Veggie Sushi with Wolfgang Puck and Tetsu Yahagi at Merois

Watch the full documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/i... In this video, Wolfgang Puck and Chef Tetsu Yahagi demonstrate some playful and beautiful vegetarian sushi from the menu at his newest restaurant, Merois. Chef Tetsu Yahagi prepares the sushi “omakase style,” meaning that the guests are in the hands of the chef and receive a seasonal, elegant, and artistically crafted meal using the best ingredients available. All of his vegetable sushi preparations are a play on traditional sushi. He makes sashimi with slow-roasted red pepper to resemble tuna, as well as avocado made into pearls and soaked in basil oil to resemble fish eggs. For a vegan twist on uni, he roasts butternut squash in miso and adds a scoop to the top of a ribbon of cucumber. ————————————————————————————————————————————————————— CIA: https://www.ciachef.edu CIA at Copia: https://www.ciaatcopia.com CIA Restaurant Group: https://www.ciarestaurantgroup.com CIA Food Enthusiasts programs: https://www.ciafoodies.com CIA ProChef: https://www.ciaprochef.com Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.