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Virtual events › Japanese Sushi
Spicy Tuna Maki Rolls and Temaki Hand Rolls
$139 per person for 5 – 30 guests · volume pricing from guest 31: as low as $119 for 50+.
Includes ingredients, U.S. shipping, chef, event planner, host and gratuity.
One price: chef, event planner, host, ingredients shipped to every guest, gratuities, service — plus tax; rush dates and international delivery are quoted separately. No platform fee.
Volume rates apply to each guest above the threshold — the first 30 guests are always at the 5 – 30 rate, so a bigger group never pays less than a smaller one.
Under 5 guests: $695 flat (5-seat minimum).
Virtual event rate includes personal chef, dedicated event planner, zoom host, ingredient delivery and gratuities.
Prepare sushi rice with the chef, roll Spicy Tuna Maki, then shape Temaki hand rolls into cones. With two styles on every plate, everyone has a favorite to argue for before dipping in soy sauce and wasabi. Add a sake etiquette session to extend the class.
Adjustments are free — tell your planner and the kits change.
Learn more about proper Japanese Sake Etiquette with the culture-rich and delicious add-on. (+30 min)
In this add-on, you will receive rice paddles, chopsticks, and a rolling mat to help you roll your sushi like a pro.
From the moment you book to the moment the chef says hello.
When you book
A $250 deposit reserves the date and comes off the total in full. Dates 2 weeks out book instantly; sooner than that, ask and we can often expedite.
Within a day
Every event gets a dedicated planner, at no cost. They shape it around your team — the menu, the timings, dietary needs, and the parts that make it yours.
As soon as you like
We send every guest a short form to fill in themselves, so you never chase anyone for a home address. Prefer to handle it yourself? Send us the list instead.
14 days before
That is the deadline for free standard shipping anywhere in the US. International delivery is available to most countries at additional cost, and those addresses are due earlier.
A couple of days before
Not a box packed a week ago: each guest’s ingredients are bought fresh at a local store — Whole Foods first choice, or the best grocer near them — and delivered to their door, so what they cook with is fresh on the day.
Event day
One link, no software to install. Your planner is on hand in the background if anything needs sorting mid-event.
A breakdown of how the 60 min runs.
0:00 – 0:05
Meet your chef and host, run through the ingredients and equipment, and say hello to the team.
0:05 – 0:13
Prep and portion everything before the cooking starts — the step that makes the rest calm.
0:13 – 0:36
The chef leads the dish step by step, at a pace the whole group can follow, with tips as you go.
0:36 – 0:44
While something rests or bakes, the host runs a short icebreaker or trivia round.
0:44 – 0:52
Bring it together, plate it up and learn how a chef would serve it.
0:52 – 1:00
Eat what you made, take the team photo, and ask the chef anything.
Default video platform
Zoom
Everything else is in the box we ship to each guest.
Ingredients ship free in the US
Plans move. Every window below is counted back from your event date, and applies to virtual events like this one.
Cancellation
Refund of amounts paid, less any documented nonrecoverable costs already incurred.
Your choice: a 50% refund of the recoverable event amount, or a Rockoly credit for 100% of it.
Payments are nonrefundable. The event may still be eligible for rescheduling.
Rescheduling
One complimentary reschedule is permitted.
A rescheduling fee of 10% of the Event Subtotal or $250, whichever is greater.
A rescheduling fee of 25% of the Event Subtotal or $500, whichever is greater.
Headcount is confirmed 10 business days out, and credits last 12 months. The full terms — including no-shows, weather and what counts as a nonrecoverable cost — are in our Event Terms & Conditions.
What surprised me is how much of it is rice. Chef Suki spent the first stretch on getting the seasoned rice right — fanning it while folding the vinegar through so it stays glossy instead of turning to paste — and everything after depended on that. My first maki was a mess and my third was tidy. The fish arrived cold and in good condition, which was the thing I'd been most nervous about.
Morgan T.
I've organized a lot of remote events and this one asked the least of me. Boxes went to twenty-two home addresses and all twenty-two arrived. The Zoom host dealt with the people who couldn't hear anything, so I wasn't fielding messages mid-class. Chef Suki paced it so that people at very different skill levels finished at roughly the same time, which is the part that usually goes wrong.
Ethan N.
I cook seriously and came in sceptical about how much you can teach over video. Quite a lot, it turns out. The specific thing I took away was cutting: a wet blade, one clean stroke, don't saw at it. My rolls stopped falling apart the moment I stopped sawing.
Diego J.
I've eaten a lot of sushi in Japan and had modest expectations for a class over Zoom. It's honest about what it is — you won't make nigiri that would pass in Ginza, but you will understand why the rice matters more than the fish, which is the actual lesson. The temaki are what I've repeated most at home.
Zara E.
Dates, headcount, dietary needs, a menu change — tell us what you need and a planner comes back with a quote for your team.
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