Traditional sushi is fun and easy to make at home once you know the basic techniques. Join us to learn the secrets of some of the favorite specialty rolls. We will start with the foundation of sushi, the rice. Next, we’ll discuss fish, and you’ll learn how to use a sashimi knife to properly cut fish for NIGARI, tonight’s featured rolls. With these essentials under your belt, you’ll try your hand at making sushi rolls. You’ll start with the popular CRUNCHY ROLL WITH GINGER KEWPIE SAUCE—tempura fried shrimp, avocado and cucumber. Then it’s on to the RAINBOW ROLL WITH SPICY PONZU-a California roll (consisting of crab, avocado and cucumber) wrapped with sea bass, salmon, tuna and avocado on the outside. Then we will hone up our knife skills to create a CATERPILLAR ROLL WITH UNAGI SAUCE—a whimsical roll made with unagi (eel) and cucumber wrapped with avocado. For our final roll we will prepare a SCALLOP HAND ROLL WITH SPICY SAUCE—cooked scallop, cucumber, scallion and daikon sprouts. During class, we will discuss where to shop for the freshest sushi ingredients and what equipment you’ll need to make rolling sushi easy and fun.
Jeff Adamek | Participation | $99
#190815A – Thursday, August 15 | 6:00 p.m. – 9:30 p.m.