Making Sushi at the Downtown Market Grand Rapids
The Downtown Market in Grand Rapids is a foodie paradise! Home to a wide variety of vendors such as Madcap Coffee, Malamiah Juice Bar, Sweetie-licious Bake Shoppe and Bliss & Vinegar, as well as dine-in and takeout eateries, there’s something at this bustling destination for every palate.
In addition to the sensational offerings available in the market hall, the Downtown Market offers culinary classes for the community to take part in. Taking a cooking class is a great way to expand your skills in the kitchen, helping you to be more confident as a home chef.
As part of our ongoing Ask the Dietitian series on Facebook, hosted by Grace Derocha, registered dietitian, certified diabetes educator and certified health coach at Blue Cross Blue Shield of Michigan, we had Chef Jen Fillenworth, who teaches a variety of classes at the market, walk us through how to make a simple tuna roll recipe, shown in the video below. Scroll all the way down for the recipe.
Next time you’re at the market, you can pick up fresh seafood at popular fishmonger Fish Lads, and you can learn how to use it to make sushi. Learn more about the Downtown Market by visiting their website.
We weren't able to go live yesterday for Ask the Dietitian because of a problem with Facebook, but we shot this video instead, check it out! In honor of #NationalNutritionMonth, Blue Cross Blue Shield of Michigan Registered Dietitian Grace Derocha and Chef Dietitian Jenny with the Good Eats talked about how to make sushi at the Downtown Market Grand Rapids!
Posted by A Healthier Michigan on Thursday, March 14, 2019
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Photo credit: A Healthier Michigan
- 2 oz. tuna, minced
- 1/2 tsp. ginger
- 1/4 tsp. sesame oil
- Togarashi (to taste)
- Soy sauce (to taste)
- 1 oz. cucumber
- 2 sheets nori, cut in half
- 1 cup sushi rice, cooked
- 1 tsp. sesame seeds
Spicy Tuna Roll
1. Mince tuna. Mix in bowl with soy sauce, togarashi, sesame oil and ginger.
2. Place rice on rough side of nori, enough to cover 3/4 of sheet, leaving top 1/4 with no rice.
3. Lay tuna lengthwise across rice, followed by cucumber.
4.With empty 1/4 sheet away from you, roll nori, tucking edge as you go. Use mat to form into round shape.
5. Cut in half, then each half into thirds.