Sushi Workshop May 2026

May 3, 2026

On Sunday, May 3, we held a sushi workshop in our usual community room. After receiving positive feedback last year, we decided to host the workshop once again. This time, we had nine participants and it ended up being a delightful and lively class.

For this session, I decided to incorporate some ingredients I had been eager to experiment with: red and orange bell peppers prepared as plant-based substitutes for akami (lean tuna) and uni (sea urchin). These were alongside classics such as California rolls, eel and egg rolls, cucumber rolls, and “temari” sushi with fiddlehead ferns and shredded egg omelet. Everyone was very inventive with their sushi creations.

Between tasting the dishes and chatting, the time flew by. Although I had many other tips and details I wanted to share, everyone was so engrossed in the actual sushi-making process that I didn’t get the chance to mention them!

To take home, everyone received a packet of powdered sushi vinegar. This powder is incredibly convenient as you can create sushi rice by simply mixing it into some warmed leftover rice. It is perfect for when you only want to make a small batch of sushi.

I am currently still refining the recipes for the "mock red tuna" (made from red bell peppers) and the "mock sea urchin" (made from orange bell peppers). Once they are perfected, I will share the recipes.

I am deeply grateful for the opportunity to have shared such an enjoyable time with all of you. Thank you very much.

Instructor

Atsuko Shimojo

Photo credit: Yoko Izu

2026年5月3日

5月3日（日）にいつものコミュニティールームで寿司ワークショップが開催されました。

昨年の評判が良く再度のワークショップでしたが、9人の参加者があり和気藹々と楽しいクラスでした。

今回、インストラクターの私（下條篤子）が、どうしても試したかった赤ピーマン、オレンジピーマンを使った

マグロの赤みもどき、ウニもどきも材料に加えました。定番のカリフォルニア巻き、うなぎと卵焼きの巻物。

きゅうりの細巻き、コゴミと錦糸卵の手毬寿司などなど、皆さんの創意工夫された寿司が出来上がりました。

他にもお伝えしたい事がたくさんあったのですが、皆さん作るのに夢中で、此方も話しそびれました。

味見をしたりおしゃべりしたりで、時間が過ぎ、それぞれに粉末すし酢1パックづつをお持ち帰りいただきました。