Sushi-making doesn’t have to be just a voyeuristic experience anymore. Step behind the sushi bar and get hands-on to discover the techniques of this iconic Japanese cuisine.In this five-session course at the Institute of Culinary Education, sushi master Andy Matsuda, chief instructor and chief executive of the Sushi Chef Institute, shares the art of this traditional food. Topics include rice making, plating techniques, perfecting tempura, sushi terminology, proper fish slicing, nigiri and roll preparation.

The Sushi Course – Five sessions; meets on Fridays: May 17, 24, May 31, June 7 and June 13.