Culinary Arts
Family Style Sushi: Chirashi and Oshizushi Trays
Learn two crowd-pleasing ways to make sushi for a fun family dinner or for entertaining.
Tuition Assistance and Other Policies
Meeting Times
- Tue, 10/15/2024 11:00 AM - 2:00 PM
Tue, 10/15/2024
Closed
About
Sushi doesn't get more participatory and fun for a group than with a colorful bowl of chirashi zushi, allowing everyone to make their own handrolls, or with bright trays of bite-size oshizushi.
We'll eat a lot of sushi during class! But invite your friends and family over later on, because you'll be bringing home a gorgeous tray of sushi.
In this class:
- We’ll start with some quick pickled ginger, and learn the secrets of perfect sushi rice.
- We’ll create a beautiful chirashi bowl, using the washoku principles of traditional Japanese food preparation. Our fillings will reflect the colors and tastes of the season and region. Ingredients may include raw fish.
- Need a new skill? Try your hand at kinshi tamago (egg ribbons).
- We’ll throw ourselves a sushi party and eat our chirashi temaki style, each person making hand rolls with their favorite ingredients at the table.
- Then we’ll learn the ice cube tray hack, a fun trick for quickly making trays and trays of colorful bite-size sushi. Ingredients include raw fish (salmon and ahi) and vegetables.
Materials
A $30 materials fee, included in the cost of the class, will provide all the ingredients you'll need.
Class Policies
- Ages 14 and up are welcome.
- You must wear closed-toe shoes in the studio.
- You must be registered for the class (no drop-ins).
BARN Policies
- View BARN's Cancellation and Refund Policy.
- Tuition Assistance is available. Fill out the application before registering.
- BARN is committed to accessibility. We try to make accommodations when requested; the earlier you contact us, the more likely we can help. Please email accessibility@bainbridgebarn.org to find out more or request an accommodation.
- Sensory Statement: Makerspaces like BARN can be noisy and cluttered, smell strongly, and have bright or flickering lights. BARN is not an allergen-free facility. If you have concerns, please email info@bainbridgebarn.org.
Instructors or Guides
Tracy Matsue Loeffelholz
Tracy is passionate about sharing the traditional Japanese cooking she learned as a fourth-generation Yonsei in Hawaii. She is a recipe developer for Providence Heart Institute, teaches washoku cooking classes on Bainbridge Island and in Seattle, and is the founder of Bainbridge Island Miso. She has run a test kitchen working with international chefs to prepare their recipes for online cooking classes with American home cooks. She has certificates from the Institute for Integrative Nutrition and Harvard’s CHEF culinary coaching program. Website: IngredientsCount.com Instagram: @ingredientscount
Follow Us