I'm so looking forward to tomorrow night's cooking class (Donabe & Japanese Cooking with Mrs. Donabe). The theme will be "Setsubun" Temaki Sushi Celebration!
We did a small rehearsal. We first made the thick sushi rolls ("Futomaki") with the sushi rice, made with the donabe rice cooker, "Kamado-san". With this donabe, the sushi rice become so shiny and nice "light chewy" texture. The ingredients for the filling were fresh salmon, ikura, avocado, tamago-yaki (omelet), shiso leaves, and toasted ground sesame seeds.
The ingredients were arranged neatly over the rice and rolled quickly. For actual "Setsubun" (Japanese end of winter celebration) dinner, we are supposed to eat the uncut sushi roll (we call it "Eho Maki", which originated in Kansai region of Japan), but I cut them into smaller pieces this time.
After making the futomaki rolls, we made hand rolls ("temaki") with various fresh seafood. We also made Spinach Ohitashi and Akadashi Miso Soup.
Pickled ginger ("gari") and sashimi soy sauce ("tosa shoyu") were also my homemade. (They are still in the marinating stage in the pictures.)
It will be a fun party tomorrow night.
