The Most-Detailed Step-by-Step Tutorial that you can never find anywhere else
What you'll learn
The art of sushi: from roll to nigiri
Learn how to prepare fish, sushi rice and more!
Requirements
Know some basics of cooking
Description
Who made this program?This Masterclass is developed and presented by the Master of Japanese Cuisine Academy, an award-winning online academy of Japanese cuisine.Who teaches this masterclass?A real sushi master chef, Mr. Hideyuki Takahashi, who worked at a Michelin star sushi restaurant and was also the best instructor at Tokyo Sushi Academy.How is the quality of the course?The program is based on the proven method which has already used for educating countless international students at our academy.Some examples of feedback from the students: "I thought I already knew a lot about sushi, but it wasn't! I learned so many new things about sushi! Thank you so much for giving me this program!" - Daniel (amateur cook), Germany"The quality of the teacher is just great. It is an amazing experience to learn directly from a real master chef like Mr. Takahashi." - Alex (sushi chef), Switzerland"Learning sushi from this program opened my career opportunity. I was a total beginner when I took this program, but after completing this program, I got a job at a hotel as a sushi cook!" -Christopher (sushi cook), PhilippinesWho should take this course?This course is good for sushi chefs/cooks, cookbook authors, food journalists/bloggers, and passionate home cookThe goal of this Sushi masterclass?:- This program teaches you the Most Detailed Step-by-Step process of making sushi from roll to nigiri- You will immediately find the way to elevate your sushi to the next level!
Overview
Section 1: Rice
Lecture 1 Which Rice? Choose the Best One for Sushi
Lecture 2 Measure
Lecture 3 Rice Weight Conversion Chart
Lecture 4 Wash Rice
Lecture 5 Cook with Rice Cooker or Pot
Lecture 6 Prepare Sushi Vinegar
Lecture 7 Season Rice with Sushi Vinegar -Introduction-
Lecture 8 Season Rice with Sushi Vinegar -Tutorial-
Section 2: Knife
Lecture 9 Knives for Sushi
Section 3: Fish
Lecture 10 Salmon: How to Buy & Store Sushi Quality Fish
Lecture 11 How to Prepare Salmon for Sushi vol.1
Lecture 12 How to Prepare Salmon for Sushi vol.2
Lecture 13 How to Prepare Salmon for Sushi vol.2 -Tutorial-
Lecture 14 Slicing Salmon vol.1 (prep)
Lecture 15 Slicing Salmon vol.2
Lecture 16 Slicing Salmon vol.2 -Tutorial-
Lecture 17 Tuna: How to Buy & Prepare Sushi Quality Fish
Lecture 18 Tuna: How to Dissect Block of Tuna for Sushi & Sashimi
Lecture 19 Tuna: How to Dissect Block of Tuna for Sushi & Sashimi -Tutorial-
Lecture 20 Slicing Tuna vol.1 (Lean Tuna / Akami)
Lecture 21 Slicing Tuna vol.1 (Lean Tuna / Akami) -Tutorial-
Lecture 22 Slicing Tuna vol.2 (Fatty Tuna / Chu-toro)
Section 4: Making Nigiri (Hand-shaped) Sushi
Lecture 23 Tips to Handle Sticky Sushi Rice vol.1
Lecture 24 Tips to Handle Sticky Rice vol.2
Lecture 25 Perfect Steps to Make Nigiri
Lecture 26 How to Practice Hand-motion for Nigiri
Lecture 27 How to Practice Hand-motion for Nigiri -Tutorial-
Section 5: Plating (Presentation) and Serving
Lecture 28 Plating (Food Presentation on the Plate)
Section 6: The Art of Making Sushi
Lecture 29 Introduction
Lecture 30 Deep Dive into the World of "Rice"
Lecture 31 Science of Cooking Sushi Rice -vol.1-
Lecture 32 Science of Cooking Sushi Rice -vol.2-
Lecture 33 The Variety of Recipes for Sushi Vinegar Mix
Lecture 34 Knives for Sushi
Lecture 35 Let's Understand Fish Better (Salmon & Tuna)
Lecture 36 Visual Matters! Plating & Serving!
Lecture 37 Last But Not Least: Food Safety & Hygiene
Section 7: Variation of Sushi (Maki/Roll)
Lecture 38 Variation of Sushi
Lecture 39 Preparation for Hoso-maki Rolls
Lecture 40 Ultimate Basics of Rolling Thin Rolls -vol.1-
Lecture 41 Ultimate Basics of Rolling Thin Rolls -vol.2-
Lecture 42 How to Make Perfect Inside-out Rolls (Californian Roll)
Lecture 43 How to Make Perfect Inside-out Rolls (Californian Roll) -Tutorial-
Lecture 44 Column: What is Nori?
Good for both cooking professionals and passionate hobby cooks
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