I’ve made sushi plenty of times, and by that I mean I’ve cooked and seasoned perfectly sticky rice. I’ve plunked down a minor fortune for super fresh ahi. I’ve even bought that weird imitation crab meat. What I have never been able to do, however, is actually roll any rolls. Rolling sushi is hard. I’ve stood at the Harris Teeter sushi counter and watched the sushi guy at work, trying to figure out how the hell to get that flat bamboo mat to roll up the nori and rice and fish into a tight little cocoon of deliciousness. At Shi Ki, the sushi master goes so fast it’s impossible to break down his technique. After about three or four attempts, I usually give up and serve up Tekka Don (a bowl of rice served with slices of raw tuna).

But perhaps I should give it another go. Over at Caviar & Bananas they’ll be offering a 10-person sushi class with their sushi chef, Karen Stabler, on Thurs. Aug. 6. She’ll give a brief history of sushi, teach you how to make sushi rice (it’s all about the rice vinegar), and provide the basics on seasonings, ingredients, and wrappers. And the key to the class? She’ll explain the different rolling techniques with a demonstration followed by one-on-one instruction with each student, who will then go on to roll themselves up a taste of sushi. If you want to attend, call (843) 577-7757, and if the class is already full, lobby them for another one. This is a skill we could all stand to master.

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