Even when it is at Jamie Oliver's cooking school ' Recipease ' in Notting Hill.
It was the perfect activity, for my jet-lagged brain. Especially since we didn't start drinking wine until after the big knives were put away.
I have been a part of a lot of cooking classes, I don't think any were as well done as this. Everything was prepped and ready for us to do the chopping and dicing. There was even a 'rubbish bin' for our bits. (can you tell that I am still typing with my British accent? )
The secret to the rice . . . remains a secret. It is a certain kind of rice, cooked in a certain amount of water (to the knuckle), until it foams and floats to the top. It is then stirred until shinny with a slurrie of vinegar and sugar.
There is a certain art to rolling too. Use the fancy bamboo pad, covered with 'cling'. Roll it tightly, without squishing out the ingredients.
Ours looked and tasted like a pro might have made them . . .
My conclusion . . . I will continue to let the master sushi makers make mine. There are lots of ingredients that you use about a teaspoon of. It does make a fun day!
Tomorrow, for Traveling Tuesday, I'll take a stroll around Notting Hill.
Y'all enjoy ~
Sandi
