Introduction to Sushi-Making

image courtesy Diana Kuan
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Taught by Diana Kuan

Diana Kuan is a food writer and photographer based in Brooklyn. She is the author of Red Hot Kitchen, on cooking with Asian hot sauces, and The Chinese Takeout Cookbook, on Chinese food and culture in America. Her work has also appeared in Food & Wine, Time Out New York, and The Boston Globe, among other publications. In addition to writing and photography, Diana has taught cooking classes for the past 10 years in both Beijing and New York. Her favorite foods are dumplings, ramen, and tacos, usually with hot sauce on the side.

This is an old class! Check out the current classes, or sign up for our mailing list to see if we'll offer this one again.

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The class originally scheduled for April 7 is now May 19th! 

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.

This class uses fish in all of the rolls, and you'll get to eat all five in class. Come hungry! 

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. 

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