hosted by Yuki's Kitchen
“Equipped with the basics, let’s now look at the many styles and shapes of sushi; to create some great looking dishes”
In this class, you’ll be focusing on delicious recipes that show off the different shapes and styles of presentation. This is all about moving beyond the Maki roll and using presses, moulds and your hands to shape your sushi. Yuki will show you traditional techniques using bamboo moulds, alongside other readily available, modern tools such as cupcake moulds.
The class will also explore ways of curing and marinating fish, using salt and vinegar in the preparation. Shellfish toppings are used to prepare richly, colourful sushi that tastes incredible.
Preparing sushi rice is covered in all of the Sushi at Home classes.
Shime saba bo-sushi : Marinated mackerel bar shaped sushi
Oshi sushi : Crab meat and king prawn mini pressed sushi
Oshi sushi : Herring Kabayaki sushi
Te mari sushi : Ball shaped sushi
Hand roll : Prawn and creamy avocado sauce
Making perfect sushi rice: making Japanese rice and home made sushi vinegar
Pressing, using moulds and different ways of making shapes
Techniques for marinating and curing fish
Preparing sauces for sushi fillings
Cooking fish for use in sushi