A group has reserved this class. If you’re interested in a private class, we can schedule based on your preferences.
Sushi and Miso Soup
Thursday, September 3rd
4:30 PM - 6:00 PM Pacific Time
Join Yoko from Osaka and learn to roll your own sushi at home, served complete with a quintessential bowl of miso soup!
Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.
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.
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 and Miso Soup
Serves 2-3
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
8 ounces fresh sashimi-grade fish (salmon, tuna, etc.)
1 cucumber
2 carrots
1 avocado
Miso Soup
1 piece of kombu (kelp for broth)
1 hand-full of bonito flakes (skip this for a vegetarian option)
2-4 tablespoons Miso paste
1 carrot
1/2 cup chopped cabbage
*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.
Equipment
1 pot for rice
1 pot for miso soup
1 rice scooper
Bamboo mat for rolling sushi (or plastic wrap or wax paper)
wet kitchen towel
General Steps
Make rice.
Make the miso soup.
Roll and cut sushi.
