If only there had been Sanbiki Sushi School! I would have known that fresh raw salmon is a no-no (it must be frozen at some point to kill potential parasites) I could have made properly seasoned rice that was not a gooey mess. My rolls would have tasted good even if they weren't too pretty.
Monday nights in the cold Kamloops winter tend to be slow at Sanbiki. We had an idea...customers had been asking us for tips on sushi-making at both the restaurant and next door at Mori Mori Grocery. Why not convert the far side of the restaurant into a sushi classroom once a month?
And so sushi school was born...usually once a month on a Monday. We keep the classes small to ensure everyone gets the attention they need. 10 people maximum. Two hours is enough time to get a handle on the basics and early evening is a convienent time for pretty much everyone. After, eat your sushi with your "classmates"...or take it home for a midnight snack. Right now, we are showing people how to make California, veggie and tuna rolls. Also "Inari" sushi; sweet and savoury fried tofu pockets stuffed with sushi rice...a traditional favourite in Japan.
So far we have had good feedback from our participants. It is easier to learn when you can watch someone demonstrate and ask them questions. Masato will point out mistakes that will slow you down and make for less than perfect rolls. You'll learn how to cut rolls properly and tips on proper Japanese presentation too.