Introduction to Sushi-Making
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.
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)
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.
Please let us know if you have any food allergies/sensitivies in advance by replying to your confirmation email. Because some of the sauces used are produced in factories with nuts, we would not recommend this class for anyone with tree nut allergies. There might be trace amounts of gluten in the sauces an the class is not recommended for people with severe gluten sensitivities.