Entertainment service, namely conducting parties in the United States for participants of all ages with the purpose of learning all aspects of ethnic dishes referred to as “Sushi”, “Maki”, and “Temaki”, including but not limited to preparing, making, and eating food items that require rolling and wrapping seaweed around rice, fish, vegetables, fish eggs, vinegar, shell fish, seasonings, or other ingredients into specific shapes. The specific shapes participants assemble at the parties include but are not limited to: a roll measuring approximately nine and one half inches long and one to three inches in circumference. The measurements may vary based on the experience and skill of the person making it. The long rolled item is cut into finger type food for consumption at the party. The proper term for making this item is “Norimaki” and the finished product is “Maki” and a cone using a rectangular or square sheet of seaweed that is wrapped around the above mentioned ingredients. The finished product is properly named “Temaki” or “Hand Roll”. The parties will encompass and are not limited to the following events: bridal luncheons, wedding events, engagements, business and or corporate functions, birthdays, housewarmings, or an event with two or more individuals. The named service provides all supplies, ingredients, and education needed for each participant. The specific items prepared and consumed at the parties include, but are not limited to: “California Rolls”, “Spicy Tuna Hand Rolls”, “Rainbow Rolls”, and “Cucumber Rolls”. Learning these techniques will enable the participants to enjoy healthy alternatives to snack foods in an up beat and social setting. Additionally, soup, salad and Sake are optional items. Educational Services, namely conducting instructional hand-on classes, workshops, and seminars in the field of making ethnic dishes generally referred to as “sushi” and properly termed, Maki, and Temaki; defined as seaweed that is rolled or wrapped, around or over rice that is mixed with vinegar, and adding additional items such as vegetables, fish, crab, fish eggs, or other items if desired. The techniques learned with this service will enable the participants to enjoy healthy alternatives to snack foods and provide the participants a way to instruct others on the benefits of making the dishes, referred to as; “Sushi”, “Maki”, and “Temaki”.