tag:blogger.com,1999:blog-22024066.post5379871066576859318..comments2008-10-27T13:51:45.743ZAlexhttp://www.blogger.com/profile/05142532489312482031noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-22024066.post-59488118575480295222008-10-27T13:51:00.000Z2008-10-27T13:51:00.000ZWe were lucky enough to participate in an evening sushi making session at Chino Latino. But this was organised by a now defunct company.<BR/><BR/>Your best bet would be to give places like Chino Latino or, probably even better, Little Tokyo, a call and see if they have any suggestions ...Alexhttp://www.blogger.com/profile/05142532489312482031noreply@blogger.comtag:blogger.com,1999:blog-22024066.post-33371250822488511952008-10-27T08:55:00.000Z2008-10-27T08:55:00.000ZHi i've just moved to leeds and want to go on a course on how to make sushi could you let me know where you went on your courseAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-22024066.post-55980327472811637952008-01-17T13:26:00.000Z2008-01-17T13:26:00.000ZThanks for the comment Jess. I can't remember the name of the stall - 2nd fishmonger from the top of the row.<BR/><BR/>They usually have some sushi grade tuna advertised, but like I said, the piece they had was too big. We'd still have been eating sashimi a fortnight later.<BR/><BR/>For the salmon, we just picked a really fresh looking piece and everything was OK. It's easy to try a small piece when you get your fish home and if it tastes 'old' you can just cook your salmon later.<BR/><BR/>Good luck with your own sushi making efforts.Andyhttp://www.blogger.com/profile/13202920257169829197noreply@blogger.comtag:blogger.com,1999:blog-22024066.post-44741415589899685452008-01-17T00:43:00.000Z2008-01-17T00:43:00.000ZHello,<BR/><BR/>Really interesting post. I love sushi, especially sashimi and have been wanting to try to make my own for a while. Which stall at Leeds Market did you get your fish from? Did you specifically ask for sushi-grade fish?Jessnoreply@blogger.com