Learning How To Make Sushi

On Saturday evening Taylor and I attended “Sushi 101” at our local Aprons school (through Publix). This was Taylor’s birthday present, and I didn’t really do much research on what exactly we would be doing (i.e. how much sushi we would be making Processed with VSCO with c1 presetand eating) and I’ve never attended a cooking class before, so I was very excited to see how hands on we would be getting and how easy it would be to pick up sushi rolling. As frequent patrons of Tuna Tuesday at Masa, we were ready to see how to actually make sushi, instead of just eating it 🙂

We were right on time (maybe a a minute late, sorry!) and the set up was so cool! It was a small class (9 people) which was awesome because our instructor, Uri, was able to make his rounds and check in with us frequently. There was a table with to go boxes, recipe cards and beverages set up, in addition to a huge kitchen island with a little station set up for each person. We didn’t use any raw products (Publix doesn’t sell sushi grade seafood, and Processed with VSCO with c1 presetusing cooked products enabled the products to be out longer while working on our techniques) but had a ton of ingredients to choose from: smoked salmon, shrimp tempura, crab stick, seafood salad, avocados, cucumber, celery, spicy mayo, wasabi and Sriracha.  After reviewing how to make sushi rice and how to cut up our nori we went over the basic types of sushi: nigiri, temaki (hand roll), uramaki (rice outside) and maki (seaweed outside). We ate as we went (which was great because there were a LOT of mistakes at first) and kept adding more and more to our to-go boxes. Once we went over the 4 types we were given a bunch of time to use up the rest of the nori and make rolls however we saw fit. I ended up sticking to the same kind of roll: shrimp tempura, crab stick, avocado, cucumber, carrot and spicy mayo and I feel like it Processed with VSCO with c1 presetended up being so much easier to roll when the rice was on the outside. After all of the nori was used (we were provided with 6 sheets each) we were able to take off the aprons sit down and enjoy our creations (with wine!).

Overall, Taylor and I had such a great time. Uri was so knowledgeable and patient with everyone and I actually feel confident in my sushi rolling skills! I’m not sure how many Apron schools there are, and if all the classes offered at each location are the same, but I would highly recommend taking a class with Aprons, or just in general! Learning new techniques and recipes is a great way to stay excited about eating well and living a healthy lifestyle. Don’t get me wrong, I love my go to, chicken sausage and broccoli, but it’s good to switch things up every once in a while.

I hope everyone had a great weekend and is ready to kill it this week!


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