- California roll
- Cucumber roll
- Spicy deep-fried shrimp roll
- Salmon ball
- Prosciutto ball (*You can have two salmon balls instead of prosciutto)
*This is a class for 2-3 people. If you want to join the class on your own (one person), please book another class designed for one person
I chose three different kinds of rolls and ball-style sushi because these three are basic roll styles. California roll is not common in Japan and it has seaweed inside which is not the traditional Japanese roll style. You can learn how to make roll sushi with seaweed inside. Cucumber roll is one of the simplest sushi rolls called “Hosomaki” in Japan. Once you learn how to make it, you can make any kind of “Hosomaki” such as a carrot roll or an egg roll. Spicy deep-fried shrimp roll is the most traditional style of roll called “Futomaki”. However, it is not easy to find spicy deep-fried shrimp rolls in Japan because we use different ingredients. I chose spicy deep-fried shrimp because it was popular in the Canadian grocery where I worked at. Since the size is larger, you can put multiple ingredients in “Futomaki”. That’s why “Futomaki” is the most common roll in Japan. Each family has their own recipe to make it. You can make “Futomaki” with your favorite ingredients at home. You might not be familiar with the Ball style of sushi. Since it is the easiest sushi to make, I want to introduce how to make it.
I listed ingredients for each roll in case of your allergy.
(Rice, Rice vinegar, Seaweed, Soy sauce, Imitation crab, Cucumber, Avocado, Mayonnaise, Sesame seeds, Flower, Egg, shrimp, Chili bean garlic sauce, oil, Ketchup/Tomato sauce, Smoked-salmon, Cream cheese, Prosciutto, Cream cheese)
*Please contact me 12 hours in advance if you want to have two salmon balls instead of prosciutto (pork).
*Please do not join my classes if you have an allergy to dogs.
My name is Ako and I have degrees in nutrition and English. I have lived in Victoria Canada and worked at a local grocery as a sushi chef. Since my child was a small kid while we were there, I cooked Japanese cuisine every day for my family. Therefore, I have a good grasp of what kinds of ingredients and cooking appliances are available in other countries. What I want to offer is “Learn here and make at home”. You can learn how to cook here, and you can make the food at home. I try not to use Japanese unique ingredients or cooking tools. I give you a lot of tips and secrets to make your foods authentic as much as possible. I also provide you with written recipes after class. All my classes are hands-on style and are conducted in English.
The closest station
How to get to the station?
From Tokyo Station: 25mins
Exact location provided after booking.
Duration of this cooking class is 2 hours.
Up to 3 people can join Ako's cooking class.
It costs 3500 per person.
You will receive the confirmation within 24 hours.
We accepts these cards on airKitchen.
Cancellations up to 48 hours prior to the class begins will be fully refunded by the airKitchen cancellation policy.