Chef Luis Ortiz begins with the foundation of sushi: washing, cooking and seasoning the rice. Participants then practise three classic forms.

Practical programme

• Hosomaki: thin rolls.
• Futomaki: larger rolls with varied fillings.
• Temaki: hand-shaped cones.

The session ends with a shared tasting. Suitable for beginners and sushi enthusiasts; booking is required through Komité.