Sushi-making Class

The Marine and Family Team Building group put on a Sushi-making class last week that Kirk and I were able to go to together since it was over her lunch break. They showed us how to make three different types of sushi:

• Korean roll (toasted nori seaweed paper on outside with tuna and siracha chilli sauce)
• California roll (rice on outside of the seaweed paper with artificial crab, avocado, cucumber, and mayonnaise topped with sesame seeds)
• Chirasi Sushi (aka "Garnished Sushi" in which you put egg, shrimp, cucumber and mushrooms in a pot with sushi rice and mix it together - basically I call it "Lazy Man's Sushi").

Unfortunately we didn't get any pictures of the table where they had all the ingredients spread out, but here are some pictures of the final product, or what was left of it after I ate most of the rolls I made

Joel's plate.

Kirk's plate.

Here are some more Sushi facts that we learned through the class:

Garnished Sushi (Chirasi sushi):  Various raw fish on top of sushi rice
Nigiri Sushi: Vinegar-ed rice covered with a raw or cooked topping
Sushi Roll (Maki zushi): Rolled in a bamboo mat called a "Makisu"

Sushi Pockets (Inari zushi): Sushi rice in deep-fried tofu pockets
Hand-rolled Sushi (Temaki-zushi): A temaki is rolled by hand

O-toro=Tuna belly
Maguro=Tuna
Hirame=Halibut
Hamachi=Yellowtail
Suzuki=Sea bass
Sake=Salmon
Ika=Squid
Ikura=Salmon roe
Tamago=Omelette
Tako=Octopus
Wasabi=Spicy Japanese horseradish
Gari=vinegar-ed ginger

Itadakimasu=I receive this meal with thanks
Gochisosamadesita= Thank you very much for the delicious food