Virtual Making Sushi at Home

Wednesday, July 15th, 2026 3:00 pm to 4:00 pm, MST

Build confidence in making fresh, beautifully crafted sushi at home with Virtual Making Sushi at Home, an online class designed to introduce essential Japanese-inspired techniques and preparation skills. You will learn how to properly prepare sushi rice, handle and slice ingredients, roll sushi with confidence, and build balanced flavors and presentation inspired by traditional Japanese techniques. Designed for kitchens featuring Wolf appliances and Sub-Zero refrigeration, this class highlights precision preparation, optimal ingredient freshness, and professional-level performance for an elevated at-home sushi experience.

A Culinary Scene membership is complimentary with the purchase of any major Sub-Zero, Wolf, and Cove appliance from an authorized dealer in the Roth Living region. (see region map).

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Recipes from this event

Shishito Peppers

by: Chef Ed Richardson

Compatible Wolf Appliances:

YIELDS
4
Servings
Prep Time
10
minutes
Cook Time
10
minutes

Ingredients

  • 1 pound shishito peppers

  • 4 Tablespoons soy sauce

  • 2 Tablespoons mirin

  • 2 Tablespoons honey

  • 1 teaspoon sesame oil

  • 1 teaspoon sesame seeds

  • 1 Tablespoon vegetable oil

  • 2 Tablespoons scallions, sliced thin

Instructions

Rinse the peppers under cold water and pat dry.

In a small bowl, whisk together the soy sauce, sesame oil, mirin, honey, sesame seeds, and a pinch of salt until well combined. Set aside.

On a Wolf Burner, heat a large skillet or frying pan over medium-high heat. Add enough cooking oil to lightly coat the bottom of the pan.

Once the oil is hot, add the Shishito peppers in a single layer. Avoid overcrowding the pan to ensure even blistering.

Cook the peppers for three to four minutes, tossing occasionally, until they are blistered and lightly charred on all sides. They should be tender but still have a slight crunch.

Reduce the heat to medium-low and pour the sweet soy sauce mixture over the blistered Shishito peppers in the pan. Toss the peppers gently to coat them evenly in the sauce. Cook for an additional one to two minutes, allowing the sauce to thicken slightly and coat the peppers.

Transfer the peppers over to a serving platter and serve immediately, topped with scallions as garnish

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Chef Ed Richardson

Chef Ed Richardson

St. Louis, Missouri

Chef Ed began his career in the culinary arts over a decade ago. Classically trained in St. Louis, he spent years developing his bright and artistic style at a St. Louis Platinum Club . His experience includes his time as a sushi chef and the planning and execution of private in-home culinary experiences. His passion for the culinary arts and remarkable work ethic result in the ability to amaze people with his uniqueness and creativity.

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