LIVE PRIVATE Sushi and Miso Soup Class with Yoko from Osaka

A group has reserved this class. If you’re interested in a private class, we can schedule based on your preferences.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.

If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Before coming to class:

Wash and presoak 2 cups of rice in 2 cups of water.
Presoak the piece of kelp in 3 cups of room temperature water for at least 10 minutes before class.
Prepare sushi vinegar if not using store-bought, by mixing the following ingredients until dissolved.
- 60 milliliters (1/4 cup) rice vinegar
- 45 grams (1/4 cups sugar)
- 5 grams (1 teaspoon) salt
If adding any fillings in your sushi prepare for use by cutting them into thin long strips.
If adding any vegetables in the miso soup, prepare for use by cutting them into bite-size pieces.

Sushi

370 grams (2 cups) sushi rice (Japanese short-grain rice)
470 milliliters (2 cups) of water
4 sheets of nori (dried seaweed paper)
60 milliliters (1/4 cup) Sushi Vinegar (or make your own in advance, see preparation notes)
Fresh sashimi-grade fish (salmon, tuna, etc.)
1 cucumber
Soy sauce and wasabi for seasoning
Optional to add any additional fillings such as - please cut them prior to class.
- avocado
- crab
- bell peppers
- carrots
- Pickled ginger

Miso Soup

*If either dried kelp or bonito flakes are unavailable you can use Japanese soup stock powder such as Hon-dashi to make the soup stock.