4 hour class

10am – 2pm

Parrs Wood High School

Half price concessionary rate available.
Click here for info.
(Terms and conditions apply)

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What will you cook?

  • Sushi – Learn to make the different types: Maki rolls, Nigiri, Temaki and Uramaki
  • Wakame Salad – Japanese style seaweed salad with a sweet, savory, and tangy dressing you can serve alongside your homemade sushi
  • Yakisoba Noodles – A popular Japanese street food snack, learn to make your own homemade yakisoba sauce

Sushi making isn’t as difficult as it’s made out to be! After attending this workshop you will feel confident in creating a variety of Sushi as well as some delicious accompanying dishes. Suitable for vegans and pescatarians, we will introduce the key Japanese ingredients and seasonings you will need to recreate these impressive recipes at home.

Sam will share with you the history of how these dishes came about, where you can source the best quality ingredients, and how to adapt the recipes for different dietary needs. Challenge yourself in this hands-on class and you’ll never buy prepacked supermarket Sushi again!

Sam has a wealth of experience in teaching all the in’s and out’s of East and Southeast Asian cooking; from the traditions and culture around the recipes to using alternative ingredients that are more readily available to you in supermarkets and shops near you.


Vegan, vegetarian and dairy free.
You can select your dietary preferences and inform us about any allergies or other requirements during checkout.

About Sam

How are you involved in the CGF work?

I have been working with CGF since 2014, starting off as a volunteer before I became a Coordinator on the Community projects and the Cookery School. I now work as a Cooking Leader teaching the Cantonese, Japanese, Thai, and Vietnamese Cookery Classes. I also work on alongside other Cookery Leaders to deliver cookery classes in the community both in-person and online.

What are your food inspirations?

I really enjoy learning from other people, their traditional foods, and the stories behind their recipes. I think it is really important to keep traditional recipes alive and celebrate their origins. I take inspiration from the places I have traveled to as I try to take cookery classes to learn how to cook the local cuisines.

What do you do in your spare time?

When I’m not working I like to eat out, practice yoga, and travel. As I’m usually working with food all day, it’s a treat for me to have my dinner cooked for me! I also enjoy pottering around my patio garden, where I’m experimenting with growing more unusual crops in a limited amount of space.