🍣 Sushi Workshop Essentials
1. Introduction & History
• Brief background on sushi: origins, types, and cultural significance
• Overview of sushi varieties: nigiri, maki, temaki, sashimi, etc.
2. Ingredients & Tools
• *Explanation of essential ingredients: sushi rice, nori, fish, vegetables, seasonings (rice vinegar, soy sauce, wasabi, pickled ginger)
• How to select fresh fish and other ingredients safely
• Introduction to sushi tools: bamboo rolling mats, sharp knives, bowls, etc.
3. Rice Preparation
• How to properly cook and season sushi rice
• Tips on achieving the right texture and flavor
4. Fish & Fillings Prep
• How to slice fish properly for different sushi types
• Preparing veggies and other fillings
• Safe handling and storage of raw fish. *Only basic overview on a limited scope for veggie and fish
5. Rolling Techniques
• Step-by-step hands-on making of:
• Maki rolls (classic rolls)
• Nigiri (hand-pressed rice with fish)
• Temaki (hand rolls)
• Tips on rolling tight, cutting rolls neatly, and plating
6. Sauces & Condiments
• *explaining how to make simple sauces like spicy mayo or eel sauce (optional)
• Proper use of soy sauce, wasabi, and pickled ginger
7. Tasting & Q&A
• Sampling the sushi made during the class
• Discussing flavor combinations and variations
• Answering questions, troubleshooting common issues
8. Bonus Tips
• Storing and serving sushi at home
• Sushi presentation and plating techniques
🍣 Sushi Workshop Essentials
1. Introduction & History
• Brief background on sushi: origins, types, and cultural significance
• Overview of sushi varieties: nigiri, maki, temaki, sashimi, etc.
2. Ingredients & Tools
• *Explanation of essential ingredients: sushi rice, nori, fish, vegetables, seasonings (rice vinegar, soy sauce, wasabi, pickled ginger)
• How to select fresh fish and other ingredients safely
• Introduction to sushi tools: bamboo rolling mats, sharp knives, bowls, etc.
3. Rice Preparation
• How to properly cook and season sushi rice
• Tips on achieving the right texture and flavor
4. Fish & Fillings Prep
• How to slice fish properly for different sushi types
• Preparing veggies and other fillings
• Safe handling and storage of raw fish. *Only basic overview on a limited scope for veggie and fish
5. Rolling Techniques
• Step-by-step hands-on making of:
• Maki rolls (classic rolls)
• Nigiri (hand-pressed rice with fish)
• Temaki (hand rolls)
• Tips on rolling tight, cutting rolls neatly, and plating
6. Sauces & Condiments
• *explaining how to make simple sauces like spicy mayo or eel sauce (optional)
• Proper use of soy sauce, wasabi, and pickled ginger
7. Tasting & Q&A
• Sampling the sushi made during the class
• Discussing flavor combinations and variations
• Answering questions, troubleshooting common issues
8. Bonus Tips
• Storing and serving sushi at home
• Sushi presentation and plating techniques
