Sushi and Miso Soup
Sunday, February 14th
5:00 PM - 6:30 PM Pacific Time
Join Yoko from Osaka and learn to roll your own sushi at home for the perfect Valentine’s date night with your loved one!
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
Fresh sashimi-grade fish (salmon, tuna, etc.)
1 cucumber
Optional to add any additional fillings such as - please cut them prior to class.
avocado
crab
bell peppers
carrots
pickled ginger
daikon
Miso Soup
1 piece of kombu (kelp for broth)
1 hand-full of bonito flakes (skip this for a vegetarian option)
Wakame (seaweed for eating)
Pre-chopped vegetables such as:
cabbage
carrots
broccoli
**If either dried kelp or bonito flakes are unavailable, you can use Japanese soup stock powder such as Hondashi 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.