Sushi Class

We thought the most common mistake people made when preparing sushi was cooking the fish. James McMillan, however, says it’s all in the rice. He says homemade sushi rice is usually not sticky enough, so the pieces don’t hold together. Novices can learn how to do it right at McMillan’s Sushi Class. The executive chef of Rattan Pan-Asian Bistro McMillan is a third-generation Japanese-Texan who’s been making sushi in his family’s restaurants in Austin since he was 14 years old. He also happens to be a classically trained Japanese chef. McMillan says participants will learn how to prepare sushi the same way he did, with hands-on lessons from someone who knows all the secrets. After this class, students will be able to easily roll up sushi for friends any time. “And who doesn’t want sushi?” he says.

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More About

• James McMillan
• Austin (Texas)
• Ethnic and Regional Cuisines
• Japanese Food and Cooking

The class is also a meal, complete with wine pairings, and participants will learn how to make everything they eat, including a cucumber seaweed salad, four kinds of sushi and tempura-fried green tea ice cream. 1 p.m. to 3 p.m. Rattan Pan-Asian Bistro, 1396 Eldridge Parkway. The class takes place monthly through June 21. For information, call 281-556-9888 or visit www.rattanbistro.com. $60 includes materials, dinner and wine.
Sat., Dec. 1, 1-3 p.m.; Sat., Jan. 19; Sat., Feb. 16; Sat., March 15; Sat., April 19; Sat., May 17; Sat., June 21, 2007