Adventures in Sushi- A Fish Story

The class was held on March 16th, 2011 at Lake Washington Technical College. We were instructed to bring a sharp knife. Each person, I believe there were 8 of us, had a station with a package of sushi ingredients. We had:

• diced carrots
• cucumber     
• smoked salmon
• tuna
• avocado
• krab
• krab salad
• salmon roe
• fried tofu
• sesame seeds
• spicy sauce
• soy sauce
• wasabi
• green onions
• bean sprouts
• seaweed paper

The instructors would give us a demonstration and we would go to our station and try our hand at reproducing the sushi they made. After trying the rolling technique, I found in reminiscent of my youth and rolling cigarettes of various materials. I used to excel at rolling, so I found this to be a pleasant experience which could be mastered with time and practice.

One thing to learn about sushi rolls is that too much ingredients causes your roll to become over-stuffed, therefore not allowing closure...and we all want closure, don't we?

By the time I left, we were out of rice and the ingredients, which looked moderately fresh 2 1/2 hours ago, no longer looked very appealing, I managed to reproduce all the rolls and nagiri which we were shown. I thought the ingredients provided were lack-luster and definitely would modify the recipes. The concept itself and the applications I learned were valuable. I am excited to make sushi out of quality ingredients at my home, hopefully for guests. 

In the end, it was a satisfying experience. I left with a small box of sushi, most of which I didn't eat, but it was well worth the money invested for the class. Now I just have to buy a bamboo mat and cook up some rice!