Having joined the Japan-America Society of Greater Austin as part of my new commitment to learn Japanese, I decided to go to my first JASGA event this weekend – a Sushi Workshop. Jorge, the head sushi chef at Kenichi (419 Colorado St.), taught a large turn-out how to prepare a California roll and a spicy tuna roll.
The event hosts showed how to properly prepare rice for sushi, including picking out the right grain of rice, how to wash it, and how to mix in the rice vinegar, sugar and salt to make the rice shiny. Then Jorge showed how to slice and dice the ingredients and roll them all together.
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Fortunately, I left the event with all of my fingers intact, but I can’t say that my California roll held together very well. At least it tasted pretty good.