Quote:
Originally Posted by Henryk
If there are only two of us (usually me and Mona, as Robert won’t touch sushi—but I’m working on it), I enjoy sitting at the bar and watching the preparation.
Becoming a sushi master is no simple matter. In the classical way, you could spend three years or more just learning to make rice correctly. I took a three hour class on making sushi. I learned a lot:
1. You have to be able to do rice correctly.
2. Your knife must be as sharp as a razor blade. The professional ones cost upward of $1,000.
3. For maki, vegetables must be perfectly cut, to say
nothing of the fish.
4. FRESH, FRESH, FRESH fish and vegetables.
My tuna rolls were not perfect by any means, but they were nonetheless delicious!
If you want to try your luck, check out YouTube. And ALWAYS tell the fish vendor that it is for sushi, i.e. RAW.
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We love to sit at the sushi bar and watch, really is artful.
The knives fascinate me, so sharp. They have let me see the knife and he told me that he just sharpens it once a day. It really holds the edge!