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Vegetarian, Gluten and Dairy Free Cooking: Let's Make Sushi

Mary G.
Average rating:3.8Number of reviews:(16)
In this class, students will learn about six varieties of sushi and choose three to make entirely by hand using a combination of raw or cooked vegetables and proteins.

Class experience

4 lessons//4 Weeks
 Week 1
Lesson 1
Introduction to Sushi
• (class discussion) ingredients, tools, process • (class demonstration) Basic knife cuts, sushi rice
 Week 2
Lesson 2
Sushi Types A & B
• (class discussion) ingredients, tools, process • (class demonstration) Sushi Types A & B
 Week 3
Lesson 3
Sushi Types C & D
• (class discussion) ingredients, tools, process • (class demonstration) Sushi Types C & D
 Week 4
Lesson 4
Sushi Types E & F
• (class discussion) ingredients, tools, process • (class demonstration) Sushi Types E & F
Students will improve their ability to multi-task based on their current level of skills and experience. Students will learn a methodology in thinking and performing multiple steps of a recipe. Students will learn about proportions and measurements as it relates to the class topic(s). Students will learn about new ingredients and kitchen tools and equipment. Cooking participants will learn how to manage their time in the kitchen while practicing their skills and remaining attentive to the teacher’s instructions.
Homework Offered
Assignments will be given at the end of the first three sessions (refer to the course topic outline).
0 - 1 hours per week outside of class
Assessments Offered
Grades Offered
Preparation before attending class
•	Formulate a question, a learning goal, or a fact from your knowledge and experience on class topics to share with the class 
•	Familiarity with ingredients, tools, and equipment 
•	Preparation of materials 
•	Let the teacher know what two varieties of sushi you will be making at the beginning or prior to class 

Tools and Equipment: Chef’s knife, cutting board, medium pot with lid, large pot with lid, sauté pan, small and medium bowls, heat resistant spatula, sushi mats, tongs, spider or perforated spoon, cookie sheet trays, rice paddle (optional), chopsticks (optional), pot holders or oven mitts, damp cloth, paper towels, serving platters, scissors, plastic wrap, disposable kitchen gloves (optional), small container of water, spoon or small food-grade squeeze bottle

Ingredients: sushi rice, rice vinegar, water, soy sauce, rice seasoning (optional), plain sesame seeds, black sesame seeds (optional), pink Himalayan salt, sugar, Nori, crab meat stick, bean curd skin, cucumber, frozen cooked shrimp, green onions, daikon radish, fresh cilantro (optional), smoked salmon, sweet potatoes, spam, avocado, green mangoes, wasabi paste, Sriracha hot sauce, Japanese mayo or pre-made wasabi and spicy mayo

Note: Each cooking participant will choose to make three out of the six types of sushi discussed with the teacher during class demonstration. Six types of sushi – A, B, C, D, E, and F — will be labeled in the Materials Checklist and each student is responsible for preparing those ingredients for each session. For example, if a student is interested in making a California roll, a Spam Musubi roll, and a Shrimp avocado hand roll, only prepare the ingredients that are noted A, D, and F in column “Sushi Type” for class demonstration. Information will be available to learners once they enroll for class.

Handling hot liquids will require parental supervision and approval.
Handling sharp kitchen tools and equipment over the stove top will require parental supervision and approval.

Learners will be working with ingredients that may contain soy, wheat, and shellfish. Learners with possible allergies to these types of foods are encouraged to take appropriate precautionary measures and parental approval and supervision is required.
Average rating:3.8Number of reviews:(16)
Hello! I teach topics about cooking and baking for students on the Outschool platform. I have six years of professional experience and a bachelor's degree from a leading culinary institution in New York. I have enjoyed teaching various baking... 
Self-Paced Class


weekly or $27 for all content
4 pre-recorded lessons
4 weeks of teacher support
Choose your start date
1 year of access to the content

Completed by 5 learners
Ages: 9-14

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