Needless to say following the sushi class we were anxious to cut our teeth at making our own. Katie and I were feeling empowered by the relative success we enjoyed in class. We were both impressed with ourselves; it didn’t seem as difficult as we thought it would be and in my opinion we were at the top of the class. Armed with our new knowledge and inflated senses of ourselves, we set out to put our lesson into practice, unsupervised.
Our instructor sang the praises of H Mart as a reliable, affordable outlet for sushi fish and supplies. We ventured out, expecting not to fly too close to the sun on our first try, meaning no raw fish. Still, we stashed a cooler with ice in the car just in case we picked up a product that we wanted to keep cold on the drive back to Katie’s. Read more »
For part of my birthday gift this year, Frank enrolled the two of us in Sur La Table’s Sushi and Hand Roll Workshop–and I’d highly recommend it to anyone, even the reluctant cook.
Photo: Homemade spicy tuna roll Frank and I made after the class
During the class, which lasts nearly three hours, we learned how to make sushi rice, California rolls (hello, inside out!), spicy tuna hand rolls, eel rolls, cucumber rolls and tuna rolls. (Note that the menu may vary in different cities or with different teachers.) Everything was hands-on; this was not a lecture class. Every student receives a copy of recipes and tips prepared by the individual teacher of the class, and I recommend bringing a pen to add notes in the margins of the paper; one of the most valuable parts of the class was having the teacher walk us through where and what (or what not) to buy to equip our homes for sushi preparations. Our teacher and his assistants were extremely patient, there was more than enough supplies to go around in case we made mistakes, and we left with many tips and tricks to aid our future sushi-making Foodventures!
It wasn’t the first time the two of us attended a class at Sur La Table. Read more »
August 12, 2009 7:20 pm | 
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