For our March cooking club we had the head sushi chef of Mizumi's restaurant come teach a class for us.
It was more of the chef just making fabulous creation after creation and us enjoying endless sushi and washing it down with sake bombs. My kind of soiree!
Now, onto the sushi!
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Behold, a platter of sushi-grade fish. If you love sushi, you'll appreciate the big slabs of tuna, salmon and yellowtail.
All of the rolls were works of art. It's amazing all of the ingredients that go into them.
Here is the lollipop roll.
Salmon, tuna, snow crab, thinly sliced lemon, avocado and asparagus are rolled up in a nori sheet...
...then wrapped up in a thin layer of peeled cucumber.
Here is the lollipop roll sliced up and ready to be devoured...and it was.
Lightly seared tuna topped with minced jalapeno, chives, cilantro, lime juice and ponzu sauce. Delicious!
Snow crab is wrapped in a piece of tuna, topped with avocado, lemon, chives and sprouts and secured with a strip of nori. Very fresh and very tasty.
Ryan (the chef) got really creative and gave traditional rolls a twist by adding strawberries and kiwis to the mix. Everyone loved the sweet addition.
For dessert, Teresa made this amazing fruit tart with a sugar cookie crust. This was so good!! And although everyone was stuffed, they made room a slice or two.Special thanks to Ryan for making all the wonderful sushi and to Larry for being our sous chef.
* * * * * * * * * * * * * * *Next Cooking Club:
April 25th, 5:00pm at my house.
The theme will be "Eggs". All the dishes have to eggs as the predominant ingredient.
Deviled Eggs, Coconut Crème brûlée and Egg Pizza are taken. See you ladies next month!