Japanese FoodStory – Simple Tasty, Healthy @ HomeSushi Class

I took the at home sushi making class with FoodStory this past week, the class was a lot of fun! I got food poisoning at the last cooking class that I took so I haven’t signed up for a new cooking class in forever. I’ve tried making sushi at home but it was kind of a fail, so I was really interested in learning more about the nitty gritty about making sushi. It was well worth the money that I spent, I definitely learned many little tricks that I will be adding to my sushi repertoire! I can’t wait to start making sushi at home.

During the class we learned how to make:

Basic Sushi Rice

Zuke (Marinated Sashimi)

Temari Sushi: (Kyoto style mini-sushi ball)

California Roll

Ginger and Radish Pickles

Spinach Goma-A

Waiting for class to get started!

Japanese Food Story - Sushi Class 15

 Spinach Goma-A

The spinach Goma is super easy to make! Just blanch spinach, squeeze out sauce and mix with the sweet sesame paste. Our teacher Yoko let us know that the Japanese usually leave on and enjoy the roots of the spinach

Japanese Food Story - Sushi Class 14

Sushi Rice

Rice is so important in sushi making, sushi chefs practice for years to perfect this! You use slightly less water to make sushi rice, it needs to be more on the dry side and I never knew that it was important to “cut” the sushi rice — that is, to separate the grains of rice so that you don’t have any clumps. Recommended sushi cooker is what I have: The Zojirushi Rice Cooker

Japanese Food Story - Sushi Class 13 Japanese Food Story - Sushi Class 12

 

Now this may seem obvious or I missed the instructions somehow, but back when I made sushi at home, I didn’t know that you had to split the seaweed in half to make a roll.

 

Japanese Food Story - Sushi Class 11 Japanese Food Story - Sushi Class 10

California Roll

Never made a California roll with real crab before, definitely makes a huge difference. I think I prefer homemade California Rolls over restaurant California Rolls!

Japanese Food Story - Sushi Class 9

 

Temari Sushi: (Kyoto style mini-sushi ball)

I’ve never seen these little round sushis before. Yoko let us know that they originated in Kyoto where the Geisha abound. The sushi is round and bite sized so that the geishas could pop the sushis into their mouth in one bite and not mess up their makeup

Japanese Food Story - Sushi Class 8

TA DA! The final product, pretty damn good for a beginner if I say so myself! I loved that teacher Yoko had the gold flakes to add onto the tuna and I’m going to incorporate more shiso leaf into my sushi making also!

Japanese Food Story - Sushi Class 3