This is my second blog about sushi. In the first I was eating, in the second I was making! Me and Alistair went to the Yo Sushi workshop.
Firstly, a girl showed the Japanese way to cut up a side of salmon for sushi making. With a very big, sharp knife. Then we started rolling sushi on clingfilm covered bamboo rolling mats. There were bowls of sticky rice, dried seaweed (nori) sheets and ingredients including fish roe, cucumber, avocado and egg. The rolling is tricky, it has to be tight and the rice must be very sticky. The basic principle is that a piece or nori is placed on the mat, then covered in rice well squished on and then a row of filling. You roll it using the mat and squash it together once it is a tube. Then leave to settle before slicing up.We really enjoyed it and got lots of sushi to take home.
We made these sushi: Maki (as above) ISO or inside out sushi with the rice on the outside, California Hand Roll (a cone of nori containing the filling) Gunkan (an oval of rice wrapped in nori with a topping on the open end) and Nigiri (a block of rice with topping of fish).
