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

Sushi Rice

by: Chef Ed Richardson

Compatible Wolf Appliances:

YIELDS
Servings
Prep Time
5
minutes
Cook Time
30
minutes

Ingredients

Rice

  • 1 cup Japanese short-grain sushi rice

  • 1 cup water

Seasoning

  • 2½ Tablespoons rice vinegar

  • 1 Tablespoon sugar

  • 1 teaspoon salt

Instructions

Rinse the Rice

Place the rice in a bowl and rinse under cold water, swishing with your hand.

Drain and repeat 4–5 times, until the water is mostly clear.

Cook the Rice

Add 1 cup rinsed rice and 1.1 cups water to a pot.

Cook on low–medium heat.

Once done, let it steam (covered) for 10 minutes.

Make the Seasoning

While the rice cooks, gently warm the vinegar, sugar, and salt in a saucepan (do not boil—just dissolve the sugar).

Let cool slightly.

Season the Rice

Transfer the hot rice to a wide bowl.

Gently fold in the vinegar seasoning using a rice paddle or spatula—do not stir or mash.

Fan the rice while mixing to cool it quickly and give it a glossy finish.

Cover and Rest

Cover the rice with a damp towel until ready to use.

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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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