Cooking Class: Sushi Rolls 101
Sun, Jan 4th at 9:00AM
Sat, Jan 3rd at 7:00PM
Sun, Jan 4th at 9:00AM
Sat, Jan 3rd at 7:00PM
Craft your own sushi from scratch in this hands-on cooking class perfect for beginners.
During the class, you'll learn how to properly handle the fish and prepare it for your rolls. Plus, master the art of crafting the perfect seasoned sushi rice. First, you'll create hand sushi rolls with salmon, tuna and yellowtail. Try your hand at making classic sushi rolls made with avocado, cucumber, asparagus and lemon layered on rice-lined nori sheets. Practice rolling sushi by hand and slicing it into bite-sized pieces. On the side, enjoy a vibrant cucumber salad with a dressing made with rice vinegar and ginger. End the meal with a bright matcha warabi mochi for dessert. Book your cooking class today!
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Hand Sushi Rolls
With salmon, tuna and yellowtail
Classic Sushi Rolls
With avocado, cucumber, asparagus and lemon
Cucumber Salad
With cucumber, rice vinegar and ginger
Matcha Warabi Mochi
With mochi, matcha 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, Beginner, Asian, Japanese, Pescatarian
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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