Cooking Class: Sushi Making With Chef Albert
Join this exciting cooking class where Chef Albert will walk you through the basics of making the perfect sushi rolls.
During this session, you'll learn basic sushi-making skills and techniques such as how to handle nori, prepare the perfect sushi rice and layer fresh ingredients to perfection. On the menu? Classic California rolls with avocado and surimi and fresh veggie rolls with mango and cucumber. Whether you're a total beginner or just want to sharpen your skills, this class is a tasty way to boost your kitchen confidence and impress your friends with homemade sushi.
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California Roll
With nori, sushi rice, avocado, surimi and cucumber
Veggie Roll
With nori, sushi rice, mango, avocado and cucumber
Cooking classes on Classpop! are designed to be fun, social events. Feel free to purchase wine or beer at the venue to enjoy during the class.
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 4
- Maximum Guests 25
- Event Duration 2 hours
- Activity Level
Activity Level
- Restrictions Must be 21 years of age or older to attend.
- LabelsSushi Making, Date Night, Asian, Japanese, Pescatarian, Holiday
Outside Reviews for Chef Albert
Dan
04 May 2025
Culinary wizard with twenty years experience high passion for food cuisine and safety
Shania
21 Apr 2025
FABULOUS lots of fun and earnt a great deal.
Kim
16 Mar 2025
Such a great experience! Chef Albert is professional & engaging. Learnt lots and the food was great.
Chef Albert is a highly experienced culinary professional with over 16 years in the industry, including leadership roles as Executive Chef and General Manager. He specializes in team development, cost efficiency and menu design, with a strong focus on kitchen operations and food safety. As an instructor, Chef Albert brings a hands-on, mentorship-driven approach to teaching, empowering students with real-world techniques and professional insights from his years in high-end restaurant kitchens.
