2008 Woodie Awards
Commentary: Rollin' fresh
Students create superb sushi
By: Eric Wendt
Issue date: 11/12/08 Section: Entertainment
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See video of the sushi rolling at the bottom of this page
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My life revolves around raw fish.
Like artists with their paintings, I can trace major periods of my life by the sushi I've eaten. I have celebrated birthdays over California rolls. I have made lifelong friendships over dragon rolls. I have even fallen in love over plates of sticky rice and seaweed.
My 22-year love affair with sushi came to a head Friday.
At 7 p.m., A.S. Presents transformed Common Grounds into a combination classroom and sushi bar.
Instructed by health and community services professor Mark Tomita, students were taught how to roll their own sushi. After these edible works of art were completed, participants were encouraged to dig in and taste each other's handiwork.
Looking around at the plates piled high with fish and vegetables, my stomach couldn't help but make some noises of happiness. I had to fight the urge to start popping shrimp and ginger into my mouth.
After selecting a patch of seaweed, we were told to add rice and various toppings before rolling it up.
To a virgin of this sacred art, creating a tasty sushi roll may sound easy. As anyone who has ever tried rolling a cigarette knows, it's much easier said than done. Whether you're using Zig Zags or seaweed, rolling takes practice.
Brittany Heinle, 23, was able to construct her wasabi-heavy roll easily.
"I just make glorious rolls," Heinle said with a smile. "It's in my ethnicity. The slanted eyes bring it out."
Jessica Vowels, 22, headed up the event. The nutrition major said the popular class started last semester and has filled up fast each time it has been offered.
As people worked on their sushi, some adding avocados and bacon to their rolls, it was easy to see why the class is so popular. Participants can create whatever kind of rolls they desire. Whether focusing on salmon and cream cheese or cucumber and asparagus, the class is a sushi lover's paradise.
As students worked on their rolls, Tomita went from table to table offering advice.
A lover of wasabi, Tomita raved about the rush the green spice could give.
"It's a better high than alcohol and pot," Tomita said.
Students were happy to share their rolls with others and show off their creations. Between rolling and eating, many made new friends and seemed to enjoy the class.
"Where's the sake?" one young woman asked.
As the evening wound down, students who hadn't finished their sushi rolled it up in tin foil to take home.
I had no leftovers.
In fact, a few people had fewer leftovers after I was finished with their rolls. Just like love and war, all is fair where sushi is concerned.
Eric Wendt can be reached at
ewendt@theorion.com
Video by Zac Fernandez
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