Sushi making class

Class Description

Join our most popular hands-on practical sushi making class with Sushi Made Simple cookbook author, Atsuko! Atsuko will guide you through the art of the sushi making process, step-by-step, combining traditional techniques and new approaches. First of all you will learn how to cook classic premium white sushi rice, then make a variety of sushi including maki (hosomaki, California roll and temaki hand roll), and some kinds of nigiri. We have included aburi (blow torched) sushi which will take your sushi adventure to another level! We start by introducing the ingredients, then have a cooking session, and finally we eat what we have made at the end of the class! Class recipes and skills - Classic Sushi Rice: Made with premium Koshihikari rice from Japan. - Knife Skills: Slice fish fillets for sashimi and sushi. - How to source and prepare sushi-grade fish for parties - Hosomaki: Classic rolled sushi using a bamboo mat and your favourite fillings. - Uramaki: Inside-out rolls with spicy tuna, avocado, and fried shallots. - Temaki: Hand rolls shaped like ice cream cones with fillings such as tuna and avocado. - Nigiri: Oval-shaped rice topped with salmon, sea bass, and creative toppings. - Aburi: Blow-torched fatty salmon nigiri with nikiri sauce, topped with sansho What is included - Fine quality ingredients (e.g. sashimi grade quality from Moxon's fishmongers) - Online recipe booklet - Sit down meal at the end of the class (or to take away) - Atsuko’s Kitchen Apron to wear in the class (feel free to bring your own) - Refreshments throughout the class  What to expect -Maximum 8-10 guests, some elements may require working in pairs with a classmate, don’t worry if you’ve come alone – it’s a great way to meet new people and have a laugh Vegan or vegetarian options are available—let us know your dietary needs in advance when you book. Atsuko’s cookbook “Sushi Made Simple” is available to purchase in the class, or online if you wish to buy only the book.