Please note, some classes will be taught in a non-kitchen setting and flexibility is provided for learners and families to decide whether they would like to prepare ingredients in advance (i.e., sushi rice). Once enrolled, you will have access to the materials checklist which has details on what to prepare for class demonstration. 

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 two 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 prior to class. For example, if a student is interested in making a California roll and a Shrimp avocado hand roll, only prepare the ingredients that are noted A and F in column “Sushi Type” for class demonstration. Once enrolled, everyone is encouraged to post two varieties of sushi they plan on making for class demonstration either before class or at the beginning of class discussion.

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.