DIGITAL COOKING CLASS: Sushi

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)



Dashi


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


carrot


avocado


green onion


blanched asparagus


jalopeno


1/2 red bell pepper


cream cheese


pickled ginger


wasabi


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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Portland's Culinary Workshop 807 N Russell Street
Portland, OR 97227
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