Kotegaeshi

The term Kote gaeshi refers to a technique in the Japanese art of sushi for shaping nigiri sushi. In this method, the sushi chef uses a specific hand movement in which the wrist is turned to bring the rice and topping together in a balanced way. It is one of the basic techniques used to shape sushi. The Kote gaeshi technique begins by forming the sushi into its basic shape and enclosing it with the fingertips. It is then turned so that the topping faces upward. The middle finger and thumb then compress the sides, followed by a final compression of the short edges. The result is an aesthetically pleasing piece of sushi in which the topping and rice are harmoniously joined.

Kote gaeshi is composed of the Japanese words kote 小手, meaning “wrist,” and gaeshi 返し, meaning “turning” or “flipping.” This highlights the role of the wrist and the turning motion that define the technique.

Alongside Kote-Gaeshi, sushi preparation includes other techniques such as itte gaeshi, Tate gaeshi, and honte gaeshi. Each of these methods offers a different approach to shaping sushi and contributes to the variety and craftsmanship of Japanese cuisine.