This sushi-making class proves that sushi doesn’t have to be about fish. Learn to make three different kinds of sushi using traditional cooking techniques with a modern spin: you’ll craft nigiri, hosomaki and futomaki rolls to make a delicious sushi meal.

The plant-based sushi menu for this class has been curated by Chef Yuki, your host, drawing from her experience in Michelin-rated restaurants with her expertise in teaching Japanese recipes to guests of all skills. Each vegetarian recipe is a creative take on traditional sushi that highlights the high-quality ingredients and fresh produce that Japan is famous for.

First, Chef Yuki will teach you to make tamago nigiri sushi, a Japanese omelet laid over a rice bed. You’ll also make nigiri with crispy fried avocado and roasted bell peppers with tangy ponzu jelly.

Next, you’ll make two varieties of rolled sushi: hosomaki (thin rolls) and futomaki (thick rolls). Your hosomaki will contain glazed sweet potato and roasted eggplant topped with rich dengaku miso. For the futomaki rolls, combine fresh vegetables like cucumber, avocado and roasted bell peppers with simmered shiitake mushrooms and egg omelet for an umami explosion.

Before the class is over, you’ll enjoy a vegetarian miso soup and receive recipe booklets from Chef Yuki to help you bring the dishes back to your home kitchen.