Seafood Sushi-Making Class in San Jose: Learn to Roll

Roll California and spicy tuna, then sit down to eat them

A hands-on sushi-making class in San Jose where you learn to prepare a three-course menu (edamame, nigiri and two sushi rolls) from a sushi chef in a small group. The class runs two hours and includes everything you make, plus guidance on knife work, rice preparation and plating. You can bring wine or beer to pair with the meal. Minimum age is 18.

The experience

You arrive with no sushi experience and leave having made four dishes. The class starts with spicy sesame edamame: a warm-up that teaches you how Japanese seasoning and technique change what you thought you knew about a simple vegetable. Then the chef walks you through sushi rice, the foundation that holds everything together, and you move straight into rolling: a California roll with real crab, cucumber and avocado, then a spicy tuna roll with sriracha that has actual heat. The nigiri comes last (shrimp, tuna or eel depending on what's fresh that day), and by then your hands know what they're doing.

The group stays small, which means the chef can watch your knife angle and your rice-to-nori ratio instead of shouting instructions at twenty people. You work at your own pace, ask questions without raising your hand, and the chef corrects you in real time. Two hours is enough to learn the moves without rushing through the eating part, which is the point: you sit down to a three-course meal you built yourself. Bring wine or beer if you want it. The class is designed to let you pair as you go.

The space is wheelchair accessible, and the kitchen can handle dietary needs if you mention them when you book. The class is taught in English and open to anyone 18 and older.

What’s included

• Full three-course menu with spicy sesame edamame, sushi rolls and nigiri.
• hands-on instruction from an esteemed sushi chef.
• small-group format for personalized guidance on knife work, rice preparation and plating.

Before you book

Days and timesFridayDeparts at 18:30

Book up to8h before

AgesAdult (18 and older) · Under 18: can't be booked

GroupUp to 8

Live guideEnglish

Meeting point and pickupNo hotel pickup: you go to the meeting point. Ends back at the starting point.

Cancellation and refundsFree cancellation up to 24 h before the start. After that, no refund.It may be canceled if the minimum number of travelers isn't reached. If that happens, you're offered another date or a refund.

Prices and times updated yesterday

Good to know

Wheelchair accessibleAccessible transportPets welcome

Operated by Cozymeal Cooking Classes

Is this one for you?The class is taught in English by a live chef, so you follow along comfortably whether you're a native speaker or learning the language. Book this if you have a free afternoon and want to learn a real skill you can use at home, not just watch a demonstration.

Traveler reviews

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Top questions

What exactly do I make in the sushi class?

You prepare spicy sesame edamame as a starter, then move to sushi rice and rolling technique. You'll make a California roll with real crab, cucumber and avocado, a spicy tuna roll with sriracha, and nigiri with your choice of shrimp, tuna or eel based on what's available that day.

Is this class good for someone who's never made sushi before?

Yes. The chef teaches knife techniques, rice preparation and rolling from the beginning, so no prior experience is needed. The small-group format means you get hands-on guidance as you work.

Can I bring wine or beer to the class?

Yes, this is a BYOB event. You're welcome to bring wine or beer to enjoy and pair with the dishes as you make and eat them.

How long does the class take?

The class runs two hours, which includes instruction, hands-on preparation of all four dishes, and time to sit down and eat what you made.

Can the class accommodate dietary restrictions?

Yes. The kitchen is designed to work with a variety of dietary needs. Let the operator know in advance when you book, and they'll tailor the menu to suit your preferences and restrictions.