Good ol' California roll, a.k.a, entry level sushi, & some salmon - mm, mm good!
One of my girlfriends P and I took a sushi workshop with Chef Oudi from Flavor, a local restaurant featuring Asian fusion cuisine and some of the best deserts of French influence I've had since my last trip to France.
Anyway, friend P and I spent 3 hours last Wednesday night sneaking pieces of silky-rich, fresh fish; making snowballs out of sushi rice; and snacking on crispy sheets of salty seaweed while Chef Oudi tried to teach almost 20 of us his lifetime passion in a nutshell. We learned to make sushi rice, roll 3 different types of sushi and the hand roll (the one that looks like an ice cream cone, how to select and cut fish for sashimi & chirashi, and where to get the freshest ingredients in the Dallas/Fort Worth area.
We watched in amazement as Chef Oudi transformed a slice of carrot into a butterfly (see the salmon pic above) with a few well placed cuts from his giant sushi knife. It wasn't a very organized class (I kept having flashbacks to that Yan Can Cook show), but we had a great time. I don't think I'll ever make sushi at home -- there are too many good restaurants around and it is a pretty ingredient-intensive endeavor -- but it was great to hang out with P and eat sushi that we rolled ourselves.
Chef Oudi & me after class (& 3 glasses of plum wine)!
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