Cooking Lesson- Sushi

Dates of these events: January 29th and March 12, 2013

After teaching us how to make kimchi, Sun Young taught us how to make two different kinds of sushi, Korean and Japanese.

Start with cooked white sushi rice.

To make Korean style sushi rice, add toasted sesame oil and toasted sesame seeds to rice. To make Japanese style sushi rice, add rice vinegar, sugar, and salt to rice.

Place a piece of nori, roasted seaweed, on your bamboo roller. Make sure the rough side is facing up. Spread some sushi rice on the seaweed about one piece of rice thin, covering one side of the seaweed.

Next, lay your middle ingredients on the rice toward the first third of the seaweed.

Roll up your sushi, pulling the mat tightly toward you.

When cutting your sushi roll, grab a sharp knife and cut the roll in half. Cut each half in half again. Cut each of those halves in half again. You will now have eight equal-sized pieces of sushi.

If you want the rice on the outside of your sushi roll, flip the seaweed over (rice side down) before adding your middle ingredients. Put in your ingredients, and roll up like normal.

Fabulous looking and tasting sushi

In March, we returned to Sun Young's kitchen to perfect our sushi-making skills.

Some of our sushi ingredients included- carrots, spinach, cucumber, avocado, radish, salmon, sausage, omelette, sauteed carrots, sauteed cucumber, and sauteed spinach. 

Fresh Scottish salmon is by far the best salmon I have ever tasted.

Ta-da!

Thank you for the cooking lessons, Sun Young!