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Sushi is definitely popular now. I remember having a hard time finding a sushi lunch date just a few years ago. Now, my hands-on sushi cooking classes are full and I’m getting inquiries about throwing sushi birthday parties for kids! Still, the most common objection I hear is, “Ick, I don’t like raw fish!” Well, sushi masters and foodie purists may balk, but even traditional “sushi” in Japan includes a regional variety of fillings and toppings like cooked or cured fish, especially in Osaka and Kyoto. The word “sushi” actually means fermented rice, not raw fish, contrary to popular assumption.
I like to emphasize fresh vegetables, healthy twists and creative fusion in my classes because I love eating and cooking but don’t always have the time, money or access to hard-to-find, gourmet or expensive ingredients. The local Winn-Dixie grocery store did not sell soy sauce or tofu back in the 1980’s so mom and I learned to be resourceful and creative homechefs, merging our Asian and Southern heritage.
My sushi classes include a wide range of fillings (and rice) that include lots of fresh vegetables, smoked salmon and crabstick for popular California and Philly rolls, creative CSB “snushi,” smoked tofu, and raw fish as an option. I’ve even developed a fast rice rollie for kids. Folks choose and roll their own creative combinations and I’ve seen some funky ones! At the end of class, fish or no fish, smiles are plenty, tummies are full and participants are excited to showcase their newfound culinary skills at the next family dinner, office potluck or school lunchbox!
So break the sushi stereotype and throw a CSB Snushi house party or come out to the next class. You might be surprised!
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