Cooking Class: The Art of Hand Rolled Sushi
Sat, Apr 20th at 11:00AM
Sat, Apr 20th at 12:00PM
Sat, Apr 20th at 12:00PM
Fri, Apr 19th at 7:00PM
In this hands-on cooking class, you’ll learn the art of crafting sushi rolls from scratch. Chef Roger offers plenty of tips and tricks to strengthen your skills. After brewing a miso soup starter, you’ll dive into maki sushi, which you’ll layer and roll by hand. Using fresh vegetables, salmon and tuna, Chef Roger will teach you how to create three classic rolls — vegetable roll, salmon roll and tuna roll — and also gunkan maki, topped with salmon roe or tobiko. For dessert, you’ll whip up a creamy green tea ice cream.
MENU
Miso Soup
Sushi Rolls
Assorted fillings may include avocado, shiso leaves and soy-marinated mushrooms
Vegetable Roll
Salmon Roll
Tuna Roll
Gunkan Maki
With salmon roe or tobiko
Green Tea Ice Cream
- Minimum Guests 2
- Maximum Guests 6
- Event Duration 2.5 hours
- Activity Level
Activity Level
- LabelsSushi Making, Date Night, Asian, Japanese, Pescatarian
Classpop! Guest Reviews for other experiences with Chef Roger
Pauline
26 Jan 2022
Great teacher! Very passionate and Roger also created a nice atmosphere. I came alone but I felt as if I had class with friends PLUS learning knife skills while chatting!
Outside Reviews for Chef Roger
Avery G.
06 Jul 2021
Chef Roger is a professional through and through. He is a seasoned cooking instructor and anyone who works with him can tell! His teaching style is very approachable and he takes time to explain helpful techniques that will definitely help me in my own cooking for years to come. He is very friendly and a lot of fun to work with. I highly recommend Chef Roger to anyone in the NYC area.
Classically-trained and restaurant-proven, Chef Roger is an enthusiastic teacher of gastronomy with wild enthusiasm and remarkable range. His popular pop-up events, such as a traditional afternoon tea with all the trimmings, are favorites around New York City. As an instructor of various cooking classes around the city, Chef Roger shares wisdom and experience from his 20 years as a New York-based fine dining chef with student chefs of all skill levels.
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