Small Group Workshop: Sushi with John Sugimura

Part classroom, part playground and all kitchen, Christopher Kimball's Milk Street is the place to learn to change the way you cook. Our Small Group Workshops give you personalized attention from Milk Street instructors, staff, recipe developers and special guest chefs from all over the world. In these small classes - capped at just 25 attendees - you'll get your questions answered in real time, take on culinary experiments and tastings, brainstorm new applications of the skills you learn and problem solve together with other students. These are the events for you if you want to really understand the whys of cooking - not just the hows.During our Small Group Workshops, you can ask questions of the teachers and other students and cook along (if you like). After the session, you will receive a recording of the workshop, plus a folder with recipes and links to other materials.Limited space available per workshop. Sign up now!

Milk Street's Small Group Workshops

Join John Sugimura to learn everything you need to know to confidently make perfect sushi at home.

NOTE: iphone and ipad users, <a href="https://www.eventbrite.com/checkout-external?eid= 221583741937" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">CLICK HERE </a>to register for class. What&#x27;s on the Menu: <ul><li>Classic California Roll </li><li>Spicy Tuna Roll</li><li>Cured &amp; Seared Salmon Roll</li></ul>Yes, you can make sushi at home! Professional sushi chef and third-generation restaurateur John Sugimura is here to show you the way. It all starts with the rice, which has to be cooked perfectly and seasoned at the right moment with a mixture of rice vinegar, sugar and salt, plus a piece of dashi kombu (dried seaweed). Then, John will give you a primer on what to look for when shopping for quality seafood and will cover everything you need to know to feel perfectly confident preparing and eating raw fish at home. Then, with our filling ingredients prepared, it’s time to roll! John will show you how to roll with the nori on the outside, as well as the uramaki technique, which puts the rice on the outside of the roll—and has a fascinating history, too. With your newfound skills, we’ll then make a big sushi platter of with alternative fillings, like spicy tuna and a cured and seared salmon (blow torch optional). And vegetarians, take note: the California roll is vegetarian, and we’ll offer fish-free options for the other rolls, too. This is the class for you if you’ve been wanting to bring the flavors of your favorite sushi place to your own kitchen. About John: Chef Sugimura is executive chef, concept-brand director and partner at PinKU Japanese Street Food in Minneapolis and at Minneapolis-St. Paul International Airport. He is a second-generation chef, third-generation Japanese-American and professionally trained sushi chef, whose lifelong love of sushi blossomed during time spent in Kyoto. Eating John’s cuisine is like eating in his grandmother’s restaurant in the 1930s. It is the ultimate expression of flavors, colors and cooking methods, coming together in an authentic experience that is one of a kind.Chef Sugimura is committed to sparking participants&#x27; curiosity and excitement for culturally authentic sushi and Japanese cuisine. He leverages years of training and instruction experience to teach the best techniques. Classes are structured as a “hands-on” learning opportunity so participants can practice techniques and receive immediate feedback.“As a chef, I cook to reconnect with my Japanese chef-grandmother who lost everything when she was sent to a World War II internment camp. As a third generation Japanese American, I work to preserve and share history of the WWII incarceration of Japanese-Americans to promote equity and justice today.”Designed for smaller groups, our Small Group Workshops are distinct from our livestream Classes. As such, they are NOT included with Insider membership. Want to give this class as a gift? You can purchase gift cards <a href="https://www.177milkstreet.com/school/gift-cards" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">here</a>.Bonus: All attendees of this class will receive a one-time 15% off coupon to the <a href="https://store.177milkstreet.com/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Milk Street Store</a> after class.This event has limited spots, and you must register in advance via Eventbrite. One sign-up covers one device. Closed Captioning is available for this event.Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to class (or within 48 hours of registering, if you sign up less than a week in advance), you will receive an email with the ingredients, equipment and prep you&#x27;ll need to cook along with us, if you choose.After class, you will receive a recording of the event, as well as a folder of recipes and resources that we discuss during the event. Class recordings are available to all registered attendees for two weeks following each event. Payments for Milk Street livestream classes and workshops are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final. Events are subject to cancellation at any time. In the case of cancellation by the event organizer, all paid tickets will be fully refunded. Proceeds from live stream cooking classes support Milk Street&#x27;s non-profit work with The Big Sisters Association of Great Boston, The Boys &amp; Girls Club of Dorchester, and other partners.If you have any questions about this class, please don&#x27;t hesitate to get in touch via cookingschool@177milkstreet.com.

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Small Group Workshop: Sushi with John Sugimura

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Small Group Workshop: Sushi with John Sugimura

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