AZ Chef Mallory Is Taking Sushi To The Streets

AZ Chef Mallory Is Taking Sushi To The Streets

When former Roka Akor sushi Chef Mallory Soule reached out asking if we would like to sample her sushi class in exchange for sharing our feedback on the experience, the answer was obviously yes.

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Chef Mallory

Sometimes it can be daunting to let someone new into your home, but Chef Mallory was instantly part of the fam. That said, usually we're on the other side of the kitchen entertaining our friends, so we made some special drinks to cope with relinquishing our usual station.

Suntory Toki Highball

Suntory Toki Highball

If our recent trip to Japan taught us anything, it's that we absolutely love Highballs. The most common cocktail in all of Tokyo, the Highball is a simple and refreshing American classic embraced and perfected in Japan. 1 Part Toki Whiskey, 3 Parts Soda Water, garnish with lemon. Perfect.

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Highball

Whiskey + Soda + Lemon

Sushi rice is the foundation of sushi, which translates directly to "sour rice" (not fish). Mastering the art of making and working with sushi rice is still a ways a way, but we do feel a bit more confident than we did before this class.

Still learning how to sushi

Still learning how to sushi

Chanelle starting her Spring Uramaki Avocado roll

Chanelle starting her Spring Uramaki Avocado roll

It was so awesome to have someone more than willing to work with our specific dietary needs. Chef Mallory crafted a special menu just for us, including vegetarian and vegan options. Simply badass.

Left: Chef Mallory Right: Chanelle

Left: Chef Mallory Right: Chanelle

There's no substitute for years and thousands of hours of practice, but I think we did pretty damn good for our first try with real guidance.

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Making Sushi

Is an awesome way for Gabe's mom to refine her motor skills. Parkinson's runs in Gabe's family bloodline and his mom is a rockstar always taking on new challenges. This class was perfect for her.

Gabe's mom working the chopsticks on her Negi Tekka

Gabe's mom working the chopsticks on her Negi Tekka

Quality of ingredients was not missed on us, and this fish was delicious.

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Salmon Sashimi

Tasty AF

The whole process was so easy to engage in. The process is well organized and Chef Mallory brings everything you need to have a good time. But if you're like us, you want to level up the drink situation (hosts are responsible for the drinks).

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After the bottle of Toki was gone (yes we drank the whole thing) we switched to one of our favorite Sakes. Surprise, it's LOCAL. No really, this is Arizona's first Sake, made in northern Arizona by Atsuo Sakurai. This smooth Junmai Ginjo stands up with some of the best Japanese Sakes we've tasted and will always be in our cups if we can get it. You can currently find it at Top's Liquors in Tempe.

Mallory Soule

Mallory Soule

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Chef Mallory

Made this <3

This beautiful sashimi plate was out of my league, but it tasted damn good.

Final course, Blue Crab Futomaki

Final course, Blue Crab Futomaki

It was pretty fantastic to be able to learn the basics of sushi and several different styles of rolls along with some of the history of the craft. At $90 a head we would absolutely do this again. Maybe next time with the kids.

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