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.

For two lifelong suburbanites, shopping in an ethnic supermarket is a little bit of a departure. The key is to keep an open mind and pretend you know what you’re doing. We started in the produce section, where we marveled at the freshness and variety of the offerings, which ranged from conventional to exotic. We selected a large cucumber, for cucumber and California rolls, as well as an avocado for the California. From the produce department we wandered down an aisle with hundreds of sauces and vinegars, where we selected vinegar for our rice. Next up was the rice itself, where we found a pricey looking bag that was marked down so that it was cheaper than many of the other brands. We congratulated each other on this victory and scooped up some nori, wasabi powder, and chopsticks before venturing over to the fish counter.

As I said, the original plan was to avoid raw fish on our maiden voyage. We scooped up some good looking fake crab (which we were told at the class was a respected, perfectly legitimate ingredient in Japan) with almost no English printed on the package and thought we were done, until Katie suggested we take a closer look at the counter, just in case. There were a lot of people crowded around the fish counter shouting instructions to the staff in several languages, which made the idea of selecting a whole fish even more intimidating. Then, Katie wandered toward a cooler with prepared fish, where she found a six-ounce slab of tuna marked “sushi-grade.” It was packed that day, looked fresh, and only cost about $5. This seemed like too good a deal to pass up, so we promoted ourselves on the spot and headed for the checkout counter, stopping only to grab a bag of frozen kimchi dumplings that we had previously sampled from one of the many employees (all women) who were loudly exhorting customers to try their wares.

Most American cooks and diners give little thought to rice; it is never the star of the show and is more often than not an afterthought. Of course, the rice is the central component of sushi, and it is very serious business. The first step in preparing rice for sushi is to wash it in several changes of water to remove excess starch. To wash it, you put the rice in a bowl and cover it with cold water. Then, you gently sweep your fingers through and under the rice to get it moving. The water becomes cloudly, and after several swishes you dump out the water (not the rice) and add a fresh batch.

Once the water is more or less clear, you cook the rice. When the rice is cooked and after a brief rest, it is turned out into a non-metal bowl where it is coated with a mixture of rice vinegar, sugar, and salt. This is accomplished by pouring the vinegar mixture over the rice while gently folding, all while an assistant fans the rice. This process takes a little while but it absolutely worth it. When the rice is cooled to room temperature, cover it with a moist paper towel and set it aside (do not put it in the fridge!).

With the rice resting, we turned our attention to fillings. We decided to skip nigiri in this batch, because it is harder and requires more precise cutting of the fish. Spicy tuna rolls are a favorite of both of ours, so we constructed a “salad” of diced tuna, mayonnaise, sambal chili, and green onion. The remaining tuna was cut into long strips for plain tuna rolls, and the cucumber and avocado were prepped for California rolls.

Rolling is a bit tricky, and I think pictures show it better than words. Observe some of this fine work:

Above is spicy tuna, below is the California roll:

Once the rolling is done, its time to cut and serve. Cutting is harder than it sounds, with a sharp knife being critical. Observe our handiwork below:

Making sushi at home is a lot of fun, and we highly recommend learning more about it. It’s easy enough to put out a basic product, but making it yourself really makes you appreciate the art it is when the pros do it. We’re excited to bring you more sushi Foodventures in the future, so stay tuned!

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1. Hands-On Learning: Sur La Table’s Sushi and Hand Roll Workshop

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. In fact, two years ago, Frank also enrolled the two of us for a class in honor of my birthday. We had a wonderful time then, but for some reason, never made it a priority to make the things we learned about in class (well, besides pita chips). I recognize that it’s not too late to do so, but by contrast, we were making sushi two days after we took the class. We could not wait to try this out for ourselves! The difference, I think, this time was that we learned more than just a different recipe; we learned a completely different style of preparation, an art really.

No, taking this class doesn’t mean that I’ll never go out for sushi again; in fact, quite the opposite is true. Understanding how much work goes into making sushi makes me appreciate it more when dining out. There’s no denying that it takes a lot of time, so know that learning how to make it probably won’t be a substitute for going out to order it. But why should it be? Since taking the class, Frank and I have gone to a couple sushi places. Before being seated at each establishment, I’ve said authoritatively to the hostess, “Can we sit at the sushi bar?” We’re hoping to get to know a local sushi chef well enough that we can ask him to surprise us–and that he’ll share a few tips along the way.

Making sushi is great fun in part because it is so different from any other kind of cooking. It’s no secret that Frank is the better cook in this duo, but with sushi, I held my own better than I ever had before. I was surprised at how simple it was, once I got the hang of it! Maybe you too don’t think of yourself as a great cook–but that shouldn’t stop you from giving this a shot. If you can’t make it to a class (and you should), then watch Alton Brown’s sushi episode a few times. It’s not the same as trying it out in the presence of someone who can guide you, of course, but Mr. Brown features some of the same insider tips that our teacher shared with us. You can find the episode in full on YouTube: part one and part two.

If you’re looking for a quick and convenient dinner, homemade sushi isn’t for you. But if you want to spend some quality time with a friend or family member, if you like a challenge and thinking outside the box–in short, if you’re looking for a Foodventure, learn how to make your own sushi. You might surprise yourself!

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1. The Sushi Birds Leave the Nest