Lesson Report: Three-Week Course (Part 1: 1-week Sushi Course)
May 11, 2024
This article highlights Sam and Miguel, siblings from Mexico, who have both worked as chefs at various restaurants. They are currently in the process of opening their own restaurant with sushi counter seats, which will specialize in Japanese and Asian cuisine. As part of their preparation, they plan to embark on a 3-week culinary journey at our school, where they will explore sushi, ramen, and izakaya dishes.
The journey begins with the 1-Week Sushi course. They say that this is almost their first attempt at crafting nigiri. We hope that they will master the essential sushi skills during the course and take them back home.
To begin, they receive an explanation about how to cook rice. This step seems easy but is vital. This is because the proper amount of water may vary depending on the season or the condition of the rice.
Sam and Miguel take turns stirring vinegared rice for sushi daily. On the first day, Miguel takes his turn, followed by Sam the next day. They mention that since they rarely perform this type of movement in cooking, their arms become tired. However, our instructor explains that this task primarily utilizes the wrists rather than the arms, and he never experiences any strain. The instructor emphasizes that making sushi requires very little physical strength.
They typically fillet large fish, so they rarely have the opportunity to fillet smaller ones. Small fish are primarily used as bait for larger fish in their country. The instructor provides them with technical advice to help them fillet fish while leaving little flesh remaining on the bones. Given that Sam and Miguel are professional chefs, their movements are graceful. Once they have mastered the techniques, they will be able to fillet fish even more proficiently.
They practice shaping 30 to 50 sushi rice balls every single day until it becomes automatic. Plenty of repetitive practice leads both of them to achieve well-shaped sushi rice balls.
They practice slicing fish for nigiri. This task is also quite challenging for them initially, but we are confident that they will be able to master it by the final day of the Sushi Course.
Sushi can be enjoyed not only with soy sauce but also with other seasonings and toppings such as ‘ponzu’ (a tangy citrus-based sauce) paired with grated daikon radish and chili pepper. It is also crucial for chefs to consider the ideal combinations of fish and seasonings or toppings.
While crafting nigiri, they also consider which Mexican food or fish resembles the one they are practicing with.
One day, after the lesson, Sam and Miguel treat us to authentic tacos! The tacos are so delicious that the instructors are delighted! They mention feeling as if they’ve returned home. It feels a bit like a party!
They also attempt to make ‘tamago’ (Japanese-style rolled omelet) for sushi. The copper pan specifically used for ‘tamago’ is very heavy for them. However, after a few tries, they have gotten better at it. They also practice crafting ‘maki’ or thin sushi rolls that include ‘negitoro’ (fatty tuna minced into a paste and mixed with chopped green onions) or ‘kanpyo’ (pickled gourd). Initially, they have difficulty evenly spreading sushi rice over the seaweed sheet, but they finally overcome it through hard practice.
On the final day of the 1-Week Sushi Course, Sam and Miguel serve a sushi assortment for one person. Both of them demonstrate remarkable improvement in crafting nigiri with the right texture in just one week. Keep practicing! We look forward to their restaurant opening soon!
