Hontegaeshi

The term Honte gaeshi refers to a technique in traditional sushi preparation in which the sushi chef shapes and turns the nigiri with the primary, or dominant, hand. This method allows precise control over the sushi’s shape and consistency and requires considerable practice and skill. It is a traditional preparation technique in which the rice and the topping are shaped and turned with a specific hand movement to produce an even, elegant form. The process begins by lightly shaping the rice, after which a small amount of wasabi may be applied to the fish topping if needed. The rice is then placed on the topping and shaped with the right hand, while the left hand stabilizes the sushi’s form. A turning motion of the hands shapes the sushi, which is then finished by applying gentle pressure on all sides. 

Honte gaeshi is made up of the Japanese words hon 本, meaning “main” or “original,” te 手, meaning “hand,” and gaeshi 返し, meaning “turning” or “flipping.” This underscores the importance of the dominant hand in this technique.

In addition to Honte gaeshi, other shaping techniques include Itte gaeshi, Tate gaeshi, and Kote gaeshi. Each of these methods requires specific hand movements and contributes to the variety and artistry of sushi preparation.