Recipe a day

Master Sushi Class with Chef Jackson Yu of Omakase in San Francisco

Master Sushi Class with Chef Jackson Yu of Omakase in San Francisco

Mise en Place

  • Cutting board
  • Knife
  • 2qt Sauce pot with lid
  • Sushi mat 
  • Large mixing bowl
  • Strainer
  • 1 cup Measuring cup
  • Wooden spoon
  • Kitchen towel
  • Plastic wrap


  • 2 cup Japanese sushi rice (short grain)
  • 3 oz Sushi rice vinegar
  • ¼ lb Kanpachi 
  • ¼ lb King salmon 
  • 1 bunch Scallion 
  • 1 oz Salmon roe 
  • 1 ea Hass avocado 
  • 1 ea Lemon
  • 6 oz Kanikama crab meat 
  • 1 pack Nori sheets
  • 1 container Pickled ginger 
  • 1 container Fresh wasabi 
  • 1 container Chef Jackson’s soy sauce 

Sushi Rice--Make 2 Hours Before 

  1. Place the sushi rice in the mixing bowl and cover with cold water.
  2. Gently move the rice in the bowl with the back of your hand to wash the rice.  The water will turn cloudy.
  3. Drain the water and repeat this process about 8-10 times or until the water runs clear.
  4. Transfer the washed rice into the strainer and allow the rice to sit for 45 minutes to 1 hour.
  5. Place the rinsed rice in the 2 qt sauce pot and cover with 2 ½ cups of water.  
  6. Bring the rice to a simmer, cover, and reduce the heat to very low.  
  7. Allow the rice to cook for 20 minutes, then remove the rice from the heat and let it sit off the heat for an additional 25 minutes.
  8. Transfer the rice into the large mixing bowl.
  9. Pour the sushi rice vinegar on top of the rice and mix into the warm rice.  Cover the rice with a towel and keep at room temperature for the class.

How to Make

  1. Chop the kanpachi and the scallions together.  Season with a little wasabi and soy sauce.
  2. Cut the nori sheets in half.
  3. Make the kanpachi maki roll by spreading a thin layer of rice on top of a nori sheet, topped with some of the chopped fish, and roll with the sushi mat!
  4. For the 49er roll, Slice the salmon and thinly slice the lemon.
  5. Spread a thin layer of rice on a nori sheet. Flip it over so the rice is facing down.  
  6. Lay some kanikama, and avocado on the nori and roll.  
  7. Lay slices of salmon and lemon on top; shape with plastic wrap.
  8. Slice and serve with some salmon roe on top!!

Sushi Rice Vinegar Recipe (for your future sushi making)

  • ¾ cup Japanese rice vinegar
  • ⅓ cup Sugar
  • 1 tablespoons Kosher salt
  • 1 small piece Kombu
  1. Place the vinegar, sugar, and salt in a pot and bring to a simmer.  
  2. Remove the pot from the heat, add the kombu, and allow it to come to room temperature.
  3. This is the sushi rice vinegar recipe if you want to make this again in the future!
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