Introduction to Sushi-Making

image courtesy Diana Kuan
3531d71c seeable

Taught by Diana Kuan

Diana Kuan is a food writer, illustrator, and cooking teacher in Brooklyn. Her book The Chinese Takeout Cookbook was published by Random House/Ballantine in 2012. Her work has also appeared in Food & Wine, Time Out New York, The Boston Globe, The Washington Post, and Epicurious. When she's not teaching at the Brainery, she does design and illustration work for Plate & Pencil, a shop of food-related art and other goodies. You can follow her musings on cooking, eating, and visual storytelling on Twitter and Instagram.    

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Learn to make sushi at home in this fun hands-on class.

We'll cover the ins-and-outs of making seasoned sushi rice, selecting sushi-grade fish, and preparing all your ingredients for rolling. Once we have the basics down, you'll get hands-on practice learning a variety of sushi-making techniques, including:
Hosomaki (thin sushi rolls)
Futomaki (thick sushi rolls)
Inside-out rolls
Nigiri sushi
Temaki (hand rolls)

We'll also go over resources in NYC to find the ingredients and basic equipment you'll need for making your own sushi at home. And you'll enjoy all your sushi creations with Japanese green tea at the end.

If you'd like to take home a sushi rolling mat, we'll have some available for purchase after class. This class uses fish in all of the rolls. We also offer a vegetarian session if you'd like to avoid using fish. 

Cancellation policy