Kazari Maki Zushi (Decorative Sushi Roll)

Kazari Maki-Zushi is a decorative, patterned sushi that combines traditional techniques like Saiku and Futomaki. While it is authentic sushi, its design possibilities are endless—ranging from flowers and animals to words and logos. By using everyday ingredients with natural colors, you can transform food into a vibrant art form.

Although it looks complex, the process is simple and surprisingly similar to building with LEGO bricks. No prior experience is needed, as it follows a different technique than regular sushi. It is as much about the visual joy as it is about the taste, representing the unique Japanese aesthetic of pleasing the eye and the palate simultaneously.

Perfect for parties or family activities, making Kazari Maki-Zushi is a delightful way to bond with others. Whether your creation is a masterpiece or a fun attempt, the process of building and sharing these edible designs brings joy to any dining table.

Theme: 

• Santa & Christmas Tree
• Christmas, rolled.
• In this hands-on workshop you’ll roll two designs from the world of kazari maki zushi, Japan’s art of decorative sushi: a jolly Santa Claus and a Christmas tree. Slice the roll and the picture is there — all the way through, in every piece.
• Beet powder brings the red, seaweed powder brings the green, nori draws the outlines, and cheese, fish sausage, egg, pickled ginger and pickled burdock root add the details. No food coloring needed.
• It looks complicated. It isn’t. Kazari maki zushi is built in parts and then assembled — closer to stacking building blocks than to making sushi — so no experience is needed. Chef Hiroyo Belmonte, who holds a Level 1 instructor certification in decorative sushi from the Japan Sushi Instructors Association (JSIA), walks you through every step.
• Take your rolls home to show off, or eat them right there. Both are correct.
• What you’ll make: A Santa Claus roll and a Christmas tree roll
• Ingredients: Sushi rice, nori seaweed, seaweed powder, beet powder, sesame seeds, eggs, mayonnaise, cheese, fish sausage, seasoned fried tofu (inari), red pickled ginger (beni shoga), pickled wild burdock root (yamagobo)
• Skill Level: Beginner-friendly. No sushi experience needed.
• What to Bring: Nothing — all ingredients and tools are provided. Wear clothes you don’t mind getting a little messy, or bring an apron.
• Before the Workshop: Please keep your nails short and remove rings and bracelets from your hands and wrists.
• Allergens: This session uses fish (fish sausage), wheat and soy (the fish sausage contains wheat gluten and soy protein; the seasoned fried tofu is made from soy), egg (eggs, mayonnaise), dairy (cheese) and sesame (sesame seeds). Please let us know in advance if you have a food allergy.