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Sushi & Miso Soup

Saturday, August 28th
5:00 PM - 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!

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.

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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.

• 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.

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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

• Soy sauce (or gluten-free tamari) and wasabi for seasoning

• Optional to add any additional fillings such as - please cut them prior to class.

  • avocado

  • crab

  • bell peppers

  • carrots

  • pickled ginger

  • pickled daikon

Miso Soup

• 1 piece of kombu (kelp for broth)

• 1 hand-full of bonito flakes (skip this for a vegetarian option)

• Miso paste

• 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

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.

• 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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