Have you ever wanted to learn how to make sushi? Well, now’s the time, as Dragonfly Izakaya & Fish Market is setting you up to become a pro. While it’s not an every week occurrence, this chic, Japanese restaurant located in Doral has started offering sushi making classes — and we were able to get in on one this past weekend.
Like anything, a good sushi roll starts with great ingredients like fresh fish, avocados and cucumbers — but did you know that the rice is really what makes it? Rice is so important in sushi-making that people may spend 8-10 years just learning how to make it. Can we pick it up in an afternoon? We’ll see about that.
To get us into the mood, we were treated to some prosecco cocktails with a little elderflower liqueur and then, found our place at the table where our ingredients and the tools were laid out.
And now, the challenge was about to begin. I’ve never really found cooking to be daunting, but for some reason, sushi is in a world of it’s own. Perhaps, it’s because it’s a bit unusual or a form of edible art or it’s a part of a culture that was so foreign to me growing up — but, whatever the case, I was about to tackle my fear and create something beautiful. Our goal — a California Roll, Crunchy Roll, Nigiri and a hand roll.
How to Make Sushi at Dragonfly Izakaya
First up, the rice — and a little history behind sushi. Do you how the idea of sushi got started? It actually began with fisherman. They were out for long hours and needed to pack a lunch that would last. They started using rice and salt to preserve the seafood. Initially, they would throw out the rice, but eventually, they used their rice to make rice vinegar.
While sushi has changed over the years, the rice still works to preserve and is made with rice vinegar (8 parts vinegar to 7 parts sugar to 1 part salt) and then mixed with the rice using a 10:1 rice to vinegar ratio.
For a regular sushi roll, like a California roll, preparation is key. Start off with log-shaped imitation crab meat, 1/2 cucumber and 1/2 avocado. Take the cucumber (cut in half lengthwise), peel it and slice it into matchstick-like, 1/4″ pieces. Then take 1 avocado, peel it and remove the pit — and slice it into 1/4″ pieces.
After you’re done with, you’re set up is complete.
Set a piece of nori on your working place. Make sure the shiny side on the bottom. Take 1 scoop of the rice (about the size of the baseball) and place it on the middle of the nori. Form the rice into a log cover the length of the nori and then spread it out over the entire piece of nori.
Add toasted sesame seeds, if you would like.
Flip over the rice and nori — and start layering the ingredients on the rice. These should be in the center lengthwise. Lay the crab, then add pieces of the sliced up cucumber and avocado. (Be sure not to add too much). Take your fingers and get under the nori and tightly wrap it around the ingredients and then, continue rolling until it forms a log.
To tighten the roll, you can use a sushi mat. Don’t worry if you have leftover ingredients.
Slice the sushi roll into 6 or 8 pieces. Repeat with the remaining ingredients. Add in some sake, pickled ginger or wasabi and you’re set for a sushi feast.
*If you’re looking to make a hand roll, take a smaller amount of rice and cover only half of the piece of nori. When rolling, take the bottom left hand corner to the top center and continue rolling to make a cone.
Dragonfly Izakaya & Fish Market is located at 5241 NW 87th Avenue in Doral. For more information, call (305) 222-7447 or visit dragonflyrestaurants.com/doral-florida