Nancy and I went to a sushi class tonight.Â We both love sushi and thought it would be nice to learn how to make it at home.Â Â The class was taught by Jim Light of Home Cooks Culinary AdventuresÂ and was held in the demonstration kitchens at Kimball Distributing in Salt Lake City.Â We covered a variety of topics including raw fish safety, how to choose fresh fish, how to prepare the sushi rice, how to cut the fish, etc.Â The main focus of the class was on making maki sushi (roll sushi) as opposed to other types of sushi such as nigiri and chirashi.Â Â After the instructor demonstrated a couple of rolls we each set about making a variety of rolls on our own and eating all the sushi we could hold.
WeÂ made a variety of sushi using the following ingredients:
- YellowfinÂ tuna (ahi)
- King crab (surimi)
- Shrimp (ebi)
- EelÂ (unagi)Â
- Seaweed (nori)
- Pickled ginger (gari)
- Daikon sprouts
- Flying fish eggs (tobiko)
Nancy did a good job at making nice, tight, neat rolls.Â I was a bit more adventurous and tried to make a rainbow roll with the rice and fish on the outside:
A Rainbow Roll (Note – mine didn’t look as good as this)
It turned out pretty well considering it was the first time I had ever made a sushi roll.Â We had a great time and got our fill of sushi and look forward to making different kinds of sushi on our own in the future.