Preliminary form of sushi began its life in the northern part of present Thailand. It traveled to China and eventually arrived to Japan sometime at around 5th or 6th century. It took over thousand years for the preliminary sushi to transform to close to the present style of nigirizushi and rolls (not inside-out rolls). In today’s class we first focused on the preparation of perfect sushi rice – firmly cooked and properly seasoned, gari ginger pickles, simmered shiitake mushrooms and tamagoyaki omelet. Then, we prepared traditional thick roll (futomaki) with shrimp, asparagus, carrot, omelet and shiitake mushroom, traditional thin roll (hosomaki) with cucumber and pickled daikon radish, and American inside-out roll sushi with spicy tuna, avocado and eel stuffed catapilar roll, and classic California roll. There are many rolls which did not properly closed/sealed at the end of nori sheet………….but all disappeared – hide the evidence – in students’ empty stomach. 
