Today was a day that I wish I could hire a photographer to do the photo-taking for me, since far more interesting than the outcome of sushi-making is the process itself. Alas I had a pretty good film of rice starch on my hands at all times, so you’ll just have to take my word for it. We spent an hour or so prepping various ingredients to go in the sushi – veggies, fish, egg, etc., and then another hour rolling all manner of shapes. An air of calm descended upon the class when we got started, everyone fully concentrated on the the art of arranging a simple yet beautiful roll. Each grain of rice is said to have 7 gods within, so with approximately 16,419,746 gods among us, we were all on our best behavior. (Yes, that number is divisible by 7. I checked.)
PS – Bonus for Jen and anyone else who drooled over the photos of Asian cuisine yesterday… Here’s a recipe that’s quick, cheap, and relatively healthy that you can bang out, Vietnamese style. When we made this in class I liked it so much that I started over and tripled the recipe just so I could have some extra to share. Quantities below are appoximate and serves about 2 or 3…
Saute some minced ginger and garlic in a sauce pan (maybe 1 T each) with canola oil. Add 1/2 lb ground chicken and saute until cooked through. Add 1 lb firm tofu, cut into small cubes, and 2 or 3 scallions, cut into 1″ slices. Then hit it with about 1 T prepared Asian-style chile sauce, and about 2 T fish sauce. Fold everything together trying not to mangle the tofu. Reduce heat and simmer for about 15 minutes until most of the liquid is evaporated. The result is extremely flavorful and surprisingly low in fat. Serve over rice or noodles if you like, or straight up. Also good at room temp.
PPS – Sushi rice tastes so good because it’s seasoned with vinegar and sugar. Mystery solved.