The Day 4 Basic Sushi

Posted on Jul 21, 2011 in Hiroko's Blog

Today my students learned how to do basic items to make varieties of rolls, including traditional thin rolls, thick roll and American-born inside out rolls. The battery of my camera went down…not much photos. I will post them along with tomorrow’s class photos. We will be filleting a whole sushi fish, cutting into sushi and sashimi slices and making a REAL pro-nigirizushi. Chef Masato Shimizu of 15 East is our special guest chef!