The Sushi Studio
This class is about turning sushi night into something you can actually pull off at home – no sushi bar setup, no fussy molds, just well-seasoned rice, generous maki, hand-rolled temaki, a little “let’s-try-it” nigiri, and bright little things that taste outrageously good together.
We’ll touch on where sushi came from — vinegared rice as a way to enjoy and preserve fish — and how it evolved from early street food to the neatly sliced rolls we know now. Then we’ll borrow the parts that make sense for a home cook: well-seasoned rice, simple fillings, and plenty of crunchy, tangy accompaniments.
In The Sushi Studio: Rolls, Rice & Bright Little Things, we’ll cook seasoned sushi rice, set up an efficient rolling station, and build a small family of maki rolls and hand rolls with vegetables, cooked seafood, and an optional sushi-grade fish component for those who want it. You’ll leave with a feel for rice texture, rolling and slicing that doesn’t collapse on the cutting board, and a handful of sauces and sides that turn “we made rolls” into a proper spread.
Price: $175 per person plus tax
all ingredients included
Class Overview
This hands-on workshop focuses on the building blocks of sushi at home: properly cooked and seasoned rice, approachable fillings, clean knife work, and a few high-impact accompaniments that make the table feel abundant.
We’ll start with rice — rinsing, cooking, seasoning, and cooling it so the grains are tender and distinct instead of gluey. From there, we’ll talk through filling ideas: plenty of vegetables, cooked seafood, and how to approach a small amount of sushi-grade fish safely and thoughtfully if you choose to use it. We’ll set up a compact rolling station and practice both classic maki rolls and relaxed hand rolls that are easy to pass around the table.
While the rice rests, we’ll pivot to the bright little things: quick-pickled vegetables, a simple seaweed or cucumber salad, and a small sauce-and-toppings bar. Think spicy mayo, sesame-soy drizzle, toasted sesame seeds, and a few crunchy bits — the kinds of details that make rolls, bowls, and next-day “sushi-ish” lunches feel intentional instead of thrown together.
What You'll Learn
• How to rinse, cook, season, and cool rice for sushi at home.
• A bit of sushi backstory and how restaurant traditions translate (or don’t) to a home kitchen.
• Setting up a simple sushi-rolling station that fits on a normal countertop.
• Basic rolling techniques for maki rolls and hand rolls.
• Knife skills for cleanly slicing rolls without tearing nori or squashing fillings.
• Ideas for fillings using vegetables, cooked seafood, and optional sushi-grade fish, with notes on sourcing and safety.
• How to make quick-pickled vegetables and a simple side salad to round out the plate.
• Building simple sauces and toppings — spicy mayo, sesame-soy drizzle, crunchy garnishes — to finish rolls and bowls.
On The Menu
Menu will shift slightly with the season and seafood availability, but may include:
Seasoned Sushi Rice
Short-grain rice rinsed, cooked, and seasoned with vinegar, sugar, and salt, then cooled for rolling.
Veggie Maki Rolls
Nori rolls filled with combinations like cucumber, avocado, carrot, scallion, and quick-pickled vegetables.
Cooked Seafood Maki or Hand Rolls
Rolls featuring fillings such as poached or roasted shrimp, crab or crab-style salad, or smoked salmon, paired with crisp vegetables.
Optional Sushi-Grade Fish Component
A simple roll or hand roll using sushi-grade fish (such as tuna or salmon) with guidance on sourcing and safe handling.
Quick-Pickled Vegetables
Thinly sliced seasonal vegetables lightly pickled in a rice vinegar brine for crunch and brightness.
Simple Seaweed or Cucumber Salad
A lightly dressed salad with sesame, soy, and citrus to sit alongside your rolls.
Sauces & Toppings Bar
Spicy mayo, sesame-soy drizzle, wasabi, pickled ginger, toasted sesame seeds, and crispy bits for finishing rolls and bowls.
Who This Class Is For
• Home cooks who love ordering sushi and want a relaxed, at-home version that still feels special.
• People who like a hands-on, slightly interactive dinner — rolling at the counter, then eating around the table.
• Cooks who are curious about rice, bright flavors, and small seafood choices that feel thoughtful rather than fussy.
Take Aways
• A repeatable method for cooking and seasoning sushi rice at home.
• Rolling techniques for maki and hand rolls that you can adapt to whatever fillings you have.
• Simple recipes for quick pickles, a light salad, and a small sauce-and-topping bar.
• Permission for your rolls to be a little wonky and still completely worthy of guests.
Class Details
Format: Hands-on sushi and accompaniments workshop
Length: ~2.5 hours
Location: [Kitchen / Studio Name, Neighborhood]
Skill Level: Home cooks who enjoy a relaxed, hands-on class
Includes: All ingredients and tools, tastings throughout, shared spread at the end, printed recipes and rice/rolling guides
Cook’s Culinary Collective is a come-to-you experience: I handle the shopping, we cook together in your home, and you enjoy a great night with your guests. When we’re finished, I head out and you get to stay put, happy, and already home.
Class Size: Kept small so everyone has a station, rolls multiple rounds, and gets hands-on corrections.
Group Size: Minimum 2, maximum 12 in most home kitchens. Larger groups may require an event space.