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Sushi 101

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!


This Post Has 16 Comments

  1. You know what?? When we were traveling to MX and HN every winter, I used to take nori, my bamboo rollers, wasabi powder and bottled ginger along. If we had room, I’d take along some rice. If not, whatever was available. The fresh seafood and veggies were easy to find there.

  2. Oh, wow! That looks like such fun!!! Your sushi (and Jo-Ann’s, too!) all looks tasty and wonderful. I want some. Mmmmmm.

  3. Considering my mouth is watering at 7am in the morning I’d say you did a GREAT job…looks yummy! I settled for Wasabi at SSPlaza last night 😉

  4. Sounds like you had fun. Unfortunately I do ot like sushi. Andi’ve tried it many times. It’s sad really because people seem to enjoy it so much.

  5. Oh my Carole! Your sushi looks SO GOOD. You know how much I love sushi and I’m going to have trouble concentrating all day until I can have some of my own. Next time we’re together we’ll make up (or go buy) a HUGE plate of sushi and indulge in the wonder that is sushi.

  6. Seeing this has pushed me a little closer to going out and trying it! That food looks delicious. And you traveled to my old neighborhood…so busy there now!

  7. I had such a great time, I’d recommend this class to anyone! If you’re hesitant about the fish, you could just make veggie rolls … they certainly had plenty of ingredient choices on hand. I want to go again!!

  8. I’m not a huge fan of sushi, but my daughter works at a restaurant that serves it. I am amazed watching the sushi chef prepare it all. It’s a work of art. I love taking classes like that.

  9. So, I’ve always wondered about sushi rice and how sticky it is. Is it a different type of rice? Is it also prepared differently? Those pieces look so great and I’m sure tasted great too.

  10. For the first time ever, I have not been provoked to hunger by your food posts in the morning. I’m not a fan of raw anything that’s not a fruit or vegetable. I can surely admire the artistry, though! Give me the unadventurous california roll!

  11. This is inspirational. I’ve only had a great sushi meal once–whilst attending Madrona–but would really like to find some good sushi locally. It’s fun to learn a bit more about the ingredients!

  12. What a GREAT idea for a Groupon! I would be in hog-heaven, or is that tuna-heaven? Your tuna maki rolls look really, really yummy. I like to say I’m a vegetarian, but if there is sushi around, I toss that label out the window!

  13. Your sushi looks GREAT! Totally professional. (Of course, I may be biased since it’s pretty much my favorite food, so it ALWAYS looks good. 😉 )

  14. You probably would have loved the Japanese themed party I threw a few years ago. I had a make your own sushi section, tons of sushi rice, etc. I also made yakisoba for those who were less sushi inclined.

    Of course, it was more of a bring your own fish event, because I’m a vegetarian, but nothing’s perfect, right?

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