Join Chef Ed Metcalfe, the Executive Chef at Shiso Modern Asian Cuisine, at Cornerstone in the Sunset Outdoor Test Kitchen for a hands-on sushi making class!
The class will feature Sustainable fish according to Seafood Watch Guide by Monterey Bay Aquarium. Everyone is welcome and no sushi making experience is necessary! You will also get a recipe book to take home with you.
Sushi Rice (demonstration)
Dungeness Crab California Roll
Chumaki/Medium Thick Roll
Miso Soup (demonstration)
What you will learn
How to Make Sushi Rice
How to Make Inside Out Roll
How to Make Hand Roll
How to Make Traditional Dashi Stock and Miso Soup
Where to get Sushi Ingredients and Fish
How to Choose Sustainable Fish
How to Choose Appropriate fish for Sushi
Discussion on Tuna Species and Varieties
Sushi Q & A
What’s in Included in the Class
Knife, apron, and all the equipment you’ll need during class
Sustainable Fish: Yellowfin Tuna, Dungeness Crab, Salmon or Ocean Trout
Fresh Organic Ingredients
Wine tasting, courtesy of Cornerstone’s on-site tasting rooms (if you’re 21+)
Not recommended for a person with a shellfish allergy.