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Vegan Japanese Sushi & Cooking Class

April 30, 2017 @ 12:00 pm - 3:30 pm


We’ll cook perfect rice, and make a wonderful sushizu (seasoned vinegar), and make several sushi preparations together! You’ll learn to make maki, nigiri, and onigiri using fresh seasonal vegetables. Not only that, but we’ll make a vegan dashi together, and use that as a base for making a miso soup. We’ll also be making traditional pirikara (spicy cucumber pickles) together, as well as a tosa vinaigrette for making sunomono, and even make a mushroom based vegan oyakodon. Then, we’ll eat!

Only 6 people per class, so we can all attentively work together.
As a chef, I’ve had to teach dozens of cooks over the years, and I love sharing, and demystifying cooking! Anyone can make a few great dishes, and cook with heart. This class will be very hands on.

If you are interested in reserving a spot for the meal and the lesson, click here.

That said, here’s an example of what we’ll be making:

Maki, Nigiri, Onigiri
We’ll make perfect rice, and a nice sushizu (seasoned vinegar) to flavor it. We’ll make maki (rolls), nigiri (bite size toppings on rice), and onigiri (filled rice balls). I’ll have smoked beets, cured carrots, avocado, cucumber, daikon, and other fillings for us to use.
I had the good fortune of learning from a 20 year Japanese sushi veteran, who’s training helped me win a Vegan Iron Chef competition when I made sushi! I’m excited to pass on his words and techniques.

Pirikara and Sunomono
These dishes were taught to me from my former chef, Takashi Saito, when I worked at Izakaya Yuzuki. We’ll use Japanese cucumbers, and a rolling/salting technique that transforms the cucumbers into beautiful pickles. We’ll use some of them to make pirikara (spicy cucumber pickle), and some to make sunomono (vinegared salad) with the addition of wakame, and a tosa vinaigrette. If you’re up for the challenge, you can even try to make accordion-cut cucumbers!

Miso Soup
Dashi is a traditional umami rich Japanese stock that uses kombu (a seaweed that is natural MSG), and bonito (fermented and dried fish flakes). We’ll forgo the bonito, and use wonderful dried shiitakes, and a little fermented dried black beans instead. I use this stock as a flavor bomb for much of my cooking. Once you have the stock, it’s very easy to make a comforting miso soup using a little tofu and scallions! A great addition to sushi.

Vegan Oyakodon
Oyakodon is traditionally a chicken and egg dish, but we’re going to make a vegan version that is extremely satisfying. This dish is the ‘chicken soup’ of Japan, as it is a classic comfort food. We’ll slice onions, fry them, add oyster mushrooms, and then use the dashi we made, as well as our vegan egg recipe to make a very comforting and wholesome dish to serve with rice.

Once again, if you have interest in coming, you can make reservations here.

You’ll get a recipe booklet of all the dishes we made together to take home with you, get to sit down and eat the food we all made together, and spend a couple hours having fun and learning.
Thank you, and hope to see you soon!




April 30, 2017
12:00 pm - 3:30 pm




Humboldt House
Chicago, 60651 United States + Google Map