COOKING CLASS
THE ART OF TEMAKI & TORCHED OSHI SUSHI - WED, NOV 4
- SKU:
- 74248
- Chef:
- Hiroshi Hoshiko
- Class Type:
- Hands-On Class
- Event Time:
- 6 PM - 9 PM
THE ART OF TEMAKI & TORCHED OSHI SUSHI | 6 PM - 9 PM
Join Chef Hiroshi for a fun and interactive hands-on sushi class exploring two approachable and delicious styles of sushi: temaki hand rolls and torched oshi sushi.
In this class, you will learn the foundations of making sushi at home, beginning with properly seasoned sushi rice and the balance of vinegar, salt, sweetness, and texture. Chef Hiroshi will guide you through how to prepare and handle sushi ingredients, how to pair seafood and vegetables with Japanese condiments, and how to build beautiful hand rolls with confidence.
Guests will also learn how to make torched salmon oshi sushi, a pressed sushi style finished with Kewpie mayo and Serrano pepper. Chef Hiroshi will also introduce simple flavoured mayo variations, such as yuzu kosho mayo or tomato mayo, to show how small changes in seasoning can create different flavour profiles.
Rather than focusing on traditional nigiri, this class is designed to be social, practical, and easy to recreate at home. You will learn how to set up a temaki-style sushi table, combine flavours and textures, and finish sushi with simple Japanese garnishes and sauces.
Whether you are new to sushi making or simply want to improve your home sushi nights, Chef Hiroshi will share practical techniques, professional tips, and simple ideas that you can use for family dinners, gatherings, and special occasions.
MENU
• Sushi Rice
How to prepare and season sushi rice
Understanding rice texture, sushi vinegar, and cooling technique
• Japanese Condiments & Garnishes
Soy sauce and wasabi
Pickled ginger
Sesame, scallions, cucumber, avocado, and seasonal vegetables
Simple Japanese-style sauces and seasonings
• Hands-On Temaki Sushi
Salmon temaki
Tuna temaki
Crab or shrimp temaki
Vegetable temaki
How to balance rice, nori, seafood, vegetables, and garnishes
• Torched Oshi Sushi / Pressed Sushi
Torched salmon oshi sushi with Kewpie mayo and serrano pepper
Optional flavoured mayo variations, such as yuzu kosho mayo or tomato mayo
How to layer sushi rice, salmon, and toppings
Pressing, cutting, and finishing the sushi cleanly
Light torching technique for aroma, texture, and presentation
• Miso Soup
Classic miso soup with tofu, wakame, and scallions
(Picture shown is for illustration purpose only)
Chef Hiroshi is a Vancouver-based sushi chef and co-owner of Jiyujin Catering, a sushi catering and private dining concept rooted in Japanese technique, seasonal ingredients, and warm hospitality.
Originally from Japan, Hiroshi brings years of professional sushi experience to his classes, sharing practical techniques and approachable ways to enjoy sushi and Japanese cooking at home.
