Sushi Making Class
Well hello there. My name is… work-is-taking-over-my-life and I miss you and this little blog space. As if I haven’t written a blog post in a couple of weeks. Who am I? Between celebrating birthdays, work, and getting ready for Alabama I’ve been royally swamped. Hold up, Alabama? Yeah, might’ve forgotten to mention that. The boyfriend and I are driving to Alabama for his cousins wedding in June. I’ve determined that you all need to date someone who has a relative down south because this is the perfect excuse to eat my face full of fried chicken. Between ogling her pretty dress and pretending I have a southern accent, I intend to spend the majority of my time there talking to Jimmy. Jimmy, who I believe is 70 years old, has been cooking up the relatives southern fare for numerous years. As most of you know I work as a Cooking School Coordinator at Atlantic Superstore. Though fun, full of food, and challenging, it is exhausting! Amidst all of that, I did have the cool-cool beans opportunity to learn how to make sushi last week from the very talented Chef Jingfei Gao.
I really haven’t gotten myself into sushi until 2 years ago. It’s not like I’m a pro and great at reading the menu. How do I know this? The six year old in my class started listing off rolls with words I never knew existed. So it was certainly educational for me. The whole thing was just friggin’ cool. I learned so much that I’m pretty sure I’m going to coordinate another class with some different rolls.
The class was set up in a hands on approach with pairs coming up one at a time to make their own roll. With the help the Jingfei everyone had amazing looking rolls and all of their questions answered! In my own little head I sense that the key to making good sushi is the rice. No wonder I wasn’t allowed to prep it before Jingfei came. There is such a meticulous process in making it; adding rice vinegar at the proper time, cooling the rice down at a certain point, etc. If it isn’t sticky, you might as well call Hamachi and make a reservation because you ain’t eating any sushi at your house.
On the menu was:
California Roll- rice, nori, imitation crab, avocado, cucumber
Vegetarian California Roll- rice, nori, grated carrot, avocado, cucumber
Inari- rice, inari
The majority of the supplies were purchased at Superstore, leaving a few things to be picked up at your local Asian grocery. These items were inari (fried tofu), imitation crab, nori (seaweed), spicy sauce, and pickled ginger. Everything from wasabi and soy sauce (Kimlan) were grabbed from the sushi department at Superstore. So making your own sushi is definitely doable! The trickier part is getting your paws on the right fish products. You have to be careful purchasing fish from your local grocery store and eating that raw (hello intestinal troubles). Jingfei said it’s best to find a recommendation from an Asian grocery.
When it comes to sushi I’m all about going out for the experience, not necessarily making my own. I do however highly encourage you learn how to make your own so you can appreciate the love that goes into it! It’s the neatest thing ever.
Fun fact: Where did the California roll get its name from? Jingfei told us that a chef in California decided to put the rice on the outside instead of the inside and it became wildly popular. Since then, they even call it the California roll in Japan.
Get your roll on (and not the muffin top). I’ll let you all know when my next class is.