Sushi essentials
First and third Sunday each month, 10:30 AM - 2:00 PM · $110 · 3.5 hours
We start with rice washing, soaking ratios, and the cooling step that keeps grains separate. I demonstrate fillet trims for salmon and cucumber cuts that do not tear nori. You practice hosomaki, uramaki, and a simple temaki, with emphasis on even pressure and seam placement. Wasabi and pickle service follow the same balance I use in the studio.
What works well
- Rice seasoning is measured by taste and sight, not guesswork.
- Knife cuts for fish and vegetables stay consistent for even rolls.
- You assemble at least three maki styles with coaching at the board.
Limitations
- Raw fish is used; please disclose allergies before attending.
- Session runs slightly longer when the group asks deeper knife questions.
For a plated dessert workflow after savory work, see our tiramisu write-up.