Zen House Sushi Party Classes

Zen House Sushi Party Classes

Let Zen House show you how to bring the art of Sushi to your own home by joining one of our sushi classes.

Classes will held at our Hermantown location from 6pm to 8pm every third Wednesday of the month starting January 20th 2010. A class lasts one evening and cost $35 per person with a limit of 6 people per class.

Registration and payment for a class must be made in advance. All materials to complete the lessons are provided, and all food items and tools are available for purchase through Zen House for home use.

Look for classes to begin at or downtown location. For more information, class updates, or announcements, follow us on Facebook.

Sushi Party Class Menu

Temaki

Tuna Sashimi w/ daicon Spicy or Not

Shrimp, Smoked Salmon, and Avocado

Maki Sushi

California & Cucumber

Oshi Zushi

Sake Cured Salmon

Recipes

Temaki (Hand-rolled Sushi)

Ingredients (serves 4 - 6)
  • 8 oz. Extremely fresh tuna
  • ¼ lb. Smoked Salmon
  • 1 medium cucumber
  • 8 - 12 Shrimp, peeled & deveined
  • 1½ teaspoons lemon juice
  • 1 cup daicon radish, julienne cut
  • 1 Avocado
  • 3 Full sheets of nori, cut in quarters
Instructions

Cut tuna, salmon, cucumber and avocado into ½” strips. Sprinkle lemon juice onto the avocados. Arrange ingredients on plates as follows: raw seafood on a metal or glass plate which is set in another container filled with ice, the veggies do not require a plate set over ice.

Half fill a container with water and place 4-6 tablespoons or rice paddles inside. Each guest rolls their sushi as follows: Place a sheet of nori on your palm, then scoop 2 Tablespoons rice on to the nori. Spread Wasabi or spicy sauce in the middle of the rice. Add a few strips of the fillings on top. Roll it up and dip the end in soy sauce. Have some gari between rolls to refresh your mouth.

To Serve

Spicy Sauce

(3 parts Shiracha, 3 parts toasted sesame oil and 1 part soy sauce )
Wasabi & Gari, 4 cups sushi rice

Sake Cured Salmon

Equal parts: sake, soy sauce and water. Marinade salmon for 20 minutes. Place film wrap on the bottom of your forming utensil. Pour off marinade from salmon, pat almost dry with a paper towel. Arrange salmon on film wrap. Add sushi rice to fill mold 1/3 full. Add a layer of nori, then fill the mold up to 2/3 full and wrap the top of the sushi rice with film wrap. Press down on the mold, firmly, with the second mold piece. Invert mold and cut through the film wrap into Nigiri size pieces.

Cucumber Roll

Place a half sheet of nori, rough side up, on the rolling mat so that the edge of the nori is even with the mat edge closest to you. In the middle of the nori, arrange a band of sushi rice, evenly from edge to edge. Leave the top and bottom edges uncovered with rice about ¾ of an inch. With your fingers, make a groove in the center of the rice. Lay a strip of filling in the groove.

Starting at the edge closest to you, use the mat to form the roll into a square shape by pressing the top with your fingers. Place the roll on a cutting surface. Cut the roll in half and cut each half into 3 or 4 equal pieces. Seen in cross section, the rice will be evenly distributed around the filling.

California Roll

Place a half sheet of nori on the rolling mat. Cover, evenly, the entire nori with sushi rice. Shake on sesame seeds. Place film wrap over rice/nori sheet. Invert film wrap and sheet onto rolling mat so that the edge of the nori is even with the mat edge closest to you. Place crab surimi, avocado and cucumber in the center of the nori. Starting at the edge closest to you, use the mat to form the roll into a square shape by pressing the top with your fingers. Before making the final turn with the rolling mat, pull back some of the film wrap to avoid rolling it into the finished roll. Place the roll on a cutting surface. Cut the roll, thru the film wrap, in half and cut each half into 3 or 4 equal pieces.