Join Yoko from Osaka and learn to roll your own sushi at home, served with a bowl of cozy miso soup! This is a great choice for those who have dietary restrictions, and also a fun, hands-on class for families or groups of friends. Everyone can personalize their sushi with their favorite fillings and will learn three different rolling techniques.
“Very detailed for someone completely new to Sushi making like me. The Miso Soup and Sushi both turned out great and my family loved them! Thank you so much, Yoko, for answering my many questions and spending extra time after class. One of the best cooking classes I have taken!” - Ashima G., Sushi Class Participant
This class is part of our Around the Table Recipe Collection Cooking Series, where our chefs are teaching their recipes published in our Recipe Collection. It is not required for you to have a copy of the Recipe Collection to join the class, but if you’d like to add the Collection to your cookbook library, you can purchase a copy from our Shop Page.
Please note all classes are listed in Pacific Time Zone. After registration, you will receive a link to the Zoom session we will use. Our cooking classes require a minimum of 4 participants to run.
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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