About this Class
Whether it’s for a party or the family, sushi doesn’t get more participatory and fun than these three styles of sushi: assembling individual Temaki hand rolls from a Chirashi bowl at the table or decorating an Oshizushi tray of pressed sushi.
TEMAKI AND CHIRASHI
We’ll start class learning how seasoned vinegar can make sushi rice as well as quick “amasu” ginger pickles. We'll discuss the secrets of perfect sushi rice. Then we’ll create a colorful Chirashi bowl, using the principles of Japanese food traditions: “5 Colors,” and “5 Tastes,” and celebrating local, “shun” peak-seasonal ingredients. Our fillings will reflect the bounty of the season and the region, from late summer vegetables to both cooked and raw seafood. You'll learn to make egg crepe ribbons, and popular sushi sauces.
From our Chirashi, we’ll make Temaki hand-rolls to eat in class. This is a meal where everyone helps themselves, gathered around all the ingredients. At the table, each person creates individual sushi with their favorite mix of ingredients.
OSHIZUSHI — PRESSED SUSHI
For the sushi that we’ll take home, we’ll tap our inner-artist as we make Osaka-style “oshizushi” – pressed sushi — using a surprising tool. This is a method that makes sushi for a crowd in record time!
You will wrap up your gorgeous tray of Oshizushi to take home, as well as printed recipes and an understanding of Washoku, the ancient Japanese food traditions that make meal preparation fun as well as transformative for your health.
Private group classes are held at my home kitchen studio.
They are 3 hours and accommodate 4-8 people. Pricing is $125 per person.
They are 3 hours and accommodate 4-8 people. Pricing is $125 per person.
Classes at BARN 9/12, 9/15