Faculty of Hotel & Tourism Management, SGT University is always striving to go beyond the University curriculum and provide contemporary knowledge to the students. With this mission today a workshop on Sushi making was conducted by Chef Bishnu Muktan of Food Craft India which runs a specialized food delivery service named Sushihaus in South Delhi.The Workshop started early and the chef very deftly prepared the ingredients required for a variety of Sushis. Students of FHTM very keenly watched the process of preparation of Sushis and took notes as per the guidance of demonstrating chef. Sushi is basically vinegar rice with added ingredients to give it taste and flavour. Different types of Sushi made were as follows. Hosomaki Sushi – In this all ingredients are wrapped in Nori sheet (toasted Sea weed) Uramaki – In this type of sushi the rice is used to wrap the ingredients which are rolled inside and it is also called inside out roll. Nigiri Pressed raw fish over vinegared rice pressed in the shape of the fish. Sashimi – Thinly sliced raw meat, usually fish salmon, tuna served without rice nicely decorated.
All the types of Sushis are served with Soy sauce, gari (pickled ginger), and Wasabi (a very sharp paste made from a plant of cabbage family)
After the first round of demonstration the students tried their hand at the process and making of Sushi and thoroughly enjoyed the learning.