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Short Orders

This is how they roll at sushi school

Bon Koo (above center and below) of Sea to You Sushi in Brookline teaches sushi-rolling class to (above, from left) Ryan Johnson, Soniya Tejwani, Alan Connell, and Bethany Freedman. Bon Koo (above center and below) of Sea to You Sushi in Brookline teaches sushi-rolling class to (above, from left) Ryan Johnson, Soniya Tejwani, Alan Connell, and Bethany Freedman. (photos by jay connor for the boston globe)
By Jane Dornbusch
October 12, 2011

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Several times a week, owner Bon Koo teaches sushi classes at Sea to You Sushi in Brookline. Groups range in size from six to 20. Given sushi’s popularity, the success of the classes should come as no surprise. But even Koo says the sushi school is “unexpectedly really busy.’’ If you’re a regular sushi eater, he thinks preparing it at home can cut your sushi spending by more than half.

The classes are a popular date-night activity. At $60 per person, it’s not a cheap date, but at a recent Friday evening session, several students were using a Groupon that brought the price down by half. In this intro class, pupils don’t learn how to make sushi rice or prep the ingredients, but they do learn the basics of assembling and rolling (more advanced classes are also available). And even students who don’t consider themselves particularly adroit soon turn out rolls with aplomb. “I can’t even fold paper,’’ says student Dave Roiter, looking with pride at his first successful inside-out roll. “It’s not as hard as you’d think,’’ says Ryan Johnson, who quickly turned out roll after roll. There is incentive to learning fast: Students eat what they make during the 90-minute class. Sea to You Sushi, 5 Kendall St., Brookline, www.seatoyouboston.com.