Cookin’ Like a Chef: Sushi

The concept of sushi was likely introduced to Japan in the ninth century.  It was introduced during a time in Japanese history where people began abstaining from meat and turning to fish instead.  In this class, we will learn how to roll our own sushi.  Students will also create a dipping sauce to go with their creations.  Fillings will be based on young chefs preferences.  If you are concerned about raw fish or cannot get sushi-grade fish here are some excellent safe and delicious options: Smoked Salmon, Shrimp (cooked), imitation crab meat, cream cheese, avocado, shredded carrots, and cucumber.  If the child has taken the tempura class they could use tempura shrimp too!  So many possibilities!  I am looking forward to cooking with you!