About

Whether it's for a party or the family, sushi doesn't get more participatory and fun than these two lesser-known styles — creating temaki hand rolls at the table or decorating oshizushi pressed-sushi masterpieces.

We'll make temaki rolls to eat in class. Temaki sushi is sometimes called a hand roll because it's made of a rolled cone of nori (a dried edible seaweed used in Japanese cuisine) wrapped around rice and fillings. This is a meal where everyone gathers around all the ingredients and helps themselves — each person makes hand-rolled sushi based on their favorite mix of ingredients right at the table.
 
We’ll start with seasoned vinegar for some quick amasu (a traditional Japanese condiment) ginger pickles, and learn the secrets of perfect sushi rice. Then we’ll create a beautiful chirashi bowl, using the principles of Japanese food traditions known as “Five Colors,” and “Five Tastes,” and celebrating local, shun or peak-season ingredients. Our fillings will reflect the bounty of the season and the region, from late summer vegetables to both cooked and raw seafood.
 
Then we’ll let our inner-artist out as we make Osaka-style oshizushi — pressed sushi — using a surprising tool. Everyone will take their trays of gorgeous sushi home for dinner.

Project

You will leave with a tray of oshizushi sushi for dinner, as well as printed recipes and an understanding of washoku, the ancient Japanese food traditions that make meal preparation fun as well as transformative.

Class Policies

• Ages 14 and up are welcome.
• You must wear closed-toe shoes to class.
• You must be registered to attend the class.