Japanese Cuisine - Classic Sushi Masterclass
Sushi comes in all shapes and sizes. Join us for this classic sushi class.
California Roll (Uramaki)
A reverse sushi roll containing cucumber, salmon and avocado. The outer layer of rice is often sprinkled with toasted sesame seeds and tobiko.
Thin rolls (Hosomaki)
Learn how to make thin, cut, rolled sushi. Hosomaki rolls are generally made with nori (sheets of seaweed), rice and are usually filled with only one or two filling ingredients. Hosomaki rolls typically use one or two ingredients.
Nigiri sushi is commonly called two kinds sushi because it involves two ingredients: sushi rice and a single topping. The class will involve the preparation of three traditional topping, sushi egg, prawns and salmon sashimi. You will also be taught on the serving and the presentation of sushi, as well as how to slice sashimi.
Highlight of this class:
Learn the skill behind making Tamago Yaki, which is layered rolled eggs or sushi eggs
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.