Green bamboo roll-up mats, chopsticks, wasabi, ginger, and soy sauce decorated a row of stations in Susie’s for a Paresky Commons event titled “Kitchen 101: Sushi Rolling Class” on October 10. Students learned about the ingredients of sushi and the process of constructing their own rolls during the lesson, after which students were able to take their culinary creations home.
Denzel Dickson ’26
“I really wanted to go because it was a unique experience [that] I don’t think I would get at any point in my life. I don’t have direct connections with any cultures involved in sushi rolling, so I don’t know if I would ever be given an opportunity like that anytime soon… I learned the uniqueness of sushi. It was really cool to see a food that I’m now so commonly used to and how it’s made and the components behind it… I wish I could learn a little bit more about the culture during it as well. I was only learning how to roll it and that was the whole point, but I was also looking forward to a sort of culture discussion and introduction.”
Alessandra Woo ’27
“I signed up once for this event last year, and it was pretty fun… I learned how to roll sushi and perfect making it, and it tasted pretty good. They could give us more ingredients. Honestly, they did give us enough, but I just wanted more… Sushi is easy [to make], so I hope to see more easy, good food to cook that isn’t just sushi.”
Anoushka Pandey ’28
“I was eating dinner at [Paresky] Commons with my friend, and we saw the sign to sign up. It sounded really fun, so we decided to give it a try. I’d never really made sushi before, so the whole thing was a learning process. I learned that there’s a special kind of seaweed, a special mat to roll it on, and a unique way to roll it. [My friend] is gluten-free, and one of the items there, the imitation crab, had gluten, so doing a better job of separating allergens could help. But overall, it was extremely well planned. I would love to maybe make crepes or have a fun brunch activity [in the future].”
