredibly fulfilling. I enjoy helping newcomers understand sushi’s complexities, and seeing their progression from novices to skilled chefs.”
John Dory’s Restaurant has been hosting sushi masterclasses since 2023, and the response has been overwhelmingly positive. “The sushi master classes are designed for fun, teamwork, and creativity. They aim to bring people together – families, couples, and friends – to learn sushi making in an enjoyable environment.”
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Lukhozi said beginners often rush the learning process, instead of mastering the fundamentals first. This is a common mistake he picked up from these classes. “It’s crucial to perfect the basics, such as rice preparation, fish cutting, hygiene, and knife skills. Start with mastering the California roll and maki, as these are foundational for more complex sushi creations. Proper hand technique, including using all fingers for spreading rice, is also essential.”
When asked to share tips for selecting the freshest ingredients, particularly when it comes to seafood, to ensure the best flavour and texture in sushi creations, Lukhozi said, always look for certification labels like sushi-grade or sashimi-grade. “Fresh fish should exhibit a mild, ocean-like smell, shiny skin, and clear eyes. Avoid fish with strong odours or dull, soft skin. For vegetables, choose seasonal produce to ensure freshness and flavour.
Use Japanese short-grain rice for the best results, and always check the dates on nori [seaweed]. Purchase ingredients from reputable retailers, especially Chinese supermarkets, to find high-quality items.
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“Tasting various types of sushi broadens understanding of flavors. Observing what other chefs are doing, and incorporating popular fusion ideas, keeps the menu fresh. Traditional sushi has evolved, with cooked options often outselling raw varieties nowadays.”
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