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Basic Sushi Class

Here are some photos from the sushi class that Brian and I attended last night.



You can make sushi-zu with rice wine vinegar, sugar, salt and a small sliver of nori or kombu kelp. But if you want to save time, you can just buy the pre-made stuff. It works just as well.


Brian wraps his makisu with plastic wrap.


Chef Jason is laughing at Brian’s OCD tendencies.


The first thing we made was makizushi, which consists of maguro (we used ahi tuna), cucumber, and pineapple.


Chef Jason got a really good pineapple. They were sweet and yummy. I know because we had some extra ones and I was munching on them all evening. LOL.


We made uramaki next with kani kama (imitation crab meat), spicy mayo, masago (fish roe), and toasted sesame seeds. Mine was terrible so I didn’t take a picture of it. Next we made temakizushi with smoked salmon, cream cheese, mango, cilantro and avocado. It was quite challenging to get it in the perfect cone shape. Even though mine looked like crap, it was delicious!


The mangoes that Elyse got were sweet and went great with the avocado and cilantro flavors. The smoked salmon had great flavor also. I’m not a big salmon fan, but this was my favorite out of all the things we made last night.

We also made nigirizushi, but we made it with salmon instead of shrimp. It’s funny because Pete, the owner of British Banger Company who was sitting next to me, ate his as soon as he finished making it. He popped it in his mouth before Chef Jason could say anything. He must have been really hungry. LOL.


We also made a fruity sushi with strawberry and kiwi and condensed milk. It doesn’t look like much, but it tasted really good.


Brian did a really good job of plating his creations. My plate looked terrible, so I’m not showing it to you guys. =P


Chef Jason made sashimi with the leftover fish. It looks kind of like dog food.


Pete and Amy.


Me and Chef Jason.

The sushi class was a lot of fun. I would totally take another cooking class at Taste & See. The only thing is that we made so much food, we couldn’t finish it all. Oh, and Brian and I decided that it’s too much work to make our own sushi so we’ll just go to Wasabi anytime we have a sushi craving. Mainly I don’t like the feeling of sticky rice in my hands. I don’t like touching the fish and the other ingredients either. LOL. At least we can say that we now know how to make it ourselves.

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3 Responses to “Basic Sushi Class”

  1. August 28th, 2011 at 9:09 pm

    Our Halted Anniversary Celebration Continues : Life After Marriage says:

    […] Saturday night, Brian and I attended Chef Jason Febres’ sushi class at Taste & See. It was loads of fun. I can’t wait to take another one of his cooking […]

  2. October 6th, 2011 at 8:41 am

    Lek Sutthana says:

    Nice article. The best sticky rice or glutinous rice comes from Thailand. It is opaque in color unlike other rice which tends to be translucent. It can also used as a glue and is easily fermented to make a sweet liquer. Sticky rice is great stuff!

  3. November 20th, 2011 at 4:43 pm

    Ching says:

    Yes. Sorry about that. The Tapas class coincided with the Pacquiao vs. Marquez fight. 🙁 We will be at the next one for sure, barring any other schedule conflicts.

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