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

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Sushi and Miso Soup

Friday, January 22nd
5:00 PM - 6:30 PM PST

Join Yoko from Osaka and learn to roll your own sushi at home, served complete with a quintessential bowl of miso soup!

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Ingredients & Preparation

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

Recipe Kits will be provided for your event.

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Before coming to class:

• Wash and presoak 2 cups of rice in 2 cups of water.

• Presoak the kombu (piece of kelp) in 3 cups of room temperature water for at least 10 minutes before class. KEEP THE WATER. (You will use this water later for miso soup; it is about 1 cup of water per person.)

  (CAUTION the sheets of nori are used to roll the sushi, not to be mistaken for kelp/kombu).

• If adding any extra fillings in your sushi outside of the recipe kit, prepare for use by cutting them into thin long strips.

• If adding any extra vegetables in the miso soup, prepare for use by cutting them into bite-size pieces.

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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

• 4 oz lox salmon

• 3 oz pickled daikon

• 2 carrots

• 1 cucumber

• 2 tbsp tamari (soy sauce)

• 2 tsp wasabi for seasoning

• Optional to add any additional fillings such as these below, but please cut them prior to class.

  • 6 oz fresh sashimi-grade fish (salmon, tuna, etc.)

  • avocado

  • crab

  • cream cheese

  • pickled ginger

Miso Soup

• 1 piece of kombu (kelp for broth)

• 1 cup bonito flakes (skip this for a vegetarian option)

• 4 tablespoons Miso paste

• 1 cup cabbage, chopped

• Optional to add any additional fillings such as these below, but please cut them prior to class.

  • broccoli

  • wakame (seaweed for eating)

  • carrots

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

1. Make the rice.

2. Make the miso soup.

3. Roll and cut sushi.

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Check out more classes with Yoko in Osaka!

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