(Team Building Sushi Class in San Francisco)
One of the cuisines that millions upon millions of people enjoy originates from the Land of the Rising Sun. When we talk about Japanese cuisines there is no way we can skip sushi - the seemingly global representative of the lauded Asian country. Mental Floss noted that the the US loves sushi so much that there are over 4000 sushi restaurants scattered around the country, grossing over two billion dollars every year. This undying fervor for this delightful dish didn’t just manifest through the sheer number of sushi restaurants. It can also be seen in the numerous articles that speak of the different ways Americans can recreate their most-loved Japanese dish. Learning how to make sushi is one of the most enjoyable ways to learn about Japanese culture and start eating healthier. With sushi-making classes available to the public, you might be considering taking a class. Breakthrough Sushi has been teaching sushi making classes in San Francisco since 2012, now offering online sushi making classes.
Before attending your sushi making class or making it at home, here’s our list of some common mistakes you may encounter when making sushi.
Thinking that fish is the only ingredient for sushi
Contrary to popular belief, sushi is not limited to just fish as main toppings. There are a lot of different sushi toppings out there that will still allow you to stay true to the traditional makeup of sushi. According to the person who runs the sushi making operations for the Blue Ribbon restaurants Toshi Ueki, the traditional toppings of sushi includes pickled eggplant, pickled mustard greens, umeboshi, pickled radish, sautéed mixed mushroom, poached asparagus and avocado, among others.
Overcooking the rice
Since rice isn’t a staple in most American households, a lot of people find it hard to cook rice perfectly. While some undercook it and end up with raw and hard grains, most people overcook it and end up with soggy, super mushy, and wet rice that’s just not good for rolling. Fortunately, this problem can be easily solved by simply getting a trusty rice cooker that’s a fixture in most Asian homes. The best Aroma rice cookers of 2020 are built with timers that will ensure fool-proof sushi rice every time. All you will have to do is wait for the rice to cool down.
Overstuffing your rolls
To some, sushi is not sushi if it’s not rolled into perfect little cylinders that will surely make your mouth water when they are finally cut. We understand - you want your sushi to be packed with all those delicious ingredients, but you can't roll them up if you add too many fillings or use too much rice. If you do this, you will either end up with sushi rolls that split open or are so overstuffed some flavors overpower others.
Aside from adding just a little bit of everything, another way you can achieve a well-rolled sushi is by getting the right tools. Bustle’s list of the best sushi rollers mentioned that it would be ideal for many to go for bamboo mats that are odor/mold resistant, eco-friendly and can last you a good number of years.
Sticking to just rolled sushi
When people think of making their own sushi, the first thing that comes to mind is rolls -- something that would take any novice a great deal of time and effort to perfect. This seemingly singular view of what sushi should be could hinder you in making the best one for you and your loved ones.
Instead of focusing on making the perfect roll, why not learn about the different types of sushi out there. Aside from rolls and nigiri, there are temaki and chirashi, which are much easier to make. While temaki is a sushi that has been hand-rolled into a cone shape, chirashi is a bowl of sushi rice with a mix of toppings.
Want to learn Sushi making online?
Breakthrough Sushi now offers online sushi class. Our sushi kit includes fish and ingredients you need to make sushi while attending the class. The kit can be shipped 48 US states.