Maki Roll Sushi
Adult Enrichment / Food & Drink -
With step-by-step instructions, learn techniques to make two kinds of maki rolls. We’ll start by preparing fillings: seasoning sushi rice, thinly chopping vegetables, preparing imitation crab (this class does not involve raw fish), and making tamagoyaki by rolling together thin layers of seasoned egg. Perfect your rolling techniques as we make hosomaki, a simple maki sushi typically containing one filling, surrounded by rice and wrapped tightly with nori (seaweed). We’ll then move on to making larger rolls, futomaki, filled with colorful and flavorful items. Directions for making sushi rice will be sent prior to class. Please note: A sushi mat is recommended for this class. They are available at Asian supermarkets including HMart, Ebisuya, and Maruichi, or online from Amazon. A list of ingredients and substitution options will be emailed once the class has reached minimum enrollment.
Yoshiko Sullivan was born and raised in Tokyo, Japan where she earned a Home Economics degree at college in Tokyo. She moved to Massachusetts in 2000. She has been teaching cooking, food styling, and the food culture of Japan for over 10 years. She is a culinary specialist at Williams-Sonoma and also a private chef, and uploads photos of her delicious creations to Instagram: https://www.instagram.com/yoshikosullivan/?hl=ja