Professional Sushi Course

Duration – 2 Months

Course Includes :

Introduction to Sushi:
– Overview of sushi as a traditional Japanese cuisine and its cultural significance.
– Introduction to basic sushi terminology, ingredients, and equipment.

Sushi Rice Preparation:
– Mastery of sushi rice preparation techniques, including washing, cooking, and seasoning.
– Understanding the importance of rice quality, temperature, and texture in sushi.

Knife Skills and Fish Handling:
– Training in knife skills for precise slicing and cutting of fish and vegetables.
– Techniques for handling and filleting fish for sushi preparation, emphasizing freshness and quality.

Nigiri Sushi:
– Techniques for shaping and molding sushi rice for nigiri.
– Practice in topping nigiri with various types of fish and seafood, focusing on presentation and flavor balance.

Maki Sushi (Sushi Rolls):
– Introduction to maki sushi (sushi rolls) and different types of rolls (e.g., hosomaki,
futomaki, uramaki).
– Techniques for rolling and shaping sushi rolls, incorporating a variety of fillings and garnishes.

Sashimi Preparation:
– Mastery of sashimi slicing techniques for raw fish and seafood.
– Understanding the importance of freshness, texture, and presentation in sashimi.

Advanced Sushi Techniques:
– Exploration of advanced sushi-making techniques such as nigiri variations, decorative cuts, and intricate roll designs.
– Practice in creating visually stunning and technically challenging sushi creations.

Vegetarian and Vegan Sushi:
– Techniques for creating delicious and satisfying vegetarian and vegan sushi options.
– Exploration of plant-based ingredients, fillings, and flavor profiles for vegetarian sushi rolls.

Sushi Presentation and Plating:
– Principles of sushi presentation and plating for maximum visual appeal.
– Techniques for arranging sushi on plates and adding decorative elements for presentation.

Food Safety and Sanitation:
– Training in food safety and sanitation practices specific to sushi preparation.
– Understanding proper storage, handling, and hygiene to prevent foodborne illness.

Menu Development and Business Skills:
– Strategies for developing a sushi menu, including pricing, portioning, and menu design.
– Introduction to sushi restaurant management, including inventory control, staffing, and customer service.

By following this comprehensive curriculum, students can gain the skills and knowledge needed
to become professional sushi chefs or to start their own sushi business