Mon. Jul 27, 2020 at 2:00pm PDT
All Ages
Price: $25.00
All Ages
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Event Stats
Price: $25.00
All Ages
Event Description

Our NEW series of Digital classes now allow you to keep learning with us from the comfort of your own home at your own pace! Classes are pre-recorded, so no need to worry about delay, or missing out on vital information. Registrations for MEAL KIT classes close 72 hours prior to class for ordering purposes. NO KIT registrations open until 1:30pm PST on day of class.

Sushi! Let our instructors show you how to prepare and season your rice, get all your fillings ready, and how to make and cut your own maki rolls! She also goes over making your own pickled ginger, miso soup, and sunomono salad. Delicous!


Ingredients for NO kit registrations: Sushi rice, Sunomono Salad, Pickled Ginger, and Maki Rolls


Sushi Rice

2 Qt medium grain rice

3 Qt water

1 cup rice vinegar

½ cup sugar

¼ cup mirin (rice wine)


1 Qt cold water

2 1/2 ea 3” pieces kombu

1 cup bonito flake


Miso Soup

2 ea green onion

4 oz extra firm tofu

1.5-2 Tbsp miso paste; white, yellow, or red


Sunomono Salad

1 large cucumber sliced thin

1.5 Tbsp salt

2 Tbsp Dashi dashi

1/4 cup rice vinegar

2 tsp Tbsp soy sauce

2 tsp sugar

Spicy Mayo

1/2 cup mayonnaise, Kewpie if possible

1 Tbsp Sambal Oelek - chili paste (you can use Sriracha in a pinch)

1-2 tsp sesame oil

Pickled Ginger

1/2# young, ginger, peeled, sliced paper thin

10.5 oz rice wine vinegar, unseasoned

1.5 oz  cider vinegar

1.5 oz white wine vinegar

½ cup sugar

3 Tbsp kosher salt


10 pieces nori paper 

Additional Fillings: 

Feel free to add whatever additional fillings you enjoy to the list as well! We encourage folks to purchase good quality tuna and salmon to work with, and will be discussing them in the videos, but will not be including raw fish in the supply kits to ensure food safety. With the digital recipe packet comes a large list of roll fillings and ideas to add to your grocery list.

1 1/2 english cucumbers 

imitation Krab (Alaskan Pollock)

cooked shrimp

smoked salmon

bbq eel



green onion

blanched asparagus


1/2 red bell pepper

cream cheese

pickled ginger


soy sauce


Suggested Equipment:

Knife, Cutting Board, Bamboo Mat wrapped in Plastic Wrap, Several Spoons for tasting and working with fillings, Medium Pot, Whisk, Strainer, Colander, Several Platters, Soup Bowls, Salad Bowl, several small containers (to put filling ingredients, Spicy Mayo, and water for assembling rolls), Large Jar, Rice Cooker or Large Saucepot, Large Mixing Bowl or Vessel for seasoning rice, Rice Paddle or Large spoon

*optional: Food Safe Gloves, Small Dip Saucers for Service, Chopsticks, Filet Knife, additional Cutting Board

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Venue Details
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Portland's Culinary Workshop 807 N Russell Street
Portland, OR 97227
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Who's Going?

Logan L