Raw fish might be its classic centerpiece, but did you know you can roll practically anything into a sushi roll? If it tastes good together, it will taste great wrapped up in sushi rice and nori (or alternative wrappings). In this class, you will learn how to make the perfect pot of sushi rice, discuss and brainstorm myriad fillings for sushi rolls, including vegetarian options, seasonal produce, and even leftovers. You will practice the proper technique for rolling a maki roll and a hand roll. You’ll also assemble beautiful poke bowls — sushi rice piled high with vegetables, pickles, sauce, crunchy toppings and fish, if you like. No sushi mat required, but if you have one, you will learn how to use it!

$29 per email address - your entire household can join

To register, complete the form below.

All ages welcome. Great for kids and grown ups!

What you need:

• 2 cups uncooked sushi OR short grain white rice (OR 1-2 cups pre-cooked short grain brown rice)

• 5-6 sheets nori (seaweed wrappers) OR collard green OR rice paper wrappers

• sushi mat OR clean kitchen towel and plastic wrap

• fillings for your sushi rolls: raw and cooked vegetables, eggs, tofu, leftovers of any kinds, condiments and sauces (check your fridge door!), herbs, raw or smoked fish like lox or trout, cooked shrimp, fresh fruit, pickles, avocado

• medium pot with tightly fitting lid

• small sheet pan OR platter OR plate

• cutting board

• knife

• small shallow bowls

Optional ingredients and tools, if you have them:

• rice wine vinegar

• soy sauce, shoyu or tamari

• maple syrup

• toppings for your sushi rolls: seeds like sesame or sunflower, spices, roe, bread crumbs, mayo, chili oil