Pann spent 7 years perfecting the art of sushi making under the tutelage of leading Japanese chefs. Two of those seven years were spent learning how to clean and prepare the rice followed by two years of preparing fish.
In this class, you will learn to
- Prepare rice
- Prepare sushi vinegar
- Fillet fish (tuna and salmon)
- Prepare cooked and raw fish for sushi toppings
- Prepare tama go yaki (a Japanese style omelette also used as a sushi topping)
- Prepare shiitake mushrooms and terryaki sauce
You will end the session enjoying a meal of the sushi you prepare.