Class description
Shaped rice with toppings or fillings is one of the distinctive artistic traits of Japanese cuisine. This class will give hands-on lessons in how to make each of the fundamental kinds of sushi (maki-sushi, temaki-sushi,
nigiri-sushi, chirashi-sushi, and inari-sushi) as well as how to make onigiri (stuffed rice balls which are like the Japanese equivalent of a sandwich). Class meets Sept. 19.
Class presentation
Class outline
- Cooking rice
- Onigiri
- Filled
- Mixed
- Making sushi rice
- Sushi varieties
Note: None of these fish are served raw in class because
of health codes; however, several Asian markets in town carry frozen
sushi-grade fish such as tuna and salmon, and many of them will also
order it fresh if given advance notice for certain days of the week. - Nigiri sushi
- Ebi (shrimp)
- Inari (fried tofu)
- Kani (crab)
- Tako (octopus)
- Tamago (egg)
- Unagi (grilled eel)
- Masago (capelin roe)
- Maki sushi
- Temaki sushi
- Chirashi sushi
- Kosher sushi notes
- Serving sushi
- Green tea
- Soy sauce
- Wasabi
- Gari (pink pickled ginger)
- Fingers or chopsticks OK