That said, I have always been a bit daunted by sushi. I tried it a number of years ago, but found that I felt very uncoordinated. Perhaps it was the interim and having learned to make Vietnamese spring rolls (which IMHO are much more tricky) or the fact that we were using the bamboo roller with a sheet of saran wrap on it, but this class gave me a great deal of confidence in making sushi!
Chef Goro and his CM assistant prepare the sushi rice
Jamie anticipates sushi-making
we are served a lovely cucumber salad while waiting to make our sushi rolls
All the ingredients were distributed to each participant at our tables,
which were sanitized prior to the class starting.
grab a handful of the sticky sushi rice and place it in the nori sheet
along with the crab and veggies
roll and "squeeze" the roll just slightly, cross cut, and yum!
here is a shrimp tempura roll (rice outside the nori on this one)
it sure doesn't seem like this would work....
but it did!
the contents of a spicy tuna hand roll
chef Goro demonstrates what the rice should look like for the hand roll
a spicy tuna hand-roll, which looks a bit like an ice cream cone!