About 60 students crowded into the Nelson Private Dining Room last week to learn how to roll sushi.

With only enough supplies for 40 people, many students stayed just to watch.

The Diversity and Cultural Committee, part of DUPB, sponsored the free event to “spread cultural awareness, and to incorporate some fun into it, since it was hands-on,” said Charmaine Robledo, director of the committee.

First-year student Jesse Ambrogi-Yanson said, “I love sushi, and the sushi we made here was really good. I’m so glad I came.”

Lynette and Naomi Leutink, two chefs from Sushi Tazu, demonstrated four basic rolls. Then DUPB provided bamboo mats, seaweed wraps, sushi rice, wasabi, soy sauce and sliced avocado, carrots and cucumber for the students to create their own rolls.

“Most people don’t understand how much of sushi is cooked, like crab or shrimp,” said Lynette Leutink. “They don’t come in because they think it’s all raw.”

Clearing up any misconceptions, the chef sisters taught students the basic kinds of sushi: sashimi (just raw fish), migidi (fish with rice underneath) and maki (basic rolls).

Lynette also elaborated on the process of becoming a sushi chef.

“My family owns Tazu. I started out as a helper. It is a long process. You have to learn how to make rice, cut vegetables and eventually clean fish before you can even begin to roll.”

The process usually takes 2-3 hours of practice after work, to complete the various rolling tests, including making four California rolls in one minute. Sushi Tazu is located in the Cherry Creek area, at 300 Fillmore St.

For more information, call 303. 320.1672 or visit their Website www.sushitazu.com.