Cooking Class - Classic Sushi Rolls

COVID-19 protocols this chef will implement are:
Icon indicating the class is social distancing friendly Social Distancing Friendly

Get ready to learn how to prepare three classic sushi rolls and more from scratch.

In this hands-on cooking class with Chef Chris, you will learn how to prepare a spread of classic sushi rolls and more using only the freshest, highest-quality ingredients as well as traditional Japanese sushi-making techniques.

Chef Chris will begin by teaching you how to perfectly blister shisito peppers served with a sweet and savory soy sauce blend, and handcraft fresh spring rolls with vegetables, noodles and mint. Then, make crispy prawn rolls with thin-sliced cucumbers, mango and seasoned sushi rice, and a hickory-smoked salmon roll with cream cheese.

Guests are welcome to provide wine and beer to enjoy during the class.

  • Minimum Guests 2
  • Maximum Guests 6
  • Meal Courses 4
  • Event Duration 2 hours
  • Labels Asian, Beginner, Group, Japanese, Sushi Making

Reviews guests left for this experience



09 Feb 2023

Chris was great and provided a fun evening making sushi with my daughter!



05 Dec 2022

Loved the cooking class with Chef Chris. He was very informative, patient and most importantly the food was delicious! 10/10.



30 Nov 2022

Wonderful Chef and menu!!! Will be doing this again.

$ 85 Per person

all-inclusive: 2-hour class, 4-course meal and taxes.

Looking for another date or time or need to book for a larger group? Message us

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Meet your chef

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Chef Travels to You

Chef Chris has been busy working as a sous chef, head chef, and head baker in many restaurant kitchens over the past decade, and now, he is sharing his experiences and passion for all things food in an array of incredible cooking classes. Chef Chris creates an inviting and nonjudgemental atmosphere brimming with culinary wisdom that will empower you to cook at home and feel more confident in your kitchen.

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Chef Chris will travel to guests within Dallas for this experience.

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