In this hands-on class, you will master the art of making three types of sushi, each with its own unique characteristics and techniques:

Nigiri: This is the most iconic form of sushi, featuring a slice of fresh fish or seafood on top of a mound of vinegared rice. We'll guide you through the delicate process of shaping the rice and placing the topping, teaching you how to balance flavors and textures in each bite.
Hosomaki: These are thin sushi rolls, typically filled with just one ingredient. You'll learn how to evenly spread rice on the seaweed, place your filling, and roll it tightly using a bamboo mat. It's a test of precision and patience, but the result is a beautifully simple and delicious roll.
Futomaki: These are larger rolls filled with multiple ingredients, offering a variety of flavors in one bite. One of the key ingredients we'll be using is Tamagoyaki, a Japanese rolled omelet. You'll get the chance to practice making this, learning how to create the layers and achieve the perfect texture.