Roll & Roll Sushi Class
Roll & Roll Sushi Class
If you are making sushi for the first time or would like to master the fundamentals, this class is perfect for you!
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This class focuses on the techniques of making sushi rolls using a bamboo mat, creating different styles and sizes with a variety of ingredients. You will learn not only how to make delicious sushi, but also how to shape your rolls beautifully and cut them neatly and evenly – essential skills for making sushi that looks as good as it tastes.
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In this fun and informal class, our experienced Japanese chef will guide you through the art of sushi making, sharing professional techniques and practical tips every step of the way.
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Unlike larger sushi classes, this is an intimate, hands-on experience with plenty of individual attention. With over 14 years of teaching experience, your instructor will help you refine your technique and build confidence as you practise. By the end of the class, you will not only have made delicious sushi, but also gained the skills and confidence to recreate perfectly shaped sushi rolls at home.
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The secret to successful sushi making is perfectly prepared sushi rice. You will learn how to cook and season sushi rice so that you can make it with confidence in your own kitchen.
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You will then move on to making four popular types of sushi rolls:
* Ira-maki (inside-out rolls)
* Hoso-maki (small rolls)
* Futo-maki (large rolls)
* Rainbow Rolls, using the techniques you have learnt from making Ura-maki
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Each sushi roll is cut into bite-sized pieces, creating a beautiful plate of 22 pieces of sushi in total.
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At the end of the class, you will enjoy your freshly made sushi with a glass of refreshment. Any leftover sushi can be packed into the box provided to take home and enjoy later.*
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This class also makes a wonderful experience gift for a birthday, anniversary or any special occasion.
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*Please note that raw ingredients such as salmon may not be suitable for take away depending on the weather conditions and the distance you need to travel.
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Dietary Requirements and Allergies
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We can cater for the following dietary requirements and allergies on request, provided that we are notified at least 14 days before the class commencement.
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Vegetarian Option
We can substitute fish with a selection of vegetables.
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Gluten-free
We can provide gluten-free soy sauce as an alternative.
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Other Dietary Requirements
If you have any questions regarding other dietary requirements, please do not hesitate to contact us.
Instructor
Akemi Yokoyama
Akemi Yokoyama is a highly respected Japanese food specialist, chef, presenter, writer, and educator based in London. Her deep knowledge of Japanese food provenance stems from her father’s influence, having grown up foraging and fishing across the island of Hokkaido during her childhood.
As Principal of Sozai Cooking School, she leads acclaimed Japanese cookery classes, earning praise from UK national media. Her expertise has also been featured on major TV and radio programs, including Channel 4’s Sunday Brunch, CBBC’s Saturday Mash-Up, and BBC Radio 4’s Front Row. Most recently, she appeared on Channel 5's Faking It as a panel judge to spot the fake sushi chef.
In addition to teaching, she is a sought-after private chef, known for creating authentic and refined Japanese dining experiences.
A passionate advocate for Japanese food culture, Akemi frequently collaborates with Japanese government-related organisations and projects to promote washoku and sake across the UK and Europe. Her culinary expertise extends to Japanese fermentation, crafting a variety of miso at home and exploring traditional preservation techniques.
With a unique ability to blend historical knowledge, technical skill, and engaging storytelling, Akemi is a dynamic force in the world of Japanese cuisine, ensuring its traditions continue to thrive on an international stage.
Member of Japanese Culinary Academy, UK
Certified miso sommelier, Japan
Certified koji making instructor, The Koji Academy, Japan
International Wine Challenge Sake Judge
British Sake Association Culinary Committee
Akemi was a great teacher - very patient and welcoming. Her kitchen is a great space to hold the class - we all sat around a huge island so there was plenty of room for everyone to work. We covered all the steps for making nerikiri including preparing the dough, shaping it, adding red bean paste as a filling, and decorating. Then we tried one of our creations with a drink. I would love to try one of her other classes.
Thank you. An amazing introduction to ramen making. And a delicious result!
Myself and my partner really enjoyed this class! It was well presented, enjoyably interactive and a very enjoyable evening. We can’t wait to cook more ramen from scratch with everything we learnt. Thank you so much Akemi!