Last Friday, Yosh and I attended a sushi-making Shabbat dinner. Wine was blessed and followed by small cups warm sake. Then, after we’d washed and blessed the challah, my friends and I rolled up our sleeves, rolled out the bamboo mats, and rolled up some amazing (if not technically perfect) sushi. Did it feel like a traditional Friday night dinner? Not entirely – but what better way to greet the Sabbath queen than with a plate of freshly made sushi and soy sauce?

Find out how to make your own sushi here. But first, check out the tasty photos (taken by the talented Rik) from our dinner, below the jump!

Sushi fixins: tuna, salmon, scallions, avocado, cucumber wasabi, fried salmon skin (!), roe, mango, green apple, and sticky rice of course.

Another view of the fixins.

The fresh tuna and salmon almost look like grapefruit and blood oranges – but don’t be fooled vegetarians.

The rice truly is sticky – we learned it is a good idea to keep a bowl of water around and dip your fingers in periodically to keep them from sticking to the rice.

Sushi hands of fury!

The finished product – Judith and I stuck to the fish-free rolls, but the ones here are coated with fish roe.

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