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 understanding of Japanese food provenance stems from her upbringing in Hokkaido, where, under her father's guidance, she spent her childhood foraging, fishing, and developing a profound appreciation for Japan's seasonal ingredients and culinary traditions.
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As Principal of Sozai Cooking School, Akemi leads acclaimed Japanese cookery classes that have earned praise from UK national media. Her expertise has been featured on major television and radio programmes, including Channel 4's 'Sunday Brunch', CBBC's 'Saturday Mash-Up,' BBC Radio 4's 'Front Row,' and Channel 5's 'Faking It!', where she appeared as a panel judge identifying the fake sushi chef. Alongside teaching, she is also a sought-after private chef, creating authentic and refined Japanese dining experiences.
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A passionate ambassador for Japanese food culture, Akemi regularly collaborates with Japanese government organisations and industry partners to promote washoku, sake, and traditional Japanese culinary techniques throughout the UK and Europe. She has a particular passion for Japanese fermentation, producing a wide range of traditional Japanese seasonings at home—including multiple styles of miso, shoyu-based condiments, and other fermented foods—while continually researching and practising time-honoured fermentation and preservation techniques.
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Combining historical insight, technical expertise, and engaging storytelling, Akemi brings Japanese cuisine to life for both professionals and home cooks alike. Her mission is to preserve and share the depth, craftsmanship, and cultural significance of Japan's culinary heritage with audiences around the world.
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Professional Affiliations & Qualifications
* Committee Member, Japanese Culinary Academy EU
* Certified Miso Sommelier, Japan
* Certified Koji Making Instructor, The Koji Academy, Japan
* International Wine Challenge (IWC) Sake Judge
* Culinary Committee Member, British Sake Association
The masterclass is excellent in so many ways I don't know where to start! A maximum of 5 or 6 students in an informal kitchen setting means it is very personal, with lots of time to ask questions and get help; a fantastic chef who guides you through every step of filleting fish, making the all-important rice, slicing the fish, preparing condiments and assembling each piece; plus an abundance of background knowledge, experience and culture.
All in all, a fantastic course for beginners like me, or experienced chefs looking to expand their horizons.
Akemi was fantastic - thank you for a great afternoon!!
A really brilliant class with Akemi - learnt to so much through hands on experience and expert tuition. Highly recommended!
I am very happy to have attended this workshop. Ideal for begginers that want to learn nerikiri modeling. Personnel was very sweet and helpful. All materials were available. If you like nerikiri this is a good place to start!