Join Debra Samuels as she takes you through the steps to make this classic sushi rice, seasoned vegetables and seafood dish. A kaleidoscope of color this is basically a de-constructed sushi roll without the fuss of rolling and molding shapes. You will learn how to properly cook and season the rice and prepare each topping and scatter throughout the seasoned sushi rice to make a delectable melange of flavors and spectacular display.
Debra Samuels is the author of “My Japanese Table: A Lifetime of Cooking with Friends and Family.”
Debra Samuels has been teaching cooking classes on Japanese cuisine for over two decades. She is a regular food writer and food stylist for the Boston Globe. When she’s not visiting Japan, Debra lives in Massachusetts with her husband. CookingAtDebras.com