Cooking Class: Hand-Rolled Sushi Workshop
Sun, Apr 21st at 6:00PM
Sun, Apr 21st at 6:00PM
Mon, Apr 22nd at 6:00PM
Sun, Apr 21st at 6:00PM
Learn the art of rolling your own sushi in this exciting and hands-on cooking class. To start, you'll make Japanese gyoza dumplings from scratch, stuffing them with pork, turkey, green onion and sauces before wrapping and frying them up. Then, you'll cook up a classic miso soup before diving into the sushi-rolling. For the main event, you'll prepare an assortment of maki sushi rolls featuring assorted types of fish, vegetables and other classic sushi ingredients. Finally, you'll enjoy a silky and decadent, homemade green tea ice cream to end your sushi-making workshop.
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Japanese Gyoza
With pork, turkey, garlic, ginger, soy sauce, sesame oil and green onion
Miso Soup
With vegetable broth, miso paste, tofu, green onions and soy sauce
Maki Sushi Rolls
With assorted fish, sticky rice, nori, cucumber and Japanese mayonnaise
Green Tea Ice Cream
With green tea matcha powder, heavy cream, sugar and egg yolks
- Minimum Guests 2
- Maximum Guests 7
- Event Duration 2.5 hours
- Activity Level
Activity Level
- LabelsCouples, Sushi Making, Date Night, Fun, Asian, Holiday, Valentine's
Classpop! Guest Reviews for other experiences with Chef Laine
Karen
26 Jan 2023
Thank you very much for the wonderful class! It was amazing. You were so patient in showing us the techniques of “working” the dough for pizza, answering to all our question and adding fun to making the pizza and apple pastry. Hats off, I had a wonderful experience!
Outside Reviews for Chef Laine
Lorena P.
15 Nov 2021
Awesome experience! The class was thorough and hands on. She really knows her stuff, and it shows! The food was delicious.
Chef Laine was introduced to cooking by her mother and sister, both wonderful cooks in their own right. At age 11, she catered her first party of 40 guests, and she's been pursuing that passion for cooking ever since. Chef Laine held various positions for catering companies and high-end restaurants over the years, even spending time as a private chef and a professional baker. Her world travels have informed her repertoire, which she delights in sharing with others.
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