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Though most people equate “sushi” with “raw fish”, the word itself actually refers to the slightly acidic, vinegar-seasoned rice used to make the dish. We’ll be making vegetarian “Maki”, a rolled kind of sushi, filled with crunchy cucumber and creamy avocado. You’ll also be dressing up red cabbage with a miso, rice wine and ginger vinaigrette for an umami-rich slaw with a kick.
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