Sushi – a photostory

A few weeks ago we went to a Sushi course.

A few days ago, we made Sushi.

This is the photostory of these happenings.

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This is where we were. A small, one-room art gallery slash cooking school. The paintings were interesting and the experience fantastic.

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The Chef and our fantastic teacher, Rodrigo Bernasconi. Né Argentinian, but with clear Italian ancestors! He confided that he likes Sushi but fresh pasta is his thing.

Rodrigo said that the most important thing is the rice. If the rice is perfect, everything else will be fine. Most of all, you must remember to let it rest: first, after it’s been rinsed, it has to rest in the water. Then, when it’s cooked, it has to rest in the water. Then, when it’s cooled and vinegared, it has to rest (this time, not in the water!). Japanese rice is easily tired.

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We learnt how to place the seaweed sheets: shiny side down and with the sheets lines alined with the rolling mat’s columns. O_o

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We were told how many centimetres of rice to gently place (not spread! not spread!) on the sheets of seaweed, and that some space needs to be left above and below so as to ensure the correct closing of the roll.

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We learnt the art of rolling Sushi. Not as easy as I thought, but… learnable. I just need a bit of practice!

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Rolled!

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We were VERY happy 🙂

 

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Cutting the Sushi needs a GOOD KNIFE, that has been wet so as not to stick to the very very sticky rice and ruin the whole thing.

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Different samples of Sushi, which means basically “rice with vinegar”

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California rolls. We did not try these at home, but will next time. They were good, but the rice on the outside made little difference to the taste and was more difficult to do. The photo is cool, though.

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21:00 – time to dig in!

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21:05 – the locusts have left.

Two weeks later….

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And then, here we are at home! Our ingredients were classic with a twist: salmon, tuna, anchovies and avocado, carrots and… strawberries!

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Our result: not bad, huh?! I guess we’ll be making our own Sushi FOR EVER!

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Honestly? I liked the anchovy-strawberry combination the best. Try it, you’ll be surprised!

 

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About Full Of Daisies

I am permanently in love. Things I like: purple, pasta, silk, autumn, the smell of mould, candles, cachi, having friends, water, new things, rice, eggs (all eggs!), fresh grass, olive trees, shiny things, glitter, hanging objects, windcatchers, wind, couscous, wasabi, carnivores, presents, snow, leaves, orchids, feathers, cappelletti, meat, fruit (all fruit), more del gelso (Morus alba L.), pigs, candles, christmas, polenta fritta!, separating egg whites from yokes in my hands, cartoons, dragons, the ocean, nudibranchi, cows, mercury (the metal), cosmos (the flowers), thunderstorms, Mika, turtles, acquariums, green and blue (mixed), siccamores, spring, snails, 24, porc with a sweet sauce (apple, cranberry, tomatoes jam), looking at a swimming pool upsidedown and underwater, english accent, open-minded people, driving, blue skies, checkered tablecloths, butterflies, books and cartoons in rhyme, painting eggs, the star-shadows that football players have, silver, laughing, Vivaldi, bells and chimes, white and purple, creating. Complete Happiness: Early morning. Sun, with a breeze; a pond with water lilies. A house, with a garden, full of plants. A vegetable patch, lemon, orange and mandarin trees. Cosmos everywhere. Birds in the trees; a tortoise eating the salad from the vegetable patch; a mammal (I couldn’t decide which one would make me happier) close by. No houses for as far as the eye can see. Me, a man that loves me and that I love. Friends coming over for a lunch that I have to prepare, and have all the ingredients for all ready in the kitchen.

3 comments

  1. Lo voglio assaggiare, soprattutto la strana combinazione. Idea tua?

    Like

  2. Pingback: Today, we are sinners. | Full Of Daisies

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