Sushi Masterclass on International Sushi Day at Shiro


To celebrate the International Sushi Day, Chef Priyank (Executive Chef at Shiros) and his team hosted a Special Masterclass.  Sushi is one dish that looks neat & elegant on the plate, but not many attempts preparing at home.  There are few important steps like preparation steps, selection of ingredients and technique that need to be known.  Chef did share all the information via the Masterclass.

Masterclass in Sushi Making

There are various steps that need to be followed in making a really nice Sushi.  For me, Sushi is synonymous to Happiness as it one of the nicest looking dish always.

Identifying Ingredients

The first and foremost thing in making the Sushi, is understanding the ingredients that goes into it. Chef had put most of the required ingredients in a different bowl.  To name few ingredients –

Sticky Japanese Rice, Nori, Veggies (Lettuce, Avocado), Meat (Prawn, Tuna), Sesame Seeds, Pickled Ginger, Wasabi

The Japanese rice needs to be cooked well and mixed with Vinegar.

Preparing Maki

  1. The first is to evenly place the rice on top of Nori. Press the rice a little bit so the rice sticks to Nori.
  2. Add some Panko (Japanese breadcrumbs for crunchiness) and some sesame seeds on top.
  3. Turn the Nori around then add a little portion of Wasabi.
  4. Add Veggies/ Meat depending on the plan for making Veg/Non-Veg Maki.
  5. Place the Nori at one end of Bamboo Sushi Ideally one can wrap it in plastic foil to avoid rice sticking on to mat.
  6. Roll the mat and press tightly, a fine roll of Sushi comes.
  7. Take a long knife and cut the sushi into set of 4 pieces each.
  8. Plate the Maki Sushi, add a slice of Wasabi and to finish it to off, keep a piece of Banana leaf.

Preparing Tuna Sushi

  1. Take a small slice of Tuna fish meat.
  2. Take around 10-12gms of Sticky Japanese rice in another hand.
  3. From one of the fingers take some wasabi and apply it on Tuna.
  4. Keep the rice ball below the Tuna slice and press a little in all directions.
  5. Tuna Sushi is ready to be consumed.

Varieties & Hands-on

During the session, Chefs made different varieties of Sushi – Crispy Avocado Maki, Crispy Prawn & Avocado Maki, Tuna Sushi and more.

A special note on preparing Crispy Avocado Makhil.  Chef mixed Panko with some Mayo and added it on top of the Maki.  The mixture was then exposed to flame to get the char effect.  The dish tasted amazing and everyone loved it.

All the participants of Masterclass were also allowed to prepare their own Sushi with assistance from Chef.  It was also nice to see kids attempting on preparing Sushi.  They were happy to make their favourite dishes and also offered it to Chef.

Sushi Basics

There are few terms related to Sushi that one should definitely know.  I have gathered the info and sharing the same so it can act as good reference.

Maki Sushi – Sushi in the form of a roll. Sushi rice and other ingredients are rolled inside a sleeve of nori seaweed, or sometimes other “wrappers” like rice paper or even cucumber.

Nori – Thin sheets of seaweed that have been dried and toasted to enhance flavor. Nori is the classic dark green seaweed that is often seen wrapped around the outside of sushi rolls.

Panko – Light, crispy Japanese breadcrumbs. These unique breadcrumbs are shaped more like flakes than crumbs, which gives them their unique texture. Panko is used as a crunchy topping or coating in sushi rolls and more.

Shoyu – Soy sauce. Soy sauce is made from fermented soy beans and gives a nice salty or briny flavor to food. It is used lightly only to accent other flavors.

Sushi – The word sushi refers to rice that has been seasoned with vinegar and sugar. A small amount of sugar dissolved in vinegar is sprinkled over freshly cooked rice and then folded in. The vinegar and sugar provide a uniquely light flavor and texture. Any seafood, vegetable, or other ingredient served in combination with this rice can be referred to as sushi.

Wasabi – Japanese horseradish. This green paste is usually served along with sushi to add a burst of heat and flavor.

Final Thoughts

This was probably the first time a Masterclass for sushi has happened and it was very well orchestrated. Chef Priaynk and his team have perfectly it so well that many eminent people come down to try them at Shiro. I was completely blown away from the flavours inside the Veg Sushis. Undoubtedly, Shiros is the best place for Japanese food in Bangalore.  Hope to see many masterclasses of Japanese food at Shiro.

More Information

Shiro Bangalore
UB City, 222, 3rd Floor, “Comet, Vittal Mallya Rd, Bengaluru, Karnataka 560001