Today my students learned how to do basic items to make varieties of rolls, including traditional thin rolls, thick roll and American-born inside out rolls. The battery of my camera went down…not much photos. I will post them along with tomorrow’s class photos. We will be filleting a whole sushi fish, cutting into sushi and sashimi slices and making a REAL pro-nigirizushi. Chef Masato Shimizu of 15 East is our special guest chef!
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