Learn to Make Sushi
Key Summary
The rice is everything; get that right, and the rest follows.
Don't overfill. It feels tempting, but less is more when it comes to rolling.
Keep your hands damp throughout to stop the rice sticking to everything.
Veggie fillings are underrated and often the best option.
A sushi-making class is a brilliant thing to do with a group
How It Started
I love sushi. I'd tried making it at home before but could never quite get the rice to the right consistency, and my rolls had a tendency to fall apart before they made it to the plate. Not that I minded. Sushi rice with any filling always tastes great, regardless of the shape!
When a group of family friends found a class on Park Street in Bristol, it felt like the perfect excuse to finally learn how to make sushi properly.
The Experience
The rice had been pre-prepared for us, which I was quietly relieved about. Getting sushi rice to the right consistency is half the battle, and it meant we could focus on the rolling straight away.
We made 3 types of sushi during the class. Maki rolls, with the nori on the outside. Uramaki, the inside-out rolls with rice on the outside and sesame seeds coating them. And onigiri, the small triangular rice balls topped with sesame seeds, spicy mayo and furikake seasoning.
The rolling technique is where it gets interesting. A few things I picked up along the way:
Keep your hands damp throughout. The rice sticks to everything otherwise.
Don't overfill. It feels generous at the time, but makes rolling a nightmare.
Leave a small gap at the top of the nori so it can seal properly at the end.
Apply firm, even pressure as you roll. Each turn needs a gentle press to keep it compact.
Use a sharp, damp knife to cut. Wiping between each slice keeps it clean.
I got better as the class went on. The first few rolls were a little loose and slightly chaotic, but by the end, they were looking considerably more respectable.
For fillings, I went for veggie and vegan options. My go-to sushi order is usually smoked salmon or hoisin duck, but I opted to try making the veggie and vegan fillings on the night. There's something about the variety of flavours and textures you can get from vegetables that I really enjoy.
What I Took Away
I was surprised at how much technique goes into something that looks so simple. Sushi is one of those things that seems effortless when you watch someone who knows what they're doing, and a lot harder than it looks when you try it yourself for the first time.
The rolling is the hardest part. Too loose and it falls apart. Too tight and the nori splits. By the end of the class, I was getting there, but it's definitely one of those skills that only really improves with practice.
It's the kind of class I'd definitely like to do again. It's a really enjoyable way to spend an evening with a group, and you get to eat everything you make at the end, which is always a bonus.
One thing I'd do differently next time is try making the rice myself. Having it pre-prepared was useful as a beginner, but I think understanding the rice is key to really getting good at sushi.
Special Thanks
To all our family friends for such a great evening!
To Yakinori on Park Street in Bristol, for a really well-run and enjoyable evening. If you're looking for a fun night out in Bristol, I'd highly recommend giving it a go.
Learn to Make Sushi
Key Summary
The rice is everything; get that right, and the rest follows.
Don't overfill. It feels tempting, but less is more when it comes to rolling.
Keep your hands damp throughout to stop the rice sticking to everything.
Veggie fillings are underrated and often the best option.
A sushi-making class is a brilliant thing to do with a group
How It Started
I love sushi. I'd tried making it at home before but could never quite get the rice to the right consistency, and my rolls had a tendency to fall apart before they made it to the plate. Not that I minded. Sushi rice with any filling always tastes great, regardless of the shape!
When a group of family friends found a class on Park Street in Bristol, it felt like the perfect excuse to finally learn how to make sushi properly.
The Experience
The rice had been pre-prepared for us, which I was quietly relieved about. Getting sushi rice to the right consistency is half the battle, and it meant we could focus on the rolling straight away.
We made 3 types of sushi during the class. Maki rolls, with the nori on the outside. Uramaki, the inside-out rolls with rice on the outside and sesame seeds coating them. And onigiri, the small triangular rice balls topped with sesame seeds, spicy mayo and furikake seasoning.
The rolling technique is where it gets interesting. A few things I picked up along the way:
Keep your hands damp throughout. The rice sticks to everything otherwise.
Don't overfill. It feels generous at the time, but makes rolling a nightmare.
Leave a small gap at the top of the nori so it can seal properly at the end.
Apply firm, even pressure as you roll. Each turn needs a gentle press to keep it compact.
Use a sharp, damp knife to cut. Wiping between each slice keeps it clean.
I got better as the class went on. The first few rolls were a little loose and slightly chaotic, but by the end, they were looking considerably more respectable.
For fillings, I went for veggie and vegan options. My go-to sushi order is usually smoked salmon or hoisin duck, but I opted to try making the veggie and vegan fillings on the night. There's something about the variety of flavours and textures you can get from vegetables that I really enjoy.
What I Took Away
I was surprised at how much technique goes into something that looks so simple. Sushi is one of those things that seems effortless when you watch someone who knows what they're doing, and a lot harder than it looks when you try it yourself for the first time.
The rolling is the hardest part. Too loose and it falls apart. Too tight and the nori splits. By the end of the class, I was getting there, but it's definitely one of those skills that only really improves with practice.
It's the kind of class I'd definitely like to do again. It's a really enjoyable way to spend an evening with a group, and you get to eat everything you make at the end, which is always a bonus.
One thing I'd do differently next time is try making the rice myself. Having it pre-prepared was useful as a beginner, but I think understanding the rice is key to really getting good at sushi.
Special Thanks
To all our family friends for such a great evening!
To Yakinori on Park Street in Bristol, for a really well-run and enjoyable evening. If you're looking for a fun night out in Bristol, I'd highly recommend giving it a go.