Sushi Making at Sushi King

I attended the long awaited Sushi making class at Sushi King Leisure Mall with Rojakgal, RojakMom@ Mdm. Wong, Mr.Moon and Shannen@ SBK last Saturday. With a fee of RM 35 for members and RM 45 for non-members, participants were provided with all the ingredients needed and a lunch bento served at the end of the class.

Class was scheduled early at 9.30 am. 5 of us were seated at one table. In this photo, SBK was nowhere to be seen yet because she was still on the way.

Kanikama (Crabsticks)

Shredded kappa (cucumber)

4 pieces of sliced salmon

Tamago('Egg' in Japanese) slices

Tuna

Ebikko ( Prawn flavoured fish roe)

Nori (roasted seaweed) in different cuts

18 cm long cut kappa and tamago

Each participant was given a little red bag with a note pad and a pen in it

SBK finally arrived! All of us looked damn excited to start making sushi!

We had to wear caps and gloves to remain hygienic throughout the class.Mr. Moon here was very attentive during the class. He was seen jotting down notes too.

First, we learned some basic Japanese language

and the Japanese terms of each ingredient.

We were also briefed on the difference between KOME-chan and NAGA-chan. KOME is short and fat but NAGA is tall and thin. In order to make sushi, KOME-chan rice has to be used.

The demonstrator, Yvonne showing us how to mix sushi vinegar into the warm cooked sushi rice by slowly spreading out the vinegar with a paddle.

According to her, the amount of vinegar varies with the different types of vinegar bought from the supermarket. She recommended Mizkan Vinegar. We will have to read the instructions on the label to determine the right amount of vinegar to be added in the rice.

After mixing the vinegar into the rice, the rice was then allowed to cool down for 10-15 minutes to absorb the aroma and sweetness of the vinegar.

We were provided with well shaped sushi rice on the table. We'll definitely need to get sushi moulds from 100 Yen or Daiso to be used at home!

 Yvonne revealed that Sushi King's rice are all shaped with a special machine which costs like RM 20-30 K. Hand -shaped sushi is more expensive and hence the cheaper price at Sushi King?

This is called Gunkan or Warrior boat sushi. A 7-cut Nori is wrapped around the rice,

before ebikko and/ or tuna  are then filled in.

These are Nigiri sushi.Sushi without Nori, just simply rice and its topping. The Tamago here has a 10-cut sushi wrapped in the middle for deco and to hold it nicely on top.

Then we learned how to make Maki. There are two types of Maki, namely Osomaki and Uramaki. This is how we make Uramaki. First spread 6 balls of rice(120g) on a half cut Nori.

Then, overturn the rice. Place the 18cm Tamago, Kappa and Kanikama sticks in the order as shown above.

Roll it nicely with the aid of a mat pre-covered with cling wrap. This is to avoid the rice or seaweed sticking on the mat.

This is how we make Osomaki. Spread 4 balls of rice (80g) on the half cut Nori and place the 18cm Kappa in the middle. Leave an inch of Nori on the outer corners.

Roll it up and shape it nicely by pressing firmly on the mat.

Well shaped Makis should be squarish instead of appearing roundish.

The top of the Uramaki can then be laced with ebikko.

We then learned how to make California temaki. I was too engrossed making my temaki that I did not take photos of Yvonne's demo. As you can see here, Mr.Moon quickly and hungrily gobbled down his temakis.

This is the best shot I could get from my camera. This was Rojakgal's version of temaki with extra mayonaise on top.

We had such an interesting day making sushi. Mr. Moon was happy with his ebikko Gunkan.

Rojakgal was caught not paying attention in class but playing with her pink iPhone.

SBK happily rolling up her maki. She went home early, skipping the temaki class but later she shared that her hubby loved the sushis that she made.

Most of the participants were females with the exception of Mr. Moon and another guy. There were like 15-18 of us  including little kids.

Finally, a group photo!

Lunch was then served. Our kodomo bento.

Arigatou!

Rojakgal and I are planning to join Sushi King's Tamago-making class in August. I am sure it will be as delightful as this one! Can't wait!: )