Poke bowls with tamari, ginger and garlic
Learn the art of building a clean, vibrant poke bowl that honors the purity of your Seatopia seafood. In this interactive 1:1 session, you’ll cook alongside a member of the Seatopia Culinary Team while refining knife skills, seasoning technique, and bowl composition.
This is a hands-on, cook-along experience designed to help you feel confident preparing raw, sushi-grade seafood at home.
What you’ll learn during the session
- Cube & Season Seafood — cut sushi-grade fish into clean, even bites
- Build Flavor Layers — balance tamari, ginger, and garlic without overpowering the fish
- Assemble the Bowl — pair seafood with rice, greens, and toppings for a nutrient-dense, restaurant-quality result
To make the most of our time together, please review the materials in the booking link below before your call. This allows us to spend the session cooking, tasting, and refining — not just explaining basics.
The ancient art of ceviche
Experience the bright, refreshing flavors of coastal ceviche — the ultimate clean, no-heat seafood preparation. This hands-on class will guide you through balancing acidity, texture, and herbs to create your own masterpiece.
You’ll learn how to:
- Dice & Cure Seafood — using citrus acids for a safe, flavorful “cold cook.”
- Balance Brightness & Salt — to highlight the fish’s natural sweetness.
- Build a Ceviche Bowl — with avocado, herbs, onions, and a touch of heat.
To make the most of our time together, please review the materials in the booking link below before your call. This allows us to spend the session cooking, tasting, and refining — not just explaining basics.
Become a sushi chef
Bring the sushi bar home with Seatopia 201: Hand Rolls at Home — a fun, interactive class that teaches you how to assemble stunning temaki hand rolls using sushi-grade seafood, fresh ingredients, and clean techniques.
You’ll learn how to:
- Slice Sushi-Grade Fish — thinly and evenly for easy rolling.
- Build the Perfect Roll — using nori, seasoned rice, and vibrant toppings.
- Balance Texture & Temperature — so every bite feels fresh, clean, and oceanic.
Prep Reminder:
Before your session, thaw one Seatopia fillet (Salmon, Yellowtail, or Steelhead). Have ready: sushi rice (warm or room temperature), nori sheets, soy or tamari, sesame oil, avocado, cucumber, scallions, and a small bowl of water for sealing your rolls.
Perfect for date nights, family dinners, or simply mastering the art of sushi simplicity.
We teach you
What to do when you receive your box
How to properly defrost and store sashimi-grade seafood to maximize taste, texture, and mouth feel.
How to prepare your kitchen for greatness
Get your kitchen ready and stock up on the tools and ingredients you need to create incredible meals at home.
Easy recipes to get you started
Learn the basics of sashimi, crudo, pan frying, baking, and some incredible recipes to get you started.
Your Seatopia Culinary Team
Chef James
A passionate Chef, underwater photographer & an accomplished surfer & bluewater sailor having lived aboard a sailboat for 10 years, completing the US Coast Guard Captain training & sailed the Eastern Pacific coastline from San Francisco, California to Ecuador & the Galapagos Islands.
Chef Miriam
Miriam is a certified Functional Nutrition Coach and Private Chef whose healing journey deepened her belief in food as medicine and shaped her focus on autoimmune conditions. Now rooted in Ojai’s agricultural valley, she works with organizations in the regenerative movement, weaving storytelling, experiential learning, and education to inspire systems-level awareness. She believes some of the most profound learning happens over a meal—at home, with food grown nearby, and a community that honors your seat at the table.
Chef Clark
Clark worked at Chef Dan Barber’s two Michelin star restaurant, Blue Hill at Stone Barn, in New York as a line cook for two years. He’s worked fall harvest at Morning Glory Farm in Edgartown, Massachusetts, and as a Venture Fellow at Food Future Co. in New York. He holds a BA in philosophy and economics from Claremont McKenna College.
Chef Nico
Nicolas Torrent, founder of Circadian Research, brings over a decade of experience as a private chef for high-performance individuals and wellness-focused families. His approach to food is rooted in functional medicine, circadian rhythm alignment, and ancestral wisdom. Chef Nico is currently available for hire in Southern California and Kaua’i for private dinners, retreats, and nutritional consultations.
📍 Instagram: @circadianresearch