In this hands-on workshop you'll roll two designs from the world of kazari maki zushi, Japan's art of decorative sushi: a jolly Santa Claus and a Christmas tree. Slice the roll and the picture is there — all the way through, in every piece.
Beet powder brings the red, seaweed powder brings the green, nori draws the outlines, and cheese, fish sausage, egg, pickled ginger and pickled burdock root add the details. No food coloring needed.
It looks complicated. It isn't. Kazari maki zushi is built in parts and then assembled — closer to stacking building blocks than to making sushi — so no experience is needed. Chef Hiroyo Belmonte, who holds a Level 1 instructor certification in decorative sushi from the Japan Sushi Instructors Association (JSIA), walks you through every step.
We start at 11am on Saturday, December 12th and finish by 12:30, which leaves the whole afternoon for holiday shopping. Take your rolls home to show off, or eat them right there. Both are correct.
What you'll make: A Santa Claus roll and a Christmas tree roll
Ingredients: Sushi rice, nori seaweed, seaweed powder, beet powder, sesame seeds, eggs, mayonnaise, cheese, fish sausage, seasoned fried tofu (inari), red pickled ginger (beni shoga), pickled wild burdock root (yamagobo)
Skill level: Beginner-friendly. No sushi experience needed.
What to bring: Nothing — all ingredients and tools are provided. Wear clothes you don't mind getting a little messy, or bring an apron.
Before the workshop: Please keep your nails short and remove rings and bracelets from your hands and wrists.
Allergens: This session uses fish (fish sausage), wheat and soy (the fish sausage contains wheat gluten and soy protein; the seasoned fried tofu is made from soy), egg (eggs, mayonnaise), dairy (cheese) and sesame (sesame seeds). Please let us know in advance if you have a food allergy.
PLEASE NOTE: Registration closes 4 hours before the session. Cancellations made within 72 hours of the session are nonrefundable.
About this Event
Christmas, rolled.
In this hands-on workshop you’ll roll two designs from the world of kazari maki zushi, Japan’s art of decorative sushi: a jolly Santa Claus and a Christmas tree. Slice the roll and the picture is there — all the way through, in every piece.
Beet powder brings the red, seaweed powder brings the green, nori draws the outlines, and cheese, fish sausage, egg, pickled ginger and pickled burdock root add the details. No food coloring needed.
It looks complicated. It isn’t. Kazari maki zushi is built in parts and then assembled — closer to stacking building blocks than to making sushi — so no experience is needed.
We start at 11am on Saturday, December 12th and finish by 12:30, which leaves the whole afternoon for holiday shopping. Take your rolls home to show off, or eat them right there. Both are correct.
What you’ll make: A Santa Claus roll and a Christmas tree roll
Ingredients: Sushi rice, nori seaweed, seaweed powder, beet powder, sesame seeds, eggs, mayonnaise, cheese, fish sausage, seasoned fried tofu (inari), red pickled ginger (beni shoga), pickled wild burdock root (yamagobo)
Skill level: Beginner-friendly. No sushi experience needed.
What to bring: Nothing — all ingredients and tools are provided. Wear clothes you don’t mind getting a little messy, or bring an apron.
Before the workshop: Please keep your nails short and remove rings and bracelets from your hands and wrists.
Allergens: This session uses fish (fish sausage), wheat and soy (the fish sausage contains wheat gluten and soy protein; the seasoned fried tofu is made from soy), egg (eggs, mayonnaise), dairy (cheese) and sesame (sesame seeds). Please let us know in advance if you have a food allergy.
PLEASE NOTE: Registration closes 4 hours before the session. Cancellations made within 72 hours of the session are nonrefundable.
What the workshop looks like
Rolling, slicing and the moment the picture appears. Photos from past Kazari Maki Zushi workshops at RESOBOX — the designs change each session; December 12th is Santa and the Christmas tree.
The instructor: Hiroyo Belmonte
Hiroyo Belmonte is a native of Hokkaido, Japan, and has studied baking, pastry and wagashi (Japanese sweets) for many years. She holds a Level 1 instructor’s certification for decorative sushi from JSIA (Japan Sushi Instructors Association) — the highest instructor level below master certification.
Learn more about this class at RESOBOX: https://resobox.com/class/kazari-maki-zushi-decorative-sushi-roll/
Event venue & nearby stays
RESOBOX East Village, 91 East 3rd Street, New York, United States
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