A group has reserved this class. If you’re interested in a private class, we can schedule based on your preferences.
Sushi & Miso Soup
Thursday, March 4th
3:00 PM - 4:30 PM PST
Join Yoko from Osaka and learn to roll your own sushi at home, served complete with a quintessential bowl of miso soup!
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.
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.
(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.
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
spinach
mushrooms
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.