Cooking Class: Make Vibrant Vegan Sushi
Sun, Jan 4th at 9:00AM
Sat, Jan 3rd at 7:00PM
Sun, Jan 4th at 9:00AM
Sat, Jan 3rd at 7:00PM
Join Chef Paulo to create three vegan versions of your favorite sushi rolls in this cooking class.
First, you'll craft hand sushi rolls by layering avocado, cucumber, daikon radish, mango and more onto rice-lined nori sheets. Chef Paulo will teach you the time-honored technique for rolling sushi by hand before cutting it into bite-sized pieces. Then, try your hand at vegan sushi rolls layered with king oyster mushrooms and jicama. Prepare spicy pickled ginger and fresh wasabi to enjoy alongside your homemade sushi. Finally, craft a sweet warabi mochi for dessert to round out the meal. Book this vegan sushi class today!
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Hand Sushi Rolls
With avocado, carrots, cucumber, daikon radish, shiitake mushrooms, asparagus and mango
Vegan Sushi Rolls
With lemon, king oyster mushrooms and jicama
Pickled Ginger & Fresh Wasabi
Warabi Mochi
With warabi mochiko, kinako and sugar
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 2
- Maximum Guests 8
- Event Duration 3 hours
- Activity Level
Activity Level
- LabelsSushi Making, Vegetarian, Vegan, Asian, Japanese
Outside Reviews for Chef Paulo
Nathalie
28 Dec 2025
Chef Paulo has excellent expertise in tropical Brazilian cuisine and a world of experience in other gastronomies, having lived in Australia and San Diego. In all those places, he accumulated 15 years of experience and excelled at honing his skills and is always excited to share his craft with new and repeat guests.
With over 15 years of experience in the culinary world, Chef Paulo combines creativity with strong team leadership and exceptional kitchen organization. His background spans roles as an executive sous chef, restaurant manager, bartender and general manager, giving him a well-rounded perspective on hospitality. Fluent in English and Portuguese and conversational in Spanish, he brings a global influence to his cooking, blending flavors, aromas and textures inspired by his time in Brazil, Australia, Tucson and San Diego.
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