Introduction to Sushi 


Class description:

This class will be taught by Chef Richard Lee. Learn more about Chef Lee.

1.  Learn the basic/tools ingredients and tools that go into creating different types of makimono (rolls) and sushi

2.  Learn the steps in preparing to make #1

3.  Fish and seafood basics, what to look for when purchasing and preparing fish

4.  Making, cooling and storing sushi rice

5.  Rolling/cutting makimono


In order  to ensure a quality experience, this class is limited to 10 participants. 

Date: May 24th

Time: 6:30-8:30 PM



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