The Most Comprehensive Sushi Course Online

40+ Engaging Videos Showing You How to Make Sushi with Step by Step Instructions Taught by a Pro.

What you'll learn
This course teaches students how to make sushi from a basic level first, then slowly advances to more difficult levels. After completing, they’ll be able to learn different cutting skills, ingredient preparation, sushi roll fundamentals, how to make nigiri and sashimi, how to break down multiple species of fish, and much more. Check out the FREE preview videos!
Requirements
You should have basic cooking & cutting skills
Buy all necessary ingredients and equipment prior to starting
Review the ingredient, tool, and knives pdf files and determine what you need
Description
This is the Sushi Course you want if you're just starting out. The lectures have been systematically designed and ordered from Basic to Advance for a more fluid learning experience. This is by far, the most comprehensive sushi course ever put together online, and it's designed to show you how to make sushi in your own kitchen with lessons taught by a professional sushi chef.
Many of the methods are taught in a practical way for those learning in a home setting. It’s also an excellent guide for those considering apprenticing as a sushi chef and want to gain some exposure first. Once you have completed this course, you’ll be able to create your own sushi using a wide variety of ingredients. The possibilities are endless. Some of the key lessons you’ll learn are:
How to use different knives and toolsHow to prepare basic vegetables How to make different kinds of rolls (Uramaki, Hosomaki, Futomaki)How to make popular sushi saucesHow to prepare seafood for tempuraHow to fabricate different fish How to make sashimi and nigiri, and presentation basicsAND MORE!

Overview

Section 1: Introduction

Lecture 1 What to Expect

Section 2: Equipment

Lecture 2 What Knives to Use

Lecture 3 Sushi Mat (Makisu)

Lecture 4 Cutting Board Ideas

Section 3: How to Prepare Basic Ingredients

Lecture 5 Intro to Basic Ingredients

Lecture 6 Nori (Roasted Seaweed)

Lecture 7 Cucumber

Lecture 8 Avocado

Lecture 9 Cream Cheese

Lecture 10 Scallion

Lecture 11 Daikon Radish

Section 4: How to Make Sushi Rice

Lecture 12 Sushi Vinegar (Sushizu)

Lecture 13 Preparing Sushi Rice (Shari)

Section 5: How to Fry Protein for Sushi

Lecture 14 Preparing Shrimp Tempura

Lecture 15 Soft-Shell Crab

Lecture 16 Frying with Tempura Batter

Section 6: Popular Sushi Sauces

Lecture 17 Spicy Mayo

Lecture 18 Eel Sauce

Lecture 19 Ponzu Sauce

Section 7: Types Sushi Rolls (Maki)

Lecture 20 Uramaki, Hosomaki, and Futomaki

Section 8: Uramaki (Inside-Out Rolls )

Lecture 21 How to Spread Rice

Lecture 22 How to Roll Sushi

Lecture 23 California Roll

Lecture 24 Tempura Shrimp & Soft-Shell Crab Roll

Lecture 25 Spicy Tuna Roll

Lecture 26 Caterpillar Roll

Lecture 27 Rainbow Roll

Section 9: Hosomaki (Small Seaweed Outside)

Lecture 28 Cucumber Roll (Kappa)

Lecture 29 Tuna and Salmon Roll (Tekka)

Section 10: Futomaki (Large Seaweed Outside)

Lecture 30 Futomaki - 2 Ways

Section 11: Soy and Rice Paper

Lecture 31 Soy & Rice Paper Rolls

Section 12: Sushi Handrolls (Temaki)

Lecture 32 Sushi Handroll - 2 Ways

Section 13: Fish Break Down

Lecture 33 Intro to Fish Breakdown

Lecture 34 How to Cut Tuna

Lecture 35 How to Cut Salmon

Lecture 36 How to Cut Snapper and Other Finfish

Section 14: How to Make Nigiri Sushi (With Rice)

Lecture 37 How to Slice Fish for Nigiri

Lecture 38 How to Prepare Shrimp (Ebi)

Lecture 39 How to Make Nigiri

Section 15: How to Make Sashimi (No Rice)

Lecture 40 How to Slice Sashimi

Lecture 41 How to Plate Sashimi

Section 16: How to Eat Sushi

Lecture 42 How to Eat Sushi

Section 17: Thank You For Taking My Course!

Lecture 43 Bonus: Thank You!

Anyone That Wants to Learn How to Make Sushi,Culinary Students & Professionals,Before Apprenticing as a Sushi Chef