For years I thought sushi was too complicated to make at home. The seaweed, the perfectly-cooked sticky rice, the sushi-grade quality fish. It's all so precise, which is why I've happily paid $15 per roll to have an expert hand-craft it for me.
But a sushi-making class with
I Wish Lessons taught me that making sushi doesn't need to be a sticky situation.
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Sushi roll ingredient spread |
At the class, my friend
Vicky and I each made three rolls: a veggie roll with rice on the inside, a California roll and a spicy tuna roll. We started with the simplest (veggie roll) and worked our way up to the spicy tuna roll.
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Rice on seaweed for the veggie roll |
Our sushi rolling instructor recently got a job at Ra in the Gold Coast and has been rolling sushi for eight years. She's very passionate about her craft and was happy to answer questions. The other I Wish staffers distributed ingredients for our rolls while the bartender (The class was held at The Joynt.) made sure our drinks were never empty.
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Cutting bite-sized pieces of the veggie roll |
Our
I Wish sushi-making lesson didn't use top-of-the-line tools or a beautiful test kitchen, like you might find at The Chopping Block. But it was well-organized, affordable and covered the basics I would want to know before attempting to roll some fish at home. Next up: An Advanced Sushi-Making Class!
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Spicy tuna roll |
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