Sushi course at Sydney Cooking School

Once of my Christmas presents was a Red Balloon Day Experience for a cooking course at Sydney Cooking School; a great choice of present for a sushi lover like me. Finally having a weekend free after an extremely fun and busy January, on Sunday I went to Neutral Bay (North of the harbour) to learn some more about sushi and get better at making it.

In the lesson we learned:

  • Some of the history behind sushi
  • Visual demonstration of how to fillet a fish, how to present cucumber in interesting ways and how to make teriyaki
  • Practical demonstration making normal sushi rolls, inside-out rolls, hand-formed sushi (nigiri) and hand rolls

Since there are a huge number of intricacies associated with sushi, I won’t try and list them all, but here are a few interesting sushi facts (some of which I learnt yesterday):

  • In Japan a sushi chef will commonly spend a number of years merely washing rice (at least this was the case when the sushi master instructing us learned)
  • Pieces of sushi should be made such that they can be eaten in one mouthful (try telling that to chains like Itsu)
  • In sushi bars in Japan, the etiquette is to eat a piece of hand-formed sushi within three seconds of it having been placed in front of you by a chef
  • A single piece of hand-formed (nigiri) sushi with the most regarded piece of Toro (Bluefin tuna belly) can cost $100
  • Sushi was first developed in south east Asia and raw fish would be preserved by coating it in fermented rice. When eaten, the rice would be thrown away. The Japanese modernised and sophisticated the process into what is now recognised as Japanese cuisine
  • Hand rolls in the shape of a cone are an American invention, whereas hand rolls in Japan are similar, but are cylindrical, to maintain the correct balance of the ingredients along the roll

And importantly here’s some food porn:


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