On October 25th, Jorge, the sushi chef from Kenichi, came back for a second sushi workshop for the Japan-America Society of Greater Austin. Roughly 20 people showed up, equipped with razor-sharp knives, to learn how to slice up some raw fish. (Well, actually, it’s a little known fact that fish for sushi isn’t raw. It has to be frozen for a minimum of 36 hours before it can be thawed and prepared as sushi or sashimi in order to kill off bacteria.)
The lesson plan for the day was learning how to prepare rice for sushi, properly slicing the fish, making nigiri sushi, and preparing a Rainbow Roll.
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Here are the recipes from the class:
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While you can use these recipes to prepare your own sushi, you should probably attend one of these sushi workshops in the future to pick up on some of the nuances of making sushi. I’ll keep you posted on any future workshops you can attend.