On arrival you will receive a welcome briefing and soft drink before being shown basic ingredients and cooking techniques.

You will make Sushi Rice, cut the fish (sashimi), make accompanying dips and several types of sushi: 

Nori-Zushi  aka: Sushi Roll, Maki Sushi or the California Roll

Using Nori Laver (special seaweed sheets) which is rolled up around the flavoured rice.  Fillings include anything long and colourful, eg tuna, smoked salmon, trout, crabsticks, cucumber, asparagus, omelette, chives, caviar, fish roe, etc etc. We show how to do round, square, and tear-drop shapes, and how to get different diameters of roll. Also how to garnish the finished sushi attractively.  We also make hand rolls.

Edomae-zushi or Nigiri-zushi ~ pieces of raw fish over vinegared rice balls.  

Tamago~ Beef steak marinated in teriyaki sauce, cooked, cooled, thinly sliced, then spread with sushi rice etc and rolled in thin omelette.