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 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.