The only thing I love more than Christmas presents on Christmas day, is Christmas presents in April! My birthday and Christmas are so close together that I get really quite overexcited about receiving presents at any other time of year! Last week I redeemed my Christmas present voucher from a dear friend (who incidentally was celebrating her 30th the very next day - perfect timing) and attended a cooking class at Bon Vivant. Introducing our talented teacher - Dylan Benoit from Mizu.
In 2 hours he taught us how to prepare sushi rice, assemble and roll all kinds of Maki, Temaki and Uramaki Sushi. He made it look simple. It wasn't.
Step 1 - pressing the rice into place. It should be thick but not too thick, evenly spread out to the edges and not too wet.
Step 2 - prepare your filling. I LOVE avocado in my sushi rolls but in this world even slicing a salad staple requires a culinary degree and a special knife. This here, folks, is my concentrating face:
Step 3 - ROLL! This is the really tricky bit. Using your bamboo mat (apparently it's best if it's covered in cling film to stop the rice from sticking to everything) you have to create a tight tube and the squueeeeeeeze before opening it up and making sure you have a nice sealed edge.
Step 4 - assemble toppings, as desired (as many as possible)
Step 5 - cover the whole thing with cling film (trick of the trade) and give it another squeeze under the bamboo mat. Peel off the cling film and hope for the best!
Step 7 - TA DA!
Thanks Jenn for such a fun pressie! It's always great to share a gift (and sushi) with someone.
If this is enough to wet your appetite for cooking up a storm, check out the schedule of Bon Vivant cooking classes - they are awesome! Classes are $65 per person and all of the ingredients are included as well as quite a few glasses of wine - we left having eaten far more sushi than I would ever order in a restaurant and with a new appreciation of the level of artistry and finesse that goes into every one of those tasty little morsels. Making sushi is loads of fun but I still think I'll leave it to the professionals :)