Welcome back to our Sushi Chef Course. In this class, our new task is rolling a perfect tuna hand roll. Our apprentices are ready for the class. And now we will introduce our master, Tani Gu.

First, I will introduce the materials we need for today's tuna hand roll: hori, rice, perilla leaf and tuna.

Before we start the class, remember the secret of making a perfect hand roll. Try to control the amount of rice - not too much and not too little.

 

 

Tani Gu, Head Chef of Honzen Restaurant of Kempinski Hotel Beijing

20 years experiences in kaiseki ryori

"Apart from exquisite flavors and presentational styles, respect for the freshest ingredients is the other highlight of Japanese cuisine."

 

First episode - Fried bean curd Sushi

 

Video: Xu Yang

Camera: Xu Yang, Zhang Xiao

Photograph: Wu Chuanjing