A group has reserved this class. If you’re interested in a private class, we can schedule based on your preferences.
Sushi & Miso Soup
Saturday, May 8th
5:00 - 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!
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 for 30 minutes before class. Do not cook.
Presoak the kombu (piece of kelp) in 3 cups of room temperature water for at least 10 minutes before class. Keep the water to make your soup during class.
If adding any fillings to your sushi prepare for use by cutting them into thin long strips.
If adding any vegetables to the miso soup, prepare for use by cutting them into bite-size pieces.
Sushi and Miso Soup
Serves 2
Sushi - Makes 4 rolls
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.) **substitute with other fillings for vegetarian version
1 cucumber
2 carrots
2 tbsp tamari/soy sauce
2 tsp wasabi for seasoning
Optional additional fillings - please cut them prior to class:
avocado
cream cheese
tofu
pickled ginger
pickled daikon
Miso Soup - Makes 2 bowls
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)
mushrooms
spinach
*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.
