My good friend Barb (Profiteroles and Ponytails) and I recently took a Sushi making workshop at Wabora Sushi in the Thompson Hotel on Wellington Street in Toronto, we got the deal on Groupon for $40 ($100 regular price) so I thought I would share my experience with you.
Wabora offers a blend of Japanese and Korean foods with some of the well-known North American Asian dishes (From the About page on their website). The restaurant is dimly lit and decorated in a contemporary Asian style. It’s reasonably comfortable and offers enough soft surfaces which help absorb the lively conversations. Because this was a sushi making workshop we all sat at the back of the restaurant nearest to the sushi kitchen. When the workshop began, the lights at the back of the restaurant were made brighter so we could see what we were doing (a little too bright, perhaps!)
The $40 Canadian did not include $5.20 tax so we had to pay that when we arrived. Beverages need to be purchased and if you are hungry enough you may even wish to purchase additional things off the menu (I had a glass of wine for $15). We were taught to make two decent-sized rolls which worked out to about 8 pieces each. It was reasonably filling which gave me the opportunity to take four of the pieces home with me so JT could try it too.
My first impression was that there were a lot of people, in fact so many people that there were not enough work stations for the entire group to prepare the sushi at once, so we had to do it in two groups, Group A and Group B. The tables were nicely laid out with all of the required materials and food and the surfaces were clean. We were provided with disposable plastic gloves to wear during the preparation which were cumbersome and far too large which made some of the steps a little more difficult than they had to be. There were two sushi chefs who demonstrated at each end of the long tables before groups were called up to execute. The restaurant manager provided commentary for the demonstrations and it was easy to understand. My only complaint for the demonstration component was that there were too many people gathered around and it was difficult to see exactly what the chefs were doing (there were taller people standing in front of me). The commentary was helpful even if it was difficult to see.
The chefs remained available to help where they saw necessary and answer some questions. One thing that surprised me was that the standard size sushi sheets are cut in half so that they are rectangles and not squares. We were instructed to put the rice on the rough side so that it sticks better.
The Chicken Teriyaki roll was certainly a new twist on the California Rolls that use surimi (imitation crab). We started with the seaweed, rough side up with the longest side facing us. We added the sushi rice (which was cooked and cooled Japanese rice with the addition of rice vinegar and sugar) and were told to spread it out evenly on the sheet to three sides, leaving one long side without rice for about 1 cm (0.5 inch). Then we added the chicken, avocado, cucumber, pickled carrot and omelette horizontally onto the long end, being careful not to over stuff. The chicken I had was a little dry and if I were to make this at home, I would definitely leave the chicken slightly thicker to avoid drying out. We rolled the seaweed up from the long end and finished it off by shaping it with a plastic covered sushi bamboo mat, tapping the ends in. We then cut the roll into eight even slices and plated them. We drizzled white miso and teriyaki sauces over the plate. The garnish of the white miso and the teriyaki sauces complimented each other well, but I would definitely not call this sushi. Roll #1 was disappointing.
Roll #2 was called a Spicy Salmon roll and it was made ‘inside out’ meaning that the rice was on the outside of the roll. For this roll, we began with the seaweed rough side up with the shortest side facing us. We added the rice and spread it out evenly to every side, then we flipped the sea weed over so that the rice was facing down on the table. We added shredded surimi (imitation crab), avocado and cucumber to the short end and rolled it up tight. Then we covered the roll with a piece of plastic wrap and we shaped the roll using an uncovered bamboo sushi mat, tapping the ends in. Then we removed the plastic wrap and added the mixture of the ‘secret recipe’ of spicy raw salmon to the top. Then another sheet of plastic wrap was draped over the roll and we shaped it again using the bamboo matt. Leaving the plastic on the roll, we cut cut the roll into 8 even slices using a dipped sushi knife. Then we removed the plastic, plated the rolls and drizzled a spicy mayo on the top and then crispy-fried potato strings. The spicy salmon had a wonderful taste and texture but I was disappointed that the recipe for it was secret, I thought it was a workshop on how to make sushi?
I had a really good time with Barb and it was lovely to catch up. The sushi making workshop was OK value for $40 and had I paid $100 I would have been enormously disappointed — it’s definitely not worth $100 to make two rolls, particularly since neither used that expensive ingredients. I would definitely like to come back to Wabora and sample more of their dishes in the future and leave the sushi making to the experts.
Overall rating of Sushi Making Workshop in Wabora (in my opinion): Decor 3/5, service 3/5, food 3/5, Value 2/5, Noise: 2.5/5 (1 being very noisy, and 5 being very quiet).
Disclaimer: We purchased the workshop and wine ourselves and my opinions just that, my opinions.
550 Wellington St. W
Toronto, ON M5V 1H5
Sunday – Wednesday 11am-11pm
Thursday – Saturday 11am-12pm