Virtual Cooking Class: Let's Make Sushi!

Time:

Tuesday, Sep 22
5:00pm - 7:30pm EDT

Purchase

15 remaining

Cook with us!  Enjoy all of the benefits of coming to a cooking class—a hands-on class taught by two Red Seal Chefs—but in the comfort of your own home!  We are Jody & Kirstie: Chefs and friends, excited to cook alongside you in your kitchen,  expertly walking you through each recipe step-by-step with lots of interaction, stories, and invitation for Q&A throughout the class, ending in a full meal to enjoy with your household.  We are here to answer all of your key questions that you may not always find in a book: the WHY’s, HOW’S and HOW MUCH and HOW LONG questions. 

Today’s Theme: Make Sushi at home!  In this class we guide you through all of the steps to perfect your homemade sushi skills.  Apprenticing under a Japanese chef herself, Chef Kirstie regails with tips and stories from her Japanese Chef & friend Hayato.  Miso Master Chef Jody starts us off with the perfect Miso Soup Starter!  Fun for the whole family, the menu below is designed for 4 people.    

 

Cost: $85/class with Ingredient Pick-Up Pack

           $25/class only

 

Menu:

Dashi + Miso Soup 

Sushi (vinegared rice)

Maki Roll Variety to include: California Roll; Salmon Roll; Vegetarian Roll 

Spicy Togarashi Mayo 

Shopping List  (Highlighted/underlined items will be in the Ingredient Pick-Up Pack.  Pick-up 2pm at Culinary Studio on same day of class—arrive at Studio at 2 pm and pop your trunk).  Zoom Code emailed the same day of class.  

Produce:

 

½ Cucumber

Avocado 

Optional: handful of baby spinach

Carrot, extra cucumber, extra avocado, red pepper etc. for Vegetarian Roll

 

Protein:

 

125g/1 cup medium-firm tofu

8 imitation crab meat sticks

125g sushi grade salmon

125g sushi grade tuna

2 tbsp. Tobiko (flying fish roe)

Cooked Shrimp (optional)

 

Pantry:

 

½ ounce kombu (dried kelp), about 1 5x6 inch squares

1-ounce bonito flakes (1 packed cup)

1-ounce miso paste

1-8” square cheesecloth

1 tsp. Togarashi Spice Mix

2 tablespoon pickled ginger, divided

12 nori sheets

1 tbsp. Wasabi

 1 tbsp. Sesame Seeds

 3 cups Japanese short grain rice

½ cup mirin

½ cup rice wine vinegar

2 sushi mats

½ cup Mayonnaise (preferably Hellmann’s)

¼ cup sugar

 

 

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