In my home, we usually have a DIY sushi night about once a month. It's like a taco night. Everyone gets to pick and choose their own toppings and wrap their own mini-sushi. No experience is necessary.

**OVERVIEW**
In this class, I'll show students how to make four types of sushi. Students get to pick their own toppings they like (check the supply list for topping ideas). All the ingredients are pre-cooked. Nothing I will use in class will be raw. Please prep the materials before class.

**STRUCTURE**
I will demonstrate and check on students' progress to make sure they're doing it correctly. Instructions will be provided at the end of the class. Students may choose to continue making more variety of sushi after class is finished.

**TIME MANAGEMENT**
Recipes may vary slightly in cooking times. Please arrive on time to make the most of our cooking session. To expedite the cooking process, students are encouraged to pre-measure ingredients and complete any necessary prep work before class. 

**SAFETY & SUPERVISION**
These recipes are designed to be safe and simple. My aim is to equip students with the skills to cook independently while prioritizing their safety. If students wish to slice the sushi, they should be skilled with using a knife with parental supervision, or ask a parent to help.

**SUPPLIES** 
Ingredients will be posted in the classroom one week before class. Please check the classroom for the ingredient list prior to our session.

**RECIPES**
First, we'll season the rice together.
We'll make 4 types of sushi: 
1. Nigiri - rice on the bottom, topping on the top. 
2. Gunkan - rice on the inside, seaweed wrapped around, and topping on the top.
3. Inari - rice on the inside, wrapped with fried seasoned tofu skin.  
4. Maki. This is your typical sushi roll. I'll show students how to make half-rolls so that they can prepare their own DIY sushi nights.