Sushi Skool is growing 🍣 Right now, the community is completely free — but starting June 1, we’ll officially launch our new membership tiers with weekly sushi content, live hangs, behind-the-scenes videos, roll reviews, Q&A sessions and more. As a thank-you to everyone supporting this community early, anyone who joins before June 1 will receive lifetime access to the Beginner Sushi Class as a founding member bonus. This little sushi school has already become something really special, and we’re just getting started 🖤

If you’ve taken a class with me in the past, I want to hear from you. 👉 Where did you take your class? 👉 About how long ago was it? 👉 Have you made sushi since then? I LOVE seeing familiar names pop back up ❤️ If you have a photo of something you’ve made, drop it below!

A lot of you joined this community after taking one of our beginner sushi classes… …but we’ve been listening to all the messages, questions, and comments from students wanting MORE 👀 More techniques.More recipes.More behind-the-scenes chef stuff.More sushi secrets.More confidence making sushi at home. So starting June 1st, we’re officially launching our ADVANCED Sushi Skool Membership 🔥 This will be a monthly subscription inside the community where we’ll be posting NEW content every single week including: 🔪 Advanced rolling techniques🐟 Deep dives into different fish & ingredients🍣 Specialty rolls & plating ideas🔥 Sauces, recipes & chef tricks🛒 Product reviews & sushi tools we actually use🎥 Step-by-step video lessons👨‍🍳 Restaurant-style techniques simplified for home cooks❓ Subscriber Q&A + community interaction Basically… If the beginner class taught you how to roll sushi… THIS is where we help you become the sushi person your friends beg to feed them 😂 And the coolest part? You’ll be learning alongside other sushi lovers from all over the country who are obsessed with leveling up together 🍣❤️ We’re building the kind of sushi community we WISH existed years ago when we first started teaching. If you’re excited about the launch, drop a 🍣 in the comments so we know who’s ready to roll with us into the next level 👇

In the 15 years that I've been teaching my beginner sushi class, I've always featured 5 sauces: spicy mayo, eel sauce, sweet chili sauce and sriracha. We do a deep dive on all 5 & I've always had to tell people that eel sauce is much easier to buy than it is to make. Until a couple of weeks ago I had to tell them they had to go to an Asian grocer for their favorite sauce, while the others are all available at their local grocery, but we've just started seeing Kikkoman Unagi Sauce on WalMart shelves! Check your local grocery Asian/International section and let the rest of us know if your store sells it🍣

Try a different style of rolling by making a "fat roll". These rolls are quick, easy and because we're rolling with the nori vertical, we can put more/larger ingredients inside. When I worked at the beach, we'd put an entire fried soft-shell crab inside a futo maki (with the legs sticking out of the ends). These are also great for a quick snack for the chef while you're prepping for a party or a group! Post pics if you make your own!