Sushi and Miso Soup
Sunday, January 31st
5:00 PM - 6:30 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 kombu (piece of kelp) in 3 cups of room temperature water for at least 10 minutes before class. KEEP THE WATER.
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
6 oz fresh sashimi-grade fish (salmon, tuna, etc.)
1 cucumber
2 tbsp tamari/soy sauce
2 tsp wasabi for seasoning
Additional filling ideas - please cut them prior to class:
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, pre-chopped
Optional other pre-chopped vegetables:
carrots
broccoli
wakame (seaweed for eating)
spinach
mushrooms
*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 (recommended 1 1/3 tsp Hondashi to every 2 1/2 cups water)
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 the rice.
Make the miso soup.
Roll and cut sushi.