Thursday, July 9, 2026 · 6:00 PM · $65
Hands-On Workshop. You cut, you roll, you eat.

Sushi at home sounds like a project. It is, a little. But the techniques are learnable, and the day you get them, a whole category of cooking cracks open.

You work two skills in one night. The knife first: grip, posture, and the cuts that actually matter, including the clean slice through fish that separates real sushi from a sad attempt. Then assembly: nigiri, maki, probably a hand roll or two, with the stuff nobody tells you, rice seasoning, how to handle the fish, how tight to roll before it falls apart. Eight knives here to use, or bring the one you have been meaning to learn on.

And because we are doing this in Iowa, a long way from any coast, we get into the part that actually matters for pulling it off at home: how to source fish that is safe to eat raw, what to ask for, and where to find it around here. You eat what you make and take the recipes home. Wear something you do not mind getting a little fishy.