A group has reserved this class. If you’re interested in a private class, we can schedule based on your preferences.

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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!

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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.

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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.

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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

1. Make the rice.

2. Make the miso soup.

3. Roll and cut sushi.

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Check out more classes with Yoko in Osaka!

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