Yesterday, I attended a sushi class at RA Sushi in Overland Park, KS. The class had thirteen people and we all enjoyed learning to make California Rolls and now appreciate the art of making the sushi look so attractive. We made California rolls and watched the making of other rolls. I love this place. In fact, last week we received a signed contract with them to be a vendor at the Prairie Village Jazz Fest. Here are some of the pictures I took and Ashley who set next to me and took pictures of me, she is a PR person for the RA group.
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| Me - a guy of a small group and Joe the sushi chef |
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| I had four good pieces in the back of plate and the front four fell apart |
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| James and girlfriend, lovely couple they sat next to me, theirs came out looking nice |
From the above pictures you can see that I need to practice. Things I learned
- Have a long very sharp knife
- Have a clean cloth to wipe down the surface it needs to be damp but not soggy wet and redampen when turning
- Sushi rice seasoned with mirin, salt, sugar and white vinegar
- Wet hands, shake off excess water, take a small ball of rice and lay down center, move rice with finger tips but do not use pressure and get rice to edge of nori paper
- Place vegetables down center - two or three items no bigger than a half-inch in width
- Roll the roll to get ends together or overlapping
- Have sushi mat covered with saran wrap and form roll, use even pressure down the roll to form roll
- Wipe down knife, placing cut edge away from hand, rice will not stick to wet knife
- Start the cut from the back of the knife and pull through roll
- Cut the roll starting in center, place the the now two rolls together and cut them in half, cut the end pieces in half, you should have 8 pieces
Now the best part EAT.
The class was really worth the money, we had California Rolls, Caterpillar Rolls, Avocado Rolls, RAchin Shrimp, Shishito Peppers and Spicy Tuna Rolls, Eel Cucumber Roll. I came home with two to-go boxes, besides what I ate there. This place is so--o good.
