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.
Sushi & Miso Soup
2-3 servings
Sushi
370 grams (2 cups) sushi rice (Japanese short-grain rice)
470 milliliters (2 cups) water
4 sheets of nori (dried seaweed paper)
60 milliliters (1/4 cup) sushi vinegar
Filling options:
fresh sashimi-grade fish (salmon, tuna, etc.)
crab
lox salmon
cucumber
carrots
pickled ginger
pickled daikon
avocado
cream cheese
Optional: soy sauce, for dipping
Gluten-free substitution: tamari
Optional: wasabi, for dipping
Miso Soup
1 piece of kombu (kelp for broth)
4 cups water
1 cup bonito flakes
Omit if vegetarian or vegan
4 tablespoons miso paste
1 cup chopped cabbage
Optional additions:
mushrooms, chopped
broccoli, chopped
wakame (seaweed for eating), chopped
carrots, chopped
Before Class Steps
Rinse and soak rice for 30 minutes.
Soak kombu in a pot with 4 cups hot water for at least 10 minutes. Keep the water!
Equipment
Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.
Mixing bowls
1 pot for rice
1 pot for miso soup
1 rice scooper or spoon
Bamboo mat for rolling sushi (or plastic wrap or wax paper)
Wet kitchen towel
Specialty Items
Get to know Yoko
We normally visit Yoko on our Inside Japan Tour in her food-heaven city of Osaka, Japan. Learn more about Yoko’s Japanese cooking classes and how you can learn to make sushi in a virtual cooking class with meal kits.
Check out more classes with Yoko in Japan!
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