Playing with knives and learning to make sushi at Wasabi in Constantia

Posted on 23 September 2011

When I first met Paul Fitchet, the Head Chef of Wasabi restaurant in Constantia, I told him I was a ‘steak, egg and chips girl’. I could never understand what all the excitement was over raw fish encased in rice and quite frankly, raw fish was just not pleasing to my palate.  Paul challenged me to an evening at Wasabi where I would learn the art of sushi making and be treated to a variety of the restaurant’s culinary delights. He claimed I would be a changed person.

So I invited my sushi-fiend friend along for the experience and we arrived at Wasabi on a Sunday afternoon. We were shown to our table and introduced to Bubbles, the master sushi maker, who was to be our tutor for the afternoon. On the table were the tools of sushi making. A sharp knife, a bamboo mat covered in cling-film, a bowl of water, a chopping board, a big container of rice, sheets of seaweed, avo’s, sesame seeds and a whole lot of fish.  My red-meat-loving nose immediately crinkled.  When asked what I knew about sushi my response was, ‘Not much. But I do know it involves a whole lot of raw fish.’ Bubbles laughed and politely showed me that the fish was not ALL raw – the prawns were cooked.

Lesson one:  Sushi is not just blocks of rice and fish, it’s an art form

Once the intricacies of fish were pointed out to me (whilst my sushi-fiend friend tried not to snigger) the lesson began.  First up was a basic Maki where Bubbles patiently showed us (OK, me, the fiend had done this before) how to paste the rice onto the rough side of the seaweed sheet, add some prawns or salmon, roll it up, squish the rice in on each side and then chop it using the big sharp knife dunked in water. It was fun and I was awfully proud of my first attempt, even though I was covered in sticky rice.

Next up was Nigiri, involving a big chunk of rice rolled into shape in the hand and then covered in a salmon blanket. After that we made California Rolls which is where the mat covered in cling film, avo’s and sesame seeds came into play. It was all very creative and I had to admit I was starting to enjoy myself.  Sushi-making evenings with friends started making sense. Was I slipping?

Lesson two: If you don’t like it raw, simply sear it!

Next up, Tuna Roses “¦ which is where the raw fish part came into play. We learned how to slice the tuna into small pieces and then wrapped it round a small ball of rice. The sushi-fiend kept on eating the ones that flopped, but there was no way I was putting a piece of raw tuna in my mouth! With a small sigh, Bubbles whisked my Roses away and returned a few minutes later, smiled and put board in front of me. Gasp! The tuna had been seared! It was cooked! And it was delicious!

Lesson three: Sushi can be made using fruit

Suddenly the world of sushi opened up.  I could do this! It was fun to make and actually tasted pretty good too.  Paul and Bubbles nodded knowingly (smugly?) and then took us on a tour of the kitchen where we watched the chefs make all kinds of sushi.  I also found out that not all sushi involves fish – they make sushi with cucumber and deep fried-pineapple and sushi with smoked springbok and paw paw.  I couldn’t believe it! And it all tasted so good!

So am I converted? Let’s just say that whilst I will always enjoy a good steak, Paul and Bubbles at Wasabi won the challenge.  Learning to make sushi was the one of the best things I have ever done and gave me a new appreciation for a food that I thought was simply fashionable.  I wonder if they are up to teaching me how to use chopsticks?

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Waasup at Wasabi?
Wasabi Asian Restaurant & Dim Sum Bar in Constantia has been creating sushi since April 2001. Since then they have launched a wide selection of signature sushi with interesting names like Tokyo Tango, Rainbow Rolls and the absolutely delicious Bubbalisious.  But sushi is not all they do. They are also well known for their dim sum and have a menu covering seafood, salads, Thai cuisine, duck dishes, noodles, steaks, and curries.

When it comes to dessert, I implore you to leave room for the Trio of Lindt Eruption – Lindt chocolate balls wrapped in a dim sum pastry, fried, rolled in sesame seeds and served with icecream.  Considering they go through approximately 6 000 Lindt balls every three months, I don’t think you need to take my word for it!

Wash down your dinner with a hot cup of tea (think Green Tea with Ginger and Red Tea with Jasmine Lotus) or a steaming Vida E coffee. Or you can go to the bar and enjoy a Wasabi Buddha (another one of their specialties).

The décor is suitably fishy too. There’s fish tanks, Malawian fish traps used as lights and a Bluefin Tuna skeleton above the bar.

Get creative with sushi lessons
Learn the art of making sushi at the Wasabi Sushi Academy on Sunday evenings from 6pm to 8pm.  All ages are welcome and for a small fee of R350 you get a welcome drink/cocktail, tea and coffee after the lesson and you get to eat all the sushi you make.  Sounds like the best two hours you can have (I cannot believe I just said that!) If you fancy a night in with some good friends, they also do sushi classes in the comfort of your home.

Wasabi Sushi Academy also does catering for functions whether large or small, corporate or casual.

Vouchers and VIP cards
Join Wasabi on Facebook and get a voucher for a 3 course meal for R250. Drinks, tapas, sushi and their Lindt trio dessert (I am printing mine off as I type). While you are at Wasabi, find out about their VIP Customer Card. Rewards for eating lots of sushi and a special present on your birthday (I have mine already).

Contact details (because it’s always good to book):

Find them: Shop 17 Old Constantia Village, Constantia, Cape Town
Call them: 021-794-6546 or 021-794-7200 (they do take-aways too)
Email them: [email protected]
Website: www.wasabi.co.za

At Wasabi they are constantly coming up with new sushi ideas and their menus change with the seasons. The staff are helpful and friendly and the atmosphere is warm and relaxed. Pop in sometime for a meal or take a sushi-making class. I challenge you not to have a good time!

Bet you didn’t know”¦
Jellyfish tastes like cucumber. I think I will just take their word for it…






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