The Sushi Rolling Class at Sunda New Asian returns the first Saturday of every month from 4 – 5pm starting September 6 at both their River North and Fulton Market locations. For $65 a person, participants learn the ancient art of making sushi led by award-winning chefs. With familiar flavors like crispy shrimp tempura, salmon and spicy tuna, participants will learn techniques like hand-roll (temaki), fat-rolled (temaki), and inside-out rolled (uramaki). I spoke to Chef Michael Morales, culinary director at Sunda New Asian, about making the art of sushi approachable, where to shop, and the best flavor combinations to try at home.
Sushi making, despite the majority of the ingredients being raw, feels intimidating. How does this class turn these techniques into something approachable?
Our sushi rolling class is designed to take the mystery out of the process. We start with the basics, how to prepare sushi rice, work with nori, and handle ingredients safely, and then guide guests step-by-step through making three styles of rolls: Temaki (hand rolls), Futomaki (fat rolls), and Uramaki (inside-out rolls). Because the session is hands-on and interactive, guests learn by doing, with our chefs offering personalized guidance and tips to build confidence, and have fun, along the way. We also offer some cooked items in the class, like our shrimp tempura and we always take care of our vegetarian guest.
Participants create multiple styles of rolls. Are there certain ones that are best for beginners?
Temaki (hand rolls) is the easiest place to start, it’s a more freeform style that doesn’t require the same precision as a tightly rolled sushi mat. From there, we move into Uramaki (inside-out rolls) and Futomaki (fat rolls), which give guests the chance to experiment with layering ingredients and textures. This lets beginners build their skills while still creating beautiful, delicious rolls.
What kitchen tools will participants become accustomed to?
Guests will work with, or be introduced to, traditional bamboo rolling mats (makisu), sharp sushi or chef’s knives for clean cuts, and rice paddles for spreading rice evenly. Small touches that make a big difference in presentation.
What markets in Chicago have the best selection of sushi making ingredients once participants take their new culinary knowledge home?
Mitsuwa Marketplace in Arlington Heights is a a great spot for sushi-grade fish and specialty Japanese products. Joong Boo Market has multiple locations and a great selection of seafood, produce, and pantry items. For those staying in the city, H Mart and some high-end grocers like Whole Foods also carry sushi-grade fish and the essentials for making rolls at home.
What are flavor combinations that participants should think about when creating their own rolls at home?
Balance and contrast are key. Creamy avocado or spicy mayo pairs beautifully with crisp cucumber or pickled vegetables. Rich salmon or tuna complement the brightness of citrus or fresh herbs. For a creative twist, try tempura shrimp with mango. The class inspires guests to mix classic sushi flavors with their own personal touch.
Sunda New Asian holds Sushi Rolling Classes at its two locations—110 W. Illinois St. and 333 N. Green St.—on the first Saturday of every month, starting September 6.
