Whet your appetite of your favorite Japanese take-out foods, at home! After taking this class, you'll be prepared to roll up any fresh ingredients inside a delicious sheet of nori with sushi rice.
We'll be making several types of these -- maki rolls -- which you can adapt with any fresh vegetables and other ingredients you desire, and some classic sides like miso soup and salad with ginger-miso dressing.
The recipes are simple, easy to produce on a busy weeknight, and reliably healthy and fresh. And why limit yourself to the standard sushi roll fillings? We'll get inventive with the amazing BLT roll and summery favorite, the Maine lobster roll roll, with wasabi mayonnaise and scallions.
Note: Come prepared to get your hands a little messy with sticky sushi rice but no need to bring or wear anything special.
Cathy Erway is the author of The Art of Eating In: How I Learned to Stop Spending and Love the Stove. She has been writing the blog, Not Eating Out in New York, featuring practical and healthful recipes for the busy-but-thrifty, for six years, and has written for numerous publications, including Saveur and Edible Brooklyn, on local and sustainable cooking and shopping. She hosts the weekly podcast, Eat Your Words, on Heritage Radio Network, interviewing food expert guests on all things home-cooked.