Sushi was one of the (many) foods that I introduced to Paul during the early part of our courtship. I also taught him to use chopsticks, but that’s a whole other story.
Paul’s been wanting to learn to make his own sushi for a while, and after seeing a special on the Food Network, his mind was set on making his own spicy tuna rolls. I’m pretty sure he convinced himself that “it’s really not that hard to do.” I, on the other hand, still had my doubts.
See… I actually listened to the Food Network show and watched a master chef (Bobby Flay) mess up roll after roll of sushi. Not the taste of the ingredients, mind you, it was the handiwork of putting together a good lookin’ roll of sushi. If Bobby Flay can’t do something perfectly on the first try (or two), what chance in heck do I have? I mean, come on!
So, we decided to take a sushi workshop at Whole Foods and see try our hand at this sushi rolling business. The cooking classes at Whole Foods are really great, the chefs always know their stuff and the food that we cook always comes out mighty tasty.
Our menu for the evening: Inside-Out California Rolls; Nigiri Sushi (Hand-Pressed Sushi with Salmon and Tuna); Spicy Tuna Rolls; and Cucumber Rolls.
First, we learned how to make and form sushi rice. Basically, short-grained rice + vinegar = sushi.
Next, we assembled fillings. Here I am cooking up some egg that is later cut into thin strips and rolled into the sushi rolls. The egg was kinda difficult to work with since it was pretty thin.
But, I must say… I think I did pretty good.
Here’s Paul mixing up some wasabi – that stuff was strong! You could literally smell it halfway across the room. We also got some tasty Japanese beer while we made sushi.
Then we got plenty of practice rolling ingredients using a bamboo mat.
A few glam shots of our first attempt at sushi making… not too shabby.
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