Halloween, 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 grinning jack-o'-lantern and a green-faced Frankenstein's monster. Slice the roll and the face is there — all the way through, in every piece.
Every color comes from food. Carrot turns the rice pumpkin-orange, aonori (dried green seaweed flakes) makes the monster's face green, bonito furikake darkens his hair, nori draws the outlines, and cheese, cucumber and fish sausage fill in the faces. No dyes, nothing you can't eat.
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 Halloween morning and finish by 12:30, so you have the whole of October 31st still ahead of you. Take your rolls home to show off, or eat them right there. Both are correct.
What you'll make: A jack-o'-lantern roll and a Frankenstein roll
Ingredients: Sushi rice, nori seaweed, carrot, cucumber, inari (seasoned fried tofu pouch), aonori (dried green seaweed flakes), cheese, fish sausage, bonito furikake (rice seasoning), mayonnaise
Skill level: Beginner-friendly. No sushi experience needed.
What to bring: Nothing — all ingredients and tools are provided.
Allergens: This session uses fish (fish sausage, bonito flakes), wheat and soy (the fish sausage contains wheat gluten and soy protein; inari is made from soy), egg (mayonnaise) and dairy (cheese). 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 EventHalloween, 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 grinning jack-o’-lantern and a green-faced Frankenstein’s monster. Slice the roll and the face is there — all the way through, in every piece.
Every color comes from food. Carrot turns the rice pumpkin-orange, aonori (dried green seaweed flakes) makes the monster’s face green, bonito furikake darkens his hair, nori draws the outlines, and cheese, cucumber and fish sausage fill in the faces. No dyes, nothing you can’t eat.
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 Halloween morning and finish by 12:30, so you have the whole of October 31st still ahead of you. Take your rolls home to show off, or eat them right there. Both are correct.
What you’ll make: A jack-o’-lantern roll and a Frankenstein roll
Ingredients: Sushi rice, nori seaweed, carrot, cucumber, inari (seasoned fried tofu pouch), aonori (dried green seaweed flakes), cheese, fish sausage, bonito furikake (rice seasoning), mayonnaise
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, bonito flakes), wheat and soy (the fish sausage contains wheat gluten and soy protein; inari is made from soy), egg (mayonnaise) and dairy (cheese). 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; October 31st is the jack-o’-lantern and Frankenstein.
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/
