The Art Of The Roll
Nov. 2, 2010 11:43 am
Updated: Nov. 11, 2010 8:32 pm
If you've read my profile, you know that I've never been much of a cook. I am so loving this time in my life because I have time to try many things I've never tried before and I'm learning to cook/make things I never thought I would.
This summer I was introduced to Sushi. What I thought was going to be Yukky and Disgusting has turned out to be one of my new favorite passions. DD and I go to the Sushi Restaurant in my town at least once a week and sometimes twice.
A month or so back, a very sweet lady I work with brought in some homemade Sushi. I gobbled it up and she let me take the leftovers home. (Score!) A few days later I asked her if she would be willing to come to my house and teach me how to make my own Sushi.
Well, my personal Sushi class was last night! My eldest daughter came too and....What a Hoot! Below are photos of the main ingredients used, the step-by-step process and a few tips for the "Perfect Roll."
We've scheduled another Sushi Class for my GalPals who also want to learn how to "roll" sushi. It's really fun, it's really not that hard and, oh my, it is SO good.
The fillings are only limited by your imagination. I'm thinking of new pairings for our next class. Tuna and pears is one thought we came up with. Mangos and pears was another thought. And, maybe some sort of dessert Sushi. Chocolate??? And, hhhmmmmm, let's
Tuna, avocado, cucumber and scallion Sushi
Slick Tip for Perfect Rice
Spreading cooked Sushi Rice on Soy Paper
Filled Soy Paper
Roll filled nori, rice or soy paper
Rolling Filled Paper Tightly in Mat