Sushi making

Mida teed

A sushi chef shows you how the rice is seasoned and why its temperature matters, then how to slice fish and vegetables cleanly. You roll maki with a bamboo mat, try inside-out rolls and shape nigiri by hand, getting quicker with every piece. Vegetarian and fish-free versions are easy to arrange. By the end your board looks surprisingly like a restaurant platter, and you eat it with the people whose wonky rolls sit next to yours.

Mida koju kaasa saad

The rolls you made, eaten on the spot or boxed up, and the know-how to roll at home.

Kellele sobib

Teams that want something hands-on without a hot kitchen, client lunches and date nights. No knife skills needed to start.