In the middle of January and while still concerned about Omicron infections, we had a heartwarming but socially distant sushi making class in Mullingar.
We began with some discussion of the equipment and materials, and then Anna proceeded to demonstrate mixing sushi rice and rolling some Norimaki.
Then it was over to the participants who had lots of practice rolling several nori maki. As it happened all the participants were vegetarians, and we had a wide range of cooked and raw veggies to fill the rolls.
Favourites on the night were the beetroot & sesame seed and the avocado and cream cheese with spring onions and 3 cornered leeks.
To accompany the sushi, we made a ginger miso dressing to toss a seasonal salad, and some miso soup using a konbu stock. It was delightful to sit and sample all the combinations, slurp the hot soup, and practice eating salad with chopsticks!
There were lots of leftover for the participants to bring home for a very portable lunch the next day. We finished up with Green tea and pumpkin sourdough cake with a peanut icing.
I’ll be running this course in Dublin over the Summer, and again in Mullingar if there’s interest – sign up for my newsletter to hear about what’s happening in the gardens monthly and upcoming courses.