Learning the Art of Sushi

Rolling, slicing, and learning by doing, students in Lauren Daquet’s Food Prep class at Islip Career Center brought their starches unit to life through sushi-making.

As part of their exploration of staple foods like rice, pasta, and potatoes, students learned that sushi is more than just a popular dish; it’s a cultural and culinary practice rooted in technique and tradition. In fact, the word “sushi” translates to “vinegared rice,” making it a perfect fit for their curriculum.

Before stepping into the kitchen, students first learned about the importance of sourcing high-quality, sushi-grade fish and why precision tools, such as a sharp knife, are essential for properly slicing sushi rolls. They also followed traditional preparation methods, including washing the rice seven times to remove excess starch which is rooted in Japanese culture.

Once in the kitchen, students put learning into action. They practiced identifying the rough and smooth sides of nori (dried, edible seaweed)—an important detail that determines how the roll is assembled. After selecting their fillings, students used bamboo mats to carefully roll their sushi, building both confidence and culinary skills that will prepare them for a real restaurant kitchen.

Experiences like this highlight the value of learning in a specialized environment. With access to professional-grade equipment and a fully equipped kitchen, ICC students are able to experience authentic culinary practices that are not typically available in traditional high school settings.

Through this lesson, students not only strengthened their understanding of starch-based foods, but gained an appreciation for the cultural significance and precision behind a globally recognized cuisine.