A Taste Of Sushi

About this course

The class combines chef-led demonstrations with paired cooking at individual stations. Participants prepare seasoned sushi rice, julienne and finely dice vegetables, make a wasabi crab or vegetarian filling, and pan-fry salmon for use with avocado. They also prepare a quick radish pickle and soy dipping sauce, focusing on flavour balance. The session covers the formation of both maki and uramaki rolls, with fillings including salmon, avocado, wasabi mayonnaise and vegetables. Handmade dishes are eaten at the chef’s table or packed to take home.

What you'll learn

• Prepare and season sushi rice for rolling
• Julienne and finely dice fresh vegetables
• Create sushi fillings and pan-fry salmon
• Make a quick radish pickle and balanced soy dipping sauce
• Form maki and uramaki rolls with a range of fillings

Is this course right for you?

Listed as suitable for all levels, the course is structured around demonstrations followed by paired cooking tasks. Learners attending alone may be partnered with another participant, so the class involves working collaboratively at a cooking station.

• Participants work in pairs during the cooking activities
• Solo attendees may be paired with another learner
• The course involves active participation rather than observation

Before you go

• All ingredients, cooking equipment and aprons are provided.
• A digital recipe pack is provided for recreating the dishes at home.
• Handmade sushi can be eaten at the chef’s table or packed to take home.