Japanese Cuisine - Advanced Sushi Masterclass
Sushi comes in all shapes and sizes. Join us for this advanced sushi masterclass.
California roll (uramaki ) is a kind of sushi roll, usually made inside-out, containing cucumber, salmon and avocado. Often the outer layer of rice is sprinkled with toasted sesame seeds and tobiko.
Thin rolls (Hosomaki) are simply thin, cut, rolled sushi. Hosomaki rolls are generally made with nori (sheets of seaweed), rice and are usually filled with only one or two filling ingredients. Hosomaki rolls typically use one or two ingredients.
Thick rolls (Futomaki) are type of rolled sushi that is known for its large size and careful balance of ingredients, such as strips of cucumber, kampyō gourd, tamagoyaki omelette, tiny fishroe, crabmeat sticks and oboro whitefish flakes are typical non-vegetarian fillings.
Nigiri sushi is commonly called two kinds sushi because it involves two ingredients: sushi rice and a single topping. The class will involve the preparation of two traditional topping, sushi egg and prawns. You will also be taught on the serving and the presentation of the sushi.
Miso Soup will also be taught as a complimentary dish so as to complete the understanding and presentation of sushi.
For those who are worried about raw fish, Chef Amelia only buys the best ingredients. If you prefer not to use raw fish, there will be plenty of cooked meats and vegetables that can be used to make your sushi.