So after a quick visit to the Tsukiji Outer Market, we made our way to the Sushi "school". A local sushi-ya decided to start a culinary and cultural school, to teach aspiring sushi chefs, and to share Japanese culture with everyone else. The five of us had the kitchen all to ourselves for about an hour, before a bigger group was to arrive.
A bigger bowl of rice was prepared as a result:
Our sushi assistant, who made sure that we were doing things correctly, and not about to cut our fingers off:
And the sushi rice preparation begins:
Don't forget to cool off your rice once you get that nice vinegar shine showing (I always miss this step at home):
Sensei shows us the two-step process for the filet cut. A light cut, followed by a deeper to the bone cut:
And a quick rundown of an inside-out roll (cut the roll with the plastic wrap still on):
And my attempt:
And the completed sushi platter:
(Feel free to let me know what you think I was trying for with the platter arrangement.)All, in all, we had a great time. Here's a picture of the five of us with our Sushi Sensei.
