In this interactive, hands-on virtual class, a professional chef instructor will walk you through the complete basics of making your own sushi at home, from rice preparation to finished rolls.
You will learn about sushi rice preparation, hand rolls, cut rolls, nigiri techniques, spicy tuna or salmon variations, crunch rolls, basic knife cuts for fish, and essential fish basics for sushi preparation.
Materials Needed to Participate Fully:
(If you want materials shipped to participants, please see our all-inclusive event option.)
- 2 cups sushi rice (can substitute arborio as an alternative)
- 1/3 cup unseasoned rice vinegar
- 2 tablespoons granulated sugar
- 1.5 tablespoons salt
- 2 tablespoons white sesame seeds
- 2 tablespoons black sesame seeds
- 1 pack of nori with 7 to 10 sheets
- 1/2 cup Panko breadcrumbs (gluten-free option available)
- Packets of soy sauce
- Packets of wasabi
- 2 tablespoons pickled ginger for garnish
- Packets of Japanese mayonnaise
- Single-serve matcha to drink alongside your rolls
- 1 medium-sized cucumber, fresh
- 1 ripe avocado
- 1 bunch fresh scallions
- 5 ounces of salmon with skin for making crispy salmon skin rolls or sushi-grade tuna
- 1 to 2 pieces imitation crabmeat or crab stick
- Reusable chopsticks with travel pouch, 1 set
- Bamboo rolling mat
- Medium-sized saucepan with fitted lid
- Clean kitchen towel
- Plate and mixing bowl
- Sharp chef's knife
- Cutting board
- Rubber spatula for rice
- Spoon for measuring
