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Sur la Table Sushi 101-Part 2

So, as promised yesterday, today’s post is the continuation of the sushi I made at Sur la Table.  We did not make a California Roll, but since California is my current residence, I wanted to share with you how the California roll came to be, per Chef Andy Matsuda.  About 150 years ago, a Japanese sushi chef came to Little Tokyo and started working at one of the sushi bars.  California has always been known to use its local produce, therefore the chef added California avocado to a roll and it became know in the sushi bar as the California Roll.  After growing to other sushi bars in Little Tokyo, the entire southern California, it soon spread nationally and eventually world wide.  Thus, one of the first “non-traditional” fusion sushi.

Nigiri Sushi

Sushi Rice


Shrimp and Tuna

Spicy Tuna Hand Roll

Seaweed Paper

Sushi Rice



Spicy Tuna

Why is it called a hand roll?  Because the sushi chef prepares the cone shaped sushi in his hand…yep, it’s that simple.

All Sushi

All the sushi I made during the night!  It tasted just as good as it looks…or it tasted better than it looked.

For those living in Los Angeles, here are a few of my favorite sushi places:

Sushi Roku:

8445 W 3rd St
Los Angeles, CA 90048
(323) 655-6767


1401 Ocean Ave.

Santa Monica, CA 90401

(310) 458-4771

(Also in Pasadena, Las Vegas, and Scottsdale)

Haru Sushi & Roll Cafe

480 S San Vicente Blvd

Los Angeles, CA 90048

(323) 782-0547

Izaka-ya by Katsu-ya

8420 W 3rd Street

Los Angeles CA 90048

(323) 782-9536


1133 Highland Ave

Manhattan Beach, CA90266

If you are in south central PA, my family always goes to Okini

3401 Walnut Street

Harrisburg, PA 17109

(717) 545-8885

Stay hungry…

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