UBS In Person Cooking Class: Sushi Rolling 101

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. One registration per employee please.

This event is optional and not firm-mandated.

Please note our attendance policies: Sign Ups: Eventbrite sign-ups are limited to one in-person class sign up per week per person. No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days. Cancellations: Cancellations made more than 24 hours before the scheduled class will be refunded the class fee and applicable taxes, no refund can be issued on Eventbrite fees. Cancellations made within 24 hours of the class are non-refundable.

SUSHI AT HOME 

Rolling 

1. When ready to roll: Place a ½ sheet of nori, shiny side down, on a clean surface. Combine ¼ cup of both rice vinegar and water in a small bowl. Dip your fingers into the mixture and shake of excess moisture. Place about 5 oz or about 1 cup of cooked rice on nori and gently spread it evenly over the nori sheet, leaving a ½” margin of the nori uncovered at the bottom edge. Sprinkle with sesame seeds.  

*try not to press to hard, leave the grains fluffy and they will even out during the rolling.  

*do not use too much rice, it should be no more than ¼” thick, and you should be able to see the nori through the rice 

3. Lift the rice covered nori and place it on a plastic-wrapped bamboo mat (maki can be make with rice inside or outside of the nori). Align the bottom edge of the nori about ½” above the bottom edge of the rolling mat.  

4. Place your toppings in a thin horizontal row across the middle of the nori. Lift the bottom of the mat, closest to you, above and over the fillings. Tuck the mat and nori back in to firm the roll, then lay the mat back and over again, tucking the nori into itself and the matt over. As you roll, use even pressure and tighten as you roll.  

5. Remove the mat and use a sharp knife to slice the sushi roll in half down the center with a delicate but firm sawing motion. Lay the two rolls over one another and slice in center again, then in the center of each side. This should give you 8 even pieces.  

Sushi Rice 

Alton Brown  

2 cups short grain Japanese sushi  rice 

2 cups water, plus extra for rinsing rice 

2 tbsp rice vinegar 

2 tbsp sugar 

1 tbsp salt  

1. Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2-3 times or until the water is clear.  

2. Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.  

3. Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture: place a rice paddle a few inches above the rice, flat side down. Slowly pour half the the vinegar mixture over the paddle so that is evenly distributes over the rice. Begin ‘cutting’ the sharp side of the paddle in as you slowly pour in the rest of the vinegar mixture. Continue to cut and gently fold the rice thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.  
 
Filling Options: 
Tuna 

Crab  

Cucumber 

Avocado

Scallions  

Spicy Mayo

Soy Sauce 

Toasted Sesame Seeds 

Panko