Japanese Cuisine - Intermediate Sushi Masterclass
Sushi comes in all shapes and sizes. Join us for this classic sushi class.
Learn how to make this simple and inexpensive type of sushi from scratch, in which sushi rice is filled into aburaage (deep fried tofu) bags.
A dish in which seafood, sweetened mushrooms, pickled lotus root, and prawns are spread over sushi rice. It can resemble domburi with the difference being that chirashizushi uses sushi rice while domburi uses regular, unseasoned rice.
Learn how to make dashi, which is the cooking base for miso soup using kelp and bonito flakes.
For those who are worried about raw fish, Chef Amelia only buys the best ingredients. If you prefer not to use raw fish, there will be plenty of cooked meats and vegetables that can be used to make your sushi.