I’ve always had a huge interest in learning how to make the raw but oh so delicious dish we call sushi. But, every opportunity to take a class {whether on Gilt City, etc} never worked out with the strict times and high prices! So, yours truly marched right on over to her favorite sushi chef at her favorite sushi restaurant in the city called 15 East, and said “Bonjour + Hola! Would you show me how you make your amazing sushi. I want to learn everything!” And that’s exactly what we did.
Masa is one of 15 East’s top sushi chefs, and although I love sitting in their main dining area I actually prefer to sit at their sushi bar so I can catch up with him and taste yummy rolls!
Their team was so welcoming to my idea of learning how to make sushi with Masa, but I cannot tell you how nervous I was! I mean…pasta? You boil water! Omelettes? You crack an egg! But sushi? Wooh! You’re dealing with not only raw fish but insanely sharp knives!
Masa was amazing and went at a slow enough pace for me to not only snap some winners but to fully understand the proper technique behind creating such beautiful dishes!
We started with a gargantuan octopus from Japan to serve some customers sitting at the sushi bar!
Sautéed or simply chopped to bite size, serving octopus is the perfect {and different!} appetizer for your guests!
Plus, it’s not too complicated once you get past pulling off a tentacle or two! Add a snail and some Abalone tuna from Japan for a nice kick to the plate!
Masa was so precise the entire time I was there, and it truly shows through all of the dishes he serves! So perfect.
We then moved onto a fresh yellowtail from Japan! Start by cutting off one end of the fish.
Add a little wasabi {more or less depending on how much spice you prefer!}.
Mold the yellowtail slice over a golf ball size of steamed rice.
And there you have it! A simple yet delicately fresh yellowtail sushi roll.
Now onto a California roll!
Slice a piece off the end of a cucumber. Then without cutting through the entire piece only slice halfway to the middle horizontally!
Cut tiny slices off of that piece.
Masa said to lay the rice down “like you’re playing the piano!”
Leave more rice on the sides than in the middle, and cover the center with wasabi.
Add on the sliced cucumber!
Hola!
Place the seaweed on the end of the bamboo rolling mat and roll just once!
Press firmly onto the roll.
Bonjour! {or should I say Konnichiwa!}
Slice once down the middle.
You now have two separate pieces!
Slice two more times.
Make sure to always have six rolls in total!
Whether you’re looking for a fun night in with your roommate or trying to impress the Romeo for a dinner date at your place, go to a nearby market and grab some fresh fish, sushi essentials and your favorite sake to show them you’re now a Konnichiwa Queen! B+H
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