There is an art learning how to operate chopsticks and properly eat sushi. Even more nuanced is learning to make sushi, but Sea To You Sushi in Newton, Mass. offers classes to teach even novice chefs how to roll their own sushi rolls. I checked out a class this weekend to see what it was all about.
Before the mess. The kitchen is all set up at Sea To You sushi school in Newton, Mass.
Crab meat, spicy tuna, avocado and cucumber ready to be rolled into sushi.
Bon Koo, owner of Sea To You Sushi first learned how to make sushi in New York 20 years ago. He started his professional career making sushi for college dining halls around Boston” I never could get a contract with Northeastern, though,” Koo adds. Since opening Sea To You Sushi he has come to love the slower pace of teaching others the art of making sushi.
Koo demonstrates that “cat paws” method of rolling sushi. For bigger sushi rolls, switch to the “tiger paws” method.
Sushi rice must be cooked with rice vinegar in order to give the rice its sticky texture. One snow ball size ball of rice is used in each sushi roll. Picture here, Brendan Craig of Hanson, Mass. demonstrates just how sticky sushi rice is.
The class covered how to make uramaki rolls, which have the rice on the outside, as well as hosomaki rolls, which have the seaweed wrap on the outside.
A class of two dozen sushi lovers learn to become novice sushi chefs.
“I never really even ate seafood before that, at least nothing raw, but the first time I tried sushi I loved it immediately,” said Craig.
Cutting the sushi turns out to be nearly as difficult as rolling it. However, Koo teaches the class how to plate the sushi so that the messier parts are hidden from view.
“There is a real art behind it, it is very visually appealing. I think that is about half of what sushi is – the presentation of it all,” said Craig. Koo agreed, joking that adding eel sauce and scallions to the top of a finished roll can adds about 20 percent to the price.