Matt Kemp of Shoon Sushi stopped by last week to show us the ropes on all things sushi. From breaking down a fish to making sushi rice, Matt offered up pro-tips from his years of practice. After class, we all left excited and ready to try it at home. Take a look at what he made for us!
The first course was a sushi rice crisp served with cured salmon, smoked ikura, roasted garlic oil powder and local herbs.
Of course, a sushi class wouldn’t be complete without a maki demonstration. After making a few rolls himself, Matt brought up a brave guest to give it a go. Afterward, he made oshizushi, a style of sushi made with an oshibako which pressed the sushi into a box. These were plated together and then followed by temaki which are hand rolled sushi served in a seaweed cone. Yum!
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