If you’re not a fan of sushi you might want to leave right now. Then again, if you’re not a fan of sushi -and if you’re not have you ever actually tried it? – you might want to stick around anyway because sushi, aside from being deeeee-licious, is also very pretty. All of that is just a set up to tell you that the other night my buddy Jo-Ann and I went and took a class on making sushi at home. It was all Jo-Ann’s idea because she found a groupon for a sushi class for two at Samba Steak House in Framingham. It was a little bit of a drive for us (we definitely live in the sticks) but it was completely worth the effort.
The class was taught by Chef Ginzu and was held in a private room on the lower floor of the restaurant. There were 16 people in attendance and our tables were arranged in a big square with Chef Ginzu in the center of one of the sides. Arranged in front of us were ice filled trays of sushi ingredients – fresh fish, vegetables, sesame seeds, tobiko and more. We started with cocktails, of course, before we got to the sushi making. I got quite excited when I saw they had caipirinha on the menu since Vicki has been raving about how delicious this cocktail is. I was not disappointed, I can tell you that.
Once everyone had their drinks the chef began his talk and demonstration. He passed around a tray of sushi that the restaurant sushi chefs had prepared for us to snack on while he showed us how to make a single ingredient roll. Once he was done demonstrating we were allowed to make our own nori roll. Jo-Ann and I decided that I would make a tuna maki roll and she would make a salmon maki roll and then we would share so that we each got to try them.
That there is my tuna maki roll. Not too bad for a first effort, I’d say. The tricky part is using the right amount of rice and not mushing the rice so that it becomes paste.
Jo-Ann’s salmon maki was delicious. That girl has a talent for making sushi, I can tell you that right now.
Next up was learning to make rolls with the rice on the outside. I thought this would be harder but it wasn’t really any trickier – that rice is very sticky and it stays put nicely. I chose spicy tuna this time around. This one also had sesame seeds and tobiko and cucumber. Mmmmm.
Meanwhile, Jo-Ann got all creative with the spicy mayo. Man alive, that stuff is gooooood.
Finally, we got to make a 3rd roll. I went with the tuna once again and Jo-Ann used crabstick and avocado. This time we played with eel sauce and spicy mayo on top and it was quite delicious. By the time I finished my share of this one I was stuffed. And happy. Oh so happy.
The class was really fun and I’m glad we did it. I would have liked to have learned how to actually prep the fish and other ingredients but I think that might have been a little involved for this introductory session. We are going to receive a book with the instructions for making sushi rice and spicy mayo at home along with advice on where to purchase sushi ingredients. Living where we do – did I mention we’re out in the sticks – I imagine finding these supplies will be the hardest part of making sushi at home but I’m hoping we can give it a go at some point.
You know there will be pictures when we do!