Sushi Masterclass By Award-Winning Culinary Academy

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