Japanese Home Cooking Class in Tokyo. YUCa's Food & Lifestyle Media from Japan

Trip adviser facebook Google map instagran youtube

Class Schedule

See all


Categorised in: | Link of this article

Ingredients (4 servings):

Vinegared rice
225g Japanese rice
2 Tbsp Rice vinegar
1 Tbsp Sugar
2 Pinches Salt
100g Salmon
100g Tuna
4-10 Shrimps
100g Ikura *Salmon roe
1 Japanese omelet:
1 Egg
1/2 tsp Salt
1 tsp Sake
Asatsuki long onion, as needed
Nori seaweed, as neededDirections:

1. Put cooked rice into a wooden bowl.2. Put rice vinegar, sugar and salt in a small bowl and mix them.
Gently pour it over the rice and mix like cutting the rice.
Cover the bowl with the wet cloth.3. Break two eggs into the bowl, add salt and sake and beat it.4. Heat an omelet pan and add oil. Pour egg into the pan and make the scrambled egg.
Then, gather egg and make sure it’s compact.
Pour the egg again. When the egg is half-cooked, roll up the omelet.
Continue to make a thick omelet. Take out the omelet and cut into pieces.

5. Cut other ingredients.

6. Garnish all the ingredients on the vinegared rice.
Then, sprinkle long onion and nori seaweed as for final touch.

Memo : 
Are you looking for Japanese kitchenwares and cooking tools? Please visit our online store!

Class Schedule

See all


See more photos


See more videos
Display mode