Valentine Special "ROSE" Maki Sushi Rolls online class with Sozai Cooking School
Join Izumi for Valentine special “ROSE” Maki Sushi Rolls cooking class to make this year’s Valentine eve something fun and memorable. This step by step class would make an ideal evening for you to learn how to cook perfect sushi rice with your kitchen utensils then create impressive “ROSE”. Friendly yet experienced instructor will show you tips and tricks in the class. You’ll also learn about Japanese culture and the history of sushi. Spaces are limited, BOOK NOW!
.Date: 13th February 2021, Saturday
Time: 18:00-20:00 (2 hours class)
Instructor's profile: Izumi Nakamura ( Sozai Cooking School)
Online tool: ZOOM (link will be sent to you after your purchase**)
Ticket Price: £25
Ticket sales will close at 5pm on 12th February 2021, Friday.
Please read the Terms carefully and make sure that you understand them before you submit your form.
Precautions: Suitable for beginners.
*if you haven't received the login information one day before the class, please email us at email@example.com
* Image of "Rose" Maki Sushi Rolls you will make at the class
* image of onsite class at Sozai Cooking School
Please be prepared 10 minutes before the class starts.
Please prepare these ingredients and equipment in advance by yourself before the class starts.
LIST OF INGREDIENTS
< To cook sushi rice >
- Sushi rice - 200g
< To make Sushi vinegar >
- Rice vinegar - 4 TBSP
- Caster sugar - 2 TBSP
- Sea salt - 1 TSP
Alternatively please use 50ml ready made Sushi vinegar
< Sushi filling >
- Nori ( sea weed) Sheets - 2 sheets
- Eggs - 3
- Smoked salmon - 80g
- Cucumber ( 9cm length ) or blanched green beans or lettuce
- Potato Starch - 1TSP * optional
- Beetroot Juice - 1TSP * optional
- Crab stick - 2 sticks * optional
LIST OF EQUIPMENT
*SEE EXAMPLE PICTURE
- Makisu ( bamboo mat ) ideally a longer size
- Bowl & Strainer to wash and drain the sushi rice
- Medium size saucepan and the lid to cook the rice, ideally a non-stick pot *
- 1 bowl, filled the water for wetting your hand and the knife
- Handai or a large bowl and Shamoji or spatula/large wooden spoon to mix the sushi rice *
- Tamagoyaki pan ( Japanese egg omelette pan) or small frying pan to cook egg crape
- Knife and chopping board
- Cling film
- Kitchen towel
Examples of home kitchen equipment
Frying pan for egg crape, Makisu/bamboo mats, Original sushizu ( in the class ), readymade Sushi-vinegar, pot for cooking the rice, mixing bowl for sushi rice.
Instructor's profile: Izumi Nakamura
Izumi grew up in Amakusa, a beautiful chain of five islands located in the south of Japan, blessed with delicious, natural, wholesome food -Izumi has never been far away from the joy that food can bring, honing her super-healthy recipes in surroundings with rich history.
She draws upon this upbringing in her work as an outstanding sushi chef, dietary consultant, and qualified sake sommelier. Her background as a trained and experienced pharmacist also enables her to create dishes and menus that are as nutritionally balanced as they are delicious.
She shares her passion for Japanese cooking and the health benefits to be had from it through her fun, informal, hands-on lessons. Her down to earth teaching and creative demonstrations at many companies and shows. She is the GM of Sozai cooking school, managing many events in London and creating various of live streaming shows. She is also founder of 5 Incorporated Ltd, offering private chef/corporate event catering services.
Izumi is a member of the Japanese Culinary Academy UK.