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, based on her two-year experiment to cook for herself and others, and the blogs, Not Eating Out in New York and Lunch at Sixpoint. Cathy hosts the weekly radio show, Let's Eat In, on Heritage Radio Network and writes about local food and agriculture for Nona Brooklyn, Brooklyn Bread, Edible Brooklyn, The Huffington Post and Saveur.com. She co-founded and curates Hungry Filmmakers, a screening series of food documentaries, and co-founded the Hapa Kitchen supper club, which creates local and seasonal food inspired by its members' half-Asian heritage.