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sushi making 101 [FULL]
This hands on class will cover the basics of sushi making.
Cost: $50
Length: 4 hours
What to bring:
Chef’s knife that you have had professionally sharpened before class. You can get this done at most high end grocery stores or at a hardware store.
My method is to provide you exposure to technique as well as some hands on instruction. My goal is for you to know where to turn to for additional information and how to use your judgment when selecting quality fish and learning technique.
We will be making ourselves a late afternoon meal. I will try to demo as many core skills as I can, and let the class do as much of the fun stuff as we can. Based on interest, we can look into having a second class building on skills we’ve learned from the first class.
Teacher's Notes
Bryan is a Sales Engineer at salesforce.com by day and Chef at Okoze Sushi, one of the best spots in town, by night. – rahmin
CLASS TAG
#unclass440
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Foodzie Headquarters
580 Howard Street, Suite 302
San Francisco, CA
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Discussion (17)
Brian,
Just to make it clear – if you do not recommend buying a new expensive knife just for this class, I can just use a cheap knife (like a KitcheAid Big knife that i have :)) and just sharpen it really well?
txs,
yulia
Looking forward to seeing everyone! If you have one, please bring a solid cutting board to class in addition to your knife. If you have any special request as far as what to learn goes, I can try to at least demo it for you. My wrist is in a splint as of this weekend but will spend more time coaching everyone.
BY
And, when you transport your knives, please do so safely. Google methods on how to transport them safely unless you have a proper knife case or a knife roll.
Any slicer or chef’s knife over 6 inches will do. The most important thing is to get it sharpened professionally. If you don’t have any knives at all, it’s probably not a good idea to take the class, reason because is you won’t have any way to practice and sushi is probably not a good skill to start knife skills on. I very much want everyone to learn and enjoy themselves, and a dull knife will frustrate you.
Additionally, I’m having you sharpen your knife and not have you buy new ones because I don’t want to encourage purchasing of new tools because they weren’t maintained properly. The whole “sustainable” movement applies to tools too. I’m happy to talk with you about good knives etc. What’s quality versus what’s over-articulated. You can get them sharpened at a hardware store or at Sur La Table. However, people will always try to sell you a new knife and if you tell them you’re taking a sushi class, they’re going to try to sell you a specialized slicer. Stick with what you got for now and we’ll talk tools if we get through the technique first.
Hey Rahmin! I’ve got an art school thing to attend on Saturday so Peter is going to go in my place. He’s 100% in so this is his RSVP. Thanks :)
Dang, I registered for the class before the date was set – I can’t make March 6. Sounds fun!
Any suggestion on where to pick up a reasonably priced chef’s knife? I’ve got knives – but I doubt they’re chef quality.
folks, reminder to RSVP by this SUNDAY. either respond to this email, or leave a comment on the page.
rock on.
rahmin
Folks, we’ve settled on Saturday, March 6th at 1pm. The team at Foodzie.com has been kind enough to offer their kitchen for the class and I couldn’t be more excited. Hopefully Rob and Emily from Foodzie will be able to join.
Stay tuned for a syllabus in the coming week.
In terms of the class roster, please email me at rahmin@unclasses.org if you can attend the class by February 27th. We’ll give priority to those that signed up earliest on the unclasses page and have room for a total of 8 (including me!).
Looking forward to it!
Best,
Rahmin
Oooh yeah. I am sittin’ on some prime real estate. Can’t wait to get my sushi on.
Hey Claire – Once the final date, time, and location are set I’ll send around another note asking for RSVPs. Based on your position in the list, you should be in without any worries.
Hi all – awesome to have everyone’s interest. And, even more awesome, Bryan Yeung has stepped up to the plate to lead the class. Salesforce Sales Engineer by day, Okoze Sushi Chef by night, Bryan is the real deal and I couldn’t be more stoked.
We’re sorting out location and date behind the scenes, but please expect a Saturday in February. Also, we’re thinking $50 a head to cover fish and material costs.
In order to do this right, we’re going to keep class size to a maximum of 8 students. Unclasses lists folks in the order they signed up on the class page; once we have a date confirmed, we’ll prioritize based on this order but will request RSVPs one final time to ensure each spot is taken.
Finally, if you guys haven’t eaten at Okoze yet, do yourself a favor:
http://www.yelp.com/biz/okoze-sushi-san-francisco
Thanks!
rahmin
Wow, this is great. I’ve always imagined myself a rockin’ sushi chef hobbyist later in life, but don’t know a thing about it now. Time to fix that.
Hey all – this looks like a good group of interest. I’m going to see if I can recruit a talented friend to teach the class sometime in January.
Enjoy the holidays!
Best,
Rahmin
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Bryan Yeung
about 1 year ago
Yup that is fine! I would recommend only getting high performance knives if one knows how to sharpen and is willing to do so.