Sushi course

In April last year I won a prize from one of the companies I work with, and it was the chance to take part in sushi making experience. 5 year ago, I would have rolled my nose up at this chance, however following a shaky sushi start in Norway, starting with some very acquired tastes, I managed to get a taste for it in the UK with more delicate flavours. So this morning, when I was making my way to the Hilton Hotel in Kensington, I was going with lots of enthusiasm and excitement. 

My experience was exactly what I was hoping. Our teacher, Chef Kiyoko was fantastic, going through every element, from making the rice to properly preparing the fish. The rice was sushi rice cooked in a rice cooker (however using a pan, use a total weight cooking method 1:1.4 of rice to water, rinse the rice 5 or 6 times in a sieve and water to clean it before cooking, add the water and rice to a pan with lid on, full heat until boiling and turn down to minimum heat for 15 to 20 minutes, turn heat off and leave for a further 15 - 20 minutes. Transfer rice to a dish (not metallic) and add sushi vinegar (rice vinegar, sugar and salt in a 6:6:1 ratio) immediately and cut into the rice so every grain is coated). Let the rice cool to room temp. before using. 

It helps when you have a class of 14 sushi lovers also, means you can share your experiences with the people there, as most people were on their own this was important. We started with the very basics making a simple cucumber maki before moving onto more adventurous fillings, such as fig and blue cheese (so rich and decadent). Later when the skills were honed, we moved onto the big stuff, the prawns and salmon. I was particularly pleased with my prawn hand roll (see below) as the technique for this wasn't easy but I feel mine was very good. I was very happy with my salmon nigiri as the key here is to have a lot of topping and to hide the rice, as apposed to the stuff you get in the supermarket which is rice heavy! Floating around my head tonight will be the no rice zone and I now know the full importance of wetting your hands to handle the sticky rice but avoid water on the nori.

You have to enjoy any cooking that you can nibble as you go along. Afterwards I was straight home and onto the internet to order a kit. Here are some of the results. 

 My course was through YourSushi, and I couldn't recommend them highly enough! Be prepared for many more sushi pics in the near future as I keep inventing.

Mr Potato