Great sushi begins with the simplest ingredients. Meaningful worship does too. With careful hands and an honest heart, I create memorable moments around the table and in the presence of God.
01 · THE CRAFT
Personal sushi chef
A thoughtful meal, made personally.
From selecting each ingredient to serving the final piece, I create a private sushi experience shaped around every guest and occasion.
02 · THE CALLING
Christian · Worship leader
Worship deeper than a song.
I gather hearts in the church community and share the hope of the Gospel and the love of God through music.
02 At the piano
Worship begins in the quiet.
Simple songs at the piano, offered as prayer. These moments reflect a life of worship shaped at home and shared with the church.
“I will sing to the Lord all my life.” — Psalm 104:33
Start with maki rolls, then try nigiri. The secret is not force—it is preparation, clean cuts, and a light touch.
Makes 4 rolls + 12 nigiri
Your mise en place
Rice 2 cups Japanese short-grain rice
Seasoning ¼ cup rice vinegar, 2 tbsp sugar, 1 tsp salt
Fillings Sushi-grade fish, cucumber, avocado
Pantry 4 nori sheets, soy sauce, wasabi, ginger
Tools Sharp knife, bamboo mat, bowl of water
For raw preparations, buy fish specifically sold for raw consumption from a trusted fishmonger and keep it refrigerated until use.
01 · TouchShape with quiet hands.Enough pressure to hold—never enough to crush the rice.02 · BalanceLet every piece breathe.Clean cuts, thoughtful spacing, and a calm final presentation.
01
Rinse
Wash the rice
Put the rice in a bowl, cover with cool water, swirl gently, and drain. Repeat 4–5 times until the water is mostly clear. Drain in a sieve for 20 minutes; this helps the grains cook evenly.
02
Cook
Let it rest
Cook with the amount of water specified for your rice cooker, or use roughly 2 cups rice to 2¼ cups water on the stovetop. Once cooked, rest covered for 10 minutes—do not lift the lid.
03
Season
Make the shari
Warm the vinegar, sugar, and salt just until dissolved. Spread the hot rice in a wide non-metal bowl. Fold in the seasoning with slicing motions while fanning. Never mash. Cover with a damp towel and use near body temperature.
04
Prepare
Cut the fillings
Pat everything dry. Cut fish across the grain into clean slices about 3 × 1 inches for nigiri. For rolls, cut fish and vegetables into long batons. Wipe your knife between cuts for crisp edges.
05
Roll
Build a maki roll
Place half a nori sheet shiny-side down on the mat. With damp hands, spread a thin layer of rice, leaving a ½-inch border at the far edge. Arrange fillings across the lower third. Lift, tuck, and roll with even pressure; seal the edge with water. Cut into 6–8 pieces.
06
Shape
Form nigiri lightly
Moisten your hands. Gather about ¾ ounce of rice and form a small oval without compressing it. Add a tiny touch of wasabi beneath the fish, lay it over the rice, then press the sides and top just enough to unite them.
07
Serve
Enjoy immediately
Arrange with a little negative space. Serve maki cut-side up and nigiri fish-side up with soy sauce, pickled ginger, and wasabi. Dip nigiri fish-side down so the rice does not absorb too much soy.
07 YouTube journal
Life beyond the sushi counter.
Travel stories, worship moments, and a life of service—three parts of one personal journey.
