Family-Style Sushi Two Ways

Kitchen Arts

Family-Style Sushi Two Ways

Get to know two lesser-known styles of sushi perfect for getting everyone involved — whether at parties or just the family.

Meeting Times
  1. Thur, 9/21/2023 3:30 PM - 5:30 PM

Thur, 9/21/2023

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Class, No Prerequisite

Kitchen Arts Studio

Kitchen Skills, Cooking


Whether it's for a party or the family, sushi doesn't get more participatory and fun than these two lesser-known styles creating temaki hand rolls at the table or decorating oshizushi pressed-sushi masterpieces.

We'll make temaki rolls to eat in class. Temaki sushi is sometimes called a hand roll because it's made of a rolled cone of nori (a dried edible seaweed used in Japanese cuisine) wrapped around rice and fillings. This is a meal where everyone gathers around all the ingredients and helps themselves each person makes hand-rolled sushi based on their favorite mix of ingredients right at the table.
We’ll start with seasoned vinegar for some quick amasu (a traditional Japanese condiment) ginger pickles, and learn the secrets of perfect sushi rice. Then we’ll create a beautiful chirashi bowl, using the principles of Japanese food traditions known as “Five Colors,” and “Five Tastes,” and celebrating local, shun or peak-season ingredients. Our fillings will reflect the bounty of the season and the region, from late summer vegetables to both cooked and raw seafood.
Then we’ll let our inner-artist out as we make Osaka-style oshizushi pressed sushi using a surprising tool. Everyone will take their trays of gorgeous sushi home for dinner.


You will leave with a tray of oshizushi sushi for dinner, as well as printed recipes and an understanding of washoku, the ancient Japanese food traditions that make meal preparation fun as well as transformative.

Class Policies

  • Ages 14 and up are welcome.
  • You must wear closed-toe shoes to class.
  • You must be registered to attend the class.

BARN Policies

Instructors or Guides

Tracy Matsue Loeffelholz

Tracy Matsue Loeffelholz is passionate about sharing the traditional Japanese cooking practices she learned as a fourth-generation, or Yonsei, in Hawaii. She enjoys exploring the principles behind washoku cooking and uncovering how they can be applied to make all our meals — of any cuisine — healthy and delicious. She is a recipe developer for Providence Heart Institute, teaches washoku cooking classes on Bainbridge Island, 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: Instagram: @ingredientscount

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