My Rainbow Roll I made

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RA Sushi hosted a Sushi 101 and invited myself and some other fellow media. We started the evening off by sampling some great appetizers and drinks from their Happy Hour menu (Mon – Sat 3-7 pm).

We then got a brief history of sushi…

• Sushi originally began as a way of food preservation in the inland of China, in 4th century BC. The fermentation of the rice prevented the fish from spoiling.
• A sushi chef used to undergo ten years of training before working in a restaurant.
• Sushi uses Japanese sticky rice seasoned with sweet rice vinegar as it is cooked and then adorned with raw fish, vegetables, Japanese omelet or even barbequed eel.
• The FDA stipulates that all fish to be eaten raw (with the exception of tuna) must be frozen first to kill parasites.
• More than just a food, sushi has become a art form enjoyed for its taste as well as presentation.

Then it was our turn! Given all the tools needed after a demonstration we tried to make our own roll. One key aspect to rolling I learned was to wipe the area with a damp cloth when you flip and turn things so that it doesn’t stick to the counter top (should have this class when I tried to make sushi with some students).  Check out the pictures, video and Happy Hour specials below.

The following other media were there:

• Reagan Warfield of Mix 106.5
• Jess Blumberg of Baltimore Magazine
• Michael Mohammadi of Food and Wine Blog
• Downtown Diane
• Celeste Corsaro of Baltimore Eats
• Dara Bunjon the Baltimore Dining Examiner
• Sara Hisamoto of Baltimore Area Convention and Visitors Association
• and Me