Member registration open now for Handwork Week at BARN!

Festive Sushi

Culinary Arts

Festive Sushi

Practice three sushi techniques, including a unique Osaka-style oshizushi cake.

Member

$125.00 (any noted materials fee included)

Guest

$148.00 (any noted materials fee included)

Tuition Assistance and Other Policies

Meeting Times
  1. Sat, 12/13/2025 3:00 PM - 6:00 PM

Sat, 12/13/2025

See additional date options »




Type:
Class, No Prerequisite

Location:
Culinary Arts Studio

Interests:
Cooking

About

Go off the beaten path and explore three sushi styles that work well for guests and families. As you snack on handrolls, you'll let your inner artist out and create adorable temari, colorful handformed balls of fun. Then create a show-stopping “cake” of Osaka-style salmon oshizushi — pressed layers of color and flavor. 

You’ll start with sushi su, the tangy sweet-sour vinegar used for quick ginger, cucumber, and radish pickles, as well as for sushi rice. You’ll prepare all the favorite components — salmon, ahi, vegetables, condiments, and sauces. Discussions will include secrets of perfect sushi rice, and how to select and cut fish for sushi. 

On the menu

  • Temaki (handrolls)
  • Temari (balls)
  • Oshizushi cake (pressed layers)
  • Ginger, cucumbers, and radish pickles

Details

  • Prepare to eat a lot of sushi in class, and take home your oshizushi cake for awaiting hungry friends and family.
  • BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses fish, wheat, soybeans, and sesame.
  • WARNING: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Allergies and dietary restrictions

BARN's Kitchen is not allergen-free. If you have allergies or dietary restrictions, each time you register for a Culinary Arts class, please check with the studio by filling out this form to see if your restrictions can be accommodated. We can't guarantee to fulfill your request, but please ask! Because allergies and dietary restrictions change over time, we don't store your allergy/dietary restriction information.

Materials

A $35 materials fee, included in the cost of the class, covers everything you'll need.

Class Policies

  • You must wear closed-toe shoes and tie back long hair.
  • Ages 14 and up are welcome.

BARN Policies

Instructors or Guides

Tracy Matsue Loeffelholz

Tracy is passionate about sharing the traditional Japanese cooking she learned as a fourth-generation Yonsei in Hawaii. She is a recipe developer for Providence Heart Institute, teaches washoku cooking classes on Bainbridge Island and in Seattle, and is the founder of Bainbridge Island Miso. She has run a test kitchen working with international chefs to prepare their recipes for online cooking classes with American home cooks. She has certificates from the Institute for Integrative Nutrition and Harvard’s CHEF culinary coaching program. Website: IngredientsCount.com Instagram: @ingredientscount

Go to Top