Essential Sushi Class
Essential Sushi Class
If you are making sushi rolls for the first time or would like to master the fundamentals, this class is perfect for you.
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This hands-on class focuses on the essential techniques of making sushi rolls using a traditional bamboo mat. You will learn how to create a variety of sushi rolls in different shapes and sizes while mastering the skills needed to produce beautifully shaped rolls with clean, even cuts.
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In this fun and informal class, our experienced Japanese chef will guide you through every step of the sushi-making process, sharing professional techniques and practical tips developed through years of teaching and professional experience.
Unlike larger sushi classes, this is an intimate workshop with plenty of individual attention. With over 14 years of teaching experience, your instructor will help you refine your technique, answer your questions, and build your confidence throughout the class. By the end of the session, you will have the skills to recreate perfectly shaped sushi rolls at home.
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The foundation of great sushi is perfectly prepared sushi rice. You will learn how to cook and season sushi rice correctly using techniques that are easy to replicate in your own kitchen.
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During the class, you will make four popular styles of sushi rolls:
• Ura-maki (inside-out rolls)
• Hoso-maki (thin rolls)
• Futo-maki (thick rolls)
• Rainbow Roll, using the ura-maki techniques you have learned
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Each roll is cut into bite-sized pieces, creating a beautiful platter of approximately 22 pieces of sushi.
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At the end of the class, you will enjoy your freshly made sushi with a glass of refreshment. Any remaining sushi can be packed into the takeaway box provided for you to enjoy later.*
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This class also makes a wonderful experience gift for birthdays, anniversaries, or any special occasion.
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*Please note that sushi containing raw fish, such as salmon, may not be suitable for takeaway depending on the weather conditions and the length of your journey home.
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DIETARY REQUIREMENTS & ALLERGIES
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We are happy to accommodate the following dietary requirements, provided we receive at least 14 days' notice before the class.
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Vegetarian
Fish can be substituted with a selection of seasonal vegetables.
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Gluten-Free
Gluten-free soy sauce can be provided. Please note that this class is not suitable for people with coeliac disease, as wheat products are used throughout the class and cross-contamination cannot be avoided.
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Other Dietary Requirements
If you have any questions regarding allergies or other dietary requirements, please don't hesitate to get in touch before booking.
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
We loved the workshop and are already looking into booking another. Part was demonstration and part was hands on, so it was not intimidating to join in as someone who is not confident in the kitchen. We really enjoyed the small group setting and the friendly, casual atmosphere. It felt effortless and we learnt a lot! Highly recommended.
Such a lovely evening learning to make tofu! A wonderful atmosphere and a fantastic teacher. I left inspired and eager to try it at home.
I really enjoyed attending the Sozai - Essential Ramen Course yesterday. Akemi is a great teacher - learning how to make delicious food in a relaxed atmosphere was a lovely way to spend a Sunday morning and lunchtime.
Highly recommended.