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The trained chefs at Sushi Academy in Tennessee work to demystify the art of rolling, filling, and presenting sushi during two-hour classes. Using hands-on teaching techniques, they demonstrate how to cook Japanese rice to the proper consistency before bundling it inside a seaweed wrap with fresh fish, crisp veggies, and other natural ingredients. Students also learn to craft the more common inside-out rolls, in which rice covers the outside of seaweed wraps.
When lessons conclude, cylindrical slices don crowns of gari, wasabi, and soy sauce to create a presentable plate of sushi for classmates to chow down on. The academy also peddles a medley of sushi-making gear, such as rolling mats and rice paddles, so that students can continue to hone their craft at home or deal with laundry-day shirt shortages by swaddling their torsos in nori.
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