Online Cooking Class - Colorful Pride Sushi

Learn how to create a colorful trio of sushi dishes to celebrate Pride Month.

During this live and interactive online cooking class with Chef Vivian and Michi, you will learn how to prepare three colorful sushi dishes to celebrate Pride Month. Chef Vivian and Michi will begin by teaching you how to make a rainbow tiradito appetizer. Then, you will learn how to make a Pride roll topped with tuna, salmon, snapper and avocado before ending with fruit sushi for dessert.

Kit Description

Sushi Kit
Kit includes: Sushi rice, nori, rice vinegar powder, sesame seeds, wasabi powder, rolling mat, cooking instructions, shopping guide, and drink pairing suggestions. Servings: Makes 8 rolls with 6 pieces each. Please discuss with the class host the exact ingredient needs if purchasing the optional kit. ⚠️ WARNING - California Proposition 65 CALIFORNIA RESIDENTS ONLY WARNING: This product can expose you to lead, a chemical which is known to the State of California to cause cancer, birth defect or other reproductive harm. For more information go to

  • Cooking class is fully interactive.
  • Chef accompanies you throughout the entire process.
  • Ask as many questions as you want!
  • Order ingredients online and have them delivered to your door.
  • Recipes Recipe links are sent in your booking confirmation.
  • Ingredients Ingredients can be adapted for dietary restrictions or lack of availability and can be delivered by your preferred local grocer with the link below.
  • Technology Connect with the chef using Zoom on your computer, tablet or mobile device.
  • Class Participation Chime in with questions through audio or chat. Use of video is optional.
  • Class Size
    Public class sizes are between 4 to 20 connections to provide an opportunity for all guests to participate and ask questions. Private classes can accommodate up to 498 guests.
  • Event Duration 75 minutes
  • Prep Time 30 minutes
  • Shipping Kit and items purchased will ship 10-14 days before your class.
  • Labels Asian, Classes with Kits, Group, Japanese, Pescatarian, Sushi Making


Raw tuna
Raw salmon
Red snapper or any other white fish
Kikkoman ponzu
Japanese kimchi base/paste
Cooked shrimp
Wasabi paste
Pickled ginger
Soy sauce
Sushi rice
Sesame seeds
Nori paper
Rice vinegar powder
Raw honey (optional)

Kitchen Equipment

Bamboo mat
Cutting boards
Plastic wrap

Prep Work Details

Please make sushi rice following the sushi kit instructions or package instructions. Chop 1/2 cup of scallions. Julienne 1/2 of a cucumber and half-moon slice the other half. Cover bamboo mat with plastic wrap. Have all ingredients and equipment ready prior to class.

Reviews guests left for this experience



18 Jan 2022

Lots of fun learning new techniques. The chefs were very attentive and interactive.

Reviews guests left for other experiences with Chef Vivian and Michi



02 Dec 2023

Chefs Vivian and Michi were wonderful! They were so kind and the food was delicious. I’ll be booking another class soon! I couldn’t recommend them enough!



01 Dec 2023

Vivian and Michi were amazing! They go above and beyond for their students. It was great food and hospitality. Chef Vivian and Michi are very knowledgeable and skilled chefs, and great at teaching. Would highly recommend to anyone, and we will definitely be taking more classes with them!

$ 39 Per device

75-minute class hosted on Zoom. Plus shipping and tax.

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Meet your chef

Chef Vivian and Michi Shot
Chef Vivian and Michi Verified chef
Food safety certified

Chef Vivian and Chef Michi are a husband and wife dynamic culinary duo, each bringing more than 30 years of professional culinary experience to the table. Chef Vivian is a highly respected and lauded private chef, caterer and cooking class instructor. Chef Michi is a master of all things authentic Japanese sushi. Together, Chef Vivian and Chef Michi are a culinary force to be reckoned with in the kitchen.

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Cancellation Policy

Flexible booking: Cancel or reschedule this event's reservation for free up to 48 hours before the event.
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