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Sushi: Learn To Roll Like a Pro

March 7 @ 6:00 pm 8:00 pm

Date: Thursday, March 7th
 6:00 – 8:00 PM
Total Sessions:
 Ed Metcalfe
Location: Rotary Kitchen
Adults, 18+
Skill Level:
 Beginning – Intermediate
Sliding Scale:
$80 / $100 / $120 

About the class

Learn how to make sushi at home with this fun and hands-on culinary class. You will discover the secrets of making perfect sushi rice, cutting fresh vegetables, and preparing homemade Japanese pickles. You will also master the art of rolling three types of sushi: California rolls, spicy tuna futomaki, and temaki hand rolls. By the end of this class, you will be able to impress your friends and family with your own sushi creations. Join us today and unleash your inner sushi chef!

Please share any special considerations (medical, physical, learning) that will help your instructor make your class accessible and accommodating for you. You can share these considerations when register or by emailing Sean at

When you register for a class, you’ll be offered three price tiers. The middle tier comes closest to what our registration fees used to be, and covers about 50% of the full cost of your participation in the class – with the other 50% covered by community donations. The first tier creates accessibility for people with limited income, while the third tier covers the full cost of participation – so that we can use community donations to support other people’s registration costs. When you choose to register at the third tier, you directly help support the Center’s efforts to remove financial barriers for others.

The Sonoma Community Center (the Center) strives to create an inclusive, safe community where everyone is treated with dignity and respect. The Center is committed to creating such an environment because it brings out the fullest potential in each of us, which, in turn, contributes directly to creating a community of belonging. In order to ensure a positive, safe, and welcoming experience for everyone, all program participants are asked to abide by the following policies, community agreements, and restorative safety protocol.

About the instructor

Ed Metcalfe

Chef / Instructor

My culinary career started at age 15 washing dishes in my parent’s restaurant. My career has taken me to SF, Lake Tahoe, Copenhagen Denmark, Hawaii, Bend Oregon, and Sonoma, Ca. For the better part of 15 years, I have opened and run my restaurants. I am passionate about everything from the design aspect to building a menu and developing a culinary team. After the 2017 Sonoma fires, I was ready for a change. I sold my restaurant (Shiso) and started our catering company,

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