18 May 2012

Week 20: Super sushi by Frippery Factory

Happy Friday!

After what felt like the slowest week ever I'm very excited to bring you our very first guest blogger, Amelia Schmelzer. Today, the brains (and hands!) behind the Frippery Factory is treating us to a spot of sushi !

As well as sharing some of her mini making secrets Amelia is also offering you lovely readers 10% off any purchases from fripperyfactory.com until July 20th 2012.
Use the code FOURWALLS at checkout. In addition, any order over $25 (not including shipping) will receive a free set of
 rolled sushi (the same design as featured at the Walker Art Centre gift shop, one of the "top 5" US modern art museums) to accompany whatever nigiri sushi you craft. 

She adds "Both of these offers are good for custom work too, so if readers have something in particular they'd like, they can drop me a line here. All of my custom item quotes are free and non-obligatory--absolutely no guilty feelings, guaranteed! :) "

How fab is that?! 

So, without further ado I shall hand you over to Amelia for our trans-Atlantic lunch date, *does a happy dance*

What I used:
Polymer clay in white, translucent, and orange
A point-ended toothpick
A scalpel or craft knife
Clear-drying craft glue, such as Elmer's
A clean, soft paintbrush

What I did:

1. Measure your colors,
  2 parts translucent to one part orange = tuna orange
  4 parts translucent to one part white = tuna white
 1 part translucent to 1 part white = rice white

2. Mix your colors together until they form one homogeneous shade. At this point, it's better to mix too much of any particular color rather than not enough. You can always use leftover clay in another project, but matching a second batch of a color to the first is a tedious process. Roll each color to a sphere once it's mixed.

3. Set aside your rice color
Press the spheres of tuna orange and tuna white into little, flat pancakes

4. Try to square the edges off a little, using your fingernail to press the sides in, and the pad of your finger to flatten everything to an even thickness

5. Stack the orange on top of the white. Press the pancakes together so they form a solid, sturdy seal. If there are air bubbles in your tuna “cane,” you'll be fighting them all the way through your project, so be thorough!

6. Trim off the edges of the stack with your knife, forming a roughly square shape. Set the ends aside for another project.

7.Cut the square in half

8. Stack one half on top of the other, and squish out any air bubbles. Be sure that the colors alternate every other: orange, white, orange, white. Don't worry about smearing colors right now. When we cut slices of tuna, you won't notice them.
Squish the stack until it's half as thick as it was before. Remember: don't worry about smearing colors. Cut the stack in half the long way again. Place one half on top of the other (making sure the colors still alternate) and press out any air bubbles.

9. Press your tuna cane against your workspace on all four long sides so flat edges form. We'll be cutting off the short ends before slicing our actual tuna, so don't worry about them. Place your tuna cane in the freezer for at least 15 minutes. This allows the clay to cool down, meaning the colors won't smear when we go to slice pieces for our sushi.


10. While the tuna chills, cut your rice color into three equal pieces, and roll them into spheres.
Form each sphere into a cylinder, and then flatten all the sides so the cylinder becomes a chubby rectangular shape. You want six defined sides, but they don't need to have sharp corners.

11. Take your toothpick and give it a hard jab against your work surface so the point crumples. We'll use this for creating our textured rice.


12. Using the toothpick, poke texture into the white clay until it resembles sticky rice. Repeat for each of the four exposed sides of the clay. Once you have a texture on all the sides, go back and redefine your corners a little bit. Press some of the rice to the corners so that we know it's a rectangle, not a squished sphere.

13. Repeat for the other two pieces of rice. Retrieve your tuna from the freezer and chop off the smeared, short ends of the cane.

14. Take a moment to marvel at your ingenuity, and make sure you like the way your cane looks. If you don't, keep slicing pieces off until you find a spot you do like.

15. Cut off three slices of tuna. It's ok if the slices get squished a little flat, since we'll be smoothing them out again anyway.


16. Press each slice of tuna into a round-cornered rectangle just as wide as and a little longer than your rice.
Set the tuna on top of the rice, and press down a little to make sure it sticks.
Repeat for the other two sushi. Bake at the suggested temperature for your brand of clay for 15 minutes, or the time recommended for the thickness of your sushi.

17. When cooled, squeeze some craft glue out. Paint the tuna part of each sushi with the glue. Once it's dried, you've got some scrumptious sushi ready for your dollhouse lunch!

Please note: The content and images for this tutorial are the intellectual property of Amelia Schmelzer and should not be used or reproduced in any way without permission. 

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