Sat, Mar 21, 6:00pm - 9:00pm
Take your sushi skills to the next level and discover new techniques, ingredients and preparations. In today's class you'll be trained on how to select and properly cut Tuna, Salmon, Yellowtail (Hamachi) and Eel (Unagi) for creating intricate maki rolls, hand rolls and nigiri.
Our chef will show you how to make and season sushi rice and get you acclimated with the other key ingredients and tools necessary to create beautiful sushi. Plating techniques and methods will also be covered.
In class each student will prepare:
Skills covered in class:
Our Sushi Workshop is not a prerequisite for this class.
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Chicago's largest recreational cooking school and gourmet retail store, offers demonstration and hands-on cooking classes, as well as wine classes, private cooking parties and corporate team building events. Classes at our two locations cover subjects from cooking basics to intensive Boot Camps as well...
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