
Menu
- Tuna Scallion Roll
- Salmon Avocado Roll
- Cucumber Avocado Roll
- Salmon Sashimi
- Tuna Scallion “Gunkan”
- Salmon Nigiri with preserved Jalapeno Garnish
- Sushi Rice
- Sushi Vinegar
- Tangy Sushi Vinegar
- Jalapeno Soy Sauce
- Sushi Soy Sauce
Class Description
New in 2025! “Roll” into the French Kitchen to make your own sushi. When it comes to sushi, we know how important it is to practice. Each student will be “rolling right along” with Chef Andru to learn the ins and outs of sushi with from his knowledge and passion working at a Michelin Star sushi restaurant in New York City. Before we “roll out” we will learn the basics of making fortified soy sauce like the upscale sushi restaurants do, fluffy sushi rice, garnishes and fillings for rolls, how to cut fish for nigiri and sashimi, procedure for sushi rolls, plating for sashimi and nigiri, as well as a few tips and tricks for easing the process. While we will be doing standard plating, I encourage everyone to be creative with their plating and create little Bob Ross moments. Happy little accidents can become works of art. Who knows, there may be a little prize for the best plating.
If this class sparks your creativity and makes you want to explore more in-depth training, contact Chef Nate and we can discuss One on One Master Class style training.
Enjoy the fruits of your labor at the end of class with a complimentary glass of sake. Any uneaten portions of food will be taken home.
As this is an Asian cooking class all dishes may contain fish/shellfish as it is a primary component of Asian sauces. You are responsible for telling TFK if you have any medical and/or food allergies. Please contact us before booking if you have any questions.
*Please Note: Recipes may be altered based on the availability of products.