The Art of Vegan Sushi 

Live Online Cookery Class - The Art of Vegan Sushi 

The Event

Join Sara Kiyo Popowa, cookbook author and plant based influencer as @shisodelicious to learn all you need in this 2 hour class to make your own delicious vegan sushi at home. Tastier and healthier than anything from a shop or restaurant and easy enough to become a regular meal for you and your family. 

ABOUT THE CLASS....

RICE

Perfectly cooked and seasoned rice is the foundation for successful homemade sushi, we will learn how to get it right - both cooking and seasoning: 

• White sushi rice (no seasoning, for riceballs and sushi sandwich)
• Brown sushi rice (Japanese wholefood seasoning)
• Black sushi rice (Korean seasoning)

SHAPING AND FOLDING

We will practice the shaping and folding techniques for: 

• Onigirazu (sushi sandwich) 
• Onigiri (rice balls)
• Brown maki sushi rolls
• Korean kimbap rolls

FILLINGS AND SAUCES

• Onigirazu filling
• Seasonings and wrap for onigiri
• Maki sushi filling
• Elevated dipping sauces
• Korean-style kimbap filling
• Tips for incorporating ready-made and out-of the box ingredients 

The class is suitable for anyone who loves Japanese food, from beginners to those with some experience. 

The aim of the class is to give you technical confidence to start – or level up – your own sushi making journey as well as giving you new inspiration for fillings and sauces.

We will be going through quite a few recipes and techniques, so prepare to immerse yourself fully! If you have attended a class with Sara before, the recipes in this class will be new.

All recipes are gluten free

For ingredients and equipment needed see below

About Sara

Sara Kiyo Popowa is an artist, photographer and the author of Bento Power (Kyle Books) and An opinionated guide to Vegan London (Hoxton Mini Press). She’s a passionate advocate of plant based eating and low impact living as @shisodelicious on Instagram.

http://www.shisodelicious.com/

https://www.instagram.com/shis...

Fee: Suggested donation £20 but any donation amounts accepted.  All funds raised go towards our community meal service providing free nutritious, tasty meals to households who need them during these challenging times.

INGREDIENTS LIST  (Email Sara if you have any queries info@shisodelicious.com)

• Try to measure out the rice ingredients before the class and wash your veggies.
• Please freeze then thaw about half a block of tofu (about 100-150g) before the class.
• Each recipe makes 2-3 portions. In total you will end up with enough food for 6-9 portions! Should be eaten within 24 hours.
• Try to buy the right rice as specified in the recipes, as this will get the best results.
• Don’t worry if you can’t find all of the ‘Assembly’ ingredients. 
• Some suggested products* (UK) are linked. You can get equivalent types of products in many brands/stores and countries. 
• If you want to get Japanese ingredients from Clearspring, enter SHISODELICIOUS at checkout for 20% off web orders here https://www.clearspring.co.uk/

Quick-cook Brown Rice

• 220g (250ml) brown short-grain rice or ‘brown sushi rice’ – they are both the same*
• 350ml boiling water, to cook

Sushi rice marinade

• 2 tbsp rice vinegar (apple cider or white wine vinegar is also ok)
• 2 tsp coconut sugar or 1 tsp regular sugar
• 1/2 tsp fine sea salt

Links to rice:

*small amount (Clearspring) 

*small and bulk amount (buy wholefoods online) 

To cook in a sauce pan:

1. There‘s no need to wash the rice. 
2. Pour plenty of boiling water (any amount) over the rice directly in the cooking pot, cover and leave to soak for 20 minutes.
3. Drain off the soaking water, add the measured boiling water for cooking, replace the lid and bring to the boil, then simmer over a low heat for 25 minutes. 
4. Remove from the heat and, without removing the lid, leave to rest for 5-10 minutes before using.

To cook in a rice cooker:

1. Soak the rice in boiling water as above, drain off the soaking water, add the measured boiling water for cooking, then cook as per the manufacturer‘s instructions for standard white rice (which is faster than the brown setting) and leave to rest a 5-10 minutes before using.
2. We will go through the method for seasoning in class.

White sushi rice for sushi sandwich and onigiri (no seasoning)

220g (250ml) white Japanese rice*

350ml water, to cook

Links to:

*small amount (Clearspring)  

*bulk amount (Amazon) 

To cook in a saucepan:

1. Wash the grains with cold water directly in your cooking pot, trying to rub off as much of the cloudy starch as possible with your fingers. Discard the water (by tilting your pot and stopping the grains from falling out with your hand) and repeat twice.
2. Drain completely and add the measured water for cooking.
3. Cover with a lid and bring to the boil, then simmer over a low heat for 15 minutes.
4. Remove from the heat and, without removing the lid, leave to rest for 5 minutes. 
5. Let it cool slightly before using.

To cook in a rice cooker:

Wash it as above, directly in the (detachable) pot of the rice cooker hen cook as per the manufacturer‘s instructions for standard white rice.

Purple sushi rice with Korean style seasoning, for Kimbap rolls 

• 220g (250ml) white Japanese rice
• 40g (4 tbsp) Venus black rice
• 400ml water, to cook

Links to white Japanese rice:

*small amount (Clearspring)  

*bulk amount (Amazon) 

Links to Black rice:

*small amount

*small and bulk amount (buy wholefoods online) 

Korean style Marinade:

• 1 tbsp gochugaru* (Korean red pepper) (see Substitute mix**)
• 1 tbsp vinegar - rice, apple cider or white wine 
• 2 tsp toasted sesame oil
• 1/2 tsp garlic powder or 1/4 clove garlic grated
• 1/2 tsp fine sea salt
• **Gochugaru substitute mix
• Sub 1 tbsp gochugaru with 1 tsp chilli flakes, 1 tsp paprika and 1/2 tsp smoked paprika, combined. OR just a little bit of chilli flakes or powder to taste.

*Links

Gochugaru - large amount (you can use this to make kimchi too)

Gochugaru - small amount

1. Wash the black and white rice combined with cold water directly in your cooking pot, trying to rub off as much of the cloudy starch as possible.
2. Discard the water and repeat twice.
3. Drain completely and add the measured water for cooking. 
4. Cover and bring to the boil, then simmer over a low heat for 20 minutes.
5. Remove from the heat and leave to rest with the lid on for 5 minutes. Let it cool slightly before using.
6. We will go through the method for seasoning in class.

ASSEMBLY

We will make a few different fillings. The ingredients list looks long but hopefully you should have lots of it at home already :)

Using the fillings, we will practice the shaping and folding techniques for: 

• Onigirazu (sushi sandwich) 

• Omusubi (‘open’ sushi sandwich)

• Grilled Onigiri (rice balls)

• Maki sushi

• Kimbap mini rolls (Korean nori rolls)

You will need:

• 5-10 sheets nori*
• Shoyu or tamari
• Toasted sesame oil
• Miso paste
• Vinegar (rice, apple cider or white wine)
• Coconut palm sugar (or sugar or syrup of choice)
• Fresh ginger
• Toasted sesame seeds
• Dried shiitake mushrooms (sliced if possible)
• Mustard (any type)
• Sauerkraut or kimchi, or both
• 1 small sweet potato or squash
• 1 lime or lemon
• 1 fresh chilli
• 1 bunch/bag spinach
• 1 carrot, ribboned
• ½ large cucumber, peeled if you wish
• 1 corn on the cob
• A few spring onions
• ½ block of tofu (ca 100-150g) frozen then thawed before the class
• Optional: A few shiso (Perilla) leaves

*Links:

Nori - 50 pack option 1, 50 pack option 2

Nori - small pack

Shiitake, sliced option 1, option 2

Most of the Japanese condiments can be found on https://www.clearspring.co.uk/

EQUIPMENT LIST

• 3 saucepans to cook rice, or a rice cooker and a couple of pans (if you have less pans, cook some of the rice ahead of the class please)
• An oven with grill function, or a frying pan if you don’t have an oven
• A very big mixing bowl or a large, low casserole dish
• A few smaller mixing bowls
• A rice paddle (or you can use a large metal or plastic spoon)
• A ‘hand fan’ to cool the rice – this can be a sturdy piece of cardboard. I use something like this
• A sushi rolling mat (or you can use a clean fabric kitchen towel)
• Chopping board
• Your sharpest knife (large is better)
• A small bowl of water
• A plate with a scattering of salt 
• An oven tray
• Optional - baking paper or foil 
• A pastry brush
• A grater, something that will grate ginger and garlic 

Refunds: we require a minimum of 24 hours' notice for any cancellations or transfers once you have booked onto a class.

For information: classes@madeinhackney.org / 020 8442 4266

Location: Zoom, details to be provided via email (usually the day before the class). Check your junk mail if need be!