This class will be taught by Chef Richard Lee.
In this class you will learn the ingredients and tools that go into creating different types of makimono (rolls) and sushi. Chef Lee with share the steps in preparing to make makimono and sushi including some fish and seafood basics, like what to look for when purchasing and preparing fish. Chef Lee will discuss the process for making, cooling and storing sushi rice.
All students will practice rolling and cutting makimono.
1. Tekka maki - tuna roll
2. Spicy tuna roll - cucumber, avocado, jalapeno, tuna, togarashi shichimi (Japanese 7 spice)
3. California roll - cucumber, avocado, gulf lump crab, chives, lemon juice, lemon zest
4. Ocean trout roll - cucumber, cilantro, ocean trout, shallots, lime kosho (spicy citrus pepper paste)
5. Nigiri sushi for the class
6. Ginger, wasabi
This class is a hands-on experience. You will receive one-on-one attention from Chef Lee as you discover the art of sushi. This class is BYOB, we recommend a nice cold sake (check out this online sake course). You will eat your fill of responsibly sourced sushi and even take some home. Contact us today to plan an incredible dining experience.