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.
Learn to make creative vegetarian sushi at home in this hands-on class as part of Asian Cooking Camp weekend.
We'll cover the ins-and-outs of making seasoned sushi rice and and how to prepare a variety of fresh vegan ingredients sourced from the farmers market. 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!
For learning to make sushi with fish, check out Introduction to Sushi-Making.