hosted by School of Wok
During this class students will learn the difference between Temaki (handrolls), Hosomaki (thin rolls), and Uramaki (inside out rolls) with access to a variety of fillings. You will also learn how to fold and cook gyoza; the perfect accompaniment to a sushi dinner. Learn how to make perfectly seasoned sushi rice to keep your creations stuck together, and hone in on your creativity as you build beautiful edible works of art.
- Make gyoza dumplings
- Perfect sushi rice
- Experience making a variety of sushi rolls including Temaki (Handrolls) Hosomaki (Thin rolls) and Uramaki (Inside out rolls)
During this class you'll experience 2.5 hours of hands on cooking, with the last half hour reserved for enjoying your creations, alongside a well deserved glass of wine
How many people are there in the class with how many teachers?
This class usually has between 8 - 12 students, with 1 Head Chef and 1 Assistant Chef.
WHAT IS INCLUDED
- Welcome drink
- 1/2 bottle of wine per person
- The opportunity to sit down and enjoy your meal at the end of the class
- The possibility to take food home
This class is suitable for vegetarians. Upon request, vegetarian alternatives to these recipes can easily be provided.