Sushi Workshop

Sushi Workshop

The pleasure of making good sushi begins long before you sit down to eat. Hosting a sushi workshop is a great way to bring old and new friends together through a shared activity. 

Few social events create such a positive atmosphere as sharing a meal. So if you want to create a memorable evening, or searching for an original birthday gift idea, or want to get to know your work colleagues better, a sushi workshop is the perfect way to share your love for food.

Preparation

To make sure everybody gets to play a part in the process, you as the organizer should make a few preparations:

  • Decide which type of sushi you are going to make. It is smart to set some limits here, but we can recommend the three main sushi types; nigiri, maki and sashimi [link to recipes].  Also consult the shopping list. 

  • Both frozen and fresh fish are fine as basic ingredients. When using fresh fish remember to freeze it in minus 20 degrees for 24 hours to kill possible parasites. The exception is farmed Norwegian salmon, which is free of parasites and can be served fresh.

  • A few hours before the guests arrive, you should prepare the rice (link to Recipes) as this takes some time.

  • Cut most of the fish and vegetables in advance and make workstations for your guests, as this is a good way to start the evening. Also put bowls of water with some vinegar in on the workstations. These are for people to moisten their fingers when they form the rice, to prevent the rice from sticking to their hands.

Getting Started

  • It is very important that everybody washes their hands properly before the workshop begins. We are making food with our hands and eating it raw.

  • Learn the simple sushi terminology and give your guests a short introduction to the three main sushi types and what ingredients you will be using tonight.

  • Put your guests at ease by making the first maki roll and a few nigiri pieces yourself to show just how easy it is.

Execution

While your guests are getting busy making delicious nigiri and maki, it is not practical for you to be stuck at one sushi station. Your job is to:

  • Set the table. Remember chopsticks and small bowls for soy sauce.

  • Put the sushi on large serving plates.

  • Keep the workstations tidy and clean.

Don´t be afraid to experiment and have fun putting the ingredients together in a decorative way. You´ll probably discover a new favourite.