THE ADVENTURE COLLECTIVE® · Independent discovery and booking for outdoor travel
Learn to roll sushi at a local Los Angeles brewery in a hands-on two-hour class led by Chef Cici. Expect step-by-step instruction on rice, nori, and two signature rolls, with everything provided and a full meal to eat or take away.
Learn to roll sushi at a local Los Angeles brewery in a hands-on two-hour class led by Chef Cici. Expect step-by-step instruction on rice, nori, and two signature rolls, with everything provided and a full meal to eat or take away.
The low hum of conversation, the tang of seasoned rice and hops in the air: you step into a bright brewery taproom repurposed for an evening of sushi-making. Long communal tables, jars of pickled ginger, and rows of nori set the scene. Chef Cici guides the group through rice that shines with vinegar, then demonstrates the wrist motion that makes a clean roll.
Verified experiences and guided adventures in the surrounding area.
Operated by Classpop! · Los Angeles, CA
The low hum of conversation, the tang of seasoned rice and hops in the air: you step into a bright brewery taproom repurposed for an evening of sushi-making. Long communal tables, jars of pickled ginger, and rows of nori set the scene. Chef Cici guides the group through rice that shines with vinegar, then demonstrates the wrist motion that makes a clean roll.
Los Angeles has been central to Japanese food culture on the West Coast since the early 20th century; by mid-century, sushi evolved here to match local palettes and produce. The city’s coastline and port infrastructure still influence ingredient access—fresh seafood arrives daily to markets—while the craft-beer boom has given small breweries communal spaces that double as culinary labs.
Expect a relaxed, hands-on two-hour session that balances technique with tasting. You'll make a classic crab-and-avocado roll and a crispy sweet-potato roll with cream cheese, learning rice seasoning, nori layering, and basic knife cuts. The room is noise-friendly and accessible; recipes and tools are supplied, and you leave with the meal you made.
Practical notes: arrive 10 minutes early, declare dietary restrictions beforehand, and be prepared to stand for much of the class. The brewery setting means casual dress is fine, but closed-toe shoes are advisable. Sustainability matters here—ask about responsibly sourced seafood if that’s important to you. Whether you're after a new kitchen skill or a lively evening out, this class pairs approachable culinary technique with LA’s craft-beer culture.
easy.
2 hours.
Minimal physical fitness required; you'll be standing and doing light handwork for two hours.
No—this is a beginner-friendly class that covers rice prep, rolling technique, and basic knife work.
Yes—hosts ask for dietary needs in advance and will do their best to adapt ingredients; notify them when booking.
Yes—the listing notes wheelchair-accessible surfaces and transportation options; contact the operator for specific accessibility questions.
Casual, comfortable clothes are fine; closed-toe shoes are recommended and consider a light layer for air-conditioned spaces.
Japanese immigrants and early 20th-century fish markets helped establish sushi culture in Los Angeles; local adaptations created the California-style rolls widely enjoyed today.
Ask about sustainably sourced seafood—many LA chefs prioritize traceability. Bring reusable containers and refuse single-use plastics when possible.
Classpop! operates guided outdoor trips and adventures with an emphasis on safety, stewardship, and memorable experiences.
The low hum of conversation, the tang of seasoned rice and hops in the air: you step into a bright brewery taproom repurposed for an evening of sushi-making. Long communal tables, jars of pickled ginger, and rows of nori set the scene. Chef Cici guides the group through rice that shines with vinegar, then demonstrates the wrist motion that makes a clean roll.
The low hum of conversation, the tang of seasoned rice and hops in the air: you step into a bright brewery taproom repurposed for an evening of sushi-making. Long communal tables, jars of pickled ginger, and rows of nori set the scene. Chef Cici guides the group through rice that shines with vinegar, then demonstrates the wrist motion that makes a clean roll.
Los Angeles has been central to Japanese food culture on the West Coast since the early 20th century; by mid-century, sushi evolved here to match local palettes and produce. The city’s coastline and port infrastructure still influence ingredient access—fresh seafood arrives daily to markets—while the craft-beer boom has given small breweries communal spaces that double as culinary labs.
Expect a relaxed, hands-on two-hour session that balances technique with tasting. You'll make a classic crab-and-avocado roll and a crispy sweet-potato roll with cream cheese, learning rice seasoning, nori layering, and basic knife cuts. The room is noise-friendly and accessible; recipes and tools are supplied, and you leave with the meal you made.
Practical notes: arrive 10 minutes early, declare dietary restrictions beforehand, and be prepared to stand for much of the class. The brewery setting means casual dress is fine, but closed-toe shoes are advisable. Sustainability matters here—ask about responsibly sourced seafood if that’s important to you. Whether you're after a new kitchen skill or a lively evening out, this class pairs approachable culinary technique with LA’s craft-beer culture.