This week I am teaching cooking classes for kids ages 6-11. It’s part of a spring break camp at the Downtown Market.
First up: sushi.
At home, we tend to make Sushi bowls (aka Chirashizushi) which is basically deconstructed sushi. I love this because you don’t have to roll the suchi and you can include delicious things that don’t roll so easily. However, for the class, we rolled sushi… which took some at home practice, you-tube clips, and a near-panic call to a friend when I still couldn’t get the rolls to cut nicely.
But it worked out and we have been eating lots of sushi since.
More about the cooking classes to follow… For now, we are busy perfecting the “Jack roll” and each family members’ special roll. I think mine will definitely involve bacon…