A group has reserved this class. If you’re interested in a private class, we can schedule based on your preferences.
Sushi
Wednesday, April 14th
3:00 - 4:30 PM Pacific /
5:00 - 6:30 PM Central
Join Yoko from Osaka and learn to roll your own sushi at home!
Ingredients & Preparation
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
Upon receiving your delivery on Tuesday, April 13th, please open and refrigerate all perishables*.
Before coming to class:
Wash and presoak 2 cups of rice in 2 cups of water.
Sushi
Serves 2
Sushi - Makes 4 rolls * = perishable in delivery pack
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 ounces lox salmon*
2 tablespoons tamari/soy sauce
2 teaspoons wasabi for seasoning*
You will get 2 of the following vegetable types (based on availability):
1 cucumber*
2 carrots*
avocado*
bell pepper*
Optional ideas you can choose to add:
6 ounces fresh sashimi-grade fish (salmon, tuna, etc.)
cream cheese
tofu
pickled ginger
Something to sip on during class: you will receive either pre-made miso broth or Japanese green tea to enjoy while you prepare your sushi (based on availability).
Equipment
1 pot for rice
1 rice scooper
Bamboo mat for rolling sushi (or plastic wrap or wax paper)
wet kitchen towel
General Steps
Make the rice.
Prepare the vegetables for sushi.
Roll and cut sushi.