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Poke Belltown - Scallops and Matsutake Broiled in Aluminum Foil - Salmon Skin Roll
What you will learn
Sushi is about subtle combinations kept simple: warm rice, seasonal fish at peak flavor, slightly roasted seaweed and just a hint of flavoring from sauces and condiments. In this special demonstration-style class, Sushi Chef Shiro Kashiba walks us through the basics and imparts some inside tips on how to use the Pacific Northwest’s bounty to make sushi, Japanese seafood and seasonal vegetable dishes with a local twist.