We created this class just for kids! Sushi rolling is fun and in this class you'll make three rolls. Two of the most popular in restaurants, and one fruity dessert roll!
Students will learn how to roll their own sushi. Chef will explain how to make sushi rice. Then we'll move on to proper cutting techniques, and explain the ingredients we'll use and where you can get them. This class will teach you the fundamentals of making sushi rolls by having you build two of the classics, California Rolls and Crunchy Shrimp Rolls (seafood is cooked, not raw). You will also make a strawberry and kiwi roll with a sweet soy wrapper to finish off the class.
- Classes are limited to 12 students with one Chef Instructor and two support staff.
- Each student cooks individually at their own cook top/prep station. No groups.
- Every student will learn every aspect, not just bits and pieces. Hands-on learning.
- Every day, campers will cook a full meal, and usually have leftovers to take home!
- California Roll
- Crunchy Shrimp Roll
- Dessert Roll
- 2 Sushi Sauces
- Kitchen Safety
- Knife Skills
- Mise en place
- Sushi rolling
- Sauce mixing
Comfortable clothes, closed-toe shoes, and long hair pulled back is recommended.
Parents/guardians may stay for the duration of the class, but are encouraged to sit back, relax, and let the campers work independently.
7-day cancellation policy. Call for same-day scheduling.
Chef Instructor: Rebecca Denney
Rebecca Denney is the chef and owner of Paleolicious and the Modern farmhouse Kitchen. Her specialties include gluten free, paleo, seasonal and vegetarian entrees. She is passionate about working with families to help them discover that healthy food should always be delicious.
Our recipes use common ingredients that may or may not be specified in the menu, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy or dietary restriction we should be aware of, please call or email before attending the class. We may or may not be able to accommodate.