Sushi is a class of Japanese dishes that contains vinegared rice and other ingredients such as dried seaweed and raw fish. Tourists who visit Japan can take a short class in making sushi, although the training for a professional sushi chef requires at least 10 years. The rising popularity of sushi has resulted in the development of sushi dishes that appeal to western palates. Find out more about making Japanese dishes in Japan by visiting Inside Japan Tours.
A typical sushi dish begins with gently heating sheets of dried seaweed (nori). Place a rolling mat on a flat surface and place the nori sheet on top of it. Spread cooked rice on top of the nori sheet and spread it evenly with your hand, leaving a space of about 1 inch from one end of the sheet. Add other ingredients to the rice such as wasabi and gather the sushi filling into a line at the center of the nori sheet. Roll the mat so that the nori sheet wraps around the filling and squeeze the mat to pack the sushi roll tightly. Open the mat and remove the sushi roll, then cut the roll into equal sections. Serve with condiments such as pickled ginger, soy sauce and wasabi.
The California roll is one of the most popular forms of sushi in the western world. It contains imitation crab, avocado, and cucumber, although premium brands may contain real crab. A California roll is often served with the rice outside the nori, a presentation known as uramaki in Japanese.
The ABC cooking studio in the Midtown district of Tokyo is a popular place for tourists to learn how to make sushi in Japan. It offers a one-day class in preparing Japanese party plates, which includes sushi. The Nara Cookery School is located in Ikoma, which is 1 hour from the Kyoto station. These classes are offered in English and last about 3 hours. The classes may contain 1 to 4 people and the lesson times are flexible.
[photo via ABC cooking School]