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The Real Food Academy Miami's sushi galore recipe.
See All Recipes

Sushi Galore

By Chef Maria Cummins

Course
entree
Cuisine
japanese
Servings
Serves 10 people

Ingredients

  • Ingredients listed below

Instructions

Sushi Rice

Serves 10 people

Ingredients for Sushi Rice
  • 10 cups uncooked sushi rice
  • 10 cups water
  • 1 1/2 cups seasoned rice vinegar
  • 1 ½ pounds salmon (sushi grade)
  • 1 ½ pounds tuna (sushi grade)
  • 2 European cucumbers, cut in strips (4 inches long 1/8 inch wide)
  • 4 carrots, cut in strips (4 inches long 1/8 inch wide)
  • 1 pack 8 oz imitation crab (leg style), sliced lengthwise into 1/2 inch strips
  • Sesame seeds (black and white)
  • 10-12 tempura shrimp (store bought)
  • Pickled ginger
  • Wasabi paste
  • Eel sauce
  • Spicy mayo (see recipe below)

NOTE: If you don’t have seasoned rice vinegar, combine 1/2 cup reg. rice vinegar, 1 teaspoon salt and 2 tablespoons sugar dissolve over medium heat and let cool.

Instructions for Sushi Rice
  1. Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a rice cooker and cook. Rice should be tender, and water should be absorbed.
  2. While still hot, spread the rice onto a flat baking sheet to cool add the seasoned rice vinegar then stir well. Keep stirring and the rice will dry as it cools. Keep it covered with a wet towel until use.
A picture of a The Real Food Academy Miami prepared tuna roll with seaweed on the outside.
Salmon or Tuna Sushi Roll (Seaweed on the Outside)

Serves 1

Ingredients for Salmon or Tuna Sushi Roll
  • 1 half sheet of nori (seaweed paper)
  • ½ to 3/4 cup cooked rice (enough to cover ¾ of the nori)
  • 1 strip of salmon or tuna
  • 2 cucumber sticks (optional)
  • 2 carrot sticks (optional)
  • ¼ avocado cut in strips (sprinkle the avocado with vinegar to prevent browning while you work)
  • Pickled ginger
  • Wasabi
  • Soy sauce
Instructions for Salmon or Tuna Sushi Roll
  1. Place a bamboo sushi mat on a flat work surface with the slats running horizontally. Lay a piece of plastic wrap over the bamboo mat. Place a sheet of nori on the plastic wrap, shiny side down.
  2. With wet hands, spread about 3/4 cup of the rice over the surface of the nori, leaving about a 1/2-inch uncovered on the furthest edge. Press and spread the rice down firmly but gently, wetting your hands again if needed to prevent sticking.
  3. Set the fish pieces end-to-end across the center of the rice. Top the fish with a few slices of your favorite veggie, and or avocado (it’s okay if they overlap a bit)
An inside out salmon roll prepared by The Real Food Academy Miami.
Salmon or Tuna Sushi Roll (Inside Out)

Serves 1

Ingredients for Salmon or Tuna Sushi Roll
  • 1 half sheets of nori (seaweed paper)
  • 1 cup cooked rice (enough to cover entire the nori)
  • 1 strip of salmon or tuna
  • 1 strip cucumber (optional)
  • 1 strip of carrot (optional)
  • ¼ avocado cut into strips
  • Pickled ginger
  • Wasabi
  • Soy sauce
Instructions for Salmon or Tuna Sushi Roll
  1. If making inside-out rolls, spread rice evenly over the entire nori paper and flip over to add the salmon, tuna, avocado, etc. Roll with your hands to press the dough gently with the plastic bamboo mat to tighten the roll.
An dragon roll expertly made by The Real Food Academy Miami.
Dragon Roll

Serves 1

Ingredients for Dragon Roll
  • 1 half sheets nori (seaweed paper)
  • 1 cup cooked rice (enough to cover entire the nori)
  • 1 stick imitation Crab Sliced lengthwise into 1/2-inch strips to make 2 total sticks
  • 1 tempura shrimp already cooked, cut in halves
  • ½ avocado, sliced (sprinkle the avocado with vinegar to prevent browning while you work)
  • To garnish: Soy sauce. Eel sauce. Spicy may. Crispy onions. Pickled ginger. Wasabi.
Instructions for Dragon Roll
  1. Preheat oven to 400 degrees F and cook frozen tempura shrimp until golden and crisp (about 6 minutes per side).
  2. Spread rice evenly over the entire nori paper and flip over to add the crab, and shrimp with the tails on the outside of the rolls. Using the mat, roll to close. Using the knife, place half of the avocado (previously sliced) on top of the roll to cover the entire roll. Place the wrapped bamboo mat on the roll to secure the avocado.
  3. Garnish with sesame seeds, eel sauce, and spicy mayo.
Vegetables for sushi rolls prepared by The Real Food Academy Miami.
Sushi Vegetables
Cucumber Sticks
  1. Face the cucumber down, and with a sharp knife cut it into 1/2 cm thick sticks. Once you are done, you might want to hold all the sticks together and cut the ends to ensure that they are all the same length (preferably the length of half a nori sheet) – but this is also optional.
Carrots Sticks
  1. Cut each carrot in half, lengthwise. Cut each length into long, thin strips about 1/4 inch thick. Place water in a pot and bring to a boil. Place the carrot strips in and blanch for 2 minutes. Remove and drain. The carrots are now ready to use in rice, noodles, or vegetable sushi.
An instructional image on preparing sushi vegetables by the experts at The Real Food Academy Miami.

Chef Maria Cummins

Born in Venezuela, Maria Cummins discovered her deep-rooted passion for food from an early age. Her culinary journey led her to Lima, Peru, where she immersed herself in the rich secrets of Peruvian gastronomy during part of her childhood. In her early twenties, she embarked on a new chapter by coming to the United States and delving into the Hospitality Industry in Boston, Massachusetts.

Maria's culinary adventure continued as she relocated to San Diego, California, where she made her mark by opening the renowned El Tucan Restaurant. Her extensive travels and diverse experiences greatly influenced her innovative culinary style, shaping the unique approach she is celebrated for today.

During her time in San Diego, Chef Maria not only honed her culinary skills but also gained a profound understanding of the importance of nutrition, particularly through the use of organic and unprocessed ingredients.

Today, Maria Cummins is the proud owner, founder, and head chef of the Real Food Academy, a culinary haven nestled in the vibrant city of Miami. Here, both kids and adults come together every week to share the joy of connecting through the power of Real Food and Real Fun!

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No. All Payments and Deposits are non-refundable: When a payment or deposit is made, that day and time is no longer available to other customers on our calendar. For that reason, all payments and deposits are non-refundable.

In the case of a cooking class, the ingredients are shopped for and prepped in advance. Staff is also scheduled according to the number of people on the roster.

See our Wine and Beer list for your in-house kids party options. Optionally, you can bring your own wine or beer and page a corkage fee.

Corkage Fees

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  • $30 per 1.5 L bottle of wine

Bring outside beer: $20 for beer (any quantity)

We love it when our customers decorate our place. That said, you have no idea how difficult it is to clean these types of things up. As far as noisemakers go......you will be glad you left them at home as well. So please do not bring any of those things.

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