The next course is a spinach gomae salad (sesame sauce). It was definitely one of my favorite things. The sauce has the fragrance of sesame and is a little bit sweet and salty. The only complaint is that one whole bunch of spinach shrunk down to almost nothing. I wish there was more.
Then we get to the stars of the show. First, we made some inside-out rolls with cucumber, avocado, and crab inside, and tobiko outside. I have to say that it tasted just as good as any that I have tasted in restaurant, so it was a great success. The only thing is that they don't look as good as the ones made in restaurants.
Next are some "battleship" sushi filled with the remaining tobiko. I had a little bit of trouble forming these things but at the end it worked okay and tasted good.
Finally, we made some nigiri with tuna. The fish was cut perhaps too thin and wide at first (the angle of the blade and the cutting board was too small) but we managed to figure out how to do it right at the end. The sushi didn't fall apart, but again they didn't look as good as the ones done by professionals---there may have been too much rice on the bottom and/or the rice is not as compact. Still, it tasted really good.
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