Cooking Class: Seafood Sushi From Scratch
Thu, Jun 11th at 6:00PM
Wed, Jun 17th at 6:00PM
Fri, Jun 19th at 4:00PM
Fri, Jul 10th at 7:00PM
Traditional sushi-making is an art form practiced around the world. If you'd like to learn the secrets of rolling perfect sushi for yourself, this cooking class with Chef Shinya is a great place to start.
In the class, you will create two types of sushi rolls by hand. Start with a spicy roll made with tuna and chili sauce, then, create a sockeye salmon roll filled with cucumber and kaiware sprouts. While you cook, learn about sushi's long history and etiquette while tasting some fresh wasabi to accompany your rolls.
Cooking Classes on Classpop! are designed to be social events that do not require any previous experience. Guests are welcome to purchase beer to enjoy during the class.
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Spicy Tuna Roll
With rice, rice vinegar, nori seaweed, chili sauce and salt
Wild Pacific Northwest Roll
With rice, rice vinegar, nori seaweed, sockeye salmon, sea salt, cucumber and kaiware sprouts
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.
Reviews Guests Left For Other Experiences
Mikhale
23 Mar 2026
What a fun experience! Chef Shinya was a perfect mix of knowledgeable and fun. My fiancé and I had such a great time and learned so much about making gyozas. Would highly recommend!
Rosslyn
05 Mar 2026
We had a great time!
Leah
23 Feb 2026
Had a lovely time - learned a ton and the ramen was DELISH!
Meet your chef
Chef Shinya is a Japanese chef who specializes in traditional dishes from his home country enhanced with local flavors and ingredients of the West Coast. His combination of both classic Japanese techniques and native ingredients makes for dishes that are truly unique. Chef Shinya has lots of industry experience, having worked as both a culinary instructor and chef trainer. He also formerly owned a restaurant that earned three stars from Seattle Times.Â