Friday, April 23, 2010
This big wooden bowl is where the sticky rice gets mixed.
Mmmm steamed rice...
The rice is stirred together with a mixture of vinegar, sugar, and some other ingredients that I failed to remember. The hot rice is then "folded" in the bowl until the liquid absorbs, and the rice is sticky and delicious. Rice is the cornerstone of a great sushi meal.
Hello tuna! Phil showed us how a beautiful side of fish gets broken down into the pieces that we devour.
Talk about a tasty looking prep plate! This is the type of tray that sushi chefs would use for rolls.
Phil showed us how to make our own rolls. His were clean and pretty. I was wearing sticky rice gloves.
But they were pretty impressive in the end! (These were the handiwork of my friend Rommel.)
Once we mastered the salmon avocado rolls, it was on to the beautiful and challenging rainbow roll (one of my personal faves). A mixture of crab and cucumber are rolled in seaweed, and topped with strips of ahi tuna, salmon, yellowtail, and shrimp. Plastic wrap covers the roll to help shape it.
Then a sharp wet knife cuts through your roll o' fish.
Yum! I was also successful with my attempt at a spicy tuna hand roll. Just like an ice cream cone, but with seaweed and fish! Make that the spiciest fish you've ever had!
While I don't think I'll be manning a station behind a sushi bar anytime soon, it was great to learn from an expert and try my hand at a cuisine I love so much. It also gave me a whole new respect for the delicious and beautiful sushi rolls that I take for granted her in the City of Angels. And I will definitely head back to Sushi Central on a night when I don't have to make my own meal.
Want to have your own class with Phil? Check them out. Sushi Central is located at the southeast corner of Palms and Overland Blvd in Culver City.
Readers, what are your thoughts on sushi? Is there a good local spot that you frequent? Are you a roll, sushi, or sashimi person? Please discuss...