About this Course

Summer is the best time for fresh fish with succulent textures and sweet flavors. Learn the basics of preparing fresh sushi. Learn to make sushi rice for use in Nigiri (finger roll) and Nori Maki (seaweed hand roll). Practice Japanese techniques of filling and wrapping by preparing a variety of sushi such as Hamachi, Inari, Maguro, Unagi, Tobiko, and cucumber, spicy tuna, California, and Philadelphia rolls. Please bring a sharp pointed-tip chef’s knife (min 8"), large sturdy cutting board, bamboo mat, linen hand towels, your own plate, bowl (min 5" dia), saucer, eating utensils and beverage.