Making Sushi At Avanti Savoia

Chef Karen Crumley, Chef Consultant La Cucina Sushi Chef/ Instructor at Avanti Savoia was the teacher of our cooking class at the gourmet store at your door.   There where six of us that showed up for her class, eager to learn the skill of making sushi.   She started with rice.  Who knew you had to wash rice?  And then let it soak for a bit.  I've never had much luck making rice. Now I know why, plus she used a rice maker which I do not own.   After she got the rice started, she then moved on to knife's.  Again, who knew there was so much to know about knifes?  I bet Chef Karen wouldn't like my knifes.  She proceeded to show how to cut up the vegetables.  There is a lot of prep work and skill to make sushi! If I cut that cucumber while holding it like she did, I would slice though my thumb.  

Stone doesn't spend much time in the kitchen other than eating.  So this is really new for him.  If you think about it, you have to be pretty skilled with knifes to make sushi. Him being a surgeon, prep work was easy with his knife experience.

Carleen's first shot at making Sushi.

Check this out, she did superb.

See how skillful Stone is with a knife.

The best part of the class is eating what you make.

These where cone-shaped known as a hand-roll. They tasted good, but I prefer mine in a roll and then sliced. 

The key is not to use to much rice.

Excellent!!!

Look at Stone.   Hmmm, I can see he knows how to do this.  No more excuses. He can make dinner (sushi) for me.  That is a perfect roll.

Well, maybe we can make them together since mine looks pretty good to.  Besides, it was a lot of fun.

I couldn't wait to finish slicing the roll. I was so hungry.

Stone added a little sliced onion to his.

Carleen added some raw tuna to this roll.

Our rolls tasted just as good as anything I've had in a restaurant.

I know, you wished you had some at this moment.

Look how colorful these are.  I put a dab of wasabi, then dipped them into soy sauce and YUM, YUM, YUM!!!

I ate each and every roll I made.

BEAUTIFUL, I added what I called sushi sprinkles (sesame seeds).  It gives it a little crunch.

The key to perfect slices is a sharp knife and then dipping it into water to keep it from sticking to the rice.  Just looking at this picture is making me hungry for some, NOW!

Ok, this one was Stone's. He had a little issue going on. It doesn't really look like sushi, but more like stir-fry. I think he might have misunderstood what the instructor said.

Qual Eggs

Yes, we ate them raw.  They were very creamy, and so cute.

We had a great group of Sous Chefs in training at Avanti Savoia.  Carleen, Stone, Me (Brenda), Danielle, who had the cutest hair style, our Sushi Chef Instructor Karen Crumley, Rick and Jonathan.
Karen was a great instructor and everyone had a very good time.  Hopefully with these skills, we will all be able to go home and continue to make sushi.  I look forward to taking more classes at Aanti Savoia in the future.

http://www.avantisavoia.com