Sexy Sushi: A Sushi School Story
plus how to use (and fall hard for) furikake
Dear Sensei,
My clumsy hands fumbled with katsuramuki—peeling vegetables into long, thin sheets without breaking them—but Assistant Sensei was always there, correcting my grip and whispering small encouragements. He was just doing his job, but his presence made things... complicated. I couldn’t speak Japanese, Korean, or any of the other languages that filled the room, but I didn’t need to. I understood the whispers that filled the classroom and they weren’t about my skills.
But I had bigger things to worry about, like my next meal. I had come to LA with just $300, and staying fed on a budget was like a full-time job. That’s why I jumped at every catering gig the school offered. Free meals AND extra training? Sign me up!
That night’s catering event was shaping up to be another over-the-top LA production. With Assistant Sensei off for the night, the head sushi chef let me have an extra long break to explore the party setup. I wandered around the venue, taking it all in. Massive ice blocks that looked as if they had been lowered with fork lifts sat on long tables for the sushi service. Teams of two installed platforms over the ice blocks.
You would have thought we were on the sideline of a runway as several tall, young women draped in furs began approaching the tables. The servers at these gigs always looked like they had been hired straight from headshots, but this felt a few steps even further over the top. One of them eyed my uniform and lit up, her brown skin catching the light as she pranced toward me.
"Are you a sushi chef?" she asked.
"Not yet. I’m working on it," I smiled.
Her face brightened. "You go, girl! I hardly ever see women sushi chefs…and never ones that look like us!”
My chest puffed with pride, then quickly deflated. On one hand, I felt seen; on the other, I felt like I stuck out only because I was rare. It wasn’t lost on me how unusual this was—how unusual I was. But it made me wonder…did people see me as a sushi chef? Or as a novelty?
That question would follow me for my entire career. I’d learn that being noticed wasn’t the same as belonging and that visibility didn’t mean acceptance. Again and again, I would be tolerated but not embraced, acknowledged but not truly included. And even when people admitted I belonged, it was often because they had run out of reasons to deny me.
But those thoughts quickly faded because on my walk back to the sushi station, the fur coats came off. The models—and they were definitely models—began climbing onto the platforms over the ice blocks, wearing nothing but the skimpiest bikinis I had ever seen. The sushi chefs around me chuckled, uttering a collection of interesting phrases like bikini bottom rolls and sexy sushi.
Sexy sushi…
Should sushi even be sexy? Up until now, sushi had been about precise sharp blades, careful handling of rice, and the quiet focus of the craft. This felt less about skill and more about spectacle. Also, how were they not freezing?! My thoughts were all over the place when—
"Eyes on the sushi, not the plates," the familiar voice murmured beside me.
I jumped, nearly dropping a bowl of pickled ginger.
"I thought you were off tonight," I said, looking at Assistant Sensei.
He didn’t answer, and instead pushed a bowl of wasabi my way. I started molding small mounds of it onto plates while he set up next to me. I tried to focus on my work, but my attention kept drifting. His hands moved with ease, spreading rice onto seaweed in perfect sweeps. His knife glided through rolls with precision, each slice perfectly identical. How many years I wondered would I have to practice to get that good?
Distracted by one of the models climbing down from her perch, I reached for a plate as Assistant Sensei did. My stomach fluttered and I pulled away quickly.
He made a noise—was that a grunt?— and walked off. The flutter in my stomach twisted into a knot. What had just happened?
Assistant Sensei returned a few minutes later and slid something toward me, wrapped in a napkin. "Eat up," he said, unwrapping his own.
I peeled back the napkin, excited to find a cookie bar. "They had some lemon ones," he said. "But I like brown sugar." He winked and continued working.
I told myself I worked these catering gigs for the extra food. But maybe it wasn’t just the food that kept me coming back.
Learn to make sushi!
Coming Sunday, February 16th: Dear Sensei’s first bonus edition! I’ll be bringing sushi school to you and breaking down how to make futomaki (thick sushi rolls) step-by-step. Plus, I’ll be sharing additional recipes to round out your sushi night.
This is the first installment of a new monthly feature where I’ll take a deep dive into a technique, ingredient, or recipe, complete with step-by-step guides and extra recipes! Can’t wait to share!
Fall in Love with Furikake
Furikake (say foo-ree-KAH-keh) is a Japanese seasoning blend typically made with seaweed, sesame seeds, salt, sugar, and often dried fish flakes. (Fish free? Hang tight for recipes to make your own!) It can be purchased at Japanese grocery stores and online retailers. Specialty retailers offer a host of interesting flavors such as curry, wasabi, kimchi, shiso, and more!
It’s also becoming more mainstream and can be found on many retailers' shelves. (Here’s looking at you Trader Joe’s!) Chances are you have a jar already sitting in your pantry. And if not, I’m convinced that furikake is the secret ingredient your kitchen is missing.
But how should you use it? Let’s get into it! Though it is a condiment meant for sprinkling over rice, it can do so much more. Whether you’re looking to use up a store-bought jar or making your own blend, here are a few of my favorite ways to enjoy it.
Use #1 Think of it as Everything Bagel Seasoning…but better!
This use is more mindset than method. I like to think of furikake as the Japanese equivalent of Everything Bagel Seasoning. Avocado toast? Yep. Baked onto breads for a savory twist? Absolutely! Sprinkled over fries, roasted veggies, or salads? Yes, yes, and yes. Seriously. If it will work with everything bagel seasoning, it will work with furikake!
Use #2 Furikake Butter
I always keep a jar of this in the fridge—it's a flavor bomb waiting to happen! Of course, it makes an incredibly tasty spread for crusty bread, but also try it:
As a ramen butter bomb
Melted over popcorn
As a topping for roasted sweet potatoes
Use #3 Furikake Vinaigrette
This will elevate your salads, grain bowls, and cold noodle dishes—drizzle it, toss it, or even use it as a dipping sauce for a bold, savory kick! Try it with warm roasted vegetables or spooned over tofu for an extra boost of flavor.
Already using furikake? Share your favorite ways to use it with me—I’d love to hear! And stay tuned for the bonus edition on Sunday, February 16 where we dive into how to make sushi!
Love furikake! Thanks for giving us lovely new ways to enjoy it ☺️