Sushi making party

What it is

A sushi-making class where dinner is the activity. Everyone rolls their own maki with a bamboo mat and a bar of fillings. You can lead it yourself or hire a sushi chef to come to your home.

Plan ahead

• One week before: buy sushi rice, nori, rice vinegar, soy sauce, pickled ginger, wasabi and bamboo mats (one per two guests).
• The day before: buy sushi-grade fish from a fishmonger, or plan cooked fillings like teriyaki chicken, crab sticks and tempura prawns.
• On the day: cook the rice (about 75g uncooked per person), season with rice vinegar, sugar and salt, and cool to room temperature.

How to roll a maki

1. Put a sheet of nori shiny side down on the mat.
2. With wet hands, spread a thin layer of rice over it, leaving 2cm bare at the top.
3. Lay fillings in a line across the middle.
4. Lift the mat edge and roll firmly away from you, pressing as you go.
5. Wet a sharp knife and cut into 6-8 pieces.

Fillings bar

Salmon, tuna, cucumber, avocado, cream cheese, crab sticks, carrot, mango, sesame seeds, sriracha mayo.

Food and drink

• Miso soup and edamame
• The sushi feast
• Green tea, Japanese beer or sake, plus soft drinks
• Mochi ice cream

Tips

• Keep raw fish chilled until the last minute.
• Have a vegetarian set of fillings.