Virtual Sushi Masterclass: Beyond the Basics

Tuesday, January 20th, 2026 3:00 pm to 4:00 pm, MST

Under the guidance of a professional chef, you’ll explore refined knife work, advanced rice seasoning, and ingredient pairing to create visually stunning and perfectly balanced rolls, nigiri, and sashimi. With the precision and control of Wolf cooking equipment and the superior freshness preservation of Sub-Zero refrigeration, you’ll discover insider secrets on fish selection and preparation, plating aesthetics, and how to elevate traditional recipes with modern flair.

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

Tempura Ebi Shrimp with Yuzu Dipping Sauce

by: Chef Ed Richardson

Compatible Wolf Appliances:

YIELDS
4-6
Servings
Prep Time
15
minutes
Cook Time
20
minutes

Ingredients

Tempura Batter

  • 1 cup cake flour (or all-purpose flour, sifted)

  • 1 egg (cold)

  • 3/4 cup ice water

  • 1 Tablespoon cornstarch

  • 2 quarts frying oil

Yuzu Dipping Sauce (Makes approximately 3/4 cup)

  • 1/4 cup yuzu juice (fresh or bottled)

  • 2 Tablespoons light soy sauce

  • 1 Tablespoon mirin

  • 1 teaspoon rice vinegar

  • 1 teaspoon sugar

Other Ingredients

  • 8 large shrimp (16/20 size), peeled and deveined (tails on)

  • Ice water, for soaking

  • 1 pinch of salt

Instructions

Prepare the Shrimp

Peel and devein shrimp, keeping tails intact.

Make 3–4 shallow slits on the underside, then press gently to straighten.

Soak shrimp briefly in ice water with a pinch of salt, then pat dry.

Make the Tempura Batter

In a bowl, mix the cold egg and ice water.

Gently stir in the flour and cornstarch. Do not overmix—keep the batter lumpy and cold.

Fry the Shrimp

Heat oil to 340–350°F.

Dust shrimp lightly with flour, then dip into the batter.

Fry 2–3 shrimp at a time for 1½–2 minutes, or until golden.

Drain on a rack or paper towels.

Make the Yuzu Dipping Sauce

Whisk together yuzu juice, soy sauce, mirin, rice vinegar, and sugar until the sugar dissolves.

Chill before serving.

Serve

Serve shrimp immediately with the dipping sauce.

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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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