🍣 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
